Unstuffed Shells - Vegetarian Version
These unstuffed shells are an easy dinner that sings with Italian flavor. Al dente pasta is bathed in a basil parmesan cream and spread between layers of hearty marinara sauce topped with shredded mozzarella for a dish that’s golden, bubbly, and inviting.
Ingredients
- 16 ounces Medium Shells
- 2 cups Meat Substitute Crumbles
- 5 cups Pasta Sauce
- 1 cup Cream Cheese
- ¼ cups Milk
- ¼ cups Parmesan Cheese, Grated
- ½ cups chop Basil, Fresh
- 1 ½ cups Mozzarella Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta as directed on package, in salted boiling water.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta as directed on package, in salted boiling water.
- Add cooked beef substitute to pasta sauce; simmer on medium heat 2 min., stirring frequently.
- Remove from heat. Drain pasta.
- Whisk cream cheese, milk and Parmesan cheese in bowl until well blended.
- Add pasta and basil; stir gently until pasta is evenly coated.
- Spread half the "meat" sauce onto the bottom of indicated number of greased 8×8 baking dishes.
- Cover with pasta mixture and remaining "meat" sauce.
- Sprinkle with mozzarella; cover with foil.
- Bake at 375F covered, 40 to 45 min. or until heated through, uncovering after 30 min.