Steam-Baked Vegetarian Stuffed Shells

Precious Nkeih
Precious Nkeih
September 14, 2023
This stuffed shells recipe is hearty, cheesy, saucy, and satisfying. The steam function of the Anova Precision Oven the meal evenly bakes the casserole while retaining its moisture.
Prep Time
Cook Time
Steam-Baked Vegetarian Stuffed Shells
5 (2)
Extra-virgin olive oil, for the pan
1 (24-ounce) jar
marinara sauce
12 ounces
dried jumbo pasta shells
1.5 tsp
salt, divided
30 ounces
cottage cheese
8 ounces
shredded low-moisture mozzarella cheese
4 ounces
grated Parmesan cheese
1 large
fresh basil leaves, finely chopped
1 Tbsp
finely chopped fresh parsley
1 tsp
minced garlic
½ tsp
freshly ground black pepper

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear

2. Prepare Pan

Grease an 11- by 13-inch baking dish with olive oil. Spread half of the marinara sauce on the bottom of the dish. Set aside.
Prepare Pan

3. Cook Pasta

Bring a pot of water to a boil. Add the pasta and 1 teaspoon of the salt. Boil until the pasta is just al dente. Be careful not to overcook so the shells don't fall apart when filling. Drain well.
Cook Pasta

4. Make Filling

In a large bowl, combine the cottage cheese, 1/3 of the mozzarella, the Parmesan, egg, basil, parsley, garlic, pepper, and remaining 1/2 teaspoon salt. Stir well.
Make Filling

5. Stuff Shells

Spoon the cheese mixture into the shells and place in the prepared dish. (You can also fill the shells using a piping bag.) The shells will be tightly packed; that is okay.
Stuff Shells

6. Finish Assembly

Top the shells with the remaining marinara sauce. Sprinkle on the remaining mozzarella.
Finish Assembly

7. Bake

Bake until hot and bubbly with browned cheese, about 25 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:25 Timer

8. Serve

Serve warm with a salad and garlic bread.
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