Kid-Friendly Beef and Vegetable Stuffed Shells
Easy Italian beef and vegetable stuffed shells with ricotta. A healthy, kid-friendly freezer meal for the entire family! Baby led weaning appropriate too!
Preheat oven to 375F.
Heat a large pan. Add ground beef and cook, breaking up chunks, for about 2-3 min. Add zucchini, broccoli, garlic and saute until softened, about 5 min. or so. add tomato paste and oregano and stir to combine. Turn off the heat. Stir in ricotta, spinach, and basil.
Spread some tomato sauce over the bottom of a 9x13 baking dish. Spoon filling into each shell and place them open side up into the dish. Fit them together snuggly. Pour remaining sauce over top, sprinkle with cheese.
Cover and bake for 20-25 min. Remove foil and bake for additional 10 min.
Make ahead tips:
You can make prepare the shells the night before, cover and refrigerate. When ready to serve the next day, add about 5 more minutes to the baking time.
You can freeze unbaked shells for a month or so. Cover tightly with plastic wrap then with foil and place in the freezer. Thaw completely in the fridge, about 24 hours, then follow the instructions above.
Calories: 260kcal | Protein: 21g | Sodium: 125mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin C: 19mg | Calcium: 208mg | Iron: 3mg