Stuffed shells are a favorite in my home! I mean who doesn’t love a good cheesy, baked, saucy pasta dish?! I make these so many different ways so I encourage you to have some fun with them! I had been craving some tikka masala so I made this quick version of a tikka masala cream sauce rather than a basic white sauce and it turned out amazing! I had SO many veggies in the fridge so instead of using chicken or ground turkey like I normally do in my stuffed shells, I packed the shells filled with zucchini, mushrooms, corn and peppers! You could seriously use any vegetable in this dish and it would taste great! I like to use mushrooms because they have a meatier texture that holds well in the shell, and zucchini for its juiciness! My husband is not a fan of mushrooms or zucchini, but he tore these shells UP! lol. I could imagine it to be a great way to sneak some veggies into your kids meals if they are picky eaters.
I made a big tray of these, served it with a side of garlic bread and had enough sauce left over so we all spooned it on top of the shells after they came out of the oven and used the bread to soak up the extra sauce! SO DELICIOUS!
These shells are also great option to take for a pot luck dinner as you can prep the entire tray ahead of time and then just pop it in the oven when you get to your destination! It is something the old and the young can both indulge in! I hope you enjoy this recipe and if you do make it, be sure to tag my instagram handle @thechutneylife.