Vegetarian Stuffed Shells
These Vegetarian Stuffed Shells are super easy to make and perfect for a busy weeknight. Full of creamy ricotta cheese, vegetables, and cheese. I mean, can you really go wrong with pasta and cheese?
Vegetarian Shells Recipe
The creamy filling in these cheesy stuffed shells makes this recipe the perfect vegetarian dinner that will leave you more than satisfied!
There is so much comfort in this easy hearty pasta dish.
It is great for the whole family and you can throw it together in no time on those busy weekday nights.
Ingredients for Spinach Stuffed Shells
Pasta shells- Be sure to grab the Jumbo Pasta Shells, as this makes for easy stuffing.
Vegetables – White onion, yellow squash, zucchini, red bell pepper, fresh spinach.
Marinara sauce- Classic marinara sauce or use your favorite store bought tomato sauce.
Spices – Homemade Italian seasoning.
Cheese – Whole milk ricotta, mozzarella cheese, parmesan cheese.
Pantry staples – Olive oil, large egg, minced garlic, salt, pepper.
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How to Make Stuffed Shells from Scratch
First: Preheat oven to 350F. Cook pasta shells “al dente” according to package directions. Drain and rinse with cold water. Set aside.
Second: While the pasta is cooking, sauté the onion, squash, zucchini, and bell pepper with olive oil over medium heat. Add spinach and stir until the spinach wilts. Remove from heat and cool slightly.
Third: In a separate bowl, combine the ricotta, mozzarella, egg, and spices. Stir in the vegetable mixture.
Fourth: Spread 3/4 cup of pasta sauce in the bottom of your baking dish. Stuff the pasta shells with 2-3 tablespoons of vegetable cheese mixture. Place the shells in the baking dish. Top with remaining sauce.
Fifth: Cover baking dish with aluminum foil and bake at 350F for 35 minutes. Uncover, sprinkle with parmesan cheese and bake uncovered for an additional 10 minutes. Remove from oven, cool slightly, and serve!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long do they last?
Store any leftovers in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or oven until warmed through.
Can I freeze them?
This recipe is the perfect meal to make ahead or double the batch and throw one in the freezer for those busy nights.
To freeze these stuffed shells, prepare the shells according to directions but do not bake. After you stuff the shells, cover the pan with foil and place it in the freezer.
When you’re ready to eat, bake uncovered for 45 minutes at 350 degrees or until bubbly and browned on the top. They cook faster if you thaw overnight in the fridge.
Substitutions/Variations
Spinach- If spinach isn’t your thing, or you fight your husband and kids daily to eat the green stuff, go ahead and leave it out! Or chop it up really fine and sneak it into the sauce.
Marinara-If you’re feeling extra ambitious, try a delicious homemade marinara in place of a store-bought sauce.
Herbs-Italian seasoning is my favorite and makes things really quick with this recipe. But use whatever herbs you like best. If you have fresh herbs, feel free to use those instead of dried ones.
TIP: If you are using fresh herbs, be sure to use double the amount as you would dried herbs due to the high water content. They will cook down a lot.
Cheese- Try using a different cheese in place of mozzarella. Romano, parmesan or provolone are all tasty as well. You can also replace the ricotta with cream cheese or cottage cheese!
Serving Suggestions
- Brussel Sprout Slaw with Homemade Italian Dressing
- Roasted Green Beans
- Italian Chopped Salad
- Garlic Knots
Tips for No Leftovers
- To keep your shells from falling apart when you stuff them, slightly undercook the shells, just to al dente as they will continue to cook when they go into the oven.
- For extra smooth melted cheese, shred your own rather than buying the pre-shredded bags of cheese.
- Make your own marinara sauce to really spice it up! This is a fantastic Simple Homemade Marinara recipe.
- To get the job done quickly with less mess, use a piping bag or Ziploc bag with the tip cut off to fill your shells.
- Only choose ingredients you like. If you don’t like a certain herb, try a different herb. Replace Ricotta with cream cheese or cottage cheese.
- Double the recipe and make a second batch to freeze later!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This classic Vegetarian Stuffed Shell recipe couldn’t be easier to throw together! Keep scrolling to find a side dish to go with this cheesy pasta favorite.
Vegetarian Stuffed Shells
Ingredients
- 16 jumbo pasta shells uncooked
- 1 Tablespoon olive oil
- ½ cup onion finely diced
- ½ cup zucchini finely diced
- ½ cup yellow squash finely diced
- ½ cup bell pepper finely diced
- 2 cups spinach roughly chopped
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 ½ cups marinara sauce
- ¼ cup shredded parmesan
Instructions
- Preheat oven to 350°F
- Cook pasta shells to al dente according to package instructions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion, zucchini, squash and bell pepper to the pan.
- Cook 3-4 minutes until vegetables begin to soften. Add spinach. Stir until spinach wilts. Remove pan from heat and cool slightly.
- Meanwhile, in a medium bowl, combine ricotta, mozzarella, egg, Italian seasoning, and red pepper flakes. Add vegetable mixture to cheese mixture and stir until fully combined.
- Spread ¾ cup of marinara sauce in the bottom of an 11X7 or 8X8 baking dish.
- Carefully stuff each shell with 2-3 Tablespoons of vegetable mixture. Place stuffed shells in even rows in the baking dish. Top with remaining sauce.
- Cover dish with foil and bake for 35 minutes. Uncover, sprinkle parmesan cheese evenly over the top.
- Bake, uncovered, for 10 minutes more until cheese is melted and bubbly.
- Remove from the oven. Let cool slightly. Serve warm!
Notes
- To keep your shells from falling apart when you stuff them, slightly undercook the shells, just to al dente as they will continue to cook when they go into the oven.
- For extra smooth melted cheese, shred your own rather than buying the pre-shredded bags of cheese.
- Make your own marinara sauce to really spice it up! This is a fantastic Simple Homemade Marinara recipe.
- To get the job done quickly with less mess, use a piping bag or Ziploc bag with the tip cut off to fill your shells.
- Only choose ingredients you like. If you don’t like a certain herb, try a different herb. Replace Ricotta with cream cheese or cottage cheese.
- Double the recipe and make a second batch to freeze later!
Nutrition
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