Sunday Vegetable Stuffed Shells

Name: Sunday Vegetable Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 20 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup cooked spinach, chopped; 1 cup zucchini, diced; 1 cup mushrooms, diced; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups marinara sauce; 1 teaspoon dried basil

Highlighted under: Clean Inspiration

I absolutely love making Sunday Vegetable Stuffed Shells, especially for a cozy weekend dinner. These shells are generously filled with a vibrant mix of seasonal vegetables and creamy ricotta, creating a satisfying and delicious dish. Each bite bursts with flavor, thanks to aromatic herbs and rich tomato sauce that brings everything together. It's a delightful way to enjoy a healthy and hearty meal that everyone will adore, and it offers the perfect opportunity to use up any leftover veggies from the week. Let's dive into this colorful culinary experience!

Created by

Sybil Hawkes

Last updated on 2026-01-11T19:47:35.252Z

When I first started making vegetable stuffed shells, I was amazed at how versatile and satisfying they can be. I experimented with different vegetables like spinach, zucchini, and mushrooms, which not only added great flavor but also loads of nutrients. One of my favorite tips is to roast the vegetables beforehand to intensify their flavors.

Over the years, I've perfected the balance between the creamy ricotta and the tangy tomato sauce, creating a comforting dish that's always a hit around the dinner table. It’s incredible how something so simple can bring everyone together!

Why You'll Love This Recipe
Packed with colorful vegetables and flavorful herbs
Creamy ricotta filling offers a delightful texture
Perfect for meal prep or family gatherings

Ingredient Insights

The combination of ricotta and mozzarella cheeses creates a delightfully creamy filling in these stuffed shells. Ricotta brings a light, fluffy texture, while mozzarella provides stretch and richness when melted. If you're looking for a lactose-free alternative, try using tofu blended with nutritional yeast for a similar creaminess without the dairy. Make sure the cheeses are at room temperature for better blending with the vegetables.

Seasonal vegetables like zucchini and spinach not only add color but also contribute to the nutritional value of the dish. Zucchini absorbs flavors well and cooking it until tender ensures it blends seamlessly into the filling. If you have other veggies on hand, feel free to substitute—sliced bell peppers or roasted eggplant work well and can enhance the dish’s flavor profile.

Cooking Techniques

Sautéing the vegetables before mixing them into the ricotta filling is crucial. This method enhances their natural sweetness and minimizes moisture, which is key to preventing soggy shells. Aim to cook the zucchini and mushrooms until they're just tender, about 4-5 minutes. If they release too much moisture, continue cooking to allow some to evaporate before adding the spinach.

When assembling your stuffed shells, ensure they're filled generously but not overstuffed. A heaping tablespoon of filling in each shell should suffice. This prevents spillage and makes them easier to handle. If you have leftover filling, save it for individual servings or mix it into a sauce for additional flavor.

Ingredients

Gather these fresh ingredients to create scrumptious stuffed shells:

For the Stuffed Shells

20 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup cooked spinach, chopped
1 cup zucchini, diced
1 cup mushrooms, diced
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

For the Sauce

2 cups marinara sauce
1 teaspoon dried basil

With these ingredients, you're ready to create a delicious dish!

Instructions

Here's how to assemble your savory stuffed shells:

Prepare the Pasta Shells

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute, then add the zucchini and mushrooms. Cook until tender, about 5 minutes. Stir in cooked spinach and season with salt, pepper, and oregano.

Make the Filling

In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, grated Parmesan, and the sautéed vegetable mixture. Mix well to combine.

Stuff the Shells

Preheat the oven to 375°F (190°C). Fill each pasta shell with the vegetable ricotta mixture and place them in a greased baking dish.

Add the Sauce

Pour the marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese and dried basil.

Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Enjoy your delicious Sunday Vegetable Stuffed Shells hot from the oven!

Pro Tips

Feel free to mix and match vegetables based on what's in season or what you have on hand. Adding fresh herbs like basil or parsley can also enhance the flavors immensely.

Make-Ahead and Storage

These vegetable stuffed shells are an excellent candidate for meal prep. You can assemble them a day in advance and store them in the fridge, covered tightly with foil. Just remember to let them come to room temperature for about 30 minutes before baking. This helps the shells heat evenly and stay tender during cooking.

If you want to store leftovers, place them in an airtight container in the refrigerator. They should last up to three days. You can also freeze assembled shells for up to three months. Cover them tightly with plastic wrap and foil to avoid freezer burn. For reheating, bake from frozen covered with foil at 375°F (190°C) for about 30-35 minutes.

Serving Suggestions

To elevate your Sunday Vegetable Stuffed Shells, consider serving them with a freshly tossed salad or garlic bread on the side. A simple vinaigrette can add a refreshing contrast to the richness of the cheese-filled shells. For a bit of heat, sprinkle some red pepper flakes over the top just before serving.

You can also customize the meal by offering a variety of sauces on the side, such as pesto or a balsamic reduction. This allows each person to add their preferred flavors, making it a versatile dish that can cater to different taste preferences and dietary restrictions.

Questions About Recipes

→ Can I make these shells ahead of time?

Yes! You can assemble the shells and store them in the fridge for up to a day before baking.

→ What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese or a plant-based cream cheese for a dairy-free option.

→ Can I freeze these stuffed shells?

Absolutely! Just bake them, let them cool, then freeze in an airtight container for up to 3 months. Reheat in the oven from frozen.

→ What should I serve with stuffed shells?

A simple green salad or garlic bread pairs perfectly with the stuffed shells for a complete meal.