Sunday Veggie Stuffed Shells

Name: Sunday Veggie Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup cooked spinach, drained and chopped; 1/2 cup grated Parmesan cheese; 1 zucchini, finely chopped; 1 bell pepper, finely chopped; 1 tablespoon olive oil; Salt and pepper to taste; 1 jar marinara sauce (about 24 oz)

Highlighted under: Comfort Food

I absolutely love Sundays, especially when I have the chance to make these scrumptious veggie stuffed shells. Not only do they bring the family together around the dinner table, but they also allow me to use fresh vegetables that are bursting with flavor. The combination of creamy ricotta and spinach, topped with marinara sauce and melted cheese, creates a satisfying meal that is both hearty and wholesome. Plus, they are perfect for meal prepping and reheat beautifully, so I always have leftovers to enjoy throughout the week.

Created by

Lucy Bennett

Last updated on 2026-01-11T23:49:12.459Z

Creating these veggie stuffed shells was a delightful adventure in my kitchen. I decided to experiment with what's in season, using a vibrant mix of spinach, zucchini, and bell peppers that I found at the local farmer's market. Each component complements the rich ricotta and adds not only flavor but also a nutritious boost that I feel great serving to my family.

One tip I found particularly helpful is to slightly undercook the pasta shells. This way, they remain firm during baking and ensure the filling stays perfectly moist. It’s amazing how a few small changes can elevate the dish into something really special!

        Why You'll Love These Stuffed Shells
        Hearty and satisfying while being vegetarian-friendly
Great for leftovers and meal prepping
Rich in flavors with a creamy and cheesy filling

      

The Importance of Fresh Vegetables

Using fresh vegetables is essential in these stuffed shells, as they elevate the dish both in flavor and nutrition. The combination of zucchini and bell pepper not only adds a vibrant splash of color but also a crunchy texture that contrasts beautifully with the creamy filling. If you're looking for alternatives, you can swap in ingredients like mushrooms or diced eggplant. Just ensure whatever you choose is cooked until tender before mixing into the ricotta, allowing their flavors to meld perfectly together.

Another wonderful feature of utilizing fresh vegetables is their natural moisture, which keeps the filling light and luscious. Overcooking the veggies will lead to a mushy filling, so aim for just enough sautéing to enhance their sweetness while keeping them slightly firm. This balance is key to achieving that perfect bite in your stuffed shells.

Mastering the Stuffing Technique

Stuffing the pasta shells efficiently is a crucial step for an even bake and consistent flavor throughout. I recommend using a small spoon or a piping bag for filling each shell. This method helps you control the amount of filling and prevents messy overstuffing, which can lead to a leaking sauce during baking. Fill each shell generously, but not to the brim; leaving a bit of space allows the filling to expand as it bakes.

As you arrange the shells in the baking dish, consider their arrangement. Place them close together but ensure they're not overcrowded. This way, the marinara sauce can circulate around the shells, allowing each one to absorb that delicious flavor while the moisture helps the pasta remain tender rather than hard.

Ingredients

Gather these ingredients for your Sunday Veggie Stuffed Shells:

Vegetable Filling

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup cooked spinach, drained and chopped
1/2 cup grated Parmesan cheese
1 zucchini, finely chopped
1 bell pepper, finely chopped
1 tablespoon olive oil
Salt and pepper to taste
1 jar marinara sauce (about 24 oz)

Mix it up and get your shells filled!

Instructions

Follow these steps to whip up your delicious stuffed shells:

Prepare the Pasta

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

Make the Filling

In a skillet, heat olive oil over medium heat. Sauté the zucchini and bell pepper until tender, about 5 minutes. In a bowl, combine the sautéed veggies, ricotta, spinach, Parmesan, salt, and pepper.

Stuff the Shells

Preheat your oven to 375°F (190°C). Stuff each pasta shell with a generous amount of the veggie filling. Pour half of the marinara sauce into the bottom of a baking dish and arrange the stuffed shells on top.

Bake

Top the shells with the remaining marinara sauce and sprinkle with mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Enjoy your delicious Sunday meal!

Pro Tips

Feel free to swap in any vegetables you have on hand, like mushrooms or kale. Adding some fresh herbs like basil or thyme can also elevate the flavor profile of the dish.

Make-Ahead and Storage Tips

These veggie stuffed shells are fantastic for meal prepping! You can assemble them a day in advance and store them uncooked in the refrigerator, covered tightly with plastic wrap. Just be sure to let them come to room temperature for about 30 minutes before baking to ensure even cooking. Alternatively, you can also freeze the assembled shells; just layer them in a freezer-safe container separated by parchment paper to prevent sticking.

When ready to cook from frozen, no need to thaw—simply increase the baking time by about 15-20 minutes, adding foil for the first half to prevent burning. Leftover baked shells can be refrigerated in an airtight container for up to four days, making them a perfect grab-and-go option for lunch or dinner throughout the week.

Serving Suggestions and Variations

These stuffed shells can be served as a hearty main dish alongside a simple green salad and garlic bread for a complete meal. For an extra boost, try topping each serving with fresh basil or a sprinkle of red pepper flakes for added flavor. If you’re feeling adventurous, you can swap the marinara for a béchamel sauce or even pesto for a unique twist that elevates the dish.

For those who enjoy a bit of protein, consider adding crumbled feta or a few pieces of sautéed mushrooms into the filling mix. This not only enhances the flavor but also provides a satisfying chewiness that complements the creaminess of the ricotta. You can also experiment with spices like nutmeg or Italian herbs to match your personal preference.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Absolutely! You can prepare the stuffed shells and store them in the refrigerator for up to 24 hours before baking.

→ What can I use instead of ricotta cheese?

Greek yogurt or cottage cheese can be great substitutes for ricotta for a healthier option.

→ Can I freeze the stuffed shells?

Yes, you can freeze the unbaked stuffed shells. Just layer them between parchment paper and store in an airtight container.

→ What is the best way to reheat leftover stuffed shells?

Reheat the stuffed shells in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can add a splash of marinara to keep them moist.