Sunday Veggie Stuffed Shells

Name: Sunday Veggie Stuffed Shells
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 12 large pasta shells; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup grated Parmesan cheese; 1 cup fresh spinach, chopped; 1/2 cup mushrooms, diced; 1/4 cup onion, finely chopped; 2 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 1 tsp Italian seasoning; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Comfort Food

I absolutely love Sunday cooking, and these Veggie Stuffed Shells are a special favorite of mine. Every bite is a burst of flavor, filled with fresh vegetables and creamy ricotta. The preparation is straightforward, and the end result is an impressive dish that’s perfect for a family gathering. I often prepare these shells in large batches, so we have leftovers for the week. Trust me, you'll want to make these deliciously cheesy shells every Sunday!

Created by

Sabrina Holt

Last updated on 2026-01-13T03:40:10.644Z

During one sunny afternoon, I decided to experiment with different types of fillings for pasta shells. I stumbled upon a wonderful blend of fresh spinach, mushrooms, and ricotta cheese that not only complemented each other beautifully but also felt very comforting. I quickly realized that I could make this dish more vibrant by adding spices and herbs from my little garden, and it brought everything to life!

After several trials, I found that baking the shells with a layer of marinara sauce not only adds flavor but also keeps the pasta perfectly tender. The aroma that fills the kitchen as they bake is absolutely irresistible, making it a perfect dish for Sunday family dinners.

        Why You'll Love These Stuffed Shells
        Hearty and wholesome filling bursting with fresh vegetables
Creamy ricotta texture that pairs beautifully with tender pasta
A great make-ahead dish perfect for busy weeknights

      

Tips for Perfectly Stuffed Shells

To ensure your stuffed shells are perfectly filled, use a piping bag or a resealable plastic bag with the corner snipped off. This method allows for easier handling and cleaner filling. Make sure to fill the shells generously, but avoid overstuffing, as this can lead to messy edges during baking. I recommend using a medium-sized shell, as the larger ones can break more easily.

After you’ve stuffed the shells, consider letting them rest for about 10 minutes before baking. This resting period allows the filling to set slightly, which can prevent it from spilling out during the baking process. Additionally, you can make this dish ahead of time; just cover the assembled dish with plastic wrap and refrigerate for up to two days, removing the wrap before baking.

Flavor Variations

Feel free to get creative with the filling ingredients! You can substitute the spinach for kale or Swiss chard, both of which offer a robust flavor and nutrient boost. If mushrooms aren't your favorite, try adding zucchini, bell peppers, or even roasted eggplant for a different twist. Cheeses can also be adjusted; try adding feta or goat cheese for a tangy profile.

For an added depth of flavor, consider mixing in fresh herbs like basil or oregano into the filling. These herbs enhance the taste further and pair well with the marinara. A splash of lemon juice can also brighten the filling, creating a lovely contrast to the rich cheeses. Just be cautious not to overpower the other flavors.

Reheating and Storage

You can store leftover veggie stuffed shells in an airtight container in the refrigerator for up to four days. When reheating, do so in the oven for the best texture. Preheat the oven to 350°F (175°C) and cover the dish with foil; bake for about 20 minutes or until heated through. This method helps maintain the creaminess of the cheese without drying it out.

If you have more than you can eat, consider freezing the uncooked stuffed shells. Prepare them up to the baking step, and instead of baking, cover with foil and freeze. When you're ready to cook, bake directly from frozen, adding about 10-15 minutes to the cooking time. This makes it convenient to enjoy a hearty meal without the fuss of preparation.

Ingredients

Gather the following ingredients to make these delicious stuffed shells:

Ingredients for Stuffed Shells

12 large pasta shells
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1/2 cup mushrooms, diced
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 tsp Italian seasoning
Salt and pepper to taste
Olive oil for sautéing

Once you have your ingredients ready, you're set to start cooking!

Instructions

Follow these simple steps to prepare your veggie stuffed shells:

Cook the Pasta

Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Stir in mushrooms and spinach, cooking until the spinach wilts.

In a bowl, mix the sautéed vegetables with ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper.

Stuff the Shells

Preheat your oven to 375°F (190°C). Spoon marinara sauce into a baking dish. Fill each pasta shell with the vegetable mixture and place them in the dish.

Bake the Dish

Cover the stuffed shells with remaining marinara sauce and sprinkle with extra mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.

Let the dish cool for a few minutes before serving. Enjoy!

Pro Tips

Feel free to customize the filling based on your favorite vegetables or what you have on hand. Grated zucchini or bell peppers can be great additions!

Ingredient Substitutions

If you're looking for a lighter option, you can substitute part of the ricotta cheese with cottage cheese. Just blend it until smooth for a creamy texture. Alternatively, for a vegan variation, try using plant-based ricotta made from blended tofu or cashews. This substitution pairs well with the existing vegetables and maintains a similar creaminess in the dish.

When it comes to sauces, if marinara isn’t your favorite, you might try using a roasted red pepper sauce for a sweeter, smokier element. A homemade bechamel or white sauce could also be a delicious switch, lending a different flavor profile and a unique twist to this classic dish.

Serving Suggestions

These veggie stuffed shells are delicious on their own but can be complemented with a simple side salad drizzled with balsamic vinaigrette. The acidity from the vinaigrette will enhance the richness of the cheese and provide a fresh contrast to the hearty shells.

For a more substantial meal, consider pairing the stuffed shells with garlic bread or a comforting side of steamed vegetables. This will not only round out your dinner but also ensure a colorful and nutritious plate, making for an inviting presentation when serving to family or guests.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can prepare the stuffed shells a day in advance and refrigerate them before baking.

→ What can I substitute for ricotta cheese?

Cottage cheese or even a vegan ricotta made from nuts can be great alternatives!

→ How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

→ Can I freeze the stuffed shells?

Yes, you can freeze the unbaked stuffed shells. Just cover them well and store them for up to 3 months. Bake from frozen, adding extra time to the cooking process.