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; 2 cups fresh spinach, chopped; 1 medium zucchini, finely diced; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; Salt to taste; Fresh basil for garnish

Highlighted under: Comfort Food

I love making these Sunday Veggie Stuffed Shells for my family because they embody everything delicious about a comforting meal. The combination of ricotta and fresh vegetables not only makes for a satisfying filling but also elevates the classic shell pasta dish. We often enjoy them on quiet Sundays, and it quickly becomes one of our favorite hearty meals. It's the perfect way to include more veggies in our diet while still indulging in a cheesy and flavorful dish that everyone looks forward to.

Created by

Chelsea Payne

Last updated on 2026-01-13T03:52:13.828Z

When I first tried making stuffed shells, I knew I wanted a veggie-packed version that still felt indulgent. Using a mix of sautéed spinach, zucchini, and ricotta cheese gave me the creamy texture I desired, while the addition of herbs brought everything to life. To ensure the shells are perfectly filled, I use a piping bag, which helps create a neat presentation and makes the cooking process a bit smoother.

My tip is to bake the shells uncovered for the last 10 minutes. This allows the cheese on top to get wonderfully bubbly and golden, giving each bite a delightful texture. Every time I serve these stuffed shells, I can see how much they bring everyone together, creating a joyful dining experience.

        Why You'll Love This Recipe
        A delicious blend of ricotta and fresh veggies creates a satisfying filling.
The bubbling melted cheese on top adds a comforting touch.
A delightful way to sneak in healthy ingredients without sacrificing flavor.

      

Choosing the Right Shells

When selecting jumbo pasta shells for this recipe, opt for ones that are sturdy enough to hold the filling. Not all brands have the same quality, so look for shells made with durum wheat for the best texture. If you can't find jumbo shells, you can substitute large cannelloni tubes, but be sure to adjust the filling method accordingly. Filling cannelloni requires a slightly different technique, as these tubes are typically narrower.

It's essential to cook the shells until they are al dente, as they will continue to cook while baking in the oven. Overcooked shells may become too soft and break apart, leading to a messy dish. After boiling, rinsing the shells under cold water helps to stop the cooking process and makes them easier to handle when filling.

I often prepare an extra few shells when cooking, just in case some crack during the boiling process. It’s a small step that can save a lot of frustration later. Once cooled, they can be stored in a single layer on a baking sheet until you're ready to fill them.

Building Flavor in the Filling

The filling is the heart of these stuffed shells, and the combination of fresh vegetables and ricotta cheese provides a vibrant flavor profile. Using a mix of seasonal vegetables not only enhances the taste but also adds nutritional value. If zucchini isn't in season, feel free to swap it with finely chopped bell peppers or mushrooms, which will equally absorb the delicious flavors from the spices.

When sautéing the spinach and zucchini, aim for a vibrant green color and a tender texture. The key is to cook them until softened but not overly mushy. This way, the filling retains a bit of moisture, ensuring the shells stay juicy and flavorful when baked, while avoiding excess water that can make the dish soggy.

Incorporating fresh herbs, such as parsley or thyme, can elevate your filling even more. Just a teaspoon of finely chopped herbs mixed into the ricotta adds a fresh, aromatic quality that pairs beautifully with the marinara and mozzarella on top.

Storage and Reheating Tips

If you plan to make this dish ahead of time, consider assembling all the components but saving the baking step until you’re ready to serve. After filling the shells, cover them tightly with plastic wrap or foil and refrigerate for up to 24 hours. This method allows the flavors to meld and results in an even tastier meal when baked fresh.

For longer-term storage, these stuffed shells can be frozen before baking. Arrange the filled shells in a baking dish, top with marinara and cheese, then cover with heavy-duty foil. Freeze for up to three months. When you’re ready to enjoy them, bake straight from the freezer, adding an additional 15-20 minutes to the cooking time to ensure they heat through properly.

Reheating leftovers is a breeze! Just pop the shells back in a 350°F (175°C) oven covered for about 15-20 minutes, or until heated through. This retains the flavors and texture better than microwaving, which can lead to rubbery cheese. A touch of fresh basil as a garnish when serving can bring a burst of freshness back to each portion.

Ingredients

Stuffed Shells

12 jumbo pasta shells
1 cup ricotta cheese
2 cups fresh spinach, chopped
1 medium zucchini, finely diced
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Salt to taste
Fresh basil for garnish

Make sure to use fresh veggies for best flavor!

Instructions

Prepare the Pasta

Cook the jumbo shells in a large pot of boiling salted water for about 10 minutes, or until al dente. Drain and rinse under cold water. Set aside.

Make the Filling

In a skillet, sauté the chopped spinach and zucchini over medium heat until softened, about 5 minutes. Remove from heat and let cool slightly before mixing with ricotta cheese, oregano, black pepper, and salt.

Fill the Shells

Using a piping bag or spoon, fill each shell with the ricotta and veggie mixture. Place them seam-side up in a baking dish.

Add Sauce and Cheese

Pour the marinara sauce over the shells and sprinkle with mozzarella cheese evenly.

Bake

Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Let the shells sit for a few minutes before serving.

Pro Tips

For an extra punch of flavor, consider adding red pepper flakes to the marinara sauce or mixing in some Parmesan cheese with the ricotta filling.

Serving Suggestions

These veggie stuffed shells are delightful on their own, but they pair wonderfully with a simple side salad dressed in a light vinaigrette. The crispness of the salad adds a refreshing contrast to the rich, cheesy goodness of the pasta. Additionally, a slice of crusty garlic bread will complement this dish perfectly, allowing for a satisfying scoop of marinara.

You can also elevate your meal by serving the shells with a sprinkle of additional shredded cheese or freshly grated Parmesan on top just before serving. A drizzle of high-quality extra virgin olive oil or balsamic glaze can also introduce an exciting flavor note, making each bite irresistible.

Variations to Try

Feel free to get creative with your filling! For a protein boost, mix in cooked ground turkey or chicken, or even some lentils for a vegetarian option. A handful of chopped sun-dried tomatoes can also introduce a savory, slightly tangy note that contrasts beautifully with the creamy ricotta.

For a spicy kick, consider adding a pinch of red pepper flakes to the filling or marinara sauce. This small adjustment can transform the flavor profile entirely and cater to those who enjoy a bit of heat in their dishes.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the stuffed shells and store them in the fridge for up to 24 hours before baking.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a vegan ricotta alternative if desired.

→ Can I add other vegetables?

Absolutely! Feel free to add any of your favorite vegetables, such as mushrooms or bell peppers.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.