Sunday Veggie Stuffed Shells

Name: Sunday Veggie Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach, chopped; 1 cup chopped bell peppers (any color); 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 2 cups marinara sauce; Salt and pepper to taste

Highlighted under: Wholesome Healthy Meals Collection

I love how comforting and satisfying these Sunday Veggie Stuffed Shells are. They are packed with vibrant vegetables and cheesy goodness, making them a perfect family meal. I often prepare a big batch on the weekend, and they warm up perfectly for weeknight dinners. Each bite is bursting with flavor, thanks to the combination of ricotta, spinach, and marinara sauce that contrasts beautifully with the pasta shells. Plus, they’re a fantastic way to sneak in some extra veggies!

Created by

Juliet Ashford

Last updated on 2026-01-13T06:37:43.290Z

When making these stuffed shells, I realized the importance of balancing flavors. The richness of the cheese complements the freshness of the spinach and other veggies beautifully. Once, I tried adding roasted peppers, and it elevated the dish to a whole new level!

Another tip to keep in mind is to not overfill the shells; I found that just the right amount makes them easier to handle and creates a beautiful presentation on the plate. Making the marinara sauce from scratch is a game-changer, but jarred works in a pinch!

        Why You'll Love This Recipe
        Deliciously creamy cheese filling paired with the freshness of veggies
Hearty and satisfying for family dinners
Easily customizable with your favorite ingredients

      

Perfecting the Stuffed Shells

When preparing the stuffed shells, it's essential to ensure they're cooked al dente since they'll continue to cook while baking. Overcooking can lead to mushy shells that won’t hold their filling. Aim for a tender texture that offers a satisfying bite. If you're not sure when they're done, start tasting them a minute or two before the package's suggested time and look for a slight firmness and an even surface.

For filling the shells, using a piping bag can make the process cleaner and more efficient. If you don’t have one, simply cut the corner off a resealable plastic bag to create your own makeshift piping tool. This method allows for a controlled and mess-free way to fill each shell with the creamy cheese and veggie mixture, getting every bit of the filling in without overflow.

Choosing the Right Ingredients

Each ingredient in the filling has a specific role that contributes to the dish's overall flavor and texture. Ricotta cheese provides creaminess and richness, while the mozzarella adds excellent melting qualities, giving that delightful stretchy cheese vibe when baked. The Parmesan enhances the overall umami and savory profile. You can experiment with different cheeses; for instance, adding goat cheese can bring tanginess, while using cottage cheese can lighten the filling.

Vegetable choices are adjustable based on personal preference or seasonal availability. Zucchini, mushrooms, and even kale can be incorporated for added variety and nutrients. Just ensure that any vegetables added are cooked or wilted beforehand to avoid excess moisture seeping into the filling, which could make it runny and less cohesive.

Make-Ahead and Storage Tips

These Sunday Veggie Stuffed Shells are perfect for meal prep! You can assemble them in advance and store them covered in the refrigerator up to a day ahead of baking. Just cover them tightly with foil to prevent drying out. If you decide to freeze them, it's best to do so after assembly but before baking. Use a freezer-safe dish and freeze for up to three months. Thaw in the fridge overnight before baking for the best texture.

Reheating is simple! If you have leftovers, gently reheat them in the oven at 350°F (175°C) until warmed through, approximately 15-20 minutes, covered with foil to keep moisture in. Alternatively, you can microwave them, but be careful not to overheat, which can cause the filling to leak or become dry. Enjoying these stuffed shells a second time is just as satisfying when prepared properly!

Ingredients

For this delightful dish, gather the following ingredients:

Stuffed Shells Ingredients

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 cup chopped bell peppers (any color)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups marinara sauce
Salt and pepper to taste

Instructions

Follow these steps to create your Sunday Veggie Stuffed Shells:

Cook the Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.

Prepare the Filling

In a large bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, chopped spinach, bell peppers, garlic powder, oregano, basil, salt, and pepper. Mix until well combined.

Stuff the Shells

Fill each pasta shell with about 2 tablespoons of the cheese and veggie mixture. Place the stuffed shells in a greased baking dish.

Add Sauce and Cheese

Pour marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.

Bake the Shells

Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and golden.

Pro Tips

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the marinara sauce. You can also mix in some cooked ground meat or vegetarian protein for added texture.

Serving Suggestions

Serve your Sunday Veggie Stuffed Shells with a simple side salad for a balanced meal. A light dressing, such as lemon vinaigrette, complements the rich flavors of the dish without overpowering it. You might also consider a garlic bread side for that restaurant-style experience, perfectly soaking up any marinara sauce on your plate.

For added freshness, consider topping the baked shells with a sprinkle of fresh basil or parsley just before serving. This not only enhances visual appeal but also adds a lovely aromatic herbaceous note that brightens the rich cheese filling. A drizzle of olive oil can also elevate the flavor profile further.

Common Troubleshooting

One common issue with stuffed shells is finding them too dry after baking. Ensure that your marinara sauce completely covers the shells before they go in the oven. If you notice your sauce is too thick, you can thin it with a small amount of water or broth before pouring it over the shells. Alternatively, consider adding a layer of sauce between the shells in the baking dish for added moisture.

If the filling is too runny, it might be due to extra moisture from the vegetables. To counteract this, you can either sauté the veggies lightly before mixing them in or add a bit more ricotta cheese to absorb excess liquid. Always assess the filling consistency before stuffing the shells to ensure a perfectly cohesive end product.

Questions About Recipes

→ Can I make the stuffed shells ahead of time?

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

→ Can I freeze the stuffed shells?

Absolutely! Freeze the uncooked stuffed shells in an airtight container for up to 3 months. Bake them straight from the freezer, adding about 10 extra minutes to the baking time.

→ What other vegetables can I use in the filling?

Feel free to experiment! Zucchini, mushrooms, or even sun-dried tomatoes work wonderfully in the filling.

→ Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works well. Choose a high-quality brand for the best flavor.