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 large pasta shells; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; 1/2 cup mozzarella cheese, shredded; 1/4 cup grated Parmesan cheese; 1 egg; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups marinara sauce; 1/2 teaspoon red pepper flakes (optional); Fresh basil for garnish

Highlighted under: Everyday Comfort Food Favorites

I love making Sunday Veggie Stuffed Shells for a comforting family dinner. The first time I prepared these, I was amazed at how satisfying they turned out to be. The large pasta shells, filled with a delightful mixture of ricotta, spinach, and herbs, paired perfectly with a rich marinara sauce. The best part? It’s a great way to incorporate more veggies into a meal while still keeping it hearty and delicious. If you're looking for an easy dish to serve guests or a cozy meal at home, this is it!

Created by

Lauren Mitchell

Last updated on 2026-01-13T03:33:34.800Z

When I first tried making these Sunday Veggie Stuffed Shells, I wasn't sure if they would be filling enough. However, the combination of the cheesy filling and the sauce proved me wrong. I took care to season the ricotta with fresh herbs, which really elevated the flavors. The result was a creamy and satisfying dish that everyone enjoyed.

One tip I found helpful was to lightly bake the stuffed shells before serving. This allows the flavors to meld together beautifully and creates a delicious layer of melty cheese on top. It’s a simple step that makes a big difference!

        Why You'll Love This Recipe
        Comforting and hearty with a veggie twist
Creamy ricotta filling packed with flavor
Easy to make and perfect for meal prep

      

The Perfect Filling

The ricotta filling serves as the backbone of these stuffed shells, providing creaminess and flavor. When combined with fresh spinach, it adds a nutritional punch without overpowering the dish. I recommend using whole milk ricotta for its rich consistency, which helps create a luxurious mouthfeel. If you're looking for a lighter option, you can substitute part-skim ricotta, but avoid low-fat versions as they tend to be too watery.

Balancing the flavors is key. Adding garlic powder introduces a gentle earthy note, while Italian seasoning brings in a mix of herbs that tie everything together. To enhance the filling’s depth, consider adding a pinch of nutmeg or lemon zest; these ingredients brighten the dish and complement the creamy ricotta beautifully.

Layering for Maximum Flavor

When assembling the dish, spreading marinara sauce on the bottom of the baking dish prevents the shells from sticking and allows for even cooking. The sauce not only adds moisture but also infuses the shells with rich flavor as they bake. For the marinara, homemade is fantastic, but a quality store-bought variety will also work well—look for one with minimal added sugars for a more authentic taste.

Don’t skip the final baking steps. Covering the dish with aluminum foil traps steam, ensuring the pasta shells don’t dry out while baking. Removing the foil later allows the top cheese layer to brown nicely, which creates a golden, bubbly crust that is as appealing visually as it is delicious. Baking until the filling is heated through and the cheese is melted results in a perfect texture contrast between the tender pasta and creamy filling.

Ingredients

Gather the following ingredients to get started on your Sunday Veggie Stuffed Shells:

For the Stuffed Shells

12 large pasta shells
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Marinara Sauce

2 cups marinara sauce
1/2 teaspoon red pepper flakes (optional)
Fresh basil for garnish

Make sure all your ingredients are prepped and ready to go. Enjoy the assembly process!

Instructions

Follow these steps to create delicious Sunday Veggie Stuffed Shells:

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside.

Prepare the Filling

In a bowl, mix the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.

Stuff the Shells

Using a spoon, fill each pasta shell generously with the ricotta mixture.

Assemble the Dish

Spread a thin layer of marinara sauce on the bottom of a baking dish and arrange the stuffed shells on top. Pour the remaining marinara sauce over the shells.

Bake

Cover the dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve

Garnish with fresh basil and enjoy your delicious Sunday Veggie Stuffed Shells!

These stuffed shells are best served hot, straight from the oven!

Pro Tips

For added flavor, consider mixing in some sautéed mushrooms or zucchini into the filling. This not only enhances the taste but also boosts the nutritional value.

Storing and Freezing Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) for 15-20 minutes until heated through, adding a splash of marinara if they look dry. This dish also freezes beautifully; just layer the stuffed shells in a freezer-safe container between sheets of parchment paper to prevent sticking.

To freeze before baking, prepare the dish up to the point of baking, then cover tightly with plastic wrap or foil. When ready to bake, simply remove from the freezer and bake for an additional 10-15 minutes, adjusting the initial baking time if necessary. This makes it a fantastic meal prep option for busy weeks ahead.

Variations to Try

Feel free to customize the filling to suit your taste or dietary needs. Adding sautéed mushrooms or zucchini will enhance the veggie profile, or try incorporating ground meat for a more protein-packed dish. For a lighter version, you can use a mixture of cottage cheese and Greek yogurt instead of ricotta, which maintains creaminess while cutting down on fat.

If you're adventurous, consider making a white sauce instead of using marinara. A simple béchamel with a touch of garlic and cheese can create a decadent spin on the traditional dish. Top with breadcrumbs before baking for an added crunch, or experiment with different cheeses such as goat cheese or feta for a unique flavor twist.

Questions About Recipes

→ Can I use gluten-free pasta?

Yes, feel free to substitute with gluten-free pasta shells. Just check the cooking time, as it may vary.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a blend of cream cheese and Greek yogurt as a substitute for ricotta.

→ Can I prepare these ahead of time?

Absolutely! You can fill the shells and assemble everything in advance, then bake when you're ready to serve.

→ How can I store leftovers?

Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.