Sunday Vegetable Stuffed Shells

Name: Sunday Vegetable Stuffed Shells
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 12 large pasta shells; 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1 cup mushrooms, diced; 1 medium zucchini, diced; 1 bell pepper, diced; 1 tsp garlic, minced; 1/2 tsp nutmeg; 1 cup marinara sauce; 1 cup mozzarella cheese, shredded; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Natural Healthy Meals Favorites

I absolutely love making Sunday Vegetable Stuffed Shells for a cozy family dinner. This dish truly captures the essence of comfort food with its cheesy goodness and hearty vegetable filling. The combination of ricotta, spinach, and a medley of colorful veggies baked in tender pasta shells is not only satisfying but also a delightful way to sneak in some nutrients. I often make this on weekends when I have a little extra time to spend in the kitchen, and it never fails to impress everyone gathered around the table.

Created by

Cassandra Reed

Last updated on 2026-01-11T15:17:35.347Z

When I first experimented with stuffed shells, I was amazed at how versatile they could be. I decided to load them with vegetables to make it a healthier dish, and it turned out to be a favorite! The secret is to sauté the vegetables lightly before mixing them with the ricotta, ensuring they retain their flavor and texture throughout the baking process.

I also realized that adding a hint of nutmeg to the cheese mixture gives it a unique flavor that really stands out. This little tip has made a significant difference in making my stuffed shells stand out during family gatherings. Trust me when I say this dish will become a staple in your home!

        Why You'll Love This Recipe
        Baked to perfection with gooey cheese on top
A colorful medley of vegetables that makes it visually appealing
Great for meal prep or a comforting family dinner

      

The Role of Fresh Ingredients

Using fresh vegetables is key to achieving the best flavor and texture in your Sunday Vegetable Stuffed Shells. Fresh spinach, zucchini, and bell peppers not only enhance the dish's appearance but also contribute a crisp, vibrant taste. I recommend choosing seasonal vegetables for the greatest freshness and nutrition. For a personal touch, feel free to substitute with your favorite vegetables; try adding chopped carrots or kale for a twist, but be mindful of cooking times as some vegetables may take longer to soften.

When sautéing the vegetables, aim for a medium heat to prevent burning. You want them to soften while still retaining some texture. Keep an eye on the mushrooms; they should release their moisture and become slightly golden. If they are sticking to the pan, a splash of vegetable broth or additional olive oil can help lift them, ensuring that every bite of the stuffed shells is infused with those flavors.

Baking Tips for Perfect Cheese Melt

Achieving that golden, bubbly cheese on top is a must for any baked pasta dish. When you sprinkle the mozzarella cheese over the stuffed shells, consider using a mix of different cheeses for extra depth. A blend of mozzarella and provolone can add a nice stretch and a hint of sharpness. For those who prefer lower-fat options, part-skim mozzarella provides a good alternative without sacrificing too much flavor.

Covering the dish with aluminum foil during the first half of baking helps the shells cook through by trapping steam. Then, removing the foil allows the cheese to brown beautifully. If you notice that the cheese is browning too quickly, reduce your oven temperature to 350°F (175°C) and check for doneness, ensuring the pasta shells are heated thoroughly without burning the topping.

Ingredients

Gather these ingredients for a delightful experience:

For the Stuffed Shells

12 large pasta shells
1 cup ricotta cheese
2 cups fresh spinach, chopped
1 cup mushrooms, diced
1 medium zucchini, diced
1 bell pepper, diced
1 tsp garlic, minced
1/2 tsp nutmeg
1 cup marinara sauce
1 cup mozzarella cheese, shredded
Salt and pepper to taste
Olive oil for sautéing

Make sure to prep these ingredients ahead for a smoother cooking process!

Instructions

Follow these steps to create your delicious Sunday Vegetable Stuffed Shells:

Cook the Pasta Shells

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

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add garlic, mushrooms, zucchini, and bell pepper. Sauté for about 5 minutes until soft. Stir in the spinach and cook until wilted. Season with salt, pepper, and nutmeg.

Mix the Filling

In a mixing bowl, combine the sautéed vegetables with ricotta cheese. Adjust seasoning as needed.

Stuff the Shells

Preheat your oven to 375°F (190°C). Fill each pasta shell with the vegetable and ricotta mixture. Place stuffed shells in a baking dish.

Add Sauce and Cheese

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

Bake

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the cheese is bubbly and golden. Serve warm.

Your Sunday Vegetable Stuffed Shells are ready to be enjoyed!

Pro Tips

Feel free to customize the vegetables according to your preference or what you have on hand. The addition of freshly grated Parmesan cheese can take this dish to the next level!

Make-Ahead and Storage

One of the great things about Sunday Vegetable Stuffed Shells is that they can be prepared ahead of time. You can assemble the stuffed shells, cover them with marinara sauce and cheese, and refrigerate them for up to 24 hours before baking. Just remember to increase the baking time by about 10 minutes if going straight from the fridge, as they need a little longer to heat through completely.

Alternatively, you can freeze assembled shells for later use. Make sure to tightly wrap them in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy them, simply bake from frozen, adding an additional 15-20 minutes to the baking time. This makes them an excellent option for busy weeknights!

Serving Suggestions and Variations

These stuffed shells are versatile when it comes to serving. Pair them with a side salad or garlic bread for a complete meal. For a creamier version, try drizzling a bit of alfredo sauce over the top before serving, or incorporate a layer of béchamel sauce within the shells for an added richness that complements the vegetables beautifully.

For a twist, consider adding protein such as cooked ground turkey or Italian sausage to the vegetable filling. You could also go for a vegan alternative by using plant-based ricotta and dairy-free mozzarella. Each variation presents a new way to enjoy the comforting flavors while accommodating dietary preferences, making your stuffed shells not just a dish but also a versatile family recipe.

Questions About Recipes

→ Can I use whole wheat pasta shells?

Absolutely! Whole wheat pasta shells will add more fiber and a nutty flavor.

→ Can I make this dish ahead of time?

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

→ What can I substitute for ricotta cheese?

Cottage cheese can be used as a lower-fat alternative, or you can even try vegan cream cheese for a dairy-free version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.