I recently tried making this vegetarian stuffed pasta shells Recipe, and I have to say—they were a total hit! From the creamy, cheesy filling to the perfectly baked shells, every bite felt like comfort on a plate.
I love how customizable this recipe is; I could add different veggies or spices each time. It’s also easier than it looks, making it a great dinner for any night of the week. Let me walk you through my favorite version of this classic dish.
Ingredients
Here’s what you’ll need to make this creamy, cheesy delight:
- Jumbo pasta shells – 12 shells (Perfect for stuffing with a hearty filling; avoid smaller shells, they won’t hold enough filling)
- Ricotta cheese – 1 ½ cups (I always use fresh ricotta—it makes the filling creamy and smooth)
- Mozzarella cheese – 1 cup, shredded (Freshly shredded mozzarella melts better than pre-shredded)
- Parmesan cheese – ½ cup, grated (Adds a sharp, nutty flavor that complements the ricotta)
- Egg – 1 large (Helps bind the filling so it doesn’t fall apart while baking)
- Spinach – 2 cups, chopped (fresh) (Fresh spinach is key; frozen tends to make the filling watery)
- Marinara sauce – 2 cups (I like using a homemade or high-quality jarred sauce for a rich tomato flavor)
- Garlic – 2 cloves, minced (Fresh garlic adds aromatic depth to the filling)
- Salt – ½ teaspoon (Balances flavors without overpowering the cheese)
- Black pepper – ¼ teaspoon (Adds a gentle kick to enhance the overall taste)
- Italian seasoning – 1 teaspoon (Brings a classic Italian flavor that complements the cheeses and spinach)
Note: several servings – this recipe makes approximately 4-6 servings, depending on portion size.
Variations
Want to switch things up? Here are some ideas:
- Dairy-free: Use vegan ricotta and mozzarella alternatives.
- Extra protein: Add cooked lentils or quinoa to the filling.
- Spice it up: Add crushed red pepper flakes for a mild heat.
- Flavor boost: Mix in roasted red peppers or sun-dried tomatoes.
Cooking Time
Here’s a quick breakdown:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
- Large pot – to boil pasta shells
- Skillet – to sauté garlic and spinach
- Mixing bowl – to combine filling ingredients
- Baking dish – to assemble and bake the stuffed shells
- Spoon – for filling shells evenly
How to Make Vegetarian Stuffed Pasta Shells Recipe
Prepare the Pasta
I start by boiling the jumbo shells in salted water until al dente. This keeps them firm enough to hold the filling without breaking. Then, I drain and let them cool slightly to handle easily.
Make the Filling
In a mixing bowl, I combine ricotta, mozzarella, Parmesan, egg, garlic, spinach, salt, pepper, and Italian seasoning. Stir until smooth and well-combined; the filling should be creamy but thick enough to spoon into the shells.
Stuff the Shells
Using a small spoon, I fill each cooled shell with the cheese and spinach mixture. I like to slightly mound the filling so it’s generous in every bite. Place the filled shells in a baking dish evenly spaced.
Add the Sauce
Next, I pour marinara sauce over and around the stuffed shells. I make sure each shell is coated so the sauce keeps the filling moist while baking.
Bake to Perfection
I bake the shells at 375°F (190°C) for about 25-30 minutes until the cheese is bubbly and slightly golden. After removing them, I let them sit for a few minutes before serving.
Additional Tips for Making This Recipe Better
Here are a few tricks I’ve learned from making this dish multiple times:
- I always drain spinach thoroughly; excess water can make the filling runny.
- Using a mix of cheeses gives the best flavor and melt.
- I sometimes sprinkle extra Parmesan on top before baking for a crispy finish.
- Letting the shells sit for 5 minutes after baking helps the filling set nicely.
How to Serve Vegetarian Stuffed Pasta Shells Recipe
I love plating these shells in a single layer with extra marinara drizzled on top. A sprinkle of fresh basil or parsley adds color and freshness. They also pair well with a crisp green salad or garlic bread on the side, and finishing the meal with an easy tiramisu mousse recipe creates a well-balanced dinner experience.
Nutritional Information
Here’s a quick look at the nutritional profile per serving:
- Calories: 350-400 kcal
- Protein: 18g
- Carbohydrates: 35g
- Fat: 18g
These numbers can vary slightly based on the cheese and sauce used.
Make Ahead and Storage
Storing
You can store leftover shells in an airtight container in the refrigerator for up to 3 days.
Freezing
This recipe freezes well—assemble the shells but don’t bake. Freeze for up to 2 months, then bake straight from frozen, adding 10 extra minutes.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. I avoid microwaving to keep the shells from becoming soggy, especially if you’re serving them alongside a rich dessert like kahlua chocolate pudding recipe.
Why You’ll Love This Recipe
Here’s why I keep making this recipe over and over:
- Simple to prepare: Minimal ingredients, yet full of flavor.
- Customizable: Swap veggies, cheeses, or spices easily.
- Comforting: Cheesy, hearty, and perfect for weeknight dinners.
- Family-friendly: Even picky eaters usually enjoy it.
- Make-ahead friendly: Great for freezing and reheating for busy nights.
Vegetarian Stuffed Pasta Shells Recipe
Ingredients
Method
- I start by boiling the jumbo shells in salted water until al dente. This keeps them firm enough to hold the filling without breaking. Then, I drain and let them cool slightly to handle easily.
- In a mixing bowl, I combine ricotta, mozzarella, Parmesan, egg, garlic, spinach, salt, pepper, and Italian seasoning. Stir until smooth and well-combined; the filling should be creamy but thick enough to spoon into the shells.
- Using a small spoon, I fill each cooled shell with the cheese and spinach mixture. I like to slightly mound the filling so it’s generous in every bite. Place the filled shells in a baking dish evenly spaced.
- Next, I pour marinara sauce over and around the stuffed shells. I make sure each shell is coated so the sauce keeps the filling moist while baking.
- I bake the shells at 375°F (190°C) for about 25-30 minutes until the cheese is bubbly and slightly golden. After removing them, I let them sit for a few minutes before serving.
Notes
- I always drain spinach thoroughly; excess water can make the filling runny.
- Using a mix of cheeses gives the best flavor and melt.
- I sometimes sprinkle extra Parmesan on top before baking for a crispy finish.
- Letting the shells sit for 5 minutes after baking helps the filling set nicely.
