Go Back
Vegetarian Stuffed Pasta Shells Recipe
Ash Tyrrell

Vegetarian Stuffed Pasta Shells Recipe

I recently tried making these vegetarian stuffed pasta shells, 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.