Sunday Vegetable Stuffed Shells

Name: Sunday Vegetable Stuffed Shells
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup spinach, chopped; 1/2 cup zucchini, diced; 1/2 cup bell pepper, diced; 1/4 cup grated Parmesan cheese; 1 egg; 1 teaspoon garlic powder; Salt and pepper to taste; 2 cups marinara sauce

Highlighted under: Fresh Cooking

I absolutely love making Sunday Vegetable Stuffed Shells for a cozy family dinner. It's a comforting dish that's packed with delicious veggies and cheesy goodness. The best part is that I can customize the filling with whatever vegetables I have on hand, making it a versatile recipe. Preparing these stuffed shells is much easier than I initially thought, and the result is always satisfying. I enjoy serving them with a bright marinara sauce, which complements the flavors beautifully and brings everyone together at the table.

Created by

Nerissa Caldwell

Last updated on 2026-01-11T15:37:34.524Z

When I first made these Sunday Vegetable Stuffed Shells, I was amazed by how simple they were to prepare yet felt so special. I tried a mix of fresh spinach, ricotta, and a hint of nutmeg for the filling, which created a surprisingly delightful flavor profile. I also discovered that pre-boiling the shells for just a few minutes made them easier to fill without breaking.

In the past, I often struggled with how to add more vegetables to our meals. This recipe has become my answer, making it easy to sneak in nutritious veggies while still being loved by my family. I usually serve them with homemade marinara sauce topped with fresh basil, and it’s become a family favorite!

Why You'll Love This Recipe
Delicious combination of fresh vegetables and creamy cheese
Great for meal prep and leftovers taste even better
Perfect for family dinners or casual gatherings

Choosing Your Vegetables

One of the joys of making Sunday Vegetable Stuffed Shells is the flexibility it offers in choosing vegetables. You can swap in seasonal veggies like roasted squash or sautéed mushrooms for the zucchini and bell peppers. Their flavors blend beautifully with the cheese filling and add a variety of textures to the dish. Aim for a colorful mix to make the dish visually appealing and nutritionally balanced.

If you want to sneak in extra nutrition, consider adding finely chopped kale or broccoli florets. These hearty vegetables will hold up well in the stuffing and complement the creamy cheeses. However, be mindful of moisture; if you use high-water content vegetables, like tomatoes or cucumbers, make sure to sauté them first to avoid a soggy filling.

Tips for Perfect Stuffing

When filling the shells, I find it works best to use a small spoon or a piping bag for precision. This helps to ensure that each shell is generously filled without tearing. Additionally, overfilling can lead to spillage during baking, so aim for a heaping spoonful in each shell, but don’t cram them in too tightly.

If you notice that your stuffed shells are difficult to arrange in the baking dish due to size differences from the filling, gently score the edge of each shell to make it easier to fit them. This will help maintain the shell’s structure and prevent them from sticking together while baking.

Make Ahead and Storage Tips

Sunday Vegetable Stuffed Shells are an excellent make-ahead meal! You can prepare them, cover, and refrigerate the uncooked dish for up to 24 hours. This is a great way to save time on busy weeknights, as all you need to do is pop them in the oven when you're ready to eat. Just add a few extra minutes to the baking time if they come straight from the fridge.

For longer storage, consider freezing the filled but unbaked shells. Arrange them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. They can be stored for up to three months. To cook, bake directly from frozen, adding about 10-15 extra minutes to the baking time. This ensures a quick and satisfying meal whenever you need it.

Ingredients

Gather the ingredients to make a delightful filling for your stuffed shells.

Stuffed Shells Ingredients

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, chopped
1/2 cup zucchini, diced
1/2 cup bell pepper, diced
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
Salt and pepper to taste
2 cups marinara sauce

Once you have all the ingredients ready, you’re set to make a mouthwatering dish!

Instructions

Follow these easy steps to create your stuffed shells.

Cook the Pasta

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

Prepare the Filling

In a mixing bowl, combine ricotta cheese, half of the mozzarella, chopped spinach, diced zucchini, diced bell pepper, grated Parmesan, egg, garlic powder, and salt and pepper. Mix until well combined.

Stuff the Shells

Using a spoon, carefully fill each cooked pasta shell with the vegetable mixture. Place the stuffed shells in a baking dish.

Add Marinara Sauce

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

Bake

Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the stuffed shells cool for a few minutes before serving, and enjoy!

Pro Tips

For an extra touch, try adding some crushed red pepper flakes for heat or sprinkle fresh herbs on top before serving.

Serving Suggestions

These stuffed shells are perfectly complemented by a fresh garden salad tossed in a tangy vinaigrette. The brightness of the dressing cuts through the richness of the cheese and provides a refreshing counterpoint. You can also serve them with garlic bread for a complete Italian-inspired meal.

For an added touch, consider garnishing the stuffed shells with fresh basil or a sprinkle of red pepper flakes before serving. This not only enhances presentation but also adds layers of flavor that can elevate the entire dish.

Flavor Variations

Don't hesitate to experiment with herbs and spices in the filling. Adding Italian seasoning, crushed red pepper, or freshly chopped herbs can elevate the flavor profile. Fresh oregano or basil pairs beautifully with the marinara sauce and can transform the dish into something special.

For a richer filling, you might consider adding a layer of creamy goat cheese or feta alongside the ricotta. These cheeses add a tangy depth that contrasts well with the sweetness of the roasted vegetables.

Troubleshooting Tips

If your stuffed shells seem dry after baking, it could be due to insufficient sauce. Make sure to coat the shells thoroughly before baking and consider adding a little extra sauce halfway through cooking if they appear too dry. You want the cheese to be just gooey and the shells to remain moist.

Should the pasta shells tear during handling, it’s often due to cooking them too long or not allowing them to cool before stuffing. Always cook until al dente and let them sit in cold water briefly before filling. This helps to firm them up and makes them easier to work with.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Yes! You can prepare the stuffed shells and refrigerate them before baking. Just add a few extra minutes to the cooking time if baked directly from the fridge.

→ What vegetables can I substitute?

Feel free to use any vegetables you like! Broccoli, mushrooms, or even roasted carrots work great in this recipe.

→ Can I use a different type of cheese?

Absolutely! Cottage cheese or goat cheese can be used as substitutes or additions for a unique flavor.

→ Is this dish suitable for freezing?

Yes, you can freeze the unbaked stuffed shells in an airtight container for up to three months. Just thaw overnight in the refrigerator before baking.