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 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1 cup chopped spinach; 1 cup diced zucchini; 1 cup diced bell pepper; 1 egg; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups marinara sauce; 1 teaspoon olive oil; 1 clove garlic, minced; 1 teaspoon sugar; Fresh basil for garnish

Highlighted under: Comfort Food

I absolutely love making Sunday Veggie Stuffed Shells for my family. It’s an indulgent yet healthy dish, bursting with vibrant vegetables and luscious ricotta cheese. Each shell is like a delightful parcel of flavor! Not only is it a fun dish to prepare, but it also brings everyone together around the table. It’s a great way to incorporate more veggies into our meals without compromising on taste. Plus, I love being able to customize the filling to suit our preferences or what I have on hand.

Created by

Penelope Dawson

Last updated on 2026-01-12T02:25:14.930Z

When I decided to whip up a batch of these stuffed shells last Sunday, I was inspired by the colorful array of veggies I had in my fridge. I mixed roasted zucchini, spinach, and bell peppers with creamy ricotta and a sprinkle of parmesan. Baking them in a rich marinara not only adds layers of flavor but also keeps the shells from drying out. Trust me, every forkful is a warm hug of deliciousness!

A tip I learned from experimenting with different fillings is to be generous with your seasoning. Fresh herbs like basil and a dash of nutmeg really elevate the ricotta filling, making it irresistible. I always sprinkle a bit of cheese on top just before baking for that perfect golden crust. It really transforms this dish into something special!

        Why You'll Love This Recipe
        Crazy delicious flavor from roasted vegetables and creamy ricotta
Easy to customize with your favorite veggies or cheeses
A hearty dish that's also light and satisfying

      

Choosing the Right Vegetables

When it comes to stuffing these shells, selecting the right combination of vegetables is crucial for both flavor and texture. I often opt for zucchini and bell peppers as they offer a delightful sweetness when roasted, complementing the creaminess of the ricotta. Feel free to experiment with other vegetables like mushrooms or asparagus, which also roast beautifully and add distinct flavors. Just remember to dice everything evenly for consistent cooking and a pleasing bite.

You can prep the veggies ahead of time. Chop them the night before and store them in an airtight container in the refrigerator. This makes the assembly process quicker when you're ready to put the dish together. I also recommend lightly roasting the vegetables beforehand to intensify their flavor and reduce excess moisture in the filling, which keeps the shells from becoming soggy.

Perfecting the Marinara Sauce

While store-bought marinara can be convenient, a homemade version elevates this dish significantly. Sautéing garlic in olive oil helps release its aromatic oils before adding the sauce, giving the marinara a rich depth of flavor. You can also adjust the seasoning to your liking; a pinch of red pepper flakes adds a hint of heat if desired. If you have fresh tomatoes, consider blending them into a sauce for a fresh twist, letting it simmer until it thickens to your preference.

For those looking to thicken the sauce without additional sugar, try adding a splash of balsamic vinegar or a grated carrot for natural sweetness. Always taste as you go; simmering the sauce for an extra 5–10 minutes can enhance its richness and complexity and helps marry the flavors together beautifully.

Ingredients

Gather these fresh ingredients to create your stuffed shells:

For the Stuffed Shells

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup chopped spinach
1 cup diced zucchini
1 cup diced bell pepper
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Marinara Sauce

2 cups marinara sauce
1 teaspoon olive oil
1 clove garlic, minced
1 teaspoon sugar
Fresh basil for garnish

These fresh ingredients will come together to create a delicious meal that everyone will enjoy!

Instructions

Follow these steps to prepare your stuffed shells:

Prepare the Pasta

Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.

Make the Filling

In a bowl, combine ricotta cheese, 1/2 cup mozzarella, parmesan, spinach, zucchini, bell pepper, egg, Italian seasoning, salt, and pepper. Mix well until fully incorporated.

Stuff the Shells

Carefully fill each shell with the veggie-ricotta mixture. Place the filled shells in a baking dish.

Prepare the Sauce

In a saucepan, heat olive oil over medium heat, add garlic, and sauté until fragrant. Stir in marinara sauce and sugar, and simmer for 5 minutes.

Bake

Pour half of the marinara sauce over the stuffed shells in the baking dish. Cover with remaining sauce and sprinkle with remaining mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes until golden.

Let the shells cool slightly before serving, and garnish with fresh basil for an extra touch!

Pro Tips

Feel free to swap out the vegetables based on your preference or seasonal availability. Adding some Italian sausage to the filling can also enhance the flavor if you’re looking for a meaty option.

Make-Ahead and Storage

Sunday Veggie Stuffed Shells can be prepared ahead, making them a fantastic option for busy weeknights. After assembling the shells in the baking dish, cover them tightly with foil and refrigerate for up to 24 hours. When you're ready to bake, just increase the cooking time by about 10 minutes to ensure they heat through. Alternatively, you can also freeze the unbaked shells. Just ensure they are well-covered and can be stored for up to three months.

If you have leftovers, store them in an airtight container in the refrigerator, where they will keep well for up to three days. Reheating is simple: just place them in the oven at 350°F (175°C) until warmed through or microwave for a quicker option, though the oven will help maintain the texture of the cheeses.

Fun Additions and Variations

Feel free to customize the stuffed shells with different cheeses; adding goat cheese or feta introduces tanginess that pairs well with the richness of ricotta. Herbs like parsley or cilantro can be mixed into the filling for an added burst of flavor. For a protein boost, consider adding cooked ground turkey or chicken, or a plant-based substitute like crumbled tempeh to the veggie filling.

To enhance the dish with a crunch, sprinkle breadcrumbs mixed with a little olive oil over the top before the final bake. This creates a delightful golden crust that contrasts with the creamy filling. Additionally, a drizzle of balsamic glaze just before serving not only adds a sophisticated touch but also a sweet-tart dimension that complements the rich flavors beautifully.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Absolutely! You can prepare everything up to the baking step a day in advance. Just cover and refrigerate until you’re ready to bake.

→ What can I serve with stuffed shells?

Stuffed shells pair nicely with a simple side salad and some garlic bread for a complete meal.

→ Can I freeze the stuffed shells?

Yes! You can freeze both uncooked and cooked stuffed shells. Just make sure they're well wrapped to prevent freezer burn.

→ What kind of vegetables can I use in the filling?

You can use nearly any vegetables you like. Mushrooms, eggplant, or even kale work wonderfully in stuffed shells.