These cheesy vegetable stuffed shells are comfort food with a hidden agenda — jumbo pasta packed with ricotta, spinach, carrots, and zucchini under a blanket of jarred sauce and melty Italian cheese blend. Forty minutes start to finish, and they assemble a day ahead when you need them to. Even the vegetable-averse come back for seconds.
Craving a cozy, comforting Italian-American classic that’s secretly loaded with veggies? Look no further! These Cheesy Vegetable Stuffed Shells are my go-to for a satisfying weeknight meal that comes together in just 40 minutes. We’re talking tender pasta shells brimming with a creamy ricotta and veggie filling, all simmered in a rich tomato sauce. It’s a guaranteed crowd-pleaser that even picky eaters will devour!
Ingredients
• 12 jumbo pasta shells, about 6 ounces or 170g (6 oz)
• 1 ½ cups coarsely shredded fresh carrots, about 170g (6 oz)
• 1 ⅓ cups shredded zucchini, about 160g (5.6 oz)
• ½ cup finely chopped onion, about 80g (2.82 oz)
• 2 tablespoons olive oil, 30ml
• 10 ounces or 283g (10 oz) frozen chopped spinach, thawed and squeezed dry
• 7.5 ounces or 212g (7.5 oz) ricotta cheese
• 1 ½ cups shredded Italian cheese blend, 6 ounces or 170g (6 oz), divided
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 14- to 16-ounce jar pasta sauce, about 397-454g (16 oz)
Instructions
1. Cook the jumbo shells in a large pot of boiling, salted water according to package directions until al dente. Drain well in a colander, rinse with cold water to stop the cooking process, and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shredded carrots, zucchini, and chopped onion. Sauté for 3 to 5 minutes, until the vegetables are tender-crisp. Stir in the thawed and squeezed-dry spinach and cook for one more minute. Transfer the vegetable mixture to a large bowl.
3. To the bowl with the cooked vegetables, add the ricotta cheese, 1 cup or 113g (4 oz) of the Italian cheese blend, salt, and cayenne pepper. Stir until everything is well combined. Carefully spoon about 2 heaping tablespoons of the cheese and vegetable mixture into each cooked pasta shell.
4. Pour the pasta sauce into the same skillet you used for the vegetables and spread it evenly. Gently nestle the filled shells into the sauce, opening-side up.
5. Bring the sauce to a simmer over medium heat. Cover the skillet and cook for about 10 minutes, or until the shells are heated through and the sauce is bubbly. Uncover, sprinkle the remaining ½ cup or 57g (2.01 oz) of Italian cheese over the top, and serve immediately.
Nutritional Information
• PER SERVING: 538 calories, 26 g (0.92 oz) total fat (11 g / 0.39 oz saturated fat), 57 mg cholesterol, 891 mg sodium, 52 g (1.83 oz) carbohydrates, 6 g (0.21 oz) fiber, 27 g (0.95 oz) protein.
Pro Tips
• Squeeze the thawed spinach as dry as possible. Excess water will make the filling runny. A potato ricer or wrapping the spinach in a clean kitchen towel and wringing it out works wonders.
• For a golden, bubbly top, place the oven-safe skillet under the broiler for 1-2 minutes after sprinkling on the final layer of cheese. Watch it carefully to prevent burning.
• Feel free to customize the veggies! Finely chopped mushrooms, bell peppers, or kale would also be delicious additions to the filling. Just be sure to cook them down first to release their moisture.
FAQ
Q: Can I make these stuffed shells vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a high-quality vegan ricotta and a dairy-free Italian cheese blend as direct substitutes. Also, ensure the jumbo pasta shells you purchase are egg-free.
Q: How can I add more protein to this vegetarian recipe
A: This dish already provides 27 grams (0.95 oz / 26.9 g) of protein per serving from the cheese. For an extra plant-based protein boost, you can mix one cup of cooked lentils or mashed cannellini beans into the vegetable and ricotta filling.
Q: Can I prepare these vegetable stuffed shells ahead of time
A: Absolutely. You can assemble the entire dish, cover, and refrigerate it for up to 24 hours before cooking. Alternatively, you can freeze the assembled, uncooked shells in a freezer-safe container for up to 3 months for a convenient future meal.
Q: How do I make this recipe gluten-free
A: To make this recipe gluten-free, simply substitute the standard jumbo pasta shells with your favorite brand of gluten-free jumbo shells. Cook them according to the package instructions, as cooking times may differ. The filling and sauce ingredients are naturally gluten-free, but always check labels to be certain.
More Recipes You’ll Love
- Grilled Vegan Quesadillas with Asparagus and Basil
- Mooli Paratha (Radish-Stuffed Indian Flatbread)
- Vibrant Edamame Avocado Egg Sandwich
Cheesy Vegetable Stuffed Shells
Ingredients
Method
- Cook the jumbo shells in a large pot of boiling, salted water according to package directions until al dente.
- Drain well in a colander, rinse with cold water to stop the cooking process, and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- Add the shredded carrots, zucchini, and chopped onion.
- Sauté for 3 to 5 minutes, until the vegetables are tender-crisp.
- Stir in the thawed and squeezed-dry spinach and cook for one more minute.
- Transfer the vegetable mixture to a large bowl.
- To the bowl with the cooked vegetables, add the ricotta cheese, 1 cup or 113g (4 oz) of the Italian cheese blend, salt, and cayenne pepper.
- Stir until everything is well combined. Carefully spoon about 2 heaping tablespoons of the cheese and vegetable mixture into each cooked pasta shell.
- Pour the pasta sauce into the same skillet you used for the vegetables and spread it evenly. Gently nestle the filled shells into the sauce, opening-side up.
- Bring the sauce to a simmer over medium heat.
- Cover the skillet and cook for about 10 minutes, or until the shells are heated through and the sauce is bubbly. Uncover, sprinkle the remaining ½ cup or 57g (2.01 oz) of Italian cheese over the top, and serve immediately.
- Squeeze the thawed spinach as dry as possible. Excess water will make the filling runny. A potato ricer or wrapping the spinach in a clean kitchen towel and wringing it out works wonders.
