These delightful Veggie and Cheese Stuffed Shells are a household favorite, filled with fresh vegetables, simple to freeze, and make an ideal weeknight dinner! The perfect comfort food with a nutritious twist!
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Your family will adore this warm, satisfying stuffed pasta recipe that is substantial yet brimming with veggies! These Veggie and Cheese Stuffed Shells represent the pinnacle of comfort food while cleverly incorporating vegetables for those who are picky about their greens. I suggest doubling this recipe for easy freezing, as it creates an excellent make-ahead meal!
Why You’ll Adore This
- Nutritious – this veggie stuffed shell recipe is a comforting classic with a healthy twist that the entire family will enjoy!
- Adaptable – you can use any vegetables you prefer along with your choice of marinara sauce.
- Freezer-friendly – these stuffed shells freeze exceptionally well, making them perfect for meal prepping or for stocking your freezer.
- Kid-approved – even the fussiest eaters will enjoy these cheesy pasta shells filled with vegetables. A great way to sneak in extra nutrients!
Ingredients You’ll Require
- pasta shells – you’ll need large or jumbo pasta shells for this dish. Gluten-free shells can also be used.
- vegetables – a mix of chopped onions, carrots, zucchini, and frozen cooked spinach works well, but feel free to include mushrooms, broccoli, sweet potatoes, or other options.
- olive oil – using a quality olive oil to sauté your vegetables will enhance the flavor; opt for cold-pressed and organic if possible.
- garlic – fresh chopped garlic or minced garlic from a jar can be used.
- cheese – you’ll want creamy ricotta cheese, shredded mozzarella, and grated parmesan for this recipe. You can replace the ricotta with cottage cheese for added protein.
- marinara – store-bought or homemade tomato sauce can be used, and you might even boost the veggie content by using my loaded vegetable sauce!
- fresh basil – adds a refreshing flavor and a splash of color to the dish. Feel free to incorporate other fresh herbs like oregano or parsley.
- salt + pepper – essential for seasoning and enhancing flavor.
How to Prepare Veggie Stuffed Shells
- Boil the pasta shells. Bring a large pot of water to a vigorous boil and cook the jumbo shells according to package instructions. Drain and rinse the shells with cold water to halt cooking. Set them aside.
- Sauté the vegetables. In a large skillet over medium-high heat, sauté the onion, garlic, carrots, and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for another minute until combined. Transfer the vegetable mixture to a large bowl.
- Prepare the filling. Combine the ricotta cheese, 1 cup of mozzarella, 1/4 cup of parmesan, fresh basil, salt, and pepper with the sautéed vegetables, mixing thoroughly until well combined.
- Stuff the shells. Pour the marinara into the base of the skillet (or a large baking dish) and fill each shell with 2 generous tablespoons of the ricotta mixture. Place the shells in the pan and sprinkle with the remaining mozzarella and parmesan cheese.
- Bake in the oven. Cover the dish with aluminum foil and bake at 375°F for approximately 20 minutes, until the cheese is melted and the shells are heated through. Garnish with fresh basil leaves, serve, and enjoy!
I prefer to sauté everything in the same skillet used for the shells, as it makes cleanup a breeze and reduces the number of dishes to worry about. Your dishwasher (or spouse) will appreciate it!
Useful Tips and Tricks
- Avoid overcooking the shells – keep the shells al dente so they’re easier to fill and won’t break apart.
- Cool shells before filling – rinse the cooked shells in cold water after draining to stop cooking and prevent sticking. This will also make them easier to handle for stuffing.
- Cook extra shells – it’s always a good idea to prepare a few extra shells just in case any tear or break during boiling.
- Utilize a piping bag – for a neat, mess-free filling process, place the cheesy veggie mixture into a piping or zip-top bag. Simply snip the corner and pipe the filling into the shells instead of using a spoon.
- Prepare in advance – you can easily assemble the stuffed shells up to 24 hours ahead, cover tightly, and refrigerate until you’re ready to bake.
Variations
- Vegetables – this recipe includes shredded zucchini, carrots, yellow onion, and spinach, but feel free to substitute with mushrooms, bell peppers, broccoli, cauliflower, butternut squash, sweet potato, or kale.
- Protein – while this is a vegetarian dish, consider adding ground beef, turkey, chicken, or even cooked Italian sausage. Plant-based proteins like lentils or crumbled tofu can also be included.
- Sauce – while this recipe uses marinara, you may also use alfredo, vodka sauce, pesto, or spicy arrabbiata sauce for a zesty kick.
- Add some spice – as mentioned above, arrabbiata sauce provides extra heat, or you can add red pepper flakes for additional spice.
- Transform it into a casserole – layer cooked pasta, cheesy filling, veggies, and sauce lasagna-style instead of stuffing shells. This saves time while maintaining the same incredible flavors in baked form.
- Low-carb alternative – replace the pasta shells with hollowed-out zucchini or fill mini bell peppers as the “shells.”
Can This Be Prepped in Advance?
Absolutely! That’s one of the best features of these cheesy stuffed shells! Here are some suggestions for preparing this dish ahead of time:
Make Ahead and Freeze: This is an excellent freezer meal! Just assemble the stuffed shells as directed (without baking), cover well with foil, and store in the freezer for up to 3 months. When you’re ready to enjoy, allow the shells to thaw overnight in the fridge before baking, adding an additional 15-20 minutes of cooking time.
Prepare Ahead: Follow the instructions up until adding mozzarella and parmesan cheese on top. Cover and store in the refrigerator until you’re ready to bake. It’s best to add the shredded cheese just before placing the stuffed shells in the oven.
Reheat from Refrigerator: Take the stuffed shells out and let them sit at room temperature for about 30 minutes before baking, or simply add an extra 15 to 20 minutes of baking time. Leftovers can be stored in a sealed airtight container for 4 to 5 days.
More Pasta Dishes You’ll Adore
Enjoy this Veggie and Cheese Stuffed Shell recipe! If you love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and remember to tag me on Instagram using #eatyourselfskinny! I love seeing all your tasty creations!
Preheat your oven to 375°F.
Bring a large pot of water to a rolling boil and cook the pasta shells following the package instructions. Drain and rinse with cold water to stop the cooking process. Set them aside.
In a large skillet over medium-high heat, sauté the onion, garlic, carrots, and shredded zucchini until tender, about 5 minutes. Mix in the chopped spinach and sauté for another minute until fully combined. Transfer the mixture to a large bowl.
Combine ricotta cheese, 1 cup of mozzarella, 1/4 cup of parmesan, fresh basil, salt, and pepper with the sautéed veggies, mixing until thoroughly combined.
Spread the marinara sauce in the bottom of the skillet (or baking dish) and fill each shell with 2 generous tablespoons of the veggie filling. Arrange the shells in the pan and sprinkle with the remaining mozzarella and parmesan.
Cover the pan with aluminum foil and bake for about 20 minutes, until the cheese melts and the shells are warmed through. Top with fresh basil, serve, and enjoy!
Serving: 3stuffed shells | Calories: 392kcal | Carbohydrates: 36.9g | Protein: 21.2g | Fat: 18.7g | Saturated Fat: 7.8g | Cholesterol: 43.4mg | Sodium: 1052.1mg | Fiber: 5g | Sugar: 7.9g
Nutrition information is automatically calculated, so it should only be used as an approximation.