Sunday Veggie Stuffed Shells

Name: Sunday Veggie Stuffed Shells
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4.0
Ingredients: 20 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach, chopped; 1 bell pepper, diced; 1 cup mushrooms, diced; 2 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Balanced Kitchen

I absolutely love making these Sunday Veggie Stuffed Shells as they bring a burst of flavor and a comforting warmth to my table. The combination of creamy ricotta, fresh spinach, and vibrant marinara sauce not only makes my weeknight dinners delightful but also adds a nutritious touch. Preparing them helps me reconnect with my kitchen, making it a joyful ritual I look forward to every week. They’re numerous enough to share with family, which is always a bonus for our cozy Sunday gatherings.

Created by

Elara Kensington

Last updated on 2026-01-13T07:25:36.361Z

While trying new recipes, I stumbled upon stuffed shells, which struck me as a perfect canvas for veggies and cheese alike. With a mix of sautéed bell peppers and mushrooms, the flavor profile of these shells transforms a simple dish into a gourmet experience without the fuss.

Cooking them in the oven gives the filling time to meld with the marinara sauce, creating a deliciously cheesy, comforting baked result that’s hard to resist. I highly recommend garnishing with fresh basil for an extra layer of flavor that brightens each bite!

Why You Will Love This Recipe
Creamy ricotta combined with fresh vegetables for a nutritious meal
A hearty dish perfect for family gatherings or meal prepping
Delightful blend of flavors with a vibrant homemade marinara sauce

Perfecting the Stuffed Shells

The key to perfectly cooked stuffed shells lies in the timing. When boiling the pasta, aim for al dente, as the shells will continue to cook in the oven. If overcooked, they can become mushy and difficult to handle. A quick rinse under cold water after draining helps stop the cooking process, ensuring they maintain their shape while you prepare the filling.

When preparing the filling, the order in which you sauté the ingredients matters. Start with the garlic until fragrant, then add the bell pepper and mushrooms for about five minutes. This allows them to soften and release their flavors, making the final filling more cohesive. Adding the spinach last ensures it retains a vibrant color and slight firmness, adding more texture to each bite.

Making the Marinara Sauce Shine

Using a quality marinara sauce elevates the dish. A homemade sauce can be prepared by simmering crushed tomatoes with garlic, oregano, and a splash of olive oil for about 20 minutes. This allows the flavors to meld beautifully and adds a fresh taste that complements the creamy filling. Don't shy away from experimenting with herbs; a pinch of red pepper flakes can introduce a delightful kick.

For those looking to simplify, store-bought marinara works well, but consider adding fresh herbs or a dash of balsamic vinegar to boost its flavor. When layering the sauce in the baking dish, ensure you coat the bottom well to prevent sticking. This step also infuses the shells with moisture as they bake, enhancing their flavor.

Ingredients

Gather these fresh ingredients to make your Sunday Veggie Stuffed Shells:

Stuffed Shell Ingredients

20 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 bell pepper, diced
1 cup mushrooms, diced
2 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Ensure everything is prepped and ready for assembly before moving to the next step.

Instructions

Follow these steps to create perfect stuffed shells:

Cook the Pasta Shells

In a large pot, bring salted water to a boil and add the jumbo pasta shells. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water, then set aside.

Prepare the Filling

In a skillet over medium heat, sauté the garlic, bell pepper, and mushrooms until softened, about 5 minutes. Stir in the spinach and cook until wilted. Remove from heat and mix in ricotta, half of the mozzarella, and Parmesan cheese. Season with oregano, salt, and pepper.

Assemble the Shells

Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce in the bottom of a baking dish. Fill each cooked pasta shell generously with the veggie cheese mixture and arrange them in the dish. Top with remaining marinara and mozzarella cheese.

Bake

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Serve

Let the stuffed shells cool for a few minutes before garnishing with fresh basil. Serve warm and enjoy!

Make sure to store any leftovers in an airtight container for up to 3 days.

Pro Tips

For an added flavor boost, try using different herbs like thyme or rosemary in the filling. You can also mix in other vegetables like zucchini or carrots to customize the stuffing to your preference.

Make-Ahead Tips

These veggie stuffed shells can easily be prepared ahead of time, making them a perfect option for busy weeknights. You can assemble the shells and store them in the refrigerator for up to 24 hours before baking. Just cover them with plastic wrap to prevent drying out, and add a minute or two to the baking time if they are not at room temperature when you put them in the oven.

If you're looking to save some time, consider preparing batches on weekends and freezing them. To freeze, wrap unbaked shells tightly in aluminum foil or transfer to an airtight container. When ready to enjoy, bake directly from the freezer, adding approximately 15 minutes to the baking time and checking for doneness.

Serving Suggestions

Serve these stuffed shells with a side salad or garlic bread for a complete meal that’s sure to please. A crisp Caesar salad or a simple arugula salad with lemon dressing pairs well, balancing the richness of the stuffed shells. For those looking for more versatility, consider sprinkling extra grated Parmesan or red pepper flakes over the top just before serving for added flavor and texture.

These stuffed shells are excellent for leftovers, too! Store any uneaten portions in an airtight container in the refrigerator for up to three days. When reheating, add a splash of marinara sauce to keep them moist and avoid drying out, warming them in the oven at 350°F (175°C) for about 20 minutes.

Questions About Recipes

→ Can I make the filling ahead of time?

Yes! You can prepare the filling up to 2 days in advance and store it in the fridge.

→ What can I substitute for ricotta cheese?

Cottage cheese is a great alternative, or you can use a vegan cream cheese if you prefer a dairy-free option.

→ Can I freeze the stuffed shells?

Absolutely! Assemble them in the dish, cover tightly, and freeze. Bake directly from frozen; adjust the cooking time as necessary.

→ What side dishes pair well with stuffed shells?

A fresh green salad or garlic bread pairs wonderfully alongside the stuffed shells to complete the meal.