Sunday Vegetable Stuffed Shells

Name: Sunday Vegetable Stuffed Shells
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 2 cups marinara sauce; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup spinach, chopped; 1/2 cup zucchini, diced; 1/2 cup bell pepper, diced; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Family Food

Growing up, Sunday dinners were a family affair, and nothing quite captures that warmth like these Sunday Vegetable Stuffed Shells. I love the harmony of flavors when rich marinara meets a medley of fresh vegetables and herbs nestled in al dente pasta. This recipe is perfect for using up leftover veggies, and each bite bursts with hearty goodness. It’s a comforting dish to share with loved ones, and the best part? It’s simple enough to prepare yet impressive enough to serve at any gathering.

Created by

Dahlia Kensington

Last updated on 2026-01-11T19:39:35.674Z

When I first attempted to make these stuffed shells, I was unsure how to blend the vegetables without overwhelming the delicate pasta. I found that sautéing the veggies beforehand not only enhances their flavor but also allows you to control their texture, ensuring the filling isn’t too watery. This tip made a vast difference in the final product.

The combination of ricotta and a sprinkle of mozzarella adds a delightful creaminess that complements the vibrant tomato sauce beautifully. Each shell is essentially like a little present waiting to be unwrapped – full of surprises and bursting with comfort.

Why You'll Love This Recipe
A delightful blend of fresh vegetables for a healthy twist
Hearty and filling, perfect for a family meal
Easy to customize with your favorite vegetables and cheeses

The Magic of Stuffed Shells

Stuffed shells are more than just a convenient vessel for filling; they create a delightful contrast in textures. The al dente pasta offers a satisfying bite that holds together well, while the creamy ricotta and melty mozzarella inside provide a rich and comforting interior. When baked, the shells absorb some of the marinara's flavor, amplifying the overall taste experience. For best results, aim for pasta that has a slight chewiness, as this will stand up better during the baking process.

Using the right amount of filling is crucial for the perfect stuffed shell. I recommend filling each shell generously but not overstuffing them, as overcrowding can lead to bursting during baking. Aim for about two tablespoons of filling per shell. This ensures they cook evenly and each one is a delightful bite, packed with flavor without falling apart. Keep a small bowl handy to make transferring the filling easier.

Ingredient Insights

The combination of vegetables in this recipe is versatile, and you can easily swap in what you have on hand. If you prefer, diced mushrooms or roasted eggplant would integrate beautifully into the filling. Just remember to cook any firm vegetables until softened before mixing them with the cheese. This not only enhances their flavors but also ensures the filling maintains the right consistency and moisture balance, preventing the shells from drying out.

Cheese choice also plays a significant role in the dish's outcome. Ricotta provides a creamy foundation, while mozzarella adds that gooey texture we love. If you're looking for a healthier option, consider part-skim or low-fat ricotta, and for a gourmet twist, experiment with adding goat cheese or feta. They bring unique flavors that elevate the dish further, adding complexity that pairs wonderfully with the marinara.

Ingredients

Gather these ingredients before you start:

Ingredients

12 jumbo pasta shells
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup spinach, chopped
1/2 cup zucchini, diced
1/2 cup bell pepper, diced
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Make sure to have these on hand for a perfect dish!

Instructions

Follow these steps to create delicious stuffed shells:

Cook the Pasta

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

Prepare the Filling

In a skillet, heat some olive oil over medium heat. Sauté the zucchini and bell pepper until soft, about 5 minutes. Stir in the chopped spinach and cook until wilted. In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Add the sautéed vegetables into the cheese mixture.

Stuff the Shells

Preheat your oven to 375°F (190°C). In a baking dish, spread half of the marinara sauce. Stuff each cooked shell with the vegetable and cheese mixture and place them in the dish. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.

Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.

Serve

Let the stuffed shells cool for a few minutes, garnish with fresh basil, and serve warm.

Enjoy your homemade Sunday Vegetable Stuffed Shells!

Pro Tips

Feel free to substitute any of the vegetables with those you have on hand. Adding a pinch of red pepper flakes to the sauce can also bring a nice kick to the dish.

Make-Ahead & Storage

These Sunday Vegetable Stuffed Shells are an excellent dish to prepare in advance, making them perfect for busy schedules. You can assemble the stuffed shells the day before and keep them in the refrigerator, ready to pop in the oven when you’re ready to eat. If you're planning to prepare them more than a day in advance, consider freezing the unbaked shells, covered tightly with foil or plastic wrap. They can be frozen for up to three months; just increase the bake time slightly when cooking from frozen.

When it comes to storing leftovers, let the stuffed shells cool completely, then transfer them to an airtight container. They're best enjoyed within three to four days in the fridge. Reheat in a covered dish in the oven at 350°F (175°C) for about 15-20 minutes, adding a splash of marinara to prevent them from drying out. Microwaving is also an option, but use caution, as this can lead to a rubbery texture if overheated.

Serving Suggestions

To elevate your Sunday Vegetable Stuffed Shells, consider serving them with a fresh salad or garlic bread. A simple arugula and cherry tomato salad with a splash of balsamic dressing pairs beautifully, balancing the richness of the cheese-filled shells. Alternatively, a side of garlic knots adds an extra layer of indulgence that everyone will appreciate. You can also sprinkle some crushed red pepper flakes on top before serving to introduce a hint of heat for the spice lovers in your family.

Don’t hesitate to play around with garnishes as well! A sprinkle of fresh parsley or grated Parmesan on top just before serving adds a lovely touch. If you like a bit of crunch, toasted pine nuts or walnuts can be an excellent addition. They not only contribute a nutty flavor but also a delightful texture contrast to the creamy filling.

Questions About Recipes

→ Can I make the stuffed shells ahead of time?

Yes! You can prepare the stuffed shells a day in advance and store them in the refrigerator. Just bake them when you're ready to serve.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a vegan ricotta made from blended tofu and nutritional yeast.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

→ Can I freeze the stuffed shells?

Absolutely! Freeze the unbaked stuffed shells in a single layer, then transfer to a freezer-safe container. Bake from frozen, adding additional time.