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 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup spinach, chopped; 1/2 cup bell pepper, diced; 1/2 cup zucchini, grated; 1 teaspoon dried Italian herbs; Salt and pepper to taste; 2 cups marinara sauce

Highlighted under: Comfort Food

I love making Sunday Veggie Stuffed Shells for a cozy family meal. Each shell is stuffed with a delightful blend of vegetables and creamy cheese, making it a hearty yet healthy choice. The best part is how customizable it is; I often switch up the veggies based on what I have on hand, and it always turns out delicious. On busy Sundays, this dish is a wonderful way to bring everyone together for a comforting meal that’s full of flavor and love.

Created by

Hayley Morton

Last updated on 2026-01-12T02:16:19.371Z

When I first tried making stuffed shells, I was amazed at how simple yet rewarding they were. I carefully blended my favorite vegetables with ricotta and mozzarella, ensuring every shell was packed with flavor. It’s a great way to use up leftover veggies and make a healthy dish that feels indulgent.

One secret I discovered is that precooking the pasta shells for just a few minutes makes them easier to stuff and prevents them from cracking. Now, Sundays feel special when I serve this colorful dish topped with marinara sauce and a sprinkle of fresh herbs!

        Why You'll Love This Recipe
        Colorful and nutritious veggie filling that pleases everyone
Perfect for meal prep, making leftovers taste just as good
Full of cheesy goodness that satisfies cravings

      

Cooking the Perfect Pasta

Cooking the jumbo pasta shells to the perfect al dente texture is crucial to making this dish delightful. Overcooking can lead to a mushy shell that falls apart when stuffed. Boil the shells in salted water for about 8 minutes, but keep a close watch; they should retain some firmness as they will continue to cook in the oven.

After draining the shells, give them a slight rinse with cold water to halt the cooking process and make them easier to handle. I recommend laying them out flat on a baking sheet or a clean kitchen towel, so they don’t stick together.

Filling Techniques for Flawless Shells

When preparing the filling, make sure to chop the spinach and bell peppers finely, allowing for even distribution and easier stuffing. For an extra layer of flavor, consider briefly sautéing the vegetables before mixing them with the cheese; this enhances their sweetness and moisture level, preventing watery shells during baking.

If you find stuffing the shells tricky, try using a piping bag or a zip-top bag with the corner snipped off. This method allows for a cleaner, more efficient filling process and minimizes the mess.

Customizing and Serving Your Shells

Feel free to get creative with the veggie filling! This recipe is incredibly versatile—swap kale for spinach, or use roasted red peppers instead of fresh. For a protein boost, consider adding cooked and crumbled sausage or chickpeas. Each alteration offers a unique twist on flavor and texture.

For serving, sprinkle with fresh basil or a drizzle of good-quality olive oil to elevate the dish further. These stuffed shells pair wonderfully with a simple side salad or garlic bread, rounding out a comforting family meal.

Ingredients

Gather these fresh ingredients to create the perfect filling for your stuffed shells.

Stuffed Shells Ingredients

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup spinach, chopped
1/2 cup bell pepper, diced
1/2 cup zucchini, grated
1 teaspoon dried Italian herbs
Salt and pepper to taste
2 cups marinara sauce

Make sure to have your marinara sauce ready to top off those delicious shells!

Instructions

Follow these easy steps for a delightful meal that’s sure to impress!

Prepare the Pasta

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in boiling salted water for about 8 minutes or until al dente. Drain and set aside to cool slightly.

Make the Filling

In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, bell pepper, zucchini, Italian herbs, salt, and pepper. Mix thoroughly until well incorporated.

Stuff the Shells

Carefully spoon the filling into each cooked shell. Place the stuffed shells in a baking dish and pour marinara sauce over them, ensuring they're well covered.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese to brown slightly.

Serve

Once baked, let the shells cool for a few minutes before serving. Sprinkle with additional herbs if desired and enjoy!

Enjoy your hearty and delicious stuffed shells with a side salad or garlic bread!

Pro Tips

For extra flavor, add some crushed red pepper flakes to the marinara sauce, or try using different types of cheese in the filling based on your preference.

Make Ahead and Storage

You can easily prepare Sunday Veggie Stuffed Shells in advance, which makes it a perfect dish for busy weekends. Assemble the shells and store them in the fridge for up to 24 hours before baking. Just cover the dish tightly with plastic wrap or aluminum foil to prevent drying out.

For longer storage, consider freezing the unbaked shells. Arrange them in a single layer on a baking sheet until frozen solid, then transfer to an airtight container or freezer bag. They can be baked directly from the freezer; just add an additional 10-15 minutes to the baking time.

Variations and Flavor Boosters

To enhance the flavors of the marinara sauce, try adding a splash of red wine or a pinch of red pepper flakes for heat. Additionally, mix in some sautéed garlic or onion with the sauce for an aromatic kick that complements the cheesy filling beautifully.

If you're looking for a creamier texture, stirring some cream cheese into the cheese mixture can elevate the richness. For a dairy-free version, substitute the cheese with cashew cream or tofu blended with nutritional yeast for a cheesy flavor without the dairy.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Yes, you can prepare the stuffed shells and stop before baking. Cover them with plastic wrap and refrigerate for up to 24 hours. Bake them straight from the fridge, adding a few extra minutes to the cooking time.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a dairy-free cream cheese alternative if you're looking for a substitute or following a lactose-free diet.

→ Can I freeze the stuffed shells?

Absolutely! After assembling the shells, cover them tightly with plastic wrap and foil, and they can be frozen for up to 3 months. Thaw in the fridge overnight before baking.

→ What should I serve with stuffed shells?

These shells pair wonderfully with a simple green salad, garlic bread, or steamed vegetables for a complete meal.