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 large pasta shells; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup spinach, chopped; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup ricotta cheese; 1/2 cup grated parmesan cheese; 1 cup marinara sauce

Highlighted under: Home Comfort Food Ideas

I absolutely love preparing these Sunday Vegetable Stuffed Shells as a hearty family meal. Each shell is filled to the brim with colorful vegetables and creamy ricotta, making it a wholesome and satisfying dish. I enjoy how easy it is to customize the filling based on what vegetables are in season or whatever I have on hand. It’s a fun way to sneak in some nutrition while still enjoying a comforting meal that everyone can gather around.

Created by

Sophie Adams

Last updated on 2026-01-11T19:55:35.292Z

When I first made these Sunday Vegetable Stuffed Shells, I was surprised by how quickly they vanished from the table. The combination of roasted vegetables and creamy filling creates a delightful blend of flavors that is hard to resist. One of my favorite tricks is to roast the vegetables beforehand, which enhances their natural sweetness and gives the dish a depth of flavor.

Over the years, I’ve experimented with different herbs and spices in the ricotta mixture, and I always find that adding a hint of nutmeg elevates the overall taste. It’s a perfect dish for gatherings, and it’s equally delicious served fresh or as leftovers!

        Why You'll Love This Recipe
        Filled with colorful, fresh vegetables for a nutritious boost
Creamy ricotta and spinach filling adds richness
Ideal for meal prep or feeding a crowd with minimal effort

      

Choosing the Right Vegetables

When preparing your Sunday Vegetable Stuffed Shells, selecting the right vegetables can completely transform the dish. Each vegetable brings its unique texture and flavor; for example, zucchini adds moisture and tenderness while adding bell peppers contributes a sweet crunch. Feel free to experiment with seasonal vegetables like asparagus in spring or butternut squash in fall. The key is to use a mix of colors and textures that complement each other, ensuring a vibrant filling.

If you're short on time, you can use pre-chopped vegetables or frozen options. Just be sure to thaw and drain any excess water from frozen vegetables, as excess moisture can make your filling too watery. Additionally, for a bolder flavor, consider adding sun-dried tomatoes or olives to the filling, but remember to adjust your seasoning accordingly.

Perfecting the Cheese Blend

The combination of ricotta and parmesan cheese in the filling not only provides creaminess but also depth of flavor. Ricotta's soft texture pairs well with the crispy ingredients, while parmesan adds a salty, umami punch that elevates the overall taste. If you're looking to lighten the dish, you could substitute low-fat ricotta for a healthier option, but keep in mind that this may slightly alter the creamy texture.

For an added flavor kick, consider mixing in a bit of fresh herbs like basil or parsley directly into the filling. This enhances the freshness of the dish and pairs beautifully with the marinara sauce. You can also try a blend of different cheeses—like mozzarella for extra gooeyness—just be mindful that this can change the final texture.

Ingredients

Stuffed Shells

12 large pasta shells
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup spinach, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 cup marinara sauce

Instructions

Cook the Pasta

Boil a large pot of salted water and cook the pasta shells according to the package instructions until al dente. Drain and set aside.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened. Stir in bell pepper, zucchini, and spinach, cooking until just wilted. Season with Italian seasoning, salt, and pepper. Remove from heat and let cool slightly.

Combine Filling Ingredients

In a mixing bowl, combine the sautéed vegetables with ricotta and half of the parmesan cheese. Mix well until fully incorporated.

Stuff the Shells

Preheat your oven to 375°F (190°C). Spoon a bit of marinara sauce into the bottom of a baking dish. Fill each cooked shell with the vegetable mixture and place them seam side up in the dish. Top with remaining marinara and sprinkle with the rest of the parmesan.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden.

Pro Tips

For added flavor, try incorporating some sun-dried tomatoes or olives into the filling for a unique twist. This recipe is also versatile
feel free to use whatever vegetables you have on hand.

Make-Ahead Considerations

These stuffed shells are ideal for meal prepping. You can prepare the filling and stuff the shells a day in advance. Simply cover the filled shells with plastic wrap or foil and store in the fridge. When you're ready to eat, add the marinara sauce and bake it straight from the fridge, increasing the baking time by 5 to 10 minutes to ensure everything is heated through.

If you're planning to freeze them, arrange the uncooked stuffed shells in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container. They can be frozen for up to three months. When you're ready to bake, there's no need to thaw; just add a few extra minutes to the oven time.

Serving Suggestions

These stuffed shells are delightful on their own but can be complemented by a fresh side salad or garlic bread for a complete meal. A simple arugula salad with lemon vinaigrette can provide a refreshing contrast to the richness of the shells. Consider drizzling a bit of extra marinara over each serving for added moisture and flavor, or sprinkle some extra parmesan before serving for that appealing presentation.

For a touch of elegance and flavor, try garnishing with fresh basil or a drizzle of balsamic reduction. Cooking this dish can also be a fun family activity, where everyone pitches in to prepare or stuff the shells together, creating cherished memories while enjoying a delicious meal.

Questions About Recipes

→ Can I make the filling ahead of time?

Yes, you can prepare the filling a day ahead and store it in the fridge. Just assemble and bake when you're ready.

→ Can I freeze stuffed shells?

Absolutely! You can freeze the assembled shells before baking. Just add extra time to the baking when you cook from frozen.

→ What kind of cheese can I substitute for ricotta?

Mascarpone or cottage cheese can work as good substitutes for ricotta.

→ How do I keep the shells from sticking together?

Make sure the shells are properly coated with sauce before baking to prevent sticking.