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 cup spinach, chopped; 1 medium zucchini, diced; 1 bell pepper, diced; 1 clove garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups marinara sauce; 1 tablespoon olive oil; 1 clove garlic, minced; 1 teaspoon dried basil; Salt to taste

Highlighted under: Everyday Food

I absolutely love making Sunday Veggie Stuffed Shells, especially on a cozy Sunday when I'm looking to gather the family around for a hearty meal. This recipe allows me to pack delicious vegetables into pasta shells and slather them in a homemade marinara sauce. Each bite delivers a vibrant flavor that feels both satisfying and wholesome. Having this dish on the table not only makes for a cheerful meal but also fills up my kitchen with the mouthwatering aroma of roasted veggies and melting cheese. It's one of my favorite ways to sneak more greens into our diets while still enjoying comfort food.

Created by

Una Whitcombe

Last updated on 2026-01-13T03:21:36.537Z

When I first experimented with stuffed shells, I was amazed at how versatile they are. I decided to load them with colorful vegetables that I could find at the local farmer's market, and I was thrilled with the outcome. The creamy ricotta blends perfectly with the roasted zucchini, spinach, and bell peppers, creating a filling that is bursting with flavor. I highly recommend seasoning your filling well—it really enhances the taste of each shell.

Another tip I’ve learned is to unduly bake them until the cheese is golden and bubbly, as this adds a nice touch of richness. The key is to let them rest for a few minutes before serving to allow the melted cheese to set slightly. This is not just a meal; it’s a feast for the eyes and the palate!

        Why You'll Love These Shells
        Packed with vibrant, fresh vegetables
Comforting and satisfying meal the whole family will enjoy
Can easily be made ahead of time and frozen for later

      

Choosing the Right Vegetables

The beauty of Sunday Veggie Stuffed Shells lies in the versatility of vegetables you can use. While the recipe calls for zucchini and bell pepper, feel free to experiment with seasonal produce. For instance, sautéed mushrooms or shredded carrots can add depth to the filling. Just make sure to chop them finely so they fit comfortably in the shells and maintain a harmonious texture with the cheese.

Remember to cook the vegetables just until they're softened, which should take about five minutes over medium heat. This helps them release moisture and flavor without becoming mushy, allowing the stuffing to remain creamy and cohesive. The key is to achieve a balance where the veggies contribute their essence while remaining sturdy enough to hold together in every bite.

Perfecting Your Marinara Sauce

The marinara sauce is a critical component of this dish and elevates the stuffed shells significantly when prepared right. Opt for a high-quality store-bought marinara if you’re short on time, but I recommend enhancing it. Sautéing fresh garlic in olive oil before adding the sauce infuses it with added aroma and richness. Incorporating a teaspoon of sugar can also balance the acidity of the tomatoes, enhancing the overall flavor.

As the sauce simmers on low heat, it’s important to stir occasionally to prevent sticking. Look for a slightly thicker consistency; you want a sauce that clings to the shells rather than pools at the bottom of the dish. This attention to detail ensures every bite is packed with flavor and moisture, leading to a satisfying finish.

Ingredients

For the Stuffed Shells

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup spinach, chopped
1 medium zucchini, diced
1 bell pepper, diced
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Marinara Sauce

2 cups marinara sauce
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried basil
Salt to taste

Instructions

Prepare the Pasta Shells

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Make the Filling

In a skillet, heat olive oil over medium heat. Add diced zucchini and bell pepper, and sauté for about 5 minutes until softened. Add minced garlic and spinach, cooking until wilted. In a bowl, combine the sautéed veggies with ricotta, mozzarella, Italian seasoning, salt, and pepper.

Stuff the Shells

Preheat the oven to 375°F (190°C). Fill each cooked shell with the vegetable ricotta mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells.

Bake

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle additional mozzarella on top, and bake for another 15 minutes until cheese is bubbly and golden.

Serve

Let the stuffed shells cool slightly before serving. Garnish with fresh basil if desired.

Pro Tips

For an extra layer of flavor, consider adding chopped fresh herbs like parsley or basil directly into the stuffing mix. You can also swap in different vegetables based on what is in season or what you have on hand.

Storage and Make-Ahead Tips

One of my favorite aspects of Sunday Veggie Stuffed Shells is their make-ahead potential. You can assemble the stuffed shells a day in advance and store them in the refrigerator, covered tightly with plastic wrap or foil. Simply bake them when you're ready to serve! For longer storage, you can also freeze the uncooked shells. Just make sure to freeze them in a single layer before transferring to a freezer-safe container to prevent sticking.

When it’s time to enjoy your frozen shells, there’s no need to thaw. Just extend the baking time by about 10-15 minutes. Ensure they reach an internal temperature of 165°F (74°C) for safe consumption. This is an excellent strategy for busy weeknights when you need a wholesome, home-cooked meal without the extra effort.

Serving Suggestions and Variations

For a complete meal, consider pairing your stuffed shells with a fresh salad or garlic bread. A simple arugula salad with a light vinaigrette will complement the rich flavors of the dish without overwhelming it. If your family enjoys a little heat, sprinkle some crushed red pepper flakes over the top before serving or add jalapeños to the filling for an extra kick.

Feel free to experiment by swapping out the cheese as well. A vegan cream cheese or cashew spread can serve as a great substitute, making this dish accessible for those with dietary restrictions. By incorporating different herbs or spices into the filling or sauce, you can also create a variety of flavor profiles, from Mediterranean with feta and olives to a Mexican twist with taco seasoning and corn.

Questions About Recipes

→ Can I make the stuffed shells ahead of time?

Yes! You can prepare the dish a day in advance and store it in the refrigerator. Just bake it right before serving.

→ Can I freeze stuffed shells?

Absolutely. You can freeze the unbaked stuffed shells in a covered container for up to 3 months. Just extend the baking time when you cook them from frozen.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or even a dairy-free cream cheese alternative for a similar texture.

→ Is there a gluten-free version of this recipe?

Yes, simply use gluten-free pasta shells to make it suitable for a gluten-free diet.