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; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup chopped spinach; 1 cup diced zucchini; 1 cup chopped mushrooms; 1 egg; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups marinara sauce; 1/4 cup chopped fresh basil

Highlighted under: Family Collection

I absolutely adore making Sunday Vegetable Stuffed Shells! Every Sunday, my family looks forward to gathering around the table to enjoy a warm, hearty meal. This recipe is a delightful combination of creamy ricotta, fresh vegetables, and rich marinara sauce, making it a perfect comfort food. The best part? You can customize the filling with whatever veggies you have on hand, so it’s both versatile and satisfying. Prepare this dish ahead of time, and you'll have a delicious meal ready to go, bringing everyone together for a cozy family feast.

Created by

Zinnia Fairweather

Last updated on 2026-01-11T16:09:35.768Z

When I first created these Sunday Vegetable Stuffed Shells, I wanted something wholesome that even my picky eaters would love. I experimented with different vegetables, and I discovered that the combination of spinach, zucchini, and mushrooms not only adds a burst of flavor but also keeps the filling moist. I recommend sautéing your vegetables beforehand to deepen their flavor and prevent excess moisture from making the shells soggy.

To elevate this dish even further, I like to sprinkle some fresh herbs on top before baking. This little touch introduces a vibrant aroma that makes the whole house smell divine. If you have leftovers, they reheat beautifully, making them perfect for lunch the next day!

        Why You'll Love This Recipe
        Creamy ricotta paired with fresh vegetables for a rich, comforting taste.
Versatile filling options mean you can customize it to suit your taste.
Perfect for meal prepping and reheats wonderfully for leftovers.

      

Filling Variations

One of the best things about Sunday Vegetable Stuffed Shells is the ability to customize the filling based on your personal preferences or seasonal availability. For an interesting twist, consider incorporating roasted bell peppers or sweet corn for added sweetness and crunch. You can also experiment with different green vegetables, such as kale or arugula. Just remember to finely chop any denser vegetables to ensure they blend well with the creamy ricotta.

If you're looking to add more protein, think about folding in some cooked lentils or crumbled tofu into the ricotta mixture. These ingredients not only provide extra nutrition, but they also enhance the overall texture. Keep in mind that adjusting the filling may require slight tweaks in seasoning, so taste as you go!

Dishing It Up

When serving your Sunday Vegetable Stuffed Shells, a sprinkle of freshly grated Parmesan and a drizzle of good-quality olive oil can elevate the dish's presentation and flavor. Pair these stuffed shells with a simple side salad dressed in lemon juice and olive oil to balance the richness of the cheese. For added flavor, consider adding a bit of chopped garlic or red pepper flakes to the salad dressing.

For those who enjoy the comfort of a warm bread side, garlic bread or a crusty baguette pairs beautifully with the marinara sauce. This could be a perfect opportunity to create leftovers into a satisfying meal without any additional cooking!

Make-Ahead Tips

Preparing the stuffed shells ahead of time can greatly reduce stress on busy Sundays. You can assemble the dish up to 24 hours in advance. After filling the shells and placing them in the baking dish, cover tightly with plastic wrap and store in the refrigerator. When you're ready to bake, simply remove the wrap and pour the marinara sauce over before baking as directed. This ensures the flavors meld beautifully while saving you time when it’s mealtime.

For longer storage, consider freezing the unbaked dish. Just make sure to use a freezer-safe baking dish. When you need to cook from frozen, allow it to thaw in the refrigerator overnight before baking, or add an extra 20-30 minutes to the cooking time if baking directly from frozen.

Ingredients

For the Stuffed Shells

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup chopped spinach
1 cup diced zucchini
1 cup chopped mushrooms
1 egg
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Sauce

2 cups marinara sauce
1/4 cup chopped fresh basil

Instructions

How to Make Sunday Vegetable Stuffed Shells

Preheat the Oven

Preheat your oven to 375°F (190°C).

Cook the Pasta Shells

Boil the jumbo pasta shells in salted water according to the package instructions until al dente. Drain and set aside.

Prepare the Filling

In a skillet, sauté the zucchini and mushrooms over medium heat until softened. Add the chopped spinach and cook until wilted. In a bowl, combine the ricotta, mozzarella, Parmesan, egg, sautéed vegetables, Italian seasoning, salt, and pepper.

Fill the Shells

Stuff each cooked pasta shell with the vegetable ricotta mixture and place them in a greased baking dish.

Top with Sauce

Pour the marinara sauce over the stuffed shells and sprinkle with fresh basil.

Bake the Dish

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.

Enjoy!

Pro Tips

For a creamier filling, mix in some cream cheese along with the ricotta. You can also add cooked ground meat for a heartier version.

Ingredient Roles

Each ingredient in the filling plays a crucial role in achieving the desired creamy texture and rich flavor of Sunday Vegetable Stuffed Shells. The ricotta cheese is the base, providing creaminess and moisture, while mozzarella adds stretch and a mild flavor. The addition of Parmesan not only heightens the overall yellowness of the filling but also gives a nutty punch that complements the other cheeses beautifully. Spinach and other vegetables contribute to both the taste and nutrition, making this dish a hearty option.

Italian seasoning adds a blend of herbs—like oregano, basil, and thyme—that tie the flavors together. Opting for a high-quality Italian seasoning can make a noticeable difference in the overall taste, as it often offers a more vibrant flavor profile.

Troubleshooting Common Issues

If your stuffed shells turn out dry, it may be due to undercooking the pasta. Make sure to cook the shells just until they are al dente; this prevents them from becoming too soft during baking. Additionally, using a light layer of marinara sauce at the bottom of the dish helps to maintain moisture during the baking process. If you notice they’re drying out even after this, consider adding a splash of water or broth before baking, which can help steam the shells a bit.

Overstuffing the shells can also lead to a messy outcome. Ensure that there’s enough room for the filling to expand as it heats. If you find some of the shells are breaking during handling, try coating them lightly with oil to help them glide more smoothly in and out of the cooking pot.

Questions About Recipes

→ Can I make this recipe ahead of time?

Absolutely! You can prepare the stuffed shells and then refrigerate them until you're ready to bake.

→ What vegetables can I use in the filling?

You can use any vegetables you like! Bell peppers, carrots, or even broccoli would work wonderfully.

→ Can I freeze the stuffed shells?

Yes, you can freeze the unbaked stuffed shells for up to three months. Just make sure to wrap them tightly.

→ How can I make this dish vegan?

You can replace the ricotta with a plant-based alternative and omit the egg or use a flaxseed egg substitute.