Easy and Healthy Vegetarian Stuffed Pasta Shells

Why You’ll Love Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe

These vegetarian stuffed pasta shells are not only simple to make, but they also pack in protein and fiber thanks to the ricotta cheese and spinach filling. The dish is comforting without being overly heavy, making it a lighter option for classic baked pasta. It’s kid-friendly, freezer-friendly, and customizable, so you can adapt it to suit your taste or what you have on hand. Plus, it looks impressive while being incredibly easy to put together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Ricotta cheese

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Fresh or frozen spinach (thawed and drained if frozen)

• Garlic, minced

• Egg

• Marinara sauce

• Salt and black pepper

• Italian seasoning or dried herbs (optional)

• Fresh basil or parsley for garnish (optional)

Directions

1. Preheat your oven to 375°F (190°C).

2. Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.

3. In a large bowl, mix together the ricotta cheese, half of the mozzarella, Parmesan, chopped spinach, egg, garlic, salt, pepper, and Italian seasoning if using.

4. Spread a layer of marinara sauce on the bottom of a baking dish.

5. Carefully stuff each cooked pasta shell with the cheese and spinach mixture and place them in the baking dish, open side up.

6. Spoon more marinara sauce over the stuffed shells and sprinkle the remaining mozzarella cheese on top.

7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

8. Garnish with fresh basil or parsley before serving if desired.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Use kale, chard, or a mix of leafy greens instead of spinach.

• Add sautéed mushrooms or zucchini to the filling for more vegetables.

• Use cottage cheese in place of ricotta for a higher protein option.

• Swap the marinara for a creamy Alfredo or pesto sauce for a twist.

• Make it spicy by adding red pepper flakes to the sauce or filling.

• For a vegan version, use plant-based ricotta and mozzarella.

Storage/Reheating

Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a microwave-safe dish and heat for 1-2 minutes, or until warmed through.
For oven reheating, cover with foil and bake at 350°F (175°C) for 15-20 minutes.
To freeze, assemble the shells in a freezer-safe dish without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

FAQs

How do I keep the pasta shells from tearing?

Be sure to cook the shells just until al dente and handle them gently when stuffing. A drizzle of olive oil in the pasta water can also help prevent sticking.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works great. Just sauté it briefly until wilted, then chop and squeeze out excess moisture before adding to the filling.

Is this recipe freezer-friendly?

Absolutely. Assemble the dish, cover tightly, and freeze before baking. Thaw overnight in the fridge, then bake as usual.

What’s the best way to stuff the shells?

Use a spoon or a piping bag without a tip to neatly fill each shell with the ricotta mixture.

Can I make this dish ahead of time?

Yes, you can assemble the shells and refrigerate them up to 24 hours in advance before baking.

Can I add protein to this recipe?

You can mix in lentils or crumbled tofu with the filling for added protein, or serve alongside a protein-rich side dish.

What kind of pasta should I use?

Jumbo pasta shells are best for stuffing, but if unavailable, try using manicotti or cannelloni tubes.

How do I make this vegan?

Use vegan ricotta and mozzarella, and omit the egg or use a flaxseed egg substitute.

What sauce pairs well with this recipe?

Marinara is classic, but you can also use a roasted red pepper sauce, pesto, or even a light béchamel.

Can I use gluten-free pasta shells?

Yes, just be careful when cooking them as gluten-free pasta can be more delicate. Cook until just tender.

Conclusion

These easy and healthy vegetarian stuffed pasta shells are a comforting, crowd-pleasing dish that’s simple to prepare and endlessly adaptable. Whether you’re cooking for family, friends, or meal prepping for the week, this wholesome recipe delivers both flavor and nutrition in every bite.