Description
These Easy and Healthy Vegetarian Stuffed Pasta Shells are the perfect weeknight dinner! Packed with a creamy ricotta and spinach filling, topped with savory marinara sauce, and baked to perfection, this wholesome vegetarian recipe is family-friendly, satisfying, and full of flavor. Ideal for meal prep or a cozy comfort meal without the guilt.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 oz fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups marinara sauce
- Fresh parsley or basil, for garnish (optional)
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the pasta shells according to package instructions until al dente. Drain and set aside.
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Sauté garlic in olive oil over medium heat for 1 minute. Add spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
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In a bowl, combine ricotta, 3/4 cup mozzarella, Parmesan, egg, basil, oregano, salt, pepper, and cooked spinach. Mix until well combined.
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Spread 1 cup of marinara sauce on the bottom of a baking dish.
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Stuff each pasta shell with the ricotta-spinach mixture and place them in the baking dish.
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Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is bubbly.
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Garnish with fresh herbs and serve warm.
Notes
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You can prepare the stuffed shells a day in advance and refrigerate before baking.
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Add chopped mushrooms or zucchini to the filling for extra veggies.
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Use a dairy-free ricotta alternative and vegan cheese for a plant-based version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
