These vegetarian stuffed pasta shells are a comforting, home-style meal perfect for busy weeknights. Giant pasta shells are filled with a savory blend of ricotta cheese, defrosted spinach, sautéed vegetables, and a touch of nutmeg for warmth. The mixture is bound with an egg for a creamy texture that holds together beautifully. Baked in a layer of hearty spaghetti sauce and topped with melted mozzarella and parmesan, the result is a dish that balances cheesy richness with fresh vegetable flavors. It’s a satisfying main course that feels indulgent yet wholesome, making it a favorite for family dinners or potlucks. Simple to assemble with common pantry ingredients, this recipe delivers consistent, delicious results every time.
Vegetarian Pasta Shells
Description
These vegetarian stuffed pasta shells are a comforting, home-style meal perfect for busy weeknights. Giant pasta shells are filled with a savory blend of ricotta cheese, defrosted spinach, sautéed vegetables, and a touch of nutmeg for warmth. The mixture is bound with an egg for a creamy texture that holds together beautifully. Baked in a layer of hearty spaghetti sauce and topped with melted mozzarella and parmesan, the result is a dish that balances cheesy richness with fresh vegetable flavors. It's a satisfying main course that feels indulgent yet wholesome, making it a favorite for family dinners or potlucks. Simple to assemble with common pantry ingredients, this recipe delivers consistent, delicious results every time.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Cook giant pasta shells in boiling water according to package directions until al dente, about 10-12 minutes.
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Drain shells and rinse under cold water to stop cooking; set aside on a damp towel.
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In a large skillet, heat olive oil over medium heat.
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Add chopped onion, minced garlic, green pepper, zucchini, and mushrooms.
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Sauté vegetables until tender and any released moisture has evaporated, about 8-10 minutes.
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Remove skillet from heat and let vegetables cool slightly.
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In a mixing bowl, combine defrosted and squeezed dry spinach, beaten egg, ricotta cheese, grated parmesan, and nutmeg.
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Stir the cooled vegetable mixture into the cheese and spinach mixture until well combined.
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Fill each cooked pasta shell with approximately 1 tablespoon of the filling mixture.
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Spread 1 cup of spaghetti sauce evenly in the bottom of a large casserole dish.
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Arrange stuffed shells in a single layer on top of the sauce.
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Pour the remaining spaghetti sauce over the shells, ensuring they are mostly covered.
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Bake uncovered for 15 minutes.
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Sprinkle shredded mozzarella cheese over the top.
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Return to oven and bake for an additional 5-10 minutes, until cheese is melted and bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 489.2kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 9.0g45%
- Cholesterol 130.4mg44%
- Sodium 498.4mg21%
- Total Carbohydrate 46.4g16%
- Dietary Fiber 9.1g37%
- Sugars 4.8g
- Protein 28.2g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using jumbo shells (smaller than giant shells), adjust filling amount to about 1 tablespoon per shell.
You can substitute 1 lb (approx. 14 pieces) of manicotti tubes instead of shells if preferred.
Ensure frozen spinach is thoroughly defrosted and excess water is squeezed out before mixing to prevent a watery filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
