STUFFED SHELLS CREAMY MEATLESS VEGGIE DREAM

The way the sauce clings, the way the cheese bubbles, the way each shell becomes a perfect little edible vessel – it’s pure magic. These aren’t just stuffed shells; they’re a creamy, meatless veggie dream, a symphony of textures and flavors that will have everyone reaching for seconds.

Imagine twirling your fork around a perfectly cooked jumbo shell, bursting with a vibrant, cheesy filling, all nestled in a rich, flavorful sauce. This recipe delivers that experience, and it does so with surprising ease, making it a weeknight winner that feels like a weekend indulgence.

The Essential Components

Quality ingredients are the foundation of any great dish. Fresh, vibrant vegetables and creamy, flavorful cheeses will elevate these stuffed shells from good to unforgettable. Don’t skimp on the herbs; they add a crucial layer of complexity.

• Jumbo Pasta Shells: (For holding all that delicious filling!)
• Ricotta Cheese: (The base of our creamy, dreamy filling)
• Frozen Spinach, thawed and squeezed dry: (Adds nutrients and a lovely green hue)
• Grated Parmesan Cheese: (For that salty, nutty, umami goodness)
• Grated Mozzarella Cheese: (Melts beautifully for a cheesy topping)
• Egg: (Binds the filling together)
• Garlic, minced: (Aromatic base for the sauce and filling)
• Onion, chopped: (Adds sweetness and depth of flavor)
• Canned Crushed Tomatoes: (Forms the base of our simple, flavorful sauce)
• Dried Oregano: (Classic Italian herb, adds warmth)
• Dried Basil: (Adds a sweet, aromatic note)
• Salt and Black Pepper: (To taste, of course!)
• Olive Oil: (For sautéing and drizzling)

Swaps & Alternatives

Sometimes you need to make do with what you have. Here are some easy substitutions:

• No ricotta? Cottage cheese, drained well, can work in a pinch.
• Fresh spinach is great if you have it! Just sauté it until wilted.
• Use a different type of pasta sauce if you prefer.
• Add a pinch of red pepper flakes for a little heat.
• Nutritional yeast can add a cheesy flavor for a vegan option.

Chef’s Twists

Want to take these stuffed shells to the next level? Here are a few ideas:

• Add some roasted vegetables like zucchini, bell peppers, or eggplant to the filling.
• Use a blend of cheeses in the filling, such as provolone or fontina.
• Top with toasted breadcrumbs for extra crunch.
• Drizzle with a balsamic glaze after baking for a touch of sweetness and acidity.

The Complete Method

Making stuffed shells might seem intimidating, but it’s actually quite simple. The key is to take it one step at a time and enjoy the process. This recipe is perfect for a cozy night in, and the aroma filling your kitchen will be simply divine. Get ready for some serious Italian food comfort!

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, until al dente. Drain well and rinse with cold water to prevent sticking.

2. Prepare the Sauce

Heat olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion and cook until softened, about 5 minutes. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

3. Make the Filling

In a large bowl, combine the ricotta cheese, thawed and squeezed dry spinach, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well until everything is evenly combined.

4. Stuff the Shells

Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of a baking dish. Using a spoon or piping bag, carefully stuff each pasta shell with the ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.

5. Bake the Stuffed Shells

Pour the remaining tomato sauce over the stuffed shells. Sprinkle with grated mozzarella cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let cool slightly before serving. These are great served with a side salad for a complete vegetarian dinner. You could even try making Unstuffed Peppers for another easy weeknight meal.

Serving Ideas

These stuffed shells are delicious on their own, but they’re even better with the right accompaniments. Consider serving them with a simple green salad, some crusty bread for soaking up the sauce, or a side of roasted vegetables. A glass of Chianti would also be a perfect pairing. For a lighter option, try a Spinach Ricotta Stuffed Shells.

These stuffed shells are a fantastic option for meal prepping. They reheat beautifully, making them perfect for lunch or dinner throughout the week. You can also assemble them ahead of time and bake them just before serving. If you’re looking for another great pasta recipe, check out Stuffed Perfection for a slow-cooker version.

If you’re looking for other great pasta recipes, consider trying Stuffed Shells for a classic take, or Stuffed Shells for another amazing variation. For a quick and easy option, try Stuffed Shells, the lazy cook’s secret! These stuffed shells are a great way to incorporate more healthy eating into your diet, especially with the addition of spinach and the use of fresh, quality ingredients. They’re a perfect example of how delicious and satisfying vegetarian dinner options can be. Stuffed shells are a classic example of Italian food, bringing comfort and flavor to any table.

Perfect for this season! Do you have other favorite recipes for this time of year?

Stuffed Shells Creamy Meatless Veggie Dream

Amelia Chen-Morrison

These stuffed shells are a vegetarian delight, featuring jumbo pasta shells filled with a creamy ricotta, spinach, and herb mixture. Baked in a flavorful tomato sauce and topped with mozzarella, they offer a comforting and satisfying meal that’s perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Equipment

• Large pot
• Colander
• Large saucepan
• Large bowl
• Spoon
• Piping bag (optional)
• Baking dish (9×13 inch)
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 15 ounces ricotta cheese
• 10 ounces frozen spinach, thawed and squeezed dry
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ cup grated mozzarella cheese

Instructions

 

• Preheat oven to 375°F (190°C).
• Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, until al dente. Drain well and rinse with cold water to prevent sticking.
• Heat olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion and cook until softened, about 5 minutes.
• Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
• In a large bowl, combine the ricotta cheese, thawed and squeezed dry spinach, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well until everything is evenly combined.
• Spread a thin layer of tomato sauce in the bottom of a baking dish.
• Using a spoon or piping bag, carefully stuff each pasta shell with the ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.
• Pour the remaining tomato sauce over the stuffed shells.
• Sprinkle with grated mozzarella cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
• Let cool slightly before serving.

Notes

For a richer flavor, add roasted vegetables like zucchini, bell peppers, or eggplant to the filling. You can also use a blend of cheeses in the filling, such as provolone or fontina. Top with toasted breadcrumbs for extra crunch. Drizzle with a balsamic glaze after baking for a touch of sweetness and acidity. Stuffed shells can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.