Cozy Veggie and Cheese Stuffed Shells
These cozy Veggie and Cheese Stuffed Shells are a family favorite, laden with vegetables, easy to freeze, and make the perfect weeknight meal! They represent the ultimate comfort food with a healthy twist!
Your family is going to love this cozy, comforting stuffed pasta dish that is hearty yet packed with vegetables! These Veggie and Cheese Stuffed Shells are the ultimate comfort food that also sneaks in those veggies for picky eaters. I recommend doubling this recipe to freeze for later, as it makes a great freezer meal when meal prepping!
Why You’ll Love This
- Wholesome: This veggie stuffed shells recipe is a comfort food classic with a healthy twist the whole family will love!
- Customizable: Feel free to use your favorite vegetables along with a marinara sauce of your choice.
- Freezer-friendly: These stuffed shells freeze exceptionally well, making them great for meal prep.
- Kid-approved: Even the pickiest of eaters will adore these cheesy pasta shells loaded with vegetables—an excellent way to sneak in extra nutrition!
Ingredients You’ll Need
- Pasta shells: Use large or jumbo pasta shells; gluten-free options are also available.
- Veggies: A combination of chopped onions, carrots, zucchini, and frozen cooked spinach; feel free to add in mushrooms, broccoli, or sweet potatoes.
- Olive oil: Use a good olive oil to sauté the veggies—opt for cold-pressed for the best flavor.
- Garlic: Fresh chopped garlic or minced garlic from a jar works well.
- Cheese: You’ll need creamy ricotta, shredded mozzarella, and grated parmesan cheese. Cottage cheese can be used for extra protein!
- Marinara: Opt for store-bought or homemade marinara; consider adding more veggies with my loaded veggie tomato sauce!
- Fresh basil: Enhances flavor and adds color. You can also incorporate fresh herbs like oregano or parsley.
- Salt & pepper: Essential for seasoning and flavor.
How to Make Veggie Stuffed Shells
- Boil the pasta shells: Bring a large pot of water to a rolling boil and cook the jumbo shells according to package instructions. Drain and rinse with cold water to stop cooking. Set aside.
- Sauté the veggies: In a large skillet over medium-high heat, sauté the onions, garlic, carrots, and shredded zucchini until tender, about 5 minutes. Stir in chopped spinach and sauté for an additional minute until combined. Transfer the veggie mixture to a large bowl.
- Prepare the filling: Add ricotta cheese, 1 cup of mozzarella, ¼ cup of parmesan, fresh basil, salt, and pepper to the veggie mixture, mixing well until combined.
- Stuff the shells: Pour marinara sauce into the bottom of the skillet (or baking dish) and fill each shell with 2 heaping tablespoons of the ricotta mixture. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan.
- Bake in the oven: Cover the pan with foil and bake at 375°F for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil leaves, serve, and enjoy!
I prefer to sauté everything in the same skillet I use for the shells, which simplifies clean-up and reduces dishwashing. Your dishwasher (or partner) will thank you!
Helpful Tips and Tricks
- Don’t overcook the shells: Keep the shells al dente for easier stuffing and to prevent them from falling apart.
- Cool shells before stuffing: Rinse cooked shells in cold water to stop cooking and prevent sticking together. This makes them easier to handle.
- Cook extra shells: Always prepare a couple of extra shells in case any tear during boiling.
- Use a piping bag: For mess-free filling, use a piping bag or zip-top bag to fill the shells.
- Make ahead: Assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate until ready to cook.
Variations
- Veggies: Use shredded zucchini, carrots, yellow onion, and spinach, or opt for mushrooms, bell peppers, broccoli, cauliflower, or kale.
- Protein: Although vegetarian, feel free to add ground beef, turkey, chicken, or Italian sausage. Plant-based proteins like lentils or crumbled tofu are also great options!
- Sauce: Besides marinara, try alfredo, vodka, pesto, or arrabbiata sauce for a spicy kick.
- Make it spicy: Use arrabbiata sauce or sprinkle red pepper flakes for added heat.
- Make it a casserole: Layer cooked pasta, filling, vegetables, and sauce like lasagna. It saves time and retains all the delicious flavors.
- Low carb option: Substitute pasta shells with hollowed-out zucchini boats or mini bell peppers.
Can This Be Made Ahead of Time?
Yes, you can make these delightful cheesy stuffed shells ahead of time! Here are some tips for prepping this dish:
Make Ahead and Freeze: Assemble the stuffed shells without baking, cover tightly and store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake, adding 15-20 extra minutes of cooking time.
Make Ahead of Time: Follow the instructions and prepare everything until topping with cheese. Cover and refrigerate until ready to bake. Avoid adding shredded cheese until just before baking.
Reheating from Fridge: Allow the stuffed shells to sit at room temperature for about 30 minutes before baking, or add another 15-20 minutes to cooking time. Leftovers will last 4 to 5 days in a sealed airtight container.
More Pasta Dishes You’ll Love
Hope you enjoy this Veggie and Cheese Stuffed Shell recipe! If you love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!