These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! 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 whatever vegetables you like best along with your favorite marinara sauce.
- Freezer-friendly – these stuffed shells freeze really well making them great for meal prep or preparing freezer meals.
- Kid-approved – even the pickiest of eaters will love these cheesy pasta shells loaded with vegetables. Great way to sneak in that extra nutrition!
Ingredients You’ll Need
- pasta shells – you’ll need large pasta shells or jumbo shells for this recipe. Feel free to use gluten-free pasta shells as well.
- veggies – combination of chopped onions, carrots, zucchini and frozen cooked spinach, but you could also add in mushrooms, broccoli, sweet potatoes or other veggie options.
- olive oil – I like to use a good olive oil to sauté the veggies, just make sure it is cold-pressed and organic for the most flavor.
- garlic – you can use fresh chopped garlic or minced garlic from the jar.
- cheese – you’ll need creamy ricotta cheese, shredded mozzarella cheese and grated parmesan cheese for this recipe. You can easily swap out the ricotta cheese for cottage cheese if you want some extra protein.
- marinara – you can use store-bought sauce or homemade marinara for this recipe. You could even throw in more veggies by using my loaded veggie tomato sauce!
- fresh basil – adds so much fresh flavor and pop of color to this dish. Feel free to add in other fresh herbs such as oregano or parsley.
- salt + pepper – needed to season the dish and add 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 pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
- Sauté the veggies. In a large skillet over medium-high heat, sauté the onion, garlic cloves, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
- Prepare the filling. Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
- Stuff the shells. Pour the pasta sauce into the bottom of the skillet (or large baking dish) and fill each pasta shell with 2 heaping tablespoons of the ricotta mixture. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
- Bake in the oven. Cover the pan with aluminum foil and bake the shells in the oven at 375 degrees F for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil leaves, serve and enjoy!
I always like to sauté everything in the same skillet that I cook the shells in which makes for super easy clean-up and less dishes to have to worry about. Your dishwasher (or husband) will thank you!
Helpful Tips and Tricks
- Don’t overcook the shells – I like to keep the pasta shells al dente so that they are easier to stuff and won’t fall apart.
- Cool shells before stuffing – make sure to rinse the cooked shells in cold water after draining to stop the cooking process and to help prevent them from sticking together. This also makes them easier to handle when stuffing.
- Cook extra shells – I always like to cook a couple of extra shells just in case any rip or tear during boiling.
- Use a piping bag – for easy, mess-free filling, scoop the cheesy veggie mixture into a piping bag or zip-top bag. Just snip the corner and pipe the filling into the shells instead of spooning.
- Make ahead – you can easily assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate until ready to cook.
Variations
- Veggies – we are using shredded zucchini, carrots, yellow onion and spinach in this recipe, but other options include mushrooms, bell peppers, broccoli, cauliflower, butternut squash, sweet potato or kale.
- Protein – this is a vegetarian dish, but feel free to add in some ground beef, ground turkey, ground chicken or even cooked Italian sausage. You could also add in plant-based protein such as lentils or crumbled tofu.
- Sauce – this recipe calls for your favorite marinara, but you could also use alfredo sauce, vodka sauce, pesto or arrabbiata sauce for a spicy kick.
- Make it spicy – as I said above, you can use arrabbiata sauce for some extra spice or sprinkle in some red pepper flakes.
- Make it a casserole – instead of stuffing shells, layer cooked pasta, cheesy filling, vegetables and sauce lasagna-style. Not only does this save time, but it has all the same flavors just in baked form.
- Low carb option – swap out the pasta shells with hollowed-out zucchini boats or stuff mini bell peppers as the “shells.”
Can This Be Made Ahead of Time?
Yes you sure can, which is the great thing about these cheesy stuffed shells! Here are some tips for prepping this baked ziti ahead of time:
Make Ahead and Freeze: This is a great freezer meal! Simply assemble the stuffed shells as directed (without baking), cover tightly with foil and store in the freezer for up to 3 months. When ready to enjoy, let the shells thaw overnight in the fridge then bake in the oven, adding about 15-20 extra minutes of cooking time.
Make Ahead of Time: Follow the instructions and make everything as directed up until topping with mozzarella and parmesan cheese. Cover and store in the fridge until ready to bake. I don’t recommend adding the shredded cheese until right before putting the stuffed shells in the oven.
Reheating from Fridge: Remove the stuffed shells from the fridge and let them sit out at room temperature for about 30 minutes before baking or simply add 15 to 20 minutes of extra baking time. Leftovers will last 4 to 5 days stored in a sealed airtight container.
More Pasta Dishes You’ll Love
- Healthy Baked Ziti
- Creamy Chicken Sausage Orzo Skillet
- Easy Beef Stroganoff Casserole
- Sun Dried Tomato Chicken and Gnocchi
- Creamy Butternut Squash Mac and Cheese
Hope you all enjoy this Veggie and Cheese Stuffed Shell recipe! If you love this as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Veggie and Cheese Stuffed Shells
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Ingredients
- 18-20 jumbo pasta shells
- 1 Tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 large carrots grated
- 1 medium zucchini grated
- 1 (10 oz) package frozen chopped spinach thawed and well-drained
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese divided
- 2 Tbsp chopped fresh basil plus more for topping
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups pasta sauce (about 24 oz)
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a rolling boil and cook the pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
- In a large skillet over medium-high heat, sauté the onion, garlic, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
- Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
- Pour the marinara into the bottom of the skillet (or baking dish) and fill each pasta shell with 2 heaping tablespoons of the veggie filling. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
- Cover the pan with foil and bake the shells in the oven for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil, serve and enjoy!
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