Vegetable Stuffed Shells
Creamy vegetable stuffed shells feature tender pasta filled with spinach, carrots, and ricotta, topped with marinara and melted cheese—perfect for family dinners and veggie lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray an 8-inch baking pan with nonstick cooking spray.
- In a large skillet, melt margarine and add chopped onion.
- Cook over medium heat for 5 minutes.
- Add shredded carrots, cooked spinach, and basil; cook for another 3 minutes.
- Remove from heat and stir in 1 cup ricotta cheese.
- Stuff the vegetable mixture into cooked and drained jumbo shells.
- Place stuffed shells into the prepared baking dish.
- Cover with spaghetti sauce and shredded Monterey Jack cheese.
- Bake for 15 minutes or until heated through and cheese is melted.
Tips & Substitutions
For a richer flavor, consider adding some minced garlic or sautéing the onions until caramelized. If you don't have Monterey Jack cheese, mozzarella or cheddar can be used as a substitute. You can also add other vegetables like zucchini or bell peppers to the filling. For an extra kick, sprinkle some red pepper flakes into the sauce.
Serving Suggestions
These vegetable stuffed shells are excellent on their own but can be paired with a fresh salad, such as Pasta House Company Special Salad And Dressing, for a complete meal. A side of garlic bread also enhances the dining experience. For a lighter fare, serve with steamed vegetables or a side of marinara sauce for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the shells in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Stuffed Shells contains roughly 903 calories, with 9g protein, 17g carbohydrates, and 91g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed shells ahead of time?
Yes, you can prepare the stuffed shells in advance. Assemble them in the baking dish, cover with sauce and cheese, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I use instead of ricotta cheese?
If you don't have ricotta cheese, cottage cheese is a great substitute. You can also blend silken tofu for a dairy-free option or use a mixture of cream cheese and yogurt for a similar texture.
Can I freeze the stuffed shells?
Absolutely! You can freeze the assembled stuffed shells before baking. Wrap the dish tightly in plastic wrap and then aluminum foil. They will keep in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).