Name: Easy and Healthy Vegetarian Stuffed Pasta Shells
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 large pasta shells; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 cups spinach, chopped; 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 egg; Salt and pepper to taste; 3 cups marinara sauce

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These Easy and Healthy Vegetarian Stuffed Pasta Shells are a delicious and comforting dish that combines creamy ricotta and spinach with savory marinara sauce. Perfect for a cozy dinner or as part of your meal prep routine, this recipe is simple to make yet incredibly satisfying.

Easy and Healthy Vegetarian Stuffed Pasta Shells

Ingredients

12 large pasta shells

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 cups spinach, chopped

1 ½ cups ricotta cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 egg

Salt and pepper to taste

3 cups marinara sauce

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Cook the pasta shells according to the package instructions. Drain the shells and set them aside to cool.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened.

Add the chopped spinach to the skillet and cook for about 2-3 minutes until the spinach has wilted. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, and egg. Add the cooked spinach and onion mixture. Season with salt and pepper to taste and stir until everything is well combined.

Stuff each cooked pasta shell with the ricotta-spinach mixture and arrange them in a greased 9x13-inch baking dish.

Pour the marinara sauce over the stuffed shells, ensuring that they are completely covered.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

Add protein: You can add cooked lentils or crumbled tofu for a boost of plant-based protein.

Different greens: Instead of spinach, I sometimes use kale or Swiss chard for a different flavor and texture.

Dairy-free: For a dairy-free version, substitute the ricotta and mozzarella with vegan cheese options, and use a flax egg or chia egg as a binder.

Spicy: If I want a bit of heat, I add red pepper flakes to the marinara sauce or sprinkle them on top before serving.

Storage/Reheating

I love making this dish ahead of time for meal prep. To store it, I cover the baked pasta shells in an airtight container and keep them in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or until heated through. If I have leftovers, they are great as a quick lunch or dinner the next day. You can also freeze the dish before baking, and just bake it when you're ready to enjoy it. Frozen shells can be stored for up to 3 months.

FAQs

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead! You can assemble the stuffed shells and refrigerate them until you're ready to bake. Just add a few extra minutes to the baking time if you're baking it straight from the fridge.

Can I use regular pasta instead of shells?

Absolutely! While I love using pasta shells because they hold the filling nicely, you can use any pasta shape you prefer, such as rigatoni or manicotti.

How do I prevent the pasta shells from sticking together?

To prevent sticking, make sure to stir the pasta occasionally while cooking, and after draining, lightly drizzle with olive oil to keep them separated.

Can I freeze stuffed pasta shells?

Yes, you can freeze the stuffed pasta shells before baking. Just cover them tightly with plastic wrap or foil and store them in the freezer for up to 3 months. When ready to bake, bake directly from frozen, adding an extra 10-15 minutes to the cooking time.

Can I use store-bought marinara sauce?

Definitely! Store-bought marinara sauce works perfectly in this recipe. However, if I have the time, I love making my own simple marinara sauce for an extra burst of flavor.

Conclusion

These Easy and Healthy Vegetarian Stuffed Pasta Shells are the perfect balance of comfort and nutrition. With the creamy ricotta, sautéed spinach, and rich marinara sauce, every bite is packed with flavor. Whether I’m making this dish for a weeknight dinner, meal prep, or a cozy family meal, it always hits the spot. It's simple, satisfying, and sure to become a favorite in my recipe collection!

Recipe:

Easy and Healthy Vegetarian Stuffed Pasta Shells

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to the package instructions. Drain the shells and set them aside to cool.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened.
Add the chopped spinach to the skillet and cook for about 2-3 minutes until the spinach has wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, and egg. Add the cooked spinach and onion mixture. Season with salt and pepper to taste and stir until everything is well combined.
Stuff each cooked pasta shell with the ricotta-spinach mixture and arrange them in a greased 9x13-inch baking dish.
Pour the marinara sauce over the stuffed shells, ensuring that they are completely covered.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.