Name: Vegetable Stuffed Shells with Cheese Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 18-20 jumbo pasta shells; 3 cups pasta sauce (about 24 oz); 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, divided; ½ cup grated Parmesan cheese, divided; 2 Tbsp chopped fresh basil, plus more for topping; 1 tsp salt; ½ tsp black pepper

There's something incredibly comforting about pasta stuffed with rich, cheesy goodness and fresh vegetables, and this Vegetable Stuffed Shells with Cheese Recipe really hits that spot. Creamy ricotta, melty mozzarella, and vibrant veggies all come together for a meal that's both satisfying and full of flavor.

The image shows a white casserole dish filled with a layered baked dish. The bottom layer is a thick red tomato sauce visible around the edges, topped with a layer of melted white and light orange cheese with a stretchy texture. Above this is a layer of green spinach and shredded orange vegetables mixed into a creamy yellow mixture, creating small mounded portions spread evenly around the dish. Fresh green basil leaves are scattered on top. A woman's hand holding a wooden spoon is lifting one portion, causing the cheese to stretch and pull away from the dish. The casserole dish sits on a wooden board against a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Stuffed Shells with Cheese Recipe
Top Tip
How to Serve Vegetable Stuffed Shells with Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Stuffed Shells with Cheese Recipe

Why You'll Love This Recipe

Honestly, I’ve made stuffed shells a handful of ways, but this particular Vegetable Stuffed Shells with Cheese Recipe always becomes a hit at my dinner table. It’s a delicious way to sneak in extra veggies without sacrificing any of that warm, indulgent cheesy flavor we all crave.

Loaded with vegetables: You get that fresh, healthy boost tucked inside every bite without it feeling like a chore to eat your greens.
Cheesy and comforting: Ricotta, mozzarella, and Parmesan blend perfectly, delivering that ooey-gooey satisfaction.
Easy to prepare: You don’t need to be a pro to get these coming out perfectly every time — I’ll share the simple steps that work every time.
Versatile and customizable: This recipe welcomes your personal touch, whether it’s swapping veggies or adding spices.

A round white pot with two handles holds a baked dish layered with a bright red tomato sauce at the bottom, topped with yellow and green stuffed pasta shells covered in melted white cheese, scattered with fresh green basil leaves. The pot sits on a white marbled surface next to a wooden board with a small wooden bowl of salt and spoon, a small white bowl with ground black pepper and a wooden spoon, a small light pink plate with chopped green basil pieces, a few garlic cloves, and fresh basil leaves, with two clear glasses of light yellow liquid nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegetable Stuffed Shells with Cheese Recipe was chosen for a good reason — they balance flavor, texture, and nutrition. When combined, they create a filling that’s fresh, creamy, and hearty without being heavy or bland.

Flat lay of fresh jumbo pasta shells arranged neatly, a small mound of chopped white onion, two peeled garlic cloves, three bright orange grated carrots, one medium green zucchini grated, a small white bowl of thawed bright green chopped spinach, a dollop of creamy white ricotta cheese, a small pile of shredded mozzarella cheese, a small pile of grated Parmesan cheese, a few fresh basil sprigs, a small white bowl of golden olive oil, a small white bowl of rich red marinara pasta sauce, all ingredients placed with perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo pasta shells: These large shells hold all that delicious filling perfectly, making the dish feel special and hearty.
Olive oil: For a light sauté, bringing out the flavors of veggies without overpowering them.
Onion and garlic: The aromatics that form the base, giving depth to the veggie mix.
Carrots and zucchini: These add natural sweetness and moisture, plus a subtle crunch if you don’t overcook them.
Frozen chopped spinach: Easy to use and packed with nutrients — just make sure to squeeze out the excess water so filling isn’t soggy.
Ricotta cheese: Creamy and mild, it helps bind everything together while adding richness.
Mozzarella cheese: For stretch and meltiness that makes every bite feel indulgent.
Parmesan cheese: Adds a sharp, savory kick that brightens the filling.
Fresh basil: A touch of herbal brightness that cuts through the richness and lifts the whole dish.
Salt and pepper: Essential seasoning to make all the flavors pop.
Pasta sauce: A simple marinara anchors the dish with tangy, tomatoey goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This is where you get to make the recipe really yours! I love adding a pinch of red pepper flakes to the filling if we want a little kick, and sometimes I swap in kale for the spinach when it’s what’s on hand.

Variation: One time, I added roasted red peppers to the filling — it gave this bright, smoky flavor that everyone adored.
Vegetarian friendly: This meal is already meat-free, but you can make it vegan by using plant-based cheeses and omitting Parmesan or replacing it with nutritional yeast.
Seasonal veggies: Feel free to swap the zucchini and carrots for other favorites like mushrooms, bell peppers, or fresh spinach when in season.

Step-by-Step: How I Make Vegetable Stuffed Shells with Cheese Recipe

Step 1: Cook the Shells Just Right

Start by boiling a big pot of salted water and cooking your jumbo pasta shells according to the package directions. It’s super important not to overcook them since they’ll finish baking later. Once done, drain and rinse under cold water to stop the cooking immediately — that keeps them from getting mushy when you handle them for stuffing.

Step 2: Sauté Your Veggies Tender and Flavorful

Heat olive oil in a skillet over medium-high heat and sauté diced onion, minced garlic, grated carrots, and zucchini about 5 minutes until tender. Toss in the thawed, well-drained spinach and cook another minute to combine everything. This fragrant veggie mix builds layers of flavor and texture that make the shells extra tasty.

Step 3: Mix the Cheesy Filling

Transfer the veggies to a large bowl and stir in ricotta, 1 cup shredded mozzarella, a bit of Parmesan, fresh basil, salt, and pepper. The ricotta binds the veggie mixture and adds that creamy texture you want in every shell, while fresh basil adds a bright herbal note that pairs beautifully with the cheese.

Step 4: Assemble and Bake with Love

Spread about a cup of pasta sauce in the bottom of your baking dish to keep the shells from sticking and add moisture. Spoon about 2 heaping tablespoons of the filling into each shell and arrange them neatly in the dish. Cover with the remaining mozzarella and Parmesan cheese, then cover with foil for baking. Bake at 375°F for 20 minutes, until cheese is melted and hot throughout. Fresh basil sprinkled on top just before serving really brings it home.

Top Tip

After making this dish several times, I’ve learned a few things that make all the difference to get perfect shells every time. These insider tips will save you from soggy shells or under-seasoned filling.

Drain the spinach thoroughly: Squeezing out excess water prevents the filling from becoming watery and the shells soggy.
Don’t overcook pasta shells: They’ll finish cooking in the oven, so undercook them slightly for best texture.
Use fresh herbs: Fresh basil or parsley added at the end boosts the flavor more than dried herbs ever will.
Cover the dish while baking: Helps to keep moisture in and melts the cheese properly without burning.

How to Serve Vegetable Stuffed Shells with Cheese Recipe

Vegetable Stuffed Shells - Serving Suggestion

Garnishes

I always sprinkle freshly chopped basil on top—it brightens up the dish and adds that lovely herbal aroma right before serving. Sometimes a sprinkle of crushed red pepper flakes for those who like a little heat works wonders too.

Side Dishes

For sides, a simple green salad with lemon vinaigrette pairs perfectly, cutting through the richness of the cheese. Garlic bread or a warm crusty baguette also complements the flavors beautifully and helps scoop up extra sauce.

Creative Ways to Present

I’ve served these shells in shallow individual baking dishes for a charming personal touch on special occasions. They also look stunning topped with roasted cherry tomatoes and a drizzle of infused olive oil when hosting friends.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store well in an airtight container in the fridge for up to 3 days. I find that letting them cool slightly before refrigerating helps them keep their texture without getting rubbery.

Freezing

This recipe freezes beautifully. I like to assemble the stuffed shells in my baking dish, cover tightly with plastic wrap, then aluminum foil before freezing. When ready, just bake them from frozen at 375°F for about 35-40 minutes until warmed through and melty.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to prevent drying out, usually about 15-20 minutes. The microwave works too but can make the shells a bit softer, so I prefer the oven whenever I have time.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Yes! You can substitute fresh spinach, but make sure to sauté it until wilted and then squeeze out as much moisture as possible before mixing it into the filling to avoid sogginess.

How do I prevent the pasta shells from sticking together?

Rinsing the cooked shells with cold water after draining stops the cooking and cools them, which helps prevent sticking. You can also toss them lightly with a bit of olive oil for extra protection.

Can I prepare this recipe ahead of time?

Absolutely! You can prepare and stuff the shells a day ahead, keep them covered in the fridge, and then bake right before serving. This is a great time saver for busy evenings or entertaining.

Is this recipe suitable for gluten-free diets?

To make it gluten-free, use jumbo gluten-free pasta shells and ensure your pasta sauce doesn’t contain gluten ingredients. The filling is naturally gluten-free, making it easy to adapt.

Final Thoughts

There’s just something so rewarding about serving a dish that looks impressive but is surprisingly simple to make — and that’s exactly what this Vegetable Stuffed Shells with Cheese Recipe delivers. I hope you find as much joy in making and sharing it as I do. Trust me, this has become a staple in my kitchen for a reason, and I think you’ll come back to it again and again too.