Vegetarian Stuffed Pasta Shells Recipe

Stuffed pasta shells are a classic Italian dish that’s both comforting and satisfying. This Vegetarian Stuffed Pasta Shells Recipe brings together the flavors of rich ricotta cheese, savory spinach, and zesty marinara sauce, all stuffed into large pasta shells and baked until bubbly. Perfect for a cozy weeknight dinner or a festive family meal, this recipe is sure to impress. Whether you’re a vegetarian or simply looking to add more plant-based meals to your repertoire, these stuffed shells are a delicious and hearty option.

This step-by-step guide will take you through everything you need to know to make the perfect vegetarian stuffed pasta shells, from preparing the ingredients to serving the dish. Let’s get started!

Vegetarian stuffed pasta shells are a hearty and flavorful dish that offers a perfect balance of creamy, cheesy goodness with the earthiness of spinach and the bright flavor of marinara sauce. This dish is incredibly versatile, allowing you to switch up the vegetables and cheese, but the classic ricotta-spinach combination is always a hit.

By the time this dish comes out of the oven, the shells will be perfectly tender and enveloped in a thick, flavorful sauce. Whether you’re serving it for a weeknight dinner, a holiday meal, or even a potluck, this vegetarian stuffed pasta shells recipe is guaranteed to satisfy your guests and your taste buds. The filling is rich and creamy, while the marinara sauce adds a refreshing tang, making each bite irresistible.

Instructions

Step 1: Boiling the Pasta Shells

The first step in preparing this dish is to cook the pasta shells. Jumbo pasta shells are the perfect size to hold the filling, but they need to be cooked until just al dente to prevent them from falling apart during baking.

1. Bring a large pot of salted water to a boil. Once boiling, carefully add the jumbo pasta shells and cook according to the package directions, usually about 9-11 minutes, or until the shells are al dente. Stir occasionally to prevent them from sticking together.
2. Drain the shells in a colander and rinse them under cold water to stop the cooking process. Set aside to cool.

Step 2: Preparing the Ricotta and Spinach Filling

While the pasta shells are cooking, you can prepare the delicious ricotta and spinach filling. This filling is the heart of the dish and can be made in advance to save time.

1. Sauté the garlic: In a small pan, heat a teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Wilt the spinach: If using fresh spinach, add it to the pan with the garlic and cook until wilted (about 3-4 minutes). If using frozen spinach, simply thaw it, drain it well to remove excess water, and add it to the pan.
3. Combine the filling: In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg (if using), sautéed garlic and spinach, fresh basil (if using), salt, pepper, and red pepper flakes. Mix until well combined. The filling should be creamy and thick.

Step 3: Assembling the Stuffed Shells

Now that the pasta shells are cooked and the filling is ready, it’s time to assemble the stuffed shells.

1. Preheat the oven to 375°F (190°C).
2. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. This will prevent the shells from sticking to the pan while they bake.
3. Stuff the shells: Carefully spoon the ricotta-spinach mixture into each pasta shell. Be generous with the filling, but try not to overstuff, as this can cause the shells to break.
4. Arrange the stuffed shells: Place the stuffed shells in the baking dish, seam-side up. If you have leftover filling, you can spoon it in between the shells for extra cheesy goodness.
5. Top with marinara sauce: Pour the remaining marinara sauce over the stuffed shells. Use a ladle to spread the sauce evenly.
6. Add extra cheese: Sprinkle the remaining mozzarella cheese over the top for a gooey, cheesy finish.

Step 4: Baking the Shells

1. Cover the dish with aluminum foil and bake for 25 minutes. This helps the shells cook through and keeps the filling moist.
2. Uncover and bake for another 10 minutes, or until the cheese on top is golden and bubbly. The edges of the shells should be slightly crispy.

Tips for Perfect Stuffed Shells

• Don’t overcook the pasta shells: Boil the pasta shells until just al dente. Overcooking them will make them too soft and more likely to break when you stuff them.
• Be sure to drain the spinach thoroughly: If you’re using frozen spinach, it’s essential to squeeze out any excess water before adding it to the filling. Excess moisture can make the filling too watery.
• Use freshly grated cheese: Freshly grated cheese melts better and provides a smoother texture compared to pre-shredded cheese.
• Let the dish rest: After baking, allow the dish to rest for about 5 minutes before serving. This allows the filling to set and makes it easier to serve.

Serving Suggestions

Vegetarian stuffed pasta shells are hearty enough to stand on their own, but they also pair wonderfully with side dishes. Here are a few ideas:

1. Garlic Bread: Serve with a side of crispy garlic bread for the perfect complement to the cheesy pasta.
2. Mixed Green Salad: A simple salad with balsamic vinaigrette or lemon dressing adds a refreshing contrast to the richness of the stuffed shells.
3. Roasted Vegetables: Roasted veggies like zucchini, bell peppers, and mushrooms make for a delicious, nutrient-packed side.
4. Wine Pairing: A light white wine like Pinot Grigio or a light red such as Chianti works well with this dish.

Variations

While the classic ricotta and spinach stuffing is amazing on its own, you can customize your stuffed shells to suit your preferences:

• Add Mushrooms: Sauté some mushrooms with the garlic and spinach for an earthy flavor boost.
• Use Vegan Cheese: Substitute ricotta and mozzarella with your favorite vegan cheese for a dairy-free version.
• Stuff with Other Vegetables: Try adding roasted butternut squash, artichoke hearts, or sautéed bell peppers for added flavor and texture.
• Use Pesto: Add a dollop of basil pesto into the ricotta filling for a fresh, aromatic twist.

Storage and Reheating

This dish makes great leftovers and stores well for several days. Here’s how to store and reheat your stuffed pasta shells:

• Storage: Allow the stuffed shells to cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days.
• Reheating: To reheat, place the shells in a baking dish, cover with foil, and bake at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions in a microwave-safe container for 1-2 minutes.

Frequently Asked Questions (FAQs)

Can I freeze stuffed pasta shells? Yes, you can freeze the stuffed shells either before or after baking. To freeze before baking, assemble the dish, cover it with plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight and bake as directed.

Can I use different pasta shapes? While jumbo shells are ideal, you can also use other large pasta shapes like manicotti or even cannelloni tubes for this recipe.

Can I make this dish in advance? Yes, you can prepare the stuffed shells a day in advance. Simply assemble the dish, cover it, and refrigerate. When ready to bake, remove from the fridge, top with cheese, and bake.

Conclusion

This Vegetarian Stuffed Pasta Shells Recipe is a perfect combination of comforting flavors and textures. The creamy ricotta and spinach filling, the savory marinara sauce, and the melted cheese all come together in a satisfying dish that everyone will love. Whether you’re preparing it for a special occasion or just a regular dinner, it’s sure to become a family favorite. Enjoy the deliciousness of these stuffed shells!

Yield: 4

Vegetarian Stuffed Pasta Shells Recipe

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Stuffed pasta shells are a classic Italian dish that’s both comforting and satisfying. This Vegetarian Stuffed Pasta Shells Recipe brings together the flavors of rich ricotta cheese, savory spinach, and zesty marinara sauce, all stuffed into large pasta shells and baked until bubbly. Perfect for a cozy weeknight dinner or a festive family meal, this recipe is sure to impress. Whether you're a vegetarian or simply looking to add more plant-based meals to your repertoire, these stuffed shells are a delicious and hearty option.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, plus extra for topping
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped
• 1 cup finely chopped mushrooms
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil or parsley, for garnish

Instructions

1. Cook the Pasta:
   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, then add the jumbo pasta shells. Cook until al dente, according to package instructions. Drain and set aside to cool slightly.
   
2. Prepare the Filling:
   In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, and egg. Stir in the chopped spinach, mushrooms, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
   
3. Stuff the Shells:
   Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Using a spoon, fill each cooked pasta shell with a generous amount of the ricotta mixture. Place the filled shells in the baking dish on top of the marinara sauce.
   
4. Top with Sauce and Cheese:
   Pour the remaining marinara sauce over the shells, then sprinkle extra mozzarella cheese on top.
   
5. Bake:
   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
6. Serve:
   Garnish with fresh basil or parsley before serving. Enjoy warm with a side salad or garlic bread.

Notes

• Vegetable Options: Feel free to add other finely chopped vegetables, like bell peppers or zucchini, to the filling for more flavor.
• Make Ahead: You can assemble the shells ahead of time and refrigerate them overnight. Simply bake when ready to serve.