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Vegetable Stuffed Shells

This dish features large pasta shells filled with a vibrant mixture of sautéed greens, zucchini, and creamy ricotta cheese, baked in a smoky tomato sauce. The result is tender shells overflowing with colorful, flavorful filling, topped with melted cheese for a comforting, hearty meal with a veggie boost.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells preferably large and sturdy
  • 2 cups zucchini diced
  • 2 cups fresh spinach roughly chopped
  • 1 cup ricotta cheese preferably whole milk
  • 1 cup tomato sauce preferably smoky or rich
  • 1 cup shredded mozzarella for topping
  • 1/4 cup Parmesan cheese for mixing into filling and sprinkling on top
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper for seasoning
  • bunch fresh basil for garnish

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Baking dish
  • Spoon or piping bag

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the pasta shells until just al dente, about 8-10 minutes. Drain and set aside to cool slightly.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add diced zucchini to the skillet and cook until tender, about 5 minutes, stirring occasionally. Then, toss in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the sautéed vegetables with ricotta cheese, grated Parmesan, chopped basil, salt, and pepper. Mix until smooth and well incorporated.
  5. Carefully spoon or pipe the vegetable mixture into each cooked shell, filling them generously without tearing the pasta.
  6. Spread a layer of tomato sauce in the bottom of a baking dish. Arrange the stuffed shells seam side down in a single layer on top of the sauce.
  7. Pour the remaining tomato sauce evenly over the shells. Sprinkle shredded mozzarella and a little extra Parmesan on top.
  8. Cover the baking dish with foil and bake at 180°C (350°F) for 25-30 minutes, until bubbling and cheese is melted. Remove the foil for the last 5 minutes to allow the cheese to brown slightly.
  9. Let the shells rest for about 5 minutes after baking, then garnish with fresh basil leaves for a fragrant, colorful touch.
  10. Serve warm with extra sauce on the side and enjoy this veggie-packed comfort dish!

Notes

Feel free to swap in other greens like kale or arugula, and experiment with different cheeses for variety. For a dairy-free version, use cashew or tofu-based cheese in the filling.