Name: Veggie and Cheese Stuffed Shells 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 comforting about a dish that brings together tender pasta shells filled with a creamy blend of veggies and cheeses, baked to bubbly perfection. This Veggie and Cheese Stuffed Shells Recipe is one of those meals that feels like a warm hug and impresses without tons of fuss.

A white oval baking dish holds a layered spinach and cheese casserole topped with melted white and golden cheese mixed with green spinach bits and orange shredded vegetables. The top layer shows patches of tomato sauce peeking through the cheese. On top, fresh green basil leaves are scattered. A woman's hand is lifting a triangular piece with a wooden spatula, revealing melted cheese stretching from the dish. The dish sits on a wooden board against a white marbled surface with a glass of a light-colored drink in the 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 Veggie and Cheese Stuffed Shells Recipe
Top Tip
How to Serve Veggie and Cheese Stuffed Shells Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Veggie and Cheese Stuffed Shells Recipe

Why You'll Love This Recipe

Over the years, I’ve made this veggie and cheese stuffed shells recipe countless times, and it’s never let me down. It strikes the perfect balance of hearty yet fresh, and it gets better every time you make it your own.

Flavor Depth: The combination of sautéed veggies and melty cheeses creates layers of deliciousness in each bite.
Make-Ahead Friendly: You can prepare it in advance, so dinnertime feels totally stress-free.
Vegetarian Comfort: It’s packed with vegetables but still satisfying enough for the whole family.
Customizable: Easy to tweak with your favorite herbs, cheeses, or veggies depending on what you have on hand.

The image shows a white round pan filled with a baked dish that has several green and yellow stuffed pasta shells arranged evenly on top. The base layer is a rich red tomato sauce that covers the bottom and edges of the pan. Above the sauce, there is melted white cheese scattered over the pasta shells, which have a textured filling of green herbs and cheese. Fresh green basil leaves are sprinkled on top of the cheese and pasta, adding a fresh look. The pan sits on a white marbled surface surrounded by ingredients: a wooden board with coarse salt and a small wooden spoon, a small white bowl with black pepper and a wooden spoon, a small plate with green torn basil, some garlic cloves, and a couple of glasses with light yellow liquid. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends fresh and sautéed veggies with creamy cheeses to get a soft, flavorful filling that pops in every shell. Plus, the pasta sauce ties it all together with bright, tangy notes.

Flat lay of fresh, uncooked jumbo pasta shells arranged neatly, a small white ceramic bowl of golden olive oil, a whole onion with shiny papery skin, two whole uncracked brown garlic bulbs, a small pile of bright orange grated carrots, a small mound of grated green zucchini, a small white bowl filled with fresh chopped green spinach leaves, a small white bowl of creamy white ricotta cheese, a small white bowl with fluffy shredded mozzarella cheese, a small white bowl with finely grated pale yellow Parmesan cheese, fresh green basil sprigs, a small white bowl of vibrant red marinara sauce, coarse salt crystals and whole black peppercorns scattered artistically, all 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: Big enough to hold plenty of filling but sturdy enough to keep their shape after baking.
Olive oil: Adds richness and helps sauté the veggies without overpowering their natural flavors.
Onion and garlic: The classic aromatics that build the base flavor for the filling.
Carrots and zucchini: Grated for texture and sweetness—they cook down quickly and blend right in.
Frozen chopped spinach: Convenient and easy to squeeze dry so the filling isn’t watery.
Ricotta cheese: Provides creaminess and a mild tang that balances the veggies.
Mozzarella cheese: Melts beautifully, giving each shell that irresistible gooeyness.
Parmesan cheese: Adds a nutty, savory sharpness that lifts the entire dish.
Fresh basil: Brings a bright herbal note—don’t skimp here, fresh is best!
Salt & black pepper: Essentials to enhance all the natural flavors.
Pasta sauce: Use a marinara with good acidity to balance the creamy filling and add moisture.

📝

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

I love tweaking this Veggie and Cheese Stuffed Shells Recipe depending on the season or what’s in my fridge, and honestly, you can have fun with it too—there’s no one way it has to be.

Variation: One winter, I swapped in roasted butternut squash and kale, and it was fantastic—adding a subtle sweetness and extra nutrients.
Gluten-Free Option: Using gluten-free jumbo shells works just as wonderfully; just adjust cooking time per package instructions.
Vegan Twist: I’ve experimented with tofu ricotta and vegan cheese blends—delicious, though the texture changes a little.
Spice It Up: Sometimes I toss in red pepper flakes or a pinch of smoked paprika to add a gentle heat.

Step-by-Step: How I Make Veggie and Cheese Stuffed Shells Recipe

Step 1: Cook and Prep the Pasta Shells

Start by boiling your jumbo pasta shells according to the package instructions. It’s key to cook them al dente because they’ll soften more in the oven. After draining, rinse with cold water to stop cooking and toss gently with a little olive oil so they don’t stick. Setting them aside on a plate or tray works well.

Step 2: Sauté the Veggies for the Filling

Heat olive oil in a skillet, then toss in chopped onion and garlic until fragrant and translucent. Add grated carrots and zucchini, cooking about 5 minutes until tender. Finally, stir in the drained spinach and cook for one more minute to combine the flavors. Make sure to squeeze out as much moisture as possible from the spinach beforehand—too much liquid can make your filling soggy.

Step 3: Mix the Cheese and Herbs with the Veggies

Transfer the sautéed veggies to a large bowl, then fold in ricotta, mozzarella, parmesan, chopped fresh basil, salt, and pepper. Use a spoon or spatula to combine until creamy and well-mixed. This is where you get the perfect blend—taste it to adjust seasoning before stuffing your shells.

Step 4: Stuff, Arrange, and Bake

Pour a ladle of marinara sauce into your baking dish to cover the bottom, which helps prevent sticking and adds flavor. Fill each shell with about 2 heaping tablespoons of the veggie and cheese mixture, then carefully nestle them in the sauce side by side. Top with the remaining mozzarella and parmesan, cover with foil, and bake at 375°F for about 20 minutes until melted and bubbly.

Step 5: Garnish and Serve

Once out of the oven, sprinkle with fresh basil for a pretty, aromatic finish. Serve hot and watch how everyone enjoys the melty, veggie-packed goodness.

Top Tip

I’ve learned a few little tricks while making this Veggie and Cheese Stuffed Shells Recipe over time that take the results to the next level. These tips help avoid common pitfalls and guarantee a tasty meal you’ll be proud to serve.

Drain spinach thoroughly: Press it well in a sieve or wrap in a clean towel to remove moisture—this keeps the filling from getting soggy.
Don’t overcook the pasta: Aim for just al dente since the shells continue cooking in the oven.
Use fresh herbs: Fresh basil brightens up the dish unlike dried, offering that burst of garden freshness you want.
Cover the baking dish tightly: Foil traps moisture, keeping the shells tender while the cheese melts perfectly.

How to Serve Veggie and Cheese Stuffed Shells Recipe

Veggie and Cheese Stuffed Shells - Serving Suggestion

Garnishes

I’m partial to topping my shells with a generous handful of chopped fresh basil or parsley for color and fresh zing. A light drizzle of high-quality extra virgin olive oil before serving can add a lovely richness. Sometimes, a sprinkle of red pepper flakes gives a subtle kick that pairs perfectly with the creamy filling.

Side Dishes

Serve this with a crisp green salad tossed in lemon vinaigrette to cut through the creaminess. Garlic bread or a warm crusty baguette also make fantastic accompaniments, perfect for mopping up the extra sauce. Roasted or steamed veggies on the side round out the meal nicely as well.

Creative Ways to Present

For a crowd or celebration, I like to arrange the stuffed shells in a decorative spiral or rows in a bright, colorful baking dish to impress guests at the table. Adding edible flowers or extra basil sprigs on top can elevate the visual appeal effortlessly. You could also serve individual portions by plating a few shells per person with a drizzle of pesto or balsamic glaze for flair.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store beautifully in an airtight container in the fridge for up to 3 days. When I reheat, I cover them with foil and warm in the oven to keep the cheese from drying out. They actually taste just as good the next day once the flavors have had time to mingle even more.

Freezing

I often make a double batch and freeze half for busy nights. Freeze the assembled shells in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. When ready to bake, thaw overnight in the refrigerator and then bake as usual—adding a bit more time if needed. Freezing doesn’t lose any of the dish’s charm!

Reheating

My go-to method is warming leftovers in the oven at 350°F covered with foil. This gently reheats without drying or toughening the shells. If you’re in a hurry, a microwave works too—just cover with a damp paper towel to keep moisture in and heat in short intervals until warm throughout.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Yes! If you’re using fresh spinach, be sure to sauté it down and squeeze out as much moisture as possible before mixing it into the filling. This prevents the filling from becoming watery.

How far ahead can I assemble the stuffed shells?

You can assemble the shells up to a day in advance. Cover tightly and store in the fridge, then bake when ready. This is a great time-saver for busy weeknights or entertaining.

What type of pasta sauce is best for this recipe?

A simple marinara or tomato basil sauce works best to complement the creamy filling without overpowering it. Choose a sauce with balanced acidity and fresh flavor for the best results.

Can I add meat to the filling?

Absolutely! If you want to include meat, cooked and crumbled Italian sausage or ground beef can be incorporated into the veggie and cheese mixture. Just be sure to cook the meat fully before mixing it in.

Final Thoughts

This Veggie and Cheese Stuffed Shells Recipe holds a warm spot in my kitchen because it’s one of those dishes that’s both comforting and flexible enough to make your own. Whether for a cozy family dinner or a special occasion, it’s a crowd-pleaser that feels homemade and nurturing. I hope you enjoy making it as much as I do—something tells me it’ll be a new favorite for you, too!