roasted vegetable stuffed shells

My mother used to make stuffed shells all the time when I was little.  They were one of my favorite dishes she made.  The cheese, sauce, pasta and ricotta.. ugh, so goood.  So when I came across this recipe on Pinterest, I had to try it with the addition of the veggies.  Base recipe courtesy of .

I AM ABSOLUTELY OBSESSED WITH THIS DISH.  Don’t mind my caps, I just can’t contain my enthusiasm for this food.  These little pockets were so so delicious and easy to make.  And you don’t feel as guilty since there are vegetables in these suckers.  They are outta this world good.  Meatless Monday’s are my favorite because of food like this.  And these are perfect for meal prep and warm up even better the next day.


  • 1 red bell pepper, diced
  • 1 eggplant, diced
  • 1 zucchini, diced
  • olive oil, salt & pepper
  • 25 pasta shells (+more)
  • 15 oz ricotta cheese
  • 1 large egg
  • 1.5 cups shredded mozzarella, divided
  • 1/4 cup grated Parmesan
  • 8 oz frozen spinach, thawed & drained
  • 1/4 tsp dried oregano
  • pinch nutmeg
  • 2.5 cups marinara sauce


Preheat oven to 400 F.  Line a large rimmed baking sheet with parchment paper.  In a large bowl toss the diced vegetables with 2-3 tbs olive oil and salt & pepper to taste.  Roast for 20 minutes, stirring them midway once.  Remove from oven and set aside.  Lower oven temperature to 350 F.

Cook pasta shells al dente, as per box instructions.  Do not overcook as they will break when handling.  Remove from boiling water and set aside on cutting board so that they are not touching (prevents sticking together).

In a large bowl, gently combine the ricotta, egg, 1/2 cup of the mozzarella, parmesan, spinach, oregano, nutmeg, salt & pepper to taste and the roasted vegetables.

Pour 1 cup of the marinara into the bottom of a large baking dish and spread out.  Stuff each shell with a nice amount of the ricotta veggie mixture and place in baking dish.  When done stuffing shells, evenly cover them with the remaining marinara sauce and top with remaining shredded mozzarella.

Cover baking dish with aluminum foil and bake for 25 minutes.  Uncover and bake for additional 10-15 minutes.

Great for warming up!

Yields 8 servings

..delicious happens






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