Jumbo pasta shells stuffed with creamy ricotta and spinach, baked under bubbly marinara and mozzarella, 100% meatless. ♡
These vegetarian stuffed shells are the cozy Italian dinner I grew up eating at my grandma’s. Jumbo pasta shells packed with creamy ricotta and wilted spinach, smothered in marinara, and baked until bubbly and golden. For more ideas, see our Vegetarian Enchiladas.
100% meatless and family sized for feeding a crowd. Make ahead friendly and freezer friendly. Let’s make it together.
Ingredients
Vegetarian Stuffed Shells
- 24 jumbo pasta shells
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 15 oz whole milk ricotta
- 1 cup shredded mozzarella, plus 1 cup for topping
- 1/2 cup grated parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried italian seasoning
- 1/4 tsp nutmeg, freshly grated
- 3 cups marinara sauce
- 2 tbsp fresh basil, chopped for topping
- salt and pepper, to taste
How to Make Vegetarian Stuffed Shells
- **Boil.** Cook shells in salted water 2 minutes less than package directions. Drain and rinse under cold water to stop cooking.
- **Mix.** Stir ricotta, 1 cup mozzarella, parmesan, egg, garlic, italian seasoning, nutmeg, spinach, salt, and pepper in a bowl until smooth.
- **Assemble.** Heat oven to 375F. Spread 1 cup marinara in a 9×13 baking dish. Fill each shell with 2 tbsp ricotta mix. Nestle into the sauce.
- **Sauce.** Pour remaining marinara over the shells. Top with remaining mozzarella.
- **Bake.** Cover with foil. Bake 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- **Rest.** Rest 5 minutes. Top with fresh basil. Serve hot.
Why This Recipe Works
Mixing the ricotta with an egg and a generous hit of parmesan is what keeps the filling from turning watery in the oven. The egg sets as it bakes, binding the filling into a sliceable cheese pillow inside the shell. Ricotta alone slumps out of the pasta during cooking.
Squeezing the thawed spinach bone dry is equally critical. Frozen spinach holds a ton of water, and if you skip the squeeze step your beautiful shells turn into a watery mess. Wrap it in a clean kitchen towel and wring hard.
Undercooking the shells by 2 minutes before filling is the restaurant trick that guarantees perfectly tender pasta at the end. Fully cooked shells fall apart when you stuff them and turn mushy in the oven. Al dente minus 2 minutes gives you sturdy shells that soften to perfect tenderness under the marinara. For more ideas, see our Vegetarian Chili.
Tips
- Undercook the shells by 2 minutes. They finish cooking in the oven under the sauce.
- Vegan swap: skip the ricotta and egg, use cashew ricotta plus nutritional yeast for a vegan version.
- Store leftovers in the fridge for up to 4 days.
- Reheat covered in a 350F oven for 15 minutes. Microwave works in 2 minute bursts.
- Use whole milk ricotta for the richest filling. Low fat makes watery shells.
- Drain and squeeze spinach bone dry. Wet spinach ruins the texture.
Variations
- Add sauteed mushrooms to the ricotta mixture for an earthy bite.
- Swap spinach for kale or Swiss chard for more bitter greens.
- Add a layer of roasted eggplant on the bottom for extra veg.
- Make it vegan with cashew ricotta and nutritional yeast.
- Add a pinch of red pepper flakes for subtle heat.
- Top with fresh basil after baking for a brighter finish.
Looking for more vegetarian ideas? Try our Vegetarian Breakfast Casserole or Vegetarian Lasagna next.
Common Mistakes to Avoid
- Fully cooking the shells: Undercook by 2 minutes. Fully cooked shells turn mushy in the oven.
- Wet spinach: Always squeeze thawed spinach bone dry. Wet spinach ruins the filling.
- No egg in the filling: An egg binds the ricotta. Skip it and the filling slumps out of the shells.
- Thin sauce layer: Spread a full cup of marinara on the bottom. It prevents the shells from sticking and drying.
Vegetarian Stuffed Shells
Ingredients
Method
- **Boil.** Cook shells in salted water 2 minutes less than package directions. Drain and rinse under cold water to stop cooking.
- **Mix.** Stir ricotta, 1 cup mozzarella, parmesan, egg, garlic, italian seasoning, nutmeg, spinach, salt, and pepper in a bowl until smooth.
- **Assemble.** Heat oven to 375F. Spread 1 cup marinara in a 9x13 baking dish. Fill each shell with 2 tbsp ricotta mix. Nestle into the sauce.
- **Sauce.** Pour remaining marinara over the shells. Top with remaining mozzarella.
- **Bake.** Cover with foil. Bake 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- **Rest.** Rest 5 minutes. Top with fresh basil. Serve hot.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
