Simple Stuffed Shells with No Meat Option
Indulge in comfort food perfection with this Simple Stuffed Shells recipe, completely meat-free and bursting with flavor. Tender jumbo pasta shells are generously stuffed with a creamy ricotta, mozzarella, and Parmesan cheese filling, blended with fresh or frozen spinach for a wholesome twist. Seasoned with garlic, Italian herbs, and spices, each shell is nestled in a rich marinara sauce, then baked until bubbly and golden. With just 25 minutes of prep time, this vegetarian-friendly dish is ideal for weeknight dinners or impressing guests with minimal effort. Serve with a side of crusty bread or a fresh salad for a complete and satisfying meal that’s as easy as it is delicious. Perfect keywords: Vegetarian stuffed shells, meatless pasta recipe, baked jumbo shells.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 2 cups Spinach, fresh (chopped) or frozen (thawed and drained)
- 0.5 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cups Marinara sauce
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Prepare the filling by combining ricotta cheese, chopped spinach, Parmesan cheese, 1 cup of shredded mozzarella, egg, minced garlic, Italian seasoning, salt, and black pepper in a large mixing bowl. Mix well until evenly combined.
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly across the bottom.
Fill each cooked pasta shell with approximately 2 tablespoons of the cheese and spinach mixture. Arrange the stuffed shells in a single layer in the baking dish with the open side facing up.
Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-covered.
Sprinkle the remaining 0.5 cup of shredded mozzarella cheese over the top.
Drizzle 1 teaspoon of olive oil over the mozzarella for added richness, if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the stuffed shells cool for 5 minutes before serving. Garnish with additional grated Parmesan or fresh basil if desired.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.6 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4110 mg | 316% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
