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Roasted Vegetable Stuffed Shells
4.6 from 69 votes

Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells are jumbo pasta shells filled with a ricotta cheese mixture combined with roasted bell pepper, eggplant, zucchini, spinach, and herbs. Covered with marinara sauce and topped with mozzarella, Parmesan, and baked until bubbly, this dish offers a hearty, savory vegetable and cheese filling inside tender pasta.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Course: Main Course
Cuisine: American, International, Vegetarian

Ingredients

  • 1 red bell pepper diced
  • 1 eggplant diced, small
  • 1 zucchini diced, small
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
  • 21 jumbo pasta shells we use DeLallo and I always cook a few extra in case they break
  • 15 oz ricotta cheese
  • 1 egg large
  • 1 1/2 cups mozzarella cheese divided, shredded
  • 1/4 cup Parmesan Cheese grated
  • 1/2 cup spinach thawed and drained, frozen, chopped
  • 1/4 teaspoon basil dried
  • 1/4 teaspoon oregano dried
  • Pinch nutmeg
  • salt to taste
  • black pepper to taste
  • 2 1/2 cups marinara sauce
  • basil for garnish, if desired, chopped, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Place the diced red pepper, eggplant, and zucchini on a large baking dish. Drizzle with olive oil and toss. Season with salt and pepper. Roast for 20 minutes, or until veggies are tender, stirring once. Remove from oven and set aside. Turn the oven down to 350 degrees F.
  2. Cook the pasta al dente, according to package directions. Drain and place the shells on large plate or cutting board so they are not touching. This will prevent them from sticking together.
  3. Meanwhile, in a large bowl, stir together ricotta, egg, 1/2 cup of the mozzarella cheese, Parmesan cheese, spinach, roasted veggies, basil, and oregano. Season with salt and black pepper, to taste.
  4. Pour 1 cup of the marinara sauce into the bottom of 9 x 13 baking dish. Stuff each pasta shell with a generous amount of the roasted veggie ricotta mixture, and place in the baking dish.
  5.  Cover shells with the remaining sauce and sprinkle remaining mozzarella cheese over the top. Bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Garnish with fresh basil, if desired, and serve warm.
  6. Note-For easier filling, fill a gallon ziplock bag with the roasted veggie ricotta filling and cut a hole off the corner of the bag. Pipe the filling into the shells. The stuffed shells freeze well. I like to bake the pan, let them cool, and then put them in a freezer container. Reheat when ready to eat!