Veggie Stuffed Shells Recipe

Name: Veggie Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli; 2 medium zucchini; 1 small onion; ½ cup carrot; 1 tablespoon butter; 1 pinch nutmeg; 1 pinch salt; 1 pinch pepper; 1 lb ricotta cheese; 2 cups mozzarella cheese, shredded; 1 egg; ¼ cup parmesan cheese; 3 tablespoons basil; 12 large pasta shells; 1 (30 ounce) jar spaghetti sauce

Servings: persons

2 cups broccoli
2 medium zucchini
1 small onion
½ cup carrot
1 tablespoon butter
1 pinch nutmeg
1 pinch salt
1 pinch pepper
1 lb ricotta cheese
2 cups mozzarella cheese, shredded
1 egg
¼ cup parmesan cheese
3 tablespoons basil
12 large pasta shells
1 (30 ounce) jar spaghetti sauce

1
Finely chop all of the vegetables.
2
In a skillet, saute them until they are tender.
3
Season with nutmeg, salt, and pepper.
4
In a large bowl, combine ricotta, mozzarella, egg, parmesan, and basil.
5
Mix in the vegetables.
6
Cook the jumbo shells according to package directions.
7
Drain the water off.
8
Fill the shells with the cheese and veggie mixture.
9
[Note: I often have more filling than I need.
10
So, I just freeze it until the next time I make stuffed shells.
11
].
12
Spoon 3/4 of the spaghetti sauce into the bottom of a glass baking dish.
13
Place shells in the dish, then cover them with the remaining sauce.
14
Cover with foil.
15
Bake 45 minutes at 350F.
16
Then uncover the dish and cook for an additional 10 minutes.

1632

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups broccoli, 2 medium zucchini, 1 small onion, ½ cup carrot, and more.

Yes, Veggie Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions