Description
These Vegetarian Stuffed Pasta Shells are a comforting and delicious Italian-inspired dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan, fresh spinach, and mushrooms. Baked in marinara sauce and topped with melted cheese, this recipe serves as a perfect hearty meal for families and vegetarians alike.
Ingredients
Scale
Pasta
- 20 jumbo pasta shells
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- ¼ cup grated Parmesan cheese
- 1 large egg
Vegetables & Seasoning
- 2 cups fresh spinach, chopped
- 1 cup finely chopped mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Sauce & Garnish
- 2 cups marinara sauce
- Fresh basil or parsley, for garnish
Instructions
- Cook the Pasta: 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 them until al dente according to package instructions. Drain the shells and set them aside to cool slightly so they can be handled for stuffing.
- Prepare the Filling: In a mixing bowl, combine 2 cups of ricotta cheese, 1 cup of shredded mozzarella, ¼ cup of grated Parmesan, and 1 large egg. Stir in the chopped spinach, finely chopped mushrooms, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper to taste. Mix thoroughly until everything is well incorporated.
- Stuff the Shells: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Using a spoon, fill each cooked pasta shell generously with the ricotta and vegetable mixture. Arrange the stuffed shells in the baking dish over the marinara sauce layer.
- Top with Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle extra shredded mozzarella cheese evenly over the top to create a cheesy crust when baked.
- Bake: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Garnish the baked stuffed shells with fresh basil or parsley for a vibrant finishing touch. Serve warm with a side salad or garlic bread for a complete meal experience.
Notes
- Ensure pasta shells are cooked al dente so they hold their shape when stuffed.
- You can substitute mushrooms with other vegetables like zucchini or bell peppers based on preference.
- For a richer filling, add a splash of cream or a bit of shredded mozzarella inside the filling mixture.
- Make ahead option: Stuff pasta shells and keep them covered in the fridge before baking; add extra baking time if baking cold.
- For a gluten-free version, use gluten-free jumbo pasta shells.
