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A pan of spinach & mushroom vegetarian stuffed shells with a portion scooped out on a wooden spoon.
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5 from 1 vote

Vegetarian Stuffed Shells

Vegetarian Stuffed Shells is an impressive dinner idea that the entire family will love. Jumbo shells stuffed with mushrooms, spinach, and a seasoned ricotta filling are baked in savory marinara sauce.
Prep Time12 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Calories: 349kcal
Author: Shani W.

Equipment

  • Sauce Pot
  • Chef's Knife
  • Mixing Bowl
  • Serving Spoon
  • Piping Bag optional
  • 9x13 Glass Baking Dish

Ingredients
  

  • 5 ounces jumbo pasta shells
  • 4.5 ounces white mushrooms finely chopped
  • 2 ounces frozen chopped spinach thawed
  • 12 ounces ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 count egg large
  • ½ cup shredded mozzarella cheese for garnish
  • 6 - 8 ounces marinara sauce

Instructions

  • Boil a large pot of water and salt until it is at a rolling boil.
  • Add pasta shells and cook for about 2 minutes less than the directions on the package - these will fully cook in the oven. 
  • Once the shells are done, drain the water and blanch them with an ice bath to stop the cooking process. Drain once more, and set aside.
  • In a medium-sized bowl, mix together the chopped mushrooms, spinach, ricotta cheese, and seasonings.
  • Taste, adjust any seasonings to your preference, then mix in your egg thoroughly.
  • Preheat oven to 375°F. In a 9x13 baking dish, spread the marinara sauce on the bottom of the pan.
  • Take your ricotta mixture and stuff the shells. You can use piping bags or a regular serving spoon and (washed) hands.
  • Layer the stuffed shells on top of the marinara sauce. Top with any remaining marinara sauce and extra cheese.
  • Bake for 15 minutes, uncovered. Then, turn your oven to low broil and cook for another 2-4 minutes until the top is golden brown.
  • Sprinkle freshly chopped parsley on top and serve hot. Enjoy!

Notes

Freezer Instructions:
If you want to freeze the shells only: 
  1. Stuff the shells as written above and then layer on a cookie sheet with parchment paper.
  2. Place shells in the freezer for an hour to ensure that they will not stick together.
  3. After an hour, remove and add the shells to a large freezer-safe bag. Store for up to 3 months.
  4. To reheat, bake frozen shells and sauce uncovered at 375°F for 20-30 minutes until fully heated through. 
If you want to freeze the finished dish/leftovers:
  1. Add the baked shells and sauce to a freezer-safe container. I suggest portioning up the shells into serving sizes to make it easier to reheat.
  2. Store for up to 2.5 months.
  3. To reheat, add the shells and sauce to a saucepan with a little bit of water. Cook, covered, until fully heated through.

Nutrition

Calories: 349kcal | Carbohydrates: 35g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 958mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2329IU | Vitamin C: 5mg | Calcium: 290mg | Iron: 2mg