Cheesy Veggie Stuffed Pasta Shells

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News Flash: Veggie-forward dinners can still bring all the comfort you’re craving!! If your idea of comfort food includes pasta and warm bubbly cheese in a bath of marinara sauce, these veggie-stuffed pasta shells are about to earn a spot in your weekly dinner rotation. They’re cozy and just hearty enough to make you forget you’re eating a vegetable-packed dinner – no lie!!

Al dente pasta shells are generously filled with a cheesy veggie stuffing. A blend of finely chopped shiitake mushrooms – for that rich meaty texture- with sautéed onions, carrots, zucchini and cottage cheese to adds a creaminess with a boost of protein. And fresh basil and Italian seasoning bring the filling to life, adding warmth to every bite.

The stuffed pasta shells are nestled into a bed of marinara sauce before being topped with fresh mozzarella before baking to bubbly golden brown perfection. This nourishing and indulgent dish is going to take weeknight dinners and meal prepping to the next level.

Why You’ll Love these Stuffed Pasta Shells

• A fun way to change up your typical pasta night because they feel a bit more intentional. Maybe it’s the way each shell is filled and tucked into the dish. Or how everything melds together as it bakes in the herby marinara sauce.
• A super approachable dish. Which makes it a perfect comfort dinner any night of the week. It’s also great for meal prepping dinners for at least several nights.
• You’ll be shocked veggies could taste this good! Seriously…the shiitake mushrooms have a delicious meaty texture that gives the filling some body and when mixed with the rest of the veggies and cheese, it’s a surprisingly comforting bite.

How to Make Stuffed Pasta Shells, Step by Step

Step 1: Preheat the oven and boil water for pasta and cook pasta shells.

Start by preheating the oven to 375ºF so that it is at temperature when you’re ready to pop the stuffed pasta shells in the oven. 

You’ll also want to heat a large pot of water and bring it to a boil. Once it reaches a boil, salt the water and pour in the jumbo shells into the salted water. Cook the pasta according to the package directions. 

Once the pasta is cooked al dente and is tender in texture, drain the pasta water and use tongs to arrange the pasta shells in a single layer on a couple of plates.

Tip: Generously salt the pasta water to add extra flavor to the pasta. It can also give the pasta a better texture, making it less gummy. We usually add 3 tsp for every 4 qts of water.

Step 2: Chop veggies and sauté in a skillet over medium heat.

Grab a cutting board and a sharp knife and get to chopping! Chop the onions, zucchini, carrots, and shitake mushrooms into small pieces. 

Next, heat a couple of tablespoons of olive oil in a skillet over medium-high heat. Pour in all the chopped veggies and toss to coat in the oil. While they are cooking down, toss in a couple of minced garlic cloves and Italian seasoning. 

Continue to sauté the veggie mixture until it is cooked down. Once the sautéed veggies are soft and the onions are translucent, remove the skillet from the heat and set it to the side.

Step 3: Mix cheeses with egg and fresh basil.

In a medium mixing bowl, whisk together cottage cheese, egg, a portion of mozzarella, and parmesan cheese. You’ll save some of the mozzarella and parmesan for the topping.

Tip: Cottage cheese has a clumpy curd texture. We recommend blending the cottage cheese in a blender until creamy. 

Step 4. Stir sautéed vegetables into the cheese mixture.

Before you fill the pasta shells, stir in the savory sautéed vegetables into the cheese mixture. Once evenly mixed, you’re ready to start filling the shells. 

Step 5. Fill pasta shells and assemble shells in a baking dish.

You can use a pie dish or a casserole dish to bake the pasta shells. 

First, spread half of the marinara sauce on the bottom of the pan. This will add moisture to the bottom of the pan so that the pasta noodles don’t stick to the bottom. 

Fill the pasta shells with 1-2 tablespoons of vegetable mixture and line the baking dish with the stuffed pasta shells. Fit them snugly into the pan. 

Drizzle the top of the shells with extra marinara sauce and a sprinkle of the remaining cheese. 

After you fill one dish, you may have extra shells and filling. Go ahead and fill another dish to use up the leftovers.

Step 6. Bake for just under 30 minutes, until cheese is melty.

Bake the pasta shells for 25-28 minutes. The cheese should be bubbly and golden brown on top. Remove the pasta shells from the oven and serve hot!

Tips for Making Stuffed Pasta Shells

• Don’t skimp on the quality of the marinara sauce and mozzarella. What takes these stuffed veggie pasta shells to the next level is a good quality marinara sauce and fresh mozzarella cheese. See our recommendations below.
• Don’t overfill pasta shells. Add 1-2 tablespoons of filling to the pasta shells. If they are overstuffed, they may lose their structure.
• Blend cottage cheese in a blender for a creamy texture. Traditional stuffed pasta shells typically use a creamy ricotta cheese, but we’ve swapped it for cream cheese. To get a similar creamy flavor, blend the cottage cheese in a high-powered blender until it’s creamy.

How to store leftovers

If you have any left overs, scoop the extra shells into an airtight container. Keep in the fridge for up to 2-3 days. 

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