Roasted Vegetable Stuffed Shells

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Roasted Vegetable Stuffed Shells-pasta shells stuffed with roasted vegetables, marinara sauce, and lots of cheese! This easy baked pasta dish is perfect for weeknight meals, entertaining, and it freezes well too! 

Roasted Vegetable Stuffed Shells Recipe on twopeasandtheirpod.com

My love for cooking hasn’t gone away, but it has been put on the back burner. Life with a newborn, toddler, and blog has been an adjustment. Maxwell is a good baby so we are getting decent sleep, but I am still tired and still trying to find enough hours in the day to get things done. I am not complaining because I love my life with my boys, life is just different. Cooking dinner is not at the top of my to do list anymore. I know we all need to eat dinner, so we do, but dinner has become super simple. I have been relying on 15-30 minute meals, leftovers, freezer meals, and yes, even cereal.

Freezer meals have saved dinner hour on numerous occasions. When (and if) the boys are napping I will try to make a few recipes that we can tuck away in the freezer. One of my favorite freezer friendly meals are these Roasted Vegetable Stuffed Shells. They are easy to make, freeze beautifully, and are a lifesaver on those days when I don’t have time or the desire to cook dinner.

Roasted Vegetable Stuffed Shells Recipe on twopeasandtheirpod.com

I love making stuffed shells because our entire family likes them. There is no whining at the dinner table. Yes, sometimes Caleb complains about what we make for dinner…but not on stuffed shells night. He loves eating the sea shells:) You can find large pasta shells in the pasta aisle, we like using DeLallo’s Jumbo Shells. You can try searching for them at the beach, but good luck with that…ha!

Roasted Vegetable Stuffed Shells Recipe on twopeasandtheirpod.com

I love these stuffed shells because they are loaded with lots of veggies! I like to use whatever veggies I have in the fridge. This time I used zucchini, eggplant, and red pepper. I roast them and add them to a cheesy spinach mixture!

Roasted-Vegetable-Stuffed-Shells-1

I top the shells with marinara sauce and more cheese! I like to use my Easy Marinara Sauce because it is easy and so good!

Pasta with lots of veggies, sauce, and cheese…you can’t go wrong! Roasted Vegetable Stuffed Shells are always a hit at our dinner table! And mama likes them even better when I pull them out of the freezer and just heat them up! Doing a little extra work ahead of time is so worth it! These freezer friendly stuffed shells have come in handy at our house a few times in the last two months.

Butternut Alfredo Baked Shells 8

And if you are in the mood for more stuffed shells, make sure you check out Ali’s Butternut Alfredo Stuffed Shells. Don’t they look amazing? Talk about great fall comfort food! I can’t wait to make them. Yay for stuffed shells!

Make sure you add Roasted Vegetable Stuffed Shells to your dinner menu! You can enjoy them fresh out of the oven or put away a pan in the freezer! They are good either way! Enjoy!

Roasted Vegetable Stuffed Shells Recipe on twopeasandtheirpod.com

Roasted Vegetable Stuffed Shells

Cheesy stuffed shells with lots of roasted veggies! This pasta dish is a favorite at our house and it freezes well too!
4.8 from 5 votes
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes

Ingredients

  • 1 red bell pepper diced
  • 1 small eggplant diced
  • 1 small zucchini diced
  • 1 tablespoon olive oil
  • Salt and 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 large egg
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup frozen chopped spinach thawed and drained
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Pinch of nutmeg
  • Salt and black pepper to taste
  • 2 1/2 cups marinara sauce
  • Chopped fresh basil for garnish, if desired

Instructions

  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!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. I thought I was the only person allergic to tomatoes (and I am half Italian). Did it work with Alfredo sauce?

  1. I don’t know how you balance it all! Such a rock star mama!! Kaylin loves stuffed shells and I am ALWAYS try to find a way to sneak in more veggies- these sound like the perfect way to do that. Beautiful Maria 🙂

  2. Oh my gosh, either that’s an incredibly good photo you took or that is amazingly delish. Likely both! It’s breakfast time and I’m drooling over here!!!

  3. DeLallo is da’ bomb. I like how you used eggplant in the recipe, that poor veg seems to always get shoved to the side of the limelight. How would you freeze these? In the pan or a ziploc freezer bag??

    1. We love DeLallo! See the note about freezing:) I like to bake the pan, let them cool, and then transfer to freezer container. A bag would work but they might get squished…at least in our packed freezer:) You can also freeze individual portions for lunches!

  4. I just started really cooking again…the way I used to! I was honestly afraid I lost my love for cooking for a bit, I think it was because I was tired and hormonal lol. And busy!!

    Love stuffed shells. I haven’t made them in forever! The more veg the better 🙂

  5. Hi,
    I’ve been following your blog for a bit now. I’ve made a few of your dessert/muffin type things. My husband LOVES them. I just made your brown butter pecan pumpkin muffins. I doubled the recipe. My husband told me that we couldn’t freeze any of the muffins for when his parents came to visit but that we would have to make more cause he was gonna take a bunch to work and share them.

    Anyways, I had some eggplant in the fridge that we needed to use but my hunny HATES most veggies, he grew up in a very meat and potato kind of family where the only veggies they had were canned green beans, corn, and plain iceberg lettuce for the salad. I on the other hand grew up in a very culturally diverse food home. Anyways, I really wanted him to be able to like eggplant cause I LOVE this veggie (he also doesn’t really like zucchini or bell peppers). I decided that I would make this recipe and stuff the filling into manicotti so he couldn’t see the filling and visually wouldn’t be turned off. The best part, I made this when his parents were here for a visit (the first night they were here). They all LOVED it and were shocked at what is in it.

    THANK YOU, THANK YOU, THANK YOU for such an amazing veggie dish and for helping to open the eyes of my veggie hating husband and in-laws. This is an incredible dish and we have liked ALL of the food we’ve made from your website.

  6. I think the recipe looks great! Quick note- I think the link to Ali’s Butternut Alfredo Stuffed Shells is not working. Thanks!

  7. Thank you! I will be making these for Christmas for my newly vegetarian son! I was stressing over this because our Christmas dinner is ALWAYS lasagne (loaded with meat sauce) and ham!! Not exactly veggie friendly. I will add these into the rotation – and love that I can freeze them ahead of time!

  8. Do I roast the veggies in a baking pan like a 13×9 pan or a baking sheet? Thanks so much. I made them and added garlic. I had filling left over though even after making 25 shells.
    Thanks

  9. Yum – I made these last night and they were great! My husband made the marinara sauce earlier in the day. Everything was so easy. My 4 and 3 year old even ate them, which is always a huge win. Now I can’t wait to have the leftovers for lunch this week!

  10. My husband is the cook and I am the baker. Every once in awhile I have to step up to the plate and make dinner. I made this tonight and we both loved it! It was very easy, affordable, and we have plenty leftover for lunches! Thanks for a great recipe!

  11. I always substitute cottage cheese for ricotta. It must just be me but I always feel that ricotta cheese is watery and tasteless. I had a recipe a long time ago that used cottage cheese in lasagna and have substituted it ever since. Everyone loves my lasagna so why not. The cottage cheese has less calories if you’re watching your weight but that’s not the main reason for my substitution. Can’t wait to try these shells out. They look yummy.

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