If you are looking for a dish that combines comfort, nutrition, and vibrant flavors, this Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe is an absolute winner. It’s a delightful blend of tender pasta shells filled with a creamy mascarpone and spinach mix, all nestled in a rich tomato sauce and topped with melted mozzarella. The best part is how impressively simple it is to make, delivering a hearty, satisfying meal without any fuss or heavy ingredients. Whether you’re cooking for yourself, your family, or friends, this recipe brings a wholesome touch to the dinner table with every bite.
Ingredients You’ll Need
The beauty of this dish is how straightforward the ingredients are, yet each one plays a crucial role in building a wonderful balance of taste, texture, and color. From the creamy filling to the fresh herbs, every element shines through in this easy and healthy pasta recipe.
- Large pasta shells (20): These act as perfect edible vessels for the filling, offering an ideal size to hold generous portions inside.
- Mascarpone (250 g): Adds a luxuriously smooth and creamy texture, giving the filling a luscious mouthfeel without heaviness.
- Red pepper sauce (85 g): Brings subtle heat and smoky sweetness that elevate the flavor complexity of the filling.
- Spinach (300 g): Wilted fresh spinach provides earthiness, vibrant color, and a boost of vitamins and minerals.
- Onion (1, diced): Adds a natural sweetness and aroma that forms the sauce’s flavorful base.
- Garlic (4 cloves, minced): Infuses the sauce with its signature bold, savory notes that complement the herbs beautifully.
- Dried thyme, oregano, rosemary (1 teaspoon each): These classic Mediterranean herbs create herbal layers, enhancing the tomato sauce’s depth.
- Tomato passata (500 g): Provides a smooth, rich tomato foundation that ties everything together with natural acidity and sweetness.
- Vegetable stock (200 ml): Lightly seasons and adds moisture to the sauce, making it perfectly balanced and luscious.
- Shredded mozzarella (175 g): Melts over the top for a golden, bubbly, and irresistibly cheesy finish.
How to Make Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 180ºC (350ºF). This ensures your stuffed shells will bake evenly into a perfectly bubbly and golden masterpiece.
Step 2: Cook the Pasta Shells
Cook the pasta shells according to the package instructions until they are al dente — tender yet firm to the bite. Drain them carefully and set aside to cool, which makes them easier to handle when stuffing later.
Step 3: Wilt the Spinach
In a pan with about 100 ml of boiling water, add the fresh spinach and let it wilt gently for a minute. Remove it with a slotted spoon and allow it to cool. To avoid soggy filling, squeeze out excess water by pressing the spinach with a paper towel.
Step 4: Prepare the Filling
In a small mixing bowl, combine the mascarpone, red pepper sauce, and the drained wilted spinach. Stir until the mixture is creamy and evenly blended. Once the shells are cool enough to handle, stuff each one generously with this flavorful filling.
Step 5: Make the Tomato Sauce
In a skillet or pan, sweat the diced onion and minced garlic in a tablespoon of olive oil until soft and fragrant. Add the dried thyme, oregano, and rosemary, stirring them in to release their aromatic oils. Pour in the tomato passata and vegetable stock, then simmer gently for about 10 minutes until the sauce thickens slightly and the flavors meld wonderfully.
Step 6: Assemble the Dish
Spoon a layer of the rich tomato sauce into the bottom of an oven-safe baking dish. Arrange the stuffed pasta shells neatly on top of the sauce. Sprinkle the shredded mozzarella over the shells, adding a touch of fresh thyme leaves if you like, for an extra herbaceous hint.
Step 7: Bake Until Golden
Place the dish in your preheated oven for about 15 minutes. You want the cheese to melt beautifully, bubbling and just turning golden around the edges. Once baked, use a spoon to carefully plate the stuffed shells, making sure to spoon some of that sauce from the baking dish over the top for extra decadence.
How to Serve Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe
Garnishes
A sprinkle of fresh basil or thyme leaves not only brightens the dish visually but adds a burst of fresh herbal aroma that complements the rich tomato and creamy filling. A light drizzle of extra virgin olive oil adds a glossy finish and richness with every bite.
Side Dishes
These stuffed shells pair beautifully with a simple green salad tossed in a tangy vinaigrette or with steamed seasonal veggies to keep the meal vibrant and healthy. For a heartier side, garlic bread brushed with olive oil makes a wonderful companion to mop up every last bit of sauce.
Creative Ways to Present
For entertaining, serve the shells in individual small dishes or ramekins for a charming, personalized touch. Layering the shells in a clear casserole dish on the table invites everyone to dig in family-style while showcasing the layers of cheese and sauce beautifully.
Make Ahead and Storage
Storing Leftovers
You can store leftover stuffed pasta shells in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more, making the next day’s meal taste just as comforting and delicious.
Freezing
This Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe freezes wonderfully. Arrange the shells in a freezer-safe container with sauce and cheese layered on top, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the shells with foil to keep them moist and warm them in an oven preheated to 180ºC (350ºF) for about 15-20 minutes, or until heated through. Alternatively, microwave individual portions covered loosely with a damp paper towel.
FAQs
Can I use a different cheese instead of mascarpone?
Absolutely! Ricotta is a common substitute that works well here, offering a similar creamy texture with a slightly tangier flavor. Just make sure to drain any excess liquid to avoid sogginess.
Is this dish suitable for gluten-free diets?
Yes, by using gluten-free pasta shells, this recipe can easily be adapted to a gluten-free diet without sacrificing any flavor or texture.
Can I add other vegetables to the filling?
Definitely! Chopped mushrooms, zucchini, or even roasted artichokes would blend beautifully into the filling. Just sauté them beforehand to reduce moisture.
How spicy is the red pepper sauce in the filling?
The red pepper sauce adds a gentle warmth without overwhelming the dish, making it suitable for most palates. You can adjust the amount or omit it if you prefer a milder taste.
Is it possible to make this recipe vegan?
Yes! Substitute mascarpone with a plant-based cream cheese, use vegan mozzarella, and ensure the pasta shells do not contain eggs. The vegetable stock base already suits a vegan diet perfectly.
Final Thoughts
You really cannot go wrong with this Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe. It’s one of those heartwarming dishes that brings everyone together, tastes incredible, and doesn’t require hours in the kitchen. I encourage you to try it soon — it’s a wonderful way to enjoy classic comfort food in a lighter, healthier way that feels special any day of the week.
PrintEasy and Healthy Vegetarian Stuffed Pasta Shells Recipe
This Easy and Healthy Vegetarian Stuffed Pasta Shells recipe features large pasta shells filled with a creamy mixture of mascarpone, red pepper sauce, and wilted spinach, baked in a flavorful tomato herb sauce, topped with melted mozzarella cheese. It’s a satisfying, wholesome vegetarian meal perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pasta Shells:
- 20 large pasta shells
For the Filling:
- 250 g (1 cup) tub mascarpone cheese
- 85 g (⅓ cup) red pepper sauce
- 300 g (4 cups) fresh spinach, wilted
For the Sauce:
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 500 g (2 cups) tomato passata
- 200 ml (1 cup) vegetable stock, made with a stock cube
For the Topping:
- 175 g (1 ½ cups) shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 180ºC (350ºF) to prepare for baking the assembled pasta shells.
- Cook the Pasta Shells: Cook the pasta shells according to the package instructions until al dente. Drain them well and set aside to cool, ensuring they are ready to be stuffed without breaking.
- Prepare the Spinach: In a pan, bring about 100 ml of water to a boil. Remove from heat, add the fresh spinach, and let it wilt for about one minute. Use a slotted spoon or tongs to remove the spinach from the water, let it cool slightly, and squeeze out any excess water using a paper towel.
- Make the Filling: In a small bowl, combine the mascarpone, red pepper sauce, and the wilted spinach thoroughly. Once the pasta shells are cool, carefully stuff each shell with this creamy filling mixture.
- Make the Tomato Sauce: In a skillet or saucepan, sweat the diced onion and minced garlic in one tablespoon of olive oil over medium heat until soft and translucent. Add the dried thyme, oregano, and rosemary, stirring well to combine. Pour in the tomato passata and vegetable stock, bring to a simmer, and cook for about 10 minutes until the sauce thickens slightly.
- Assemble the Dish: Spoon a layer of the prepared tomato sauce into the bottom of an oven-safe skillet or baking dish. Arrange the stuffed pasta shells neatly on top of the sauce. Sprinkle the shredded mozzarella evenly over the shells. Optionally, garnish with a few thyme leaves for added aroma.
- Bake: Place the assembled dish in the preheated oven and bake for approximately 15 minutes, or until the mozzarella cheese is melted and beginning to turn golden brown. Remove from the oven and let it cool slightly before serving.
- Serve: Use a spoon to carefully transfer the stuffed pasta shells onto serving plates, ensuring each portion includes plenty of sauce and melted cheese. Enjoy your healthy vegetarian meal!
Notes
- You can substitute mascarpone with ricotta cheese for a lighter filling.
- Wilted spinach can be replaced with kale or Swiss chard according to preference.
- If you prefer a spicier filling, add a pinch of chili flakes to the red pepper sauce mixture.
- For a gluten-free version, use gluten-free pasta shells.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to drain and cool the pasta well to prevent the shells from breaking during stuffing.
