Vegetarian Stuffed Shells

5 from 1 vote

This recipe is a love letter to my childhood comfort food. As a kid, I would beg my mom to make stuffed shells — lasagna’s delicious cousin — over and over. Over the years, I kept returning to my favorite flavor combo: spinach and mushroom, and after nearly 10 recipe trials, I finally feel like I’ve perfected it. Now my husband can’t stop asking for it every fall and winter, and I happily oblige (I’m just as obsessed!). What makes this recipe stand out is its simple steps, perfect seasoning, and versatility—it’s vegetarian, with easy options to make it vegan or dairy-free.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Diet: , Vegetarian

Servings:

Calories: 407kcal

Author: Allie Petersen

Ingredients

18-20 jumbo shells
1 tbsp extra virgin olive oil
3 cloves garlic minced
8 oz roughly chopped mushrooms white or baby bella
2 heaping cups fresh spinach
2 tsp dried oregano
16 oz ricotta (I used a dairy-free version from Tofutti)
3/4 tsp fine sea salt
freshly ground black pepper to taste
1-1.5 cups shredded mozzarella, divided See note* (I used a dairy-free version from Violife)
1/2 cup shredded parmesan (I used a dairy-free version from Follow Your Heart)
24 oz marinara sauce of choice (I like to use a high quality one, like Rao's)
fresh basil for garnish optional

Instructions

Preheat oven to 400°F.
Cook the shells: Bring a large pot of generously salted (1-2 tsp) water to a boil. Gently add your shells to the water. Cook shells just until al dente (about 9–10 minutes). Drain, rinse with cool water, and set aside.
18-20 jumbo shells
Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute. Add sliced mushrooms, cook 6–8 minutes until their moisture evaporates and they’re golden. Add chopped spinach, herbs, salt, and pepper. Cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
1 tbsp extra virgin olive oil, 3 cloves garlic, 8 oz roughly chopped mushrooms, 2 heaping cups fresh spinach, 2 tsp dried oregano, 3/4 tsp fine sea salt, freshly ground black pepper
Make the filling: In a large bowl, mix the cooled mushroom-spinach mixture with ricotta, 1/2 of the mozzarella, and parmesan (or dairy-free equivalents). Taste and adjust seasoning.
16 oz ricotta, 1-1.5 cups shredded mozzarella, divided, 1/2 cup shredded parmesan
Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Spoon filling into each shell and place them in the dish. Top with remaining sauce and a sprinkle of cheese.
24 oz marinara sauce of choice
Bake: Cover with foil and bake for 20 minutes. Uncover and bake 10–15 minutes more, until bubbly and lightly golden on top.
*I like to broil at the end for 1-2 minutes to help it get that golden topping.
Serve: Let cool for a few minutes before serving. Garnish with fresh basil or parsley if you like.

Notes

Tips:

⭐️ Shredded mozzarella: Sprinkle over the stuffed shells to your heart’s content! The recipe suggests 1–1.5 cups total, but feel free to adjust based on how cheesy you like it.
You can substitute fresh spinach for frozen, BUT make sure you defrost and squeeze out the excess water thoroughly. You can use 1/3–1/2 cup thawed, well‑drained frozen spinach to replace 2 heaping cups of fresh spinach.
I love to add or switch up the veggies in this depending on what's in season and available at my farmers market. You can try zucchini or yellow squash, roasted peppers, butternut squash or pumpkin. There's so many options!
If you want that beautiful golden cheesy top, consider turning your oven on broil (foil off) for a few minutes at the end. Make sure to watch it closely though or it'll brun.

Dairy-free Substitutions:

Ricotta: I like Tofutti.
Shredded Mozzarella: I like Violife.
Shredded Parmesan: I like Follow Your Heart.

Nutrition