These easy stuffed pasta shells are the perfect solution for a quick, delicious dinner. Ready in just 45 minutes, they combine creamy mascarpone, tangy red pepper sauce, and fresh spinach for a mouthwatering meal. Perfect for busy weeknights.
You'll also love my chicken pasta bake, vegetarian pasta bake, and this baked tortellini.
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⭐️ Why this recipe works
- Rich and Creamy Filling: The mascarpone and red pepper sauce combine to create a luscious, creamy filling that perfectly complements the spinach.
- Flavorful Tomato Sauce: The blend of dried thyme, oregano, and rosemary in the tomato sauce adds a depth of flavor that elevates the entire dish.
- Versatile Ingredients: This recipe allows for easy substitutions and variations, making it adaptable to different tastes and dietary needs.
- Simple Preparation: The steps are straightforward, making it accessible even for novice cooks while still delivering a restaurant-quality recipe.
🧾 Ingredients overview
- Pasta Shells: The vessel for our delicious filling, providing a satisfying bite.
- Mascarpone: Adds a rich, creamy texture to the filling.
- Red Pepper Sauce: Brings a sweet and tangy flavor to the filling.
- Spinach: Adds nutrients and a fresh, green element to the filling.
- Onion: Forms the aromatic base of the tomato sauce.
- Garlic: Enhances the sauce with a robust, savory flavor.
- Dried Thyme, Oregano, and Rosemary: These herbs infuse the sauce with earthy, aromatic notes.
- Tomato Passata: Creates a smooth, rich tomato base for the sauce.
- Vegetable Stock: Adds depth and a savory backbone to the sauce.
- Shredded Mozzarella: Provides a melty, cheesy topping that brings the dish together.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Vegetarian Stuffed Pasta Shells recipe step-by-step
- Preheat the Oven: Preheat your oven to 180ºC (350ºF).
- Cook the Pasta Shells: Boil the pasta shells as per the package instructions. Drain and set aside to cool.
- Prepare the Spinach: Wilt the spinach in a pan with a small amount of water. Once wilted, remove from the pan and squeeze out excess water with a paper towel.
- Make the Filling: In a bowl, combine mascarpone, red pepper sauce, and wilted spinach. Stuff the cooled pasta shells with this mixture.
- Make the Tomato Sauce: Sauté the onion and garlic in olive oil until soft. Add the dried herbs, then stir in tomato passata and vegetable stock. Simmer for 10 minutes until slightly thickened.
- Assemble the Dish: Spread the tomato sauce in a baking dish, arrange the stuffed pasta shells on top, and sprinkle with shredded mozzarella.
- Bake: Bake in the preheated oven for 15 minutes until the cheese is melted and golden.
📖 Variations
- Cheese Alternatives: Swap mascarpone with ricotta for a slightly tangier filling.
- Protein Addition: Add cooked ground beef or sausage to the filling for extra protein.
- Gluten-Free: Use gluten-free pasta shells to accommodate dietary restrictions.
- Herb Variations: Experiment with fresh basil or parsley instead of the dried herbs.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Use a Microplane for Garlic: Instead of mincing, use a microplane to grate the garlic directly into the sauce for a finer texture and more evenly distributed flavor.
- Blanch and Shock Spinach: For vibrant green spinach, blanch it in boiling water for 30 seconds and immediately transfer it to an ice bath. This process preserves color and texture.
🍯 Storing and reheating leftovers
- Fridge: Store the stuffed pasta in an airtight container in the fridge for up to 3 days.
- Freezer: Place the stuffed pasta in a freezer-safe container and freeze for up to 3 months.
- Reheat: Reheat in a preheated oven at 180ºC (350ºF) for 15-20 minutes, or until heated through. For a quicker option, microwave on medium power in 2-minute intervals until hot.
❓Recipe FAQ's
How can I prevent the pasta shells from sticking together?
After cooking, rinse the pasta shells under cold water and toss them with a bit of olive oil.
How do I prevent the filling from being watery?
Ensure you thoroughly squeeze out excess water from the wilted spinach and avoid over-mixing the mascarpone filling.
Is there a way to add more protein to this dish without using meat?
Yes, consider adding a can of drained and rinsed chickpeas to the tomato sauce for an extra protein boost without using meat.
Looking for other pasta bake recipes like this? Try these:
If you tried this Vegetarian Stuffed Pasta Shells please let me know in the comments below, and please leave a star rating while you're there!
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Easy and Healthy Vegetarian Stuffed Pasta Shells
Enjoy a delicious and quick meal with these stuffed pasta shells, perfect for a busy weeknight. Combining creamy mascarpone, red pepper sauce, and fresh spinach, this dish is both satisfying and easy to prepare.
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Servings: 4 Servings
Ingredients
For the Pasta Shells:
- 20 large pasta shells
For the Filling:
- 250 g (1 cup) tub mascarpone
- 85 g (⅓ cup) red pepper sauce
- 300 g (4 cups) 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
Instructions
Preheat the Oven:
- Preheat your oven to 180ºC (350ºF).
Cook the Pasta Shells:
- Cook the pasta shells according to the package instructions. Once cooked, drain them and set aside to cool.
Prepare the Spinach:
- Wilt the spinach in a pan with about 100ml of water. Let the water boil, then remove from heat. Add the spinach and let wilt for a minute. Use a slotted spoon or tongs to remove the spinach from the water. Let the spinach cool and squeeze out the excess water with a paper towel.
Make the Filling:
- In a small bowl, mix the mascarpone, red pepper sauce, and wilted spinach. Once the shells have cooled, stuff them with the mascarpone filling.
Make the Tomato Sauce:
- Sweat the onion and garlic in a tablespoon of olive oil until soft and translucent. Add the dried herbs and mix well. Pour in the passata and vegetable stock, and let simmer for about 10 minutes until the sauce thickens slightly.
Assemble the Dish:
- Spoon the sauce into the bottom of a skillet or oven-safe baking dish. Place the stuffed shells in the dish. Sprinkle the shredded mozzarella on top and optionally, some thyme leaves.
Bake:
- Bake in the preheated oven for about 15 minutes, until the cheese is melted and just starting to turn golden. Use a spoon to divide the stuffed shells between plates.
Notes
- Serving Size: This recipe serves 4 people as a main dish and 6-8 people as a side dish.
- Substitutions: Ricotta can be used instead of mascarpone as a direct substitution.
- Leftovers: These stuffed shells are excellent as leftovers. Reheat in the microwave to keep them soft and chewy.
- Make Ahead: You can prepare the sauce and filling the day before. For an easier cooking process, assemble everything on the day of serving.
Nutrition
Calories: 318kcal | Carbohydrates: 38g | Protein: 18g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 538mg | Potassium: 603mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7460IU | Vitamin C: 24mg | Calcium: 329mg | Iron: 3mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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