Vegetarian Baked Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Ricotta cheese: A creamy cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that adds a gooey, melty texture.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor.

Frozen chopped spinach: Thawed and drained spinach that adds a nutritious element to the filling.

Garlic powder: A seasoning that adds a subtle garlic flavor.

Onion powder: A seasoning that adds a mild onion flavor.

Dried basil: An herb that adds a sweet and savory flavor.

Dried oregano: An herb that adds a slightly bitter, earthy flavor.

Marinara sauce: A tomato-based sauce that coats the stuffed shells.

When preparing the pasta shells, make sure to cook them al dente. This means they should be slightly firm to the bite. Overcooking the shells can make them too soft and difficult to stuff, while undercooking can make them too tough. After draining, lay them out on a baking sheet to prevent them from sticking together. This will make the stuffing process much easier and ensure that each shell holds its shape perfectly when baked.

• jumbo pasta shells - Substitute with large manicotti tubes: Manicotti tubes can be stuffed similarly and provide a similar texture and flavor.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, which can enhance the dish.

• chopped spinach - Substitute with kale: Kale provides a similar texture and nutritional profile when chopped finely.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more robust flavor and can be used in the same quantity.

• onion powder - Substitute with minced fresh onion: Fresh onion gives a more intense flavor and can be sautéed before mixing.

• dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant flavor and can be chopped finely.

• dried oregano - Substitute with fresh oregano: Fresh oregano has a more potent flavor and can be used in slightly smaller amounts.

• marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base but with added basil for extra flavor.

• Allow the stuffed shells to cool completely after baking. This helps prevent condensation, which can make the pasta soggy.
• Transfer the cooled stuffed shells to an airtight container. If stacking, place a sheet of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• For freezing, arrange the cooled stuffed shells on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the stuffed shells to a freezer-safe bag or container. Label with the date and contents.
• Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for 25-30 minutes, or until heated through.
• Alternatively, bake directly from frozen. Cover with foil and bake at 375°F (190°C) for 45-50 minutes, removing the foil for the last 10 minutes to allow the cheese to brown.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed shells in an oven-safe dish. Cover with foil to prevent drying out and bake for 20-25 minutes, or until heated through.

• For a quicker option, use the microwave. Place the stuffed shells on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed shells in the basket, ensuring they are not touching. Heat for 8-10 minutes, checking halfway through to avoid overcooking.

• For stovetop reheating, place the stuffed shells in a skillet with a lid. Add a splash of water or marinara sauce to create steam. Cover and heat on low for 10-15 minutes, stirring occasionally to ensure even heating.

• If you prefer a crispy top, use the broiler. Place the stuffed shells on a baking sheet and broil on high for 3-5 minutes. Keep a close eye to prevent burning, and remove once the cheese is bubbly and golden.

• Oven: Used to bake the stuffed shells at the specified temperature.

• Large pot: Needed to cook the pasta shells according to package directions.

• Colander: Used to drain the cooked pasta shells.

• Mixing bowl: Essential for combining the ricotta, mozzarella, parmesan, spinach, and seasonings.

• Spoon: Useful for mixing the cheese and spinach filling.

• Baking dish: Where the stuffed shells will be placed and baked.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Measuring cups: Necessary for accurately measuring the ricotta, mozzarella, parmesan, and marinara sauce.

• Teaspoon: Used to measure the garlic powder, onion powder, basil, and oregano.

• Spatula: Helpful for stuffing the shells with the cheese mixture.

• Knife: Can be used to chop the spinach if it isn't already chopped.

• Cutting board: Provides a surface to chop the spinach if needed.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, and spinach ahead of time and store in the fridge.

Cook pasta in advance: Boil the jumbo pasta shells the night before and store them in an airtight container.

Use pre-made sauce: Opt for a high-quality, store-bought marinara sauce to save time on preparation.

Assemble and refrigerate: Stuff the shells and arrange them in the baking dish the night before, then refrigerate until ready to bake.