Spring Vegetable Stuffed Shells bring all the comfort of baked pasta with the brightness of fresh produce. It’s cozy enough for a weeknight and pretty enough for company. Tender jumbo shells are filled with creamy ricotta, sweet peas, and sautéed greens, then tucked into a light lemony sauce and baked until bubbling.
The result is a dish that feels both rich and refreshing. If you’re looking for a make-ahead meal that still tastes like spring, this is it.
What Makes This Special
This recipe leans into crisp, lively flavors without sacrificing comfort. The ricotta filling is lightened with lemon zest and herbs, while a handful of seasonal vegetables adds sweetness and color.
You get that classic baked pasta satisfaction, but nothing feels heavy. It’s also flexible: swap in whatever spring vegetables you have, from asparagus to spinach. Best of all, it reheats well, so leftovers are actually exciting.
Shopping List
- Jumbo pasta shells (about 20–24 shells, plus a few extra for breakage)
- Whole milk ricotta (15–16 ounces)
- Shredded mozzarella (2 cups, divided)
- Grated Parmesan or Pecorino Romano (1/2 cup, plus extra for serving)
- Fresh spinach or baby kale (5 ounces)
- Asparagus (1 bunch, thinly sliced into 1/2-inch pieces)
- Frozen or fresh peas (1 cup)
- Leeks or a small yellow onion (1 large leek or 1 onion), finely chopped
- Garlic (3–4 cloves), minced
- Lemon (1), for zest and juice
- Fresh herbs (basil, parsley, or chives), chopped (about 1/4 cup)
- Marinara or light tomato-basil sauce (2 to 2 1/2 cups), or a simple white sauce if preferred
- Olive oil
- Egg (1), for binding
- Salt and freshly ground black pepper
- Red pepper flakes (optional)
How to Make It
- Par-cook the shells. Bring a large pot of salted water to a boil.
Cook the shells 2 minutes shy of package directions so they stay firm. Drain and spread on a baking sheet to cool. Drizzle with a little olive oil to prevent sticking.
- Prep the vegetables. Warm 2 tablespoons olive oil in a large skillet over medium heat.
Add the leeks or onion with a pinch of salt and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook 30 seconds.
- Sauté the greens and asparagus. Add the asparagus and cook 3–4 minutes until crisp-tender. Add the spinach and cook just until wilted.
Stir in the peas and warm through. Turn off heat and let cool slightly.
- Mix the filling. In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, lemon zest, half the herbs, 1/2 teaspoon salt, and black pepper to taste. Fold in the sautéed vegetables.
The mixture should be thick and scoopable.
- Season the sauce. If using marinara, taste and brighten with 1–2 teaspoons lemon juice, a drizzle of olive oil, and a pinch of red pepper flakes if you like heat. If you prefer a lighter bake, mix half marinara with half water or vegetable broth for a thinner base.
- Assemble the dish. Heat oven to 375°F (190°C). Spread 1 cup of sauce in the bottom of a 9×13-inch baking dish.
Spoon a heaping tablespoon of filling into each shell and nestle them into the dish, open side up, in snug rows.
- Top and bake. Spoon remaining sauce over and around the shells. Sprinkle the remaining mozzarella on top. Cover loosely with foil and bake 20 minutes.
Uncover and bake another 10–15 minutes, until bubbling and lightly browned.
- Finish with freshness. Let rest 5–10 minutes. Scatter remaining herbs over the top and add a squeeze of lemon if desired. Serve with extra Parmesan and a simple green salad.
Storage Instructions
- Refrigerate: Cool completely, then cover and chill for up to 4 days.
- Reheat: Warm covered at 325°F (165°C) until hot, about 20–25 minutes, or microwave individual portions.
- Freeze: Assemble in a freezer-safe dish without baking.
Wrap tightly and freeze up to 2 months. Bake from frozen at 350°F (175°C), covered, for 45–55 minutes, then uncover until bubbly.
- Meal prep tip: Freeze extra cooked shells separately in a zip-top bag for easy future stuffing.
Why This is Good for You
Spring vegetables like asparagus, peas, and spinach bring fiber, vitamins, and color. You get protein and calcium from ricotta and mozzarella, which make the meal satisfying without heavy meat.
A modest amount of cheese goes a long way because the lemon, herbs, and garlic keep flavors bright. Using a lighter marinara helps keep the dish balanced. It’s comfort food with a fresher feel.
Pitfalls to Watch Out For
- Overcooking the shells: If they’re too soft before baking, they’ll tear.
Undercook slightly and cool on a sheet tray.
- Watery filling: Greens can release liquid. Cook off moisture in the skillet and let veggies cool before mixing with ricotta.
- Too much sauce on top: A heavy layer can drown the shells. You want enough to keep things moist, not soupy.
- Under-seasoning: Ricotta is mild.
Taste the filling and sauce and adjust salt, pepper, and lemon to make flavors pop.
- Skipping the rest time: A brief rest after baking helps the filling set and makes cleaner slices.
Variations You Can Try
- Green goddess: Swap half the ricotta for cottage cheese and add chopped chives and tarragon.
- All-white sauce: Use a light béchamel or Alfredo-style sauce instead of marinara for a creamier bake.
- Add protein: Stir in cooked shredded chicken, crumbled Italian sausage, or white beans for extra heft.
- Gluten-free: Use gluten-free jumbo shells and ensure your sauce is certified gluten-free.
- Extra veg: Add thinly sliced zucchini or mushrooms—sauté first to remove moisture.
- Spicy spring: Add Calabrian chili paste to the sauce or filling for a gentle kick.
- Herb-forward: Increase basil and parsley, and finish with a drizzle of herb oil before serving.
FAQ
Can I make this ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes.
Or freeze unbaked for up to 2 months.
What if I can’t find jumbo shells?
Use manicotti tubes or roll the filling into cooked lasagna sheets to make lasagna roll-ups. The flavor and bake time are similar.
How do I keep the shells from sticking together?
After draining, spread them on a sheet pan and toss gently with a little olive oil. This keeps them separate and easier to fill.
Is there a lighter cheese option?
Use part-skim ricotta and mozzarella, or swap half the ricotta for well-drained cottage cheese.
Season well to keep the filling flavorful.
Can I use frozen vegetables?
Absolutely. Thaw and pat dry peas and spinach before adding. For frozen asparagus, sauté briefly to drive off moisture.
How do I avoid a bland filling?
Season in layers: salt the sautéed veg, add lemon zest and herbs to the ricotta, and taste before stuffing.
A pinch of red pepper flakes or extra Parmesan helps, too.
What should I serve with it?
A crisp green salad with lemon vinaigrette and some crusty bread keep the meal balanced. Roasted carrots or a simple tomato salad also pair nicely.
Wrapping Up
Spring Vegetable Stuffed Shells deliver comfort and freshness in one pan. The creamy filling, bright herbs, and tender vegetables make a meal that tastes special without being fussy.
Keep the technique and swap the vegetables with the seasons, and you’ll have a reliable, crowd-pleasing bake any time of year. Enjoy the leftovers—if there are any.