Vegetarian Stuffed Shells with Roasted Vegetable Antipasti

I made this once a year or two ago, and have been meaning to recreate it ever since. I’m glad I finally did – it’s an easy-to-make and delicious baked pasta dish.

Following is the recipe for the stuffed shells. Serve with Roasted Vegetable Antipasti.


  • About 25-30 jumbo shells (mine happened to be vegetable flavored)
  • 2 cups ricotta cheese (can be low fat)
  • 1 cup cottage cheese (can be low fat)
  • 1 cup mozzarella cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup defrosted frozen spinach leaves or wilted fresh
  • 3 cloves garlic, crushed
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Dash of nutmeg
  • 1/4 cup cream (or half and half)
  • Olive oil for drizzling
  • Paprika for dusting
  1. Preheat oven to 350° Fahrenheit
  2. Boil jumbo shells in salted water for about 6 minutes, until beginning to soften
  3. Mix all remaining ingredients, except cream and olive oil
  4. Stuff shells with cheese mixture and arrange, open side up, in greased casserole dish
  5. Pour cream over stuffed shells, drizzle with olive oil, and dust with paprika
  6. Bake covered for 30 minutes, and uncovered for 10-15 more, until bubbly and beginning to brown
  7. Serve with Roasted Vegetable Antipasti
  8. Enjoy!

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