Roasted Vegetable and Ricotta Stuffed Shells
A comforting baked pasta dish featuring tender shells filled with a creamy ricotta mixture and roasted seasonal vegetables, finished with a golden cheese crust. This italian-inspired pasta (vegetarian) ready in about 60 minutes pairs large pasta shells, cubed zucchini, cubed bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large pasta shells
- 1 cup, cubed zucchini
- 1 cup, cubed bell peppers
- 1 cup, halved cherry tomatoes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan
- 1 large egg
- 1/4 cup, chopped fresh basil
- 1/2 cup marinara sauce
- 1/4 cup shredded mozzarella
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 375°F. Toss 1 cup cubed zucchini, 1 cup cubed bell peppers, and 1 cup halved cherry tomatoes with 1 tbsp olive oil, salt, and black pepper; roast for 20-25 minutes until tender and lightly caramelized.
- Step 2: In a bowl, combine 1 cup ricotta, 1/2 cup grated Parmesan, 1 large egg, and 1/4 cup chopped basil; mix until smooth.
- Step 3: Fill each pasta shell with 2 tablespoons of the ricotta mixture and 1 tablespoon of roasted vegetables; arrange in a greased 9x13-inch baking dish.
- Step 4: Pour 1/2 cup marinara sauce over the shells, then sprinkle with 1/4 cup shredded mozzarella.
- Step 5: Bake for 25-30 minutes until bubbly and golden, then let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable and Ricotta Stuffed Shells take to make?
Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable and Ricotta Stuffed Shells?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large pasta shells from drying out.
Can I substitute ingredients in Roasted Vegetable and Ricotta Stuffed Shells?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable and Ricotta Stuffed Shells for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable and Ricotta Stuffed Shells vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
