I fill large pasta shells with a creamy mascarpone, red pepper sauce, and fresh spinach, bake them in a rich tomato and herb sauce, then top with mozzarella for a comforting, meat‑free meal that still feels satisfying. Perfect for weeknights when I want something tasty yet wholesome.

Easy and Healthy Vegetarian Stuffed Pasta Shells

Why You’ll Love This Recipe

I love how this dish delivers flavor, texture, and nutrition—all in one. The mascarpone makes the filling luxuriously creamy, the wilted spinach adds color and nutrients, and the tomato passata sauce gives depth with herbs and garlic. It’s easier than lasagna but still indulgent. Also, it reheats well, so I can make it ahead and enjoy seconds without losing much of the original goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta Shells:

20 large pasta shells

For the Filling:

1 cup (≈ 250 g) tub mascarpone
⅓ cup (≈ 85 g) red pepper sauce
4 cups (≈ 300 g) spinach, wilted

For the Sauce:

1 onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cups (≈ 500 g) tomato passata
1 cup (≈ 200 ml) vegetable stock, made with a stock cube

For the Topping:

1 ½ cups (≈ 175 g) shredded mozzarella cheese

Directions

Preheat your oven to 180 °C (350 °F).
Cook the large pasta shells according to the package instructions until just al dente. Drain and set aside to cool enough so you can handle them.
Wilt the spinach: in a pan with about 100 ml of water, bring to a boil, add spinach, let it wilt for about a minute, then remove. Use something like a paper towel or clean cloth to squeeze out excess water once cooled.
In a small bowl, combine mascarpone, red pepper sauce, and wilted, drained spinach. After shells are cooled, stuff them with this filling.
For the sauce: heat a tablespoon of olive oil in a pan, sweat the onion and garlic until soft and translucent. Stir in dried thyme, oregano, and rosemary. Add tomato passata and vegetable stock. Let the sauce simmer about 10 minutes until slightly thickened.
Spoon some of the tomato sauce into the bottom of an oven‑safe baking dish. Place the stuffed shells in the dish. Pour remaining sauce over the shells.
Sprinkle shredded mozzarella on top.
Bake in the preheated oven for about 15 minutes, until cheese is melted and just starting to brown.
Serve immediately, dividing shells between plates.

Servings and timing

Servings: 4 servings
Prep time: ~ 25 minutes
Cook time / bake time: ~ 20 minutes
Total time: ~ 45 minutes

Storage/reheating

Storage: I let leftovers cool to room temperature, then place them in an airtight container in the refrigerator. They stay good for 3‑4 days.
Freezing: You can freeze portioned leftovers. For best texture, freeze without topping cheese, or use a little less cheese on top before freezing.
Reheating: To reheat, I bake in an oven at about 175‑180 °C (350‑F) until warmed through, covering with foil to prevent the top from over‑browning. For single portions, the microwave works, though the cheese won’t be as crisp.

FAQs

Can I use frozen spinach instead of fresh?

Yes. If using frozen, thaw it completely and squeeze out as much liquid as possible so that the filling isn’t watery. Then mix it the same as with the fresh wilted spinach.

Can I substitute mascarpone with something else?

Yes. I sometimes use cream cheese mixed with a little plain yogurt, or ricotta for a lighter texture. It won’t be quite as rich, but still very tasty.

What if I don’t have red pepper sauce?

I try to keep a jar of red pepper sauce around, but if I don’t have it, I use roasted red peppers blended and seasoned, or even a mild salsa, depending on how spicy or smoky I want it. Adjust salt accordingly.

Are there good alternatives to mozzarella for topping?

Yes. I’ve used shredded cheddar, provolone, or a blend. For a more Italian feel, fontina or Monterey Jack melt well too. If I want less dairy, I use a dairy‑free cheese that melts reasonably.

Can I make this ahead and bake later?

I do that often. I prepare everything up to assembling in the baking dish, then cover and refrigerate. When I’m ready, I bake as directed. If it was cold, I might add a few extra minutes baking to ensure everything heats through.

What if I want to add extra vegetables?

I’ll add chopped bell peppers, mushrooms, or zucchini to the sauce or filling. I sauté them with the onion and garlic to soften first. It adds flavor and bulk without changing the cooking time much.

How do I prevent pasta shells from bursting or falling apart?

Cooking them just until al dente helps—they should still have a little bite. Also, letting them cool a bit before stuffing makes handling easier. Don’t overfill; a moderate amount of stuffing keeps the shell intact.

Can this recipe be gluten‑free?

I can make it gluten‑free by using gluten‑free pasta shells. Ensure the passata and any stock cubes are gluten‑free too. The rest of the ingredients are naturally gluten‑free.

How can I make it lower in calories or lighter?

I use less mozzarella, choose reduced‑fat dairy options (like light cheese or lighter mascarpone substitute), and increase the amount of spinach or other veggies. Also using less oil for sautéing helps.

What herbs or flavors could I swap to change things up?

I sometimes swap rosemary for basil or add a pinch of red pepper flakes for heat. Fresh herbs at the end (basil or parsley) brighten the flavor. Smoked paprika adds depth if I want something more robust.

Conclusion

I find these stuffed pasta shells to be a comforting but healthier twist on baked pasta dishes. They bring creamy, cheesy richness without relying on meat, and the spinach gives a boost of nutrients. It’s a recipe I’m glad to keep in my regular rotation for busy nights or when I want something warm and satisfying. I hope it becomes one of your favorites too.