Stuffed Vegetarian Shells Recipe
Stuffed Vegetarian Shells Recipe photo by Taste of Home
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Stuffed Vegetarian Shells Recipe

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When my aunt first told me about these shells, they sounded like a lot of work--but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin of Salt Lake, Utah
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 24 uncooked jumbo pasta shells
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 egg whites
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

296 calories: 3 each, 9g fat (5g saturated fat), 29mg cholesterol, 640mg sodium, 37g carbohydrate (0g sugars, 4g fiber), 17g protein Diabetic Exchanges: 1 starch, 2 lean meat 3 vegetable


  1. Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water.
  2. Spread half of the spaghetti sauce into 13-in. x 9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.
  3. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heat through. Yield: 8 servings.
Originally published as Stuffed Vegetarian Shells in Light & Tasty June/July 2004, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 11, 2014

"I cut this recipe in half and baked in a 8 by 8 dish. I also used reduced fat cottage cheese and half fat free ricotta. You will not even miss the meat! Homemade sauce makes them even tastier."

Reviewed Jun. 6, 2011

"These shells were excellent. I used fresh broccoli instead frozen and simply cooked and drained the broccoli before adding it to the ricotta cheese. My young son really loved this."

Reviewed Jan. 30, 2011

"I'm a beginner at cooking and this was pretty easy. Everyone liked the recipe."

Reviewed Aug. 15, 2010

"I have been making these shells for over 50 years. They are a Holiday staple and are always asked for. The best part is, they can be made ahead and frozen until needed. You can take out 3 or 30. Voila, super dinner."

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