Do Share Recipe

Vegetarian Stuffed Pasta Shells Recipe | Cheesy & Delicious

I still remember the first time I made these vegetarian stuffed pasta shells recipe — the aroma filling my kitchen instantly told me this recipe was something special. I wasn’t sure how the mix of roasted vegetables, olives, and herbs would come together, but one bite changed everything. The flavors were rich, comforting, and surprisingly balanced.

Since then, this dish has become one of my favorite vegetarian meals to prepare for family dinners. It feels homemade, satisfying, and just a little bit fancy without being complicated.

Ingredients

Note: Serves about 12 portions based on the quantities below.

30 jumbo pasta shells — large shells work best because they hold the filling well without tearing. Cook them just until tender so they stay firm.
1 large eggplant — roasting it brings out a deep, savory flavor that gives the filling a hearty texture.
2 teaspoons olive oil — helps caramelize the eggplant and adds richness without overpowering the dish.
½ teaspoon lemon juice — brightens the filling and balances the salty ingredients.
⅔ cup pitted olives, roughly chopped — olives add bold, briny flavor; choose good-quality ones for best results.
1 tart apple, finely diced — the slight sweetness adds contrast and keeps the filling from tasting heavy.
½ medium red onion, finely diced — adds sharpness and depth of flavor.
1 celery stalk, finely chopped — provides crunch and freshness.
1 tablespoon pimiento, sliced — brings mild sweetness and color.
2 ounces capers — small bursts of tangy, salty flavor throughout the filling.
2 teaspoons pesto sauce — enhances the filling with basil, garlic, and herb notes.
1 tablespoon mayonnaise — binds the mixture together and adds creaminess.
½ teaspoon ground nutmeg — a subtle spice that complements the vegetables beautifully.
Fresh dill — used as garnish for freshness and aroma.

Variations

This recipe is easy to customize depending on your preferences or dietary needs.

Dairy-free option: Use a dairy-free pesto or replace pesto with olive oil and fresh herbs.
Extra vegetables: Add roasted bell peppers, zucchini, or mushrooms for more texture.
Protein boost: Mix in cooked lentils, chickpeas, or quinoa for a heartier dish.
Herb swap: Fresh basil or parsley can be used instead of dill.
More tang: A light drizzle of balsamic glaze before serving adds a pleasant contrast.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: About 1 hour 20 minutes

Equipment You Need

Large pot — for boiling the pasta shells evenly
Baking sheet — to roast the eggplant until tender
Cutting board and sharp knife — for chopping vegetables and apple
Large mixing bowl — to combine the filling ingredients thoroughly
9×13-inch baking dish — holds the stuffed shells securely while baking
Spoon or small spatula — for filling the shells neatly

How to Make Vegetarian Stuffed Pasta Shells Recipe

Prepare the Eggplant

Roast the eggplant slices with olive oil and nutmeg until soft and lightly golden. Let them cool completely so they don’t release excess moisture into the filling.

Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the shells until just al dente. Drain them carefully and allow them to cool so they don’t tear during stuffing.

Make the Filling

In a large bowl, combine the roasted eggplant, olives, apple, red onion, celery, pimiento, capers, pesto, lemon juice, mayonnaise, and herbs. Mix gently until everything is evenly combined and well balanced.

Stuff the Shells

Spoon the filling into each shell, packing it lightly so the shells hold their shape. Avoid overfilling to prevent tearing.

Arrange and Bake

Place the stuffed shells side by side in a baking dish. Bake until heated through and slightly golden on top.

Garnish and Rest

Remove from the oven and sprinkle with fresh dill. Let the dish rest for a few minutes before serving so the flavors settle.

Additional Tips for Making This Recipe Better

From my own experience preparing this recipe multiple times:

I always slightly undercook the pasta so it stays firm after baking.
I let the roasted vegetables cool completely to avoid a watery filling.
I dice the apple very finely so it blends smoothly with the vegetables.
I taste the filling before stuffing and adjust lemon or pesto if needed.

How to Serve Vegetarian Stuffed Pasta Shells Recipe

Serve these stuffed shells warm on a large platter for an impressive presentation. Garnish with extra fresh dill or parsley for color. A drizzle of olive oil or a spoon of pesto on top makes the dish look restaurant-ready. You can also enjoy similar refreshing beverages like a strawberry mojito or classic mojito with this meal for a fun twist. Pair with a simple green salad and crusty bread for a complete meal.

Nutritional Information

Here’s a general idea of the nutritional value per serving:

Calories: Approximately 280–320
Protein: Around 6–8g
Carbohydrates: About 40–45g
Fat: Roughly 8–12g

Values may vary depending on ingredient brands and portion size.

Make Ahead and Storage

Refrigerating

Assemble the stuffed shells in advance and store them covered in the refrigerator for up to 24 hours before baking.

Freezing

This dish freezes well for up to 2 months. Wrap tightly and bake directly from frozen, adding extra time as needed.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave in short intervals. Add a splash of olive oil to maintain moisture.

Why You’ll Love This Recipe

This vegetarian stuffed pasta shells recipe stands out for several reasons:

Comforting and flavorful: Every bite is rich, balanced, and satisfying.
Perfect for vegetarians: A filling main dish that doesn’t feel lacking.
Great for meal prep: Can be made ahead and stored easily.
Customizable: Simple to adapt with different vegetables and flavors.

Ben Carraoli