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Vegetarian Stuffed Pasta Shells Recipe
Ben Carraoli

Vegetarian Stuffed Pasta Shells Recipe

I still remember the first time I made these vegetarian stuffed pasta shells — 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.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the filling into each shell, packing it lightly so the shells hold their shape. Avoid overfilling to prevent tearing.
  5. Place the stuffed shells side by side in a baking dish. Bake until heated through and slightly golden on top.
  6. Remove from the oven and sprinkle with fresh dill. Let the dish rest for a few minutes before serving so the flavors settle.

Notes

  • 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.