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Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells

Course Main Dish
Cuisine Italian, Vegetable


  • 1 Medium Red Bell Pepper Diced
  • 1 Medium Summer Squash Diced
  • 1 Medium Zucchini Diced
  • Pan Spray
  • Garlic Salt To Taste
  • Black Pepper To Taste
  • 1 Large Box Jumbo Pasta Shells
  • 1 15 Ounce Ricotta Cheese
  • 1 Large Egg
  • 1 1/2 Cups Shredded Mozzarella Cheese Divided
  • 1/4 Cup Parmesan cheese
  • 1/4 Cup Crumbled Feta Cheese
  • 1/2 Cup Frozen Spinach Thawed and Drained
  • 1/2 Teaspoon Italian Seasoning
  • 2 1/2 Cups Marinara Sauce


Save time dicing vegetables with a food chopper. I've had a bunch of them but the Cuisinart is durable! I love mine!
This recipe makes more than a 9x13 pan. I put the extra in a 9x9 pan or put them (without marinara sauce) in a freezer bag and freeze for later.
If freezing the stuffed shells, remove the morning before baking.
Tried this recipe?Let us know how it was!