Stuffed Pasta Shells with Spinach, Pesto, Peppers & Mozzarella

Stuffed Pasta Shells with Spinach, Pesto, Peppers, and Mozzarella is a delightful fusion of flavors and textures that makes for a perfect comforting meal. The large pasta shells are filled with a creamy, nutrient-packed mixture of spinach and ricotta, paired with the vibrant freshness of pesto and the subtle sweetness of roasted peppers. Topped with gooey mozzarella, this dish offers a beautifully balanced combination of rich, savory, and fresh notes that will tantalize your taste buds.

I first discovered the magic of these stuffed shells on a day when I wanted something that felt hearty yet fresh and light. The idea of combining pesto with roasted peppers and spinach inside those pasta shells seemed too good to pass up—and it turned out to be a game-changer! The flavors meld together so effortlessly: the earthy pesto, the creamy ricotta-spinach mixture, and the slightly sweet roasted peppers create an irresistible bite every time.

What I love about this recipe is its versatility. You can swap the vegetables depending on what’s in season or what’s in your fridge. Add mushrooms, sun-dried tomatoes, or kale—whatever suits your taste! Whether you serve it with crusty bread, a side salad, or just on its own, these stuffed pasta shells are a delightful treat that feels both elegant and satisfying.

Perfect for:

Cozy family dinners
Meal prep and leftovers
Vegetarian-friendly meals
Potluck gatherings
Italian cuisine enthusiasts

Why You’ll Love This Recipe

Here are 10 reasons why Stuffed Pasta Shells with Spinach, Pesto, Peppers & Mozzarella will become a go-to favorite:

Flavorful Fusion: Combines classic Italian flavors with a touch of freshness from the pesto.
Creamy and Cheesy: Melted mozzarella and ricotta create a creamy, comforting filling.
Vibrant Vegetables: Spinach and roasted peppers add color, flavor, and nutrition.
Customizable: Easy to swap ingredients or add proteins like sausage or chicken.
Make-Ahead Friendly: Perfect for prepping in advance and baking later.
Crowd-Pleasing: A great dish to serve at potlucks or family gatherings.
Freezer-Friendly: Ideal for batch cooking and storing for quick weeknight meals.
Hearty Yet Light: Satisfying without being overly heavy, thanks to the vegetable-based filling.
Perfectly Balanced: The marinara sauce and cheese topping balance the richness of the filling.
Elegant Presentation: The stuffed shells look impressive but are easy to prepare.

Preparation and Cooking Time

Total Time: 1 hour 15 minutes
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Servings: 6 servings
Calories per serving: Approximately 400-450 calories
Key Nutrients: Protein: 18g, Carbs: 35g, Fat: 20g

Ingredients

For the Filling:

1 (12 oz) box jumbo pasta shells
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup prepared basil pesto
1 cup roasted red peppers, diced
1 large egg, lightly beaten
Salt and pepper, to taste

For the Sauce and Topping:

2 cups marinara sauce
2 cups shredded mozzarella cheese
1 tablespoon olive oil (optional, for drizzling)
Fresh basil leaves (optional, for garnish)

Ingredient Highlights

Jumbo Pasta Shells: The perfect vehicle for holding the savory filling.
Pesto: Adds a fresh, herby depth of flavor.
Roasted Red Peppers: Provide a sweet, smoky contrast to the creamy filling.
Ricotta and Parmesan: Create a rich and cheesy base for the filling.

Step-by-Step Instructions

Prepare the Pasta Shells:

Cook Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente. Drain and rinse under cold water to prevent sticking.

Make the Filling:

Wilt Spinach: In a large skillet, sauté spinach over medium heat until wilted. Let it cool slightly and chop finely.
Mix Ingredients: In a mixing bowl, combine ricotta, Parmesan, pesto, chopped spinach, roasted red peppers, and egg. Season with salt and pepper.

Assemble the Dish:

Preheat Oven: Preheat oven to 375°F (190°C).
Prepare Baking Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Fill Shells: Stuff each cooked pasta shell with the prepared filling and arrange them in the baking dish.
Top with Sauce and Cheese: Spoon the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.

Bake:

Cover and Bake: Cover the dish with aluminum foil and bake for 30 minutes.
Uncover and Broil: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve:

Garnish and Enjoy: Garnish with fresh basil leaves and a drizzle of olive oil, if desired. Serve hot.

How to Serve

Here are 10 serving suggestions for Stuffed Pasta Shells with Spinach, Pesto, Peppers & Mozzarella:

As a Standalone Dish: Serve with a side of crusty garlic bread.
With a Side Salad: Pair with a simple arugula or Caesar salad.
For Meal Prep: Portion into containers for ready-to-go lunches or dinners.
With Wine: Complement with a glass of Italian red wine, like Chianti.
For Potlucks: Transport in the baking dish and warm upon arrival.
With Soup: Pair with a light soup like minestrone for a comforting meal.
With Zoodles: Serve alongside zucchini noodles for a lower-carb option.
Topped with Fresh Herbs: Garnish with parsley, basil, or oregano for extra flavor.
With Antipasto: Accompany with marinated olives, roasted vegetables, or cured meats.
As a Main Course: Make it the star of an Italian-themed dinner night.

Additional Tips

Cook Pasta Shells Al Dente: Undercook the shells slightly to ensure they hold their shape during baking. Drain and toss them with a little olive oil to prevent sticking.
Blanch the Spinach: If using fresh spinach, blanch it quickly in boiling water, then squeeze out excess moisture to avoid a watery filling.
Use Homemade Pesto: For maximum flavor, make your pesto from scratch using fresh basil, garlic, pine nuts, Parmesan, and olive oil. Alternatively, use a high-quality store-bought version.
Roast the Peppers: Roasting the bell peppers adds a smoky depth. Char them over an open flame or in the oven until the skins blister, then peel and chop.
Blend the Filling Smoothly: For a creamy texture, mix the ricotta, spinach, and other filling ingredients in a food processor before stuffing the shells.
Layer with Tomato Sauce: Spread a thin layer of marinara or tomato sauce in the baking dish before adding the stuffed shells. This prevents sticking and adds an extra layer of flavor.
Experiment with Cheese: While mozzarella is classic, you can add other cheeses like Parmesan, Gruyère, or fontina for a unique taste and gooey texture.
Add a Crunchy Topping: Sprinkle the dish with seasoned breadcrumbs or crushed nuts before baking for a crisp, golden finish.
Bake Covered First, Then Uncover: Cover the dish with foil during the first half of baking to keep the shells moist. Remove the foil for the last 10–15 minutes to brown the cheese.
Serve with Garnishes: Finish the dish with a drizzle of olive oil, fresh basil leaves, or grated Parmesan for a restaurant-quality presentation.

Recipe Variations

Spinach and Artichoke: Replace roasted peppers with chopped artichoke hearts.
Three-Cheese Shells: Add shredded provolone or gouda to the filling.
Spicy Marinara: Use arrabbiata sauce for a spicy kick.
Vegan Option: Use dairy-free cheese and tofu ricotta for a plant-based version.
Seafood Style: Add chopped shrimp or crab to the filling.
Herb Lovers: Mix fresh parsley, thyme, or oregano into the filling for more herbal notes.
Low-Carb Option: Substitute the pasta shells with hollowed-out zucchini or bell peppers.
Extra Veggies: Add sautéed mushrooms or diced zucchini for additional vegetables.

Special Equipment

9×13-inch Baking Dish: Ideal for assembling and baking the shells.
Large Skillet: For sautéing spinach and other vegetables.
Piping Bag (Optional): Makes filling the pasta shells easier and mess-free.

FAQ Section

Can I use frozen spinach?
Yes, thaw and squeeze out excess water before using.
How can I prevent the shells from sticking?
Rinse them in cold water and toss with a bit of olive oil after boiling.
Can I freeze stuffed shells?
Yes, assemble the dish, cover tightly, and freeze for up to 2 months.
What can I substitute for pesto?
Use a spinach-basil blend or ricotta mixed with garlic and herbs.
Can I make this dish gluten-free?
Yes, use gluten-free pasta shells.

Conclusion

Stuffed Pasta Shells with Spinach, Pesto, Peppers, and Mozzarella is a flavorful and vibrant dish that’s perfect for any occasion. Tender jumbo pasta shells are generously filled with a delicious blend of creamy ricotta, fresh spinach, and savory pesto, then topped with sweet roasted peppers and gooey melted mozzarella. The combination of fresh, herbaceous, and cheesy flavors creates a dish that’s both hearty and elegant.

Ideal for family dinners or gatherings, this dish can be made ahead and baked when you’re ready to serve. It pairs beautifully with a crisp green salad and crusty bread, making it a complete and satisfying meal. Feel free to customize the filling with your favorite herbs or add a sprinkle of chili flakes for a bit of heat.

I’d love to see your stuffed pasta shell creations! Share your photos on Instagram and tag me—I can’t wait to see how you’ve put your spin on this dish. Don’t forget to leave a comment and tell me about any unique ingredients or personal touches you added!