Vegetarian Pasta Shells

These stuffed pasta shells are packed with so much flavor and texture that nobody at the table will ask where the meat is. The filling starts with sauteed mushrooms, onions, zucchini, and bell pepper, then gets bound together with ricotta, spinach, egg, and a full teaspoon of nutmeg that adds a warm, unexpected depth.

Nutmeg and spinach are a classic Italian pairing for a reason. The spice brings out the earthy sweetness of the greens and rounds out the ricotta’s mild tang. Don’t be tempted to cut it back. That full teaspoon is what gives the filling its distinctive character.

Cooking the vegetables first and letting them cool before mixing with the spinach and egg is important. Hot filling will start cooking the egg before you even get the shells into the oven, and the texture will suffer. Let it come to room temperature, then stuff.

Baking the shells on a bed of tomato sauce keeps the bottoms from drying out, and the final hit of shredded mozzarella on top melts into a bubbly, golden blanket that holds everything together when you serve.

Pro Tips

• Squeeze as much water as possible from the thawed spinach. Soggy spinach means watery filling and sad, soupy shells
• Cook a few extra shells beyond what you need. Some always crack or tear during boiling
• Use a small spoon or piping bag to stuff the shells cleanly without tearing them
• The recipe works equally well with manicotti tubes if you can’t find jumbo shells

Variations

• Swap zucchini for diced eggplant for a richer, meatier vegetable filling
• Add a handful of sun-dried tomatoes to the sauteed vegetables for concentrated sweetness
• Use a spicy arrabbiata sauce instead of regular tomato sauce for a kick of heat