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Katie's Cucina

Spinach & Zucchini Stuffed Shells







This Spinach & Zucchini Stuffed Shells is a delicious twist to an Italian classic, and a wonderful vegetarian dish to feature for Meatless Monday. This is a great dish to make ahead and cook later on during the week when you don’t have the time to do all the labor, and want a delicious meal!

Print Recipe

Spinach & Zucchini Stuffed Shells

Yield: 4

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour, and 25 minutes


  • 12 shells (i like to cook 14-15 in case some break while boiling)
  • 1 large container of ricotta cheese
  • 1 box frozen spinach, thawed and drained well
  • 1/2 cup of shredded zucchini (drained well)
  • 1/4 cup minced onion
  • 4 tbsp Parmesan reggiano
  • 4 tbsp shredded mozzarella
  • 1 tbsp minced garlic
  • 1 tbsp of Italian Seasoning
  • 1/4 tsp salt
  • 1/4 tsp dried red pepper flakes
  • 2 cups homemade marinara


  1. Get a large sauce pan, fill it with water and bring it to a boil. Add the shells, and stir often so they don’t stick together.
  2. Take thawed out spinach and squeeze all the liquids out of it. The spinach should not have any liquids left in them. If they do your filling will become runny. Shred zucchini and squeeze all the water out of it. Dice onions and mince garlic.
  3. In a large mixing bowl combine ricotta cheese, spinach, zucchini, onion, garlic, 2 tablespoons of Parmesan reggiano and mozzarella, Italian seasoning, salt, and red pepper flakes. Stir until it’s all blended well together.
  4. Drain shells, and rinse well. Add ice cubes to the strainer so they can cool faster.
  5. In a square baking dish add a cup of sauce to the bottom of the pan.
  6. Take a shell and stuff it until it’s full (not overly filled, but enough to where the seams barely meet). Place the shell seam side up and repeat this step until all shells are filled.
  7. If consuming right then; pour the marinara sauce over the shells making sure all of the shells are covered. Sprinkle two tablespoons each Parmesan reggiano and mozzarella over shells. *If preparing this for later reserve the other cup of sauce and cheese so that you can pour it over it once you are ready to bake.
  8. Cover with tin-foil for 30 minutes and bake. Remove tin-foil after time is up and bake for an additional 5-10 minutes or until cheese is golden brown!

Katies Original Recipe


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6 Responses to “Spinach & Zucchini Stuffed Shells”

  1. Jessika posted on January 26, 2010 at 6:50 pm (#)

    Mmm. This looks good. I might have to try this for dinner soon.

  2. Katie posted on January 27, 2010 at 3:54 pm (#)

    It's pretty easy to make and taste delicious!

  3. Ashleigh posted on February 10, 2010 at 4:09 pm (#)

    I like stuffed recipes. I wonder if theres a blog out there dedicated to all things stuffed… Anyway, these look great. Thanks!

  4. Katie posted on February 10, 2010 at 4:43 pm (#)

    LOl Asheligh you crack me up! There must be… and if there isn't maybe you should start another blog on stuffed foods! 🙂 These are awesome, and best of all my husband loves them!!

  5. Eva posted on February 27, 2013 at 11:46 am (#)

    I got the general idea of this recipe. Seems to be missing key points though. Like, a large container of ricotta is a vague measurement. Also no oven temperature is provided. I’m still trying this, finagling it my way but an inexperienced cook might have trouble.

    • Katie replied on February 27th, 2013 at 2:08 pm

      Hi Eva–thank you for visiting and taking the time to leave the comment. This is a very old recipe and as I read it now–yes very vague! I’ll work on remaking it (with accurate measurements) to repost in the future.

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