Baked Stuffed Shells with Sweet Potato, Spinach and Ricotta

Delicious vegetarian sweet potato, spinach, and ricotta stuffed shells that require no pre-cooking of the jumbo pasta shells. This satisfying, nutrient-packed casserole is full of flavor and ideal for busy weeknights or frozen meals you can bake straight from the freezer.

The Perfect Weeknight Meal

These vegetarian stuffed shells are flavorful, simple to prepare, and built from pantry-friendly ingredients you likely already have. They make an excellent family meal and an effortless freezer option to bake later without thawing.

Why this recipe works so well:

• Make-ahead friendly: Assemble the casserole the day before or freeze it for future meals.
• Nutritious and balanced: Ricotta and cottage cheese boost protein while spinach and sweet potato add vitamins and fiber.
• Family approved: Pasta dishes like this are comforting and widely liked by kids and adults alike.
• Customizable: Swap cheeses, sauces, or add herbs to suit your taste.

Protein-Packed Filling

The filling is the star: a creamy blend of ricotta and cottage cheese combined with sweet potato puree and wilted spinach, flavored with onion and garlic. It’s both slightly sweet and savory, creating a creamy interior that contrasts beautifully with the tang of marinara and the melty mozzarella on top.

Onions & Garlic

A simple sauté of white onion and minced garlic forms the aromatic base. Use whatever onion you have—fresh or frozen both work fine.

Ricotta

Ricotta adds creaminess and a protein lift, making the filling rich without heaviness.

Cottage Cheese

Cottage cheese contributes tang and extra protein for a more substantial filling. If you prefer a smoother texture, briefly pulse it in a blender before mixing.

Sweet Potato Puree

Sweet potato puree brings a gentle sweetness and additional creaminess. Use homemade puree or canned sweet potato puree. If you don’t have sweet potato puree on hand, canned pumpkin is an acceptable substitute.

Spinach

Spinach supplies iron and magnesium and blends well into the filling. Whether you use fresh or frozen spinach, be sure to remove excess moisture: squeeze thawed spinach in a towel or cook fresh spinach down until most liquid evaporates before combining with the cheeses.

How to Stuff Shells (No-Boil Method)

A key time-saving trick: these jumbo pasta shells are stuffed while uncooked. That eliminates the step of boiling noodles and makes assembly quicker.

After you mix the filling, spoon a bit of sauce across the bottom of a 9×13 casserole dish, then fill each uncooked shell with the cheese and sweet potato mixture. Place shells open-side up in the sauce in neat rows. You may use a spoon or your hands to tuck the filling deeply into the shells.

How to Assemble

1. Spoon 1 cup marinara and a little of the cheese mixture into the bottom of a prepared casserole dish and spread evenly.
2. Arrange the filled shells on top, open side up, until the dish is full.
3. Pour the remaining marinara sauce over the shells, cover with foil, and bake as directed. After baking, uncover, add shredded mozzarella, and return to the oven until the cheese melts and bubbles.

Freezer-Friendly Meal Prep

This recipe freezes and reheats exceptionally well. Assemble the casserole and freeze it for up to three months to have a ready-to-bake dinner on hand.

What to Freeze

• 2 tablespoons olive oil
• 1/4 large white onion, finely diced
• 5 oz fresh spinach
• 1 cup full-fat ricotta cheese
• 1 cup 4% cottage cheese
• 1 15-oz can sweet potato puree (or canned pumpkin)
• 1/2 tablespoon minced garlic
• 1/8 teaspoon salt
• 1 24-oz jar marinara sauce
• 12 oz uncooked jumbo shells

Freezing Directions

1. Heat a large nonstick skillet over medium-high heat and add olive oil. When fragrant, sauté the onion for about 1 minute, then add the spinach and cook until wilted, 4–5 minutes. Remove from heat and squeeze out any remaining liquid.
2. In a large bowl, mix ricotta, cottage cheese, sweet potato puree, minced garlic, salt, and the wilted spinach until combined.
3. Spread 1 cup marinara, 1/2 cup of the filling, and 1/2 cup vegetable broth across the bottom of a freezer-safe casserole. Mix and spread evenly.
4. Stuff each uncooked shell with the sweet potato-cheese mixture and place open-side up in the casserole until filled.
5. Pour remaining marinara over the shells. Let the dish cool completely before covering tightly with plastic wrap and foil or a freezer-safe lid. Label with the date and freeze for up to 3 months.

Cooking from Frozen (Oven)

Before cooking, add these ingredients:

• 1/2 cup vegetable broth
• 1 cup shredded mozzarella cheese

1. Preheat the oven to 375ºF.
2. Remove plastic wrap and any non-oven-safe lids. Pour 1/2 cup vegetable broth over the noodles and cover tightly with foil.
3. Bake for 60 minutes, then remove the foil, sprinkle with mozzarella, and bake an additional 10 minutes until the cheese is melted and bubbly.

Related Healthy Pasta Ideas

• 38 Vegan Pasta Recipes — a variety of plant-based pasta dishes to explore
• Creamy Tomato Basil Vegan Pasta — simple and comforting
• Vegan Pasta Bake with White Wine Sauce — a rich, savory option

Recipe Details

Sweet Potato Spinach Stuffed Shells
Vegetarian sweet potato, spinach, and ricotta stuffed shells that require no pre-cooking of the noodles and are packed with flavor.

Author: Linley Hanson

Prep: 30 mins • Cook: 1 hr • Total: 1 hr 30 mins • Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1/4 large white onion, finely diced
• 5 oz fresh spinach
• 1 cup full-fat ricotta cheese
• 1 cup 4% cottage cheese
• 15 oz canned sweet potato puree
• 1/2 tablespoon minced garlic
• 1/8 teaspoon salt
• 24 oz jar marinara sauce
• 1/2 cup vegetable broth
• 1 cup shredded mozzarella
• 12 oz jumbo shells (uncooked)

Instructions

1. Preheat oven to 425ºF and spray a 9×13-inch casserole dish with non-stick spray.
2. Heat a large nonstick skillet over medium-high heat and add olive oil. When fragrant, add onion and sauté for about 1 minute.
3. Add fresh spinach, tossing with the onion and oil. Sauté for 4–5 minutes until wilted, then remove from heat and squeeze out excess moisture.
4. In a large bowl, combine ricotta, cottage cheese, sweet potato puree, minced garlic, salt, and the wilted spinach.
5. Spread 1 cup marinara, 1/2 cup of the cheese-sweet potato mixture, and 1/2 cup vegetable broth over the bottom of the casserole dish and spread evenly.
6. Stuff each jumbo shell with the sweet potato-cheese mixture and place shell open-side up in the casserole. Repeat until all shells are filled or the dish is full.
7. Pour remaining marinara over the shells, cover with foil, and bake at 425ºF for 60 minutes.
8. Remove foil, sprinkle mozzarella over the shells, and bake another 10 minutes or until the cheese is melted and lightly golden.
9. Let rest for a few minutes, then serve warm.

If you make this, tag your photos with #fitfoodiefinds — we love to see how you personalize the recipe!