Vegetable & Three Cheese Stuffed Shells - Krafted Koch
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Veggie & Three Cheese Stuffed Shells

Pasta shells stuffed with vegetables and lots of yummy cheese, topped with marinara, makes a wonderfully filling vegetarian dish!
Course: Pasta
Cuisine: Vegetarian
Author: Danielle | Krafted Koch


  • 20 jumbo shells cooked this allows for a couple extra 'fails'
  • 1 jar marinara
  • 2 c. 1% cottage cheese
  • 1 c. parmesan cheese
  • 1.5 c. shredded cheddar divided
  • 1 c. zucchini shredded
  • 1 c. carrots shredded or matchstick
  • 2 c. onions diced
  • 1 large egg
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • salt & pepper to taste


  • Preheat your oven to 350°.
  • Start by dicing and shredding your vegetables. Squeeze your zucchini in a paper towel to release the excess moisture.
  • In a saute pan over medium-high head, add your onions carrots and cook for a few minutes until tender, to that add the zucchini and continue to cook for a few minutes until all the veggies are cooked through.
  • Remove veggies from the heat and add to a large bowl with cottage cheese, parmesan, 1 cup cheddar, egg and seasonings.
  • In a greased 9x13 pan, layer 1 cup of the marinara sauce.
  • Start stuffing each shell with 1/3 c. of the veggie and cheese mixture. Arrange in the pan over the marinara. After all the shells are in the pan, layer another cup of marinara over the top. On top of that, sprinkle 1/2 c. shredded cheddar.
  • Bake at 350° for 25 minutes.