Our family loves this veggie stuffed shells recipe with jumbo pasta shells and a simple ricotta and sautéed vegetable filling.

I’m always game for stuffed shells, and this version made with a cheese and vegetable filling is high on my list. If you’ve been following us for a while, you already know we like to tuck in fresh veggies whenever we can, and this veggie stuffed shells recipe is a great example of that.

The shells bake on top of a bed of marinara sauce until the cheese is bubbly and melted. It’s a keeper, for sure. If you love veggie-heavy pastas, like me, you may also enjoy this veggie spaghetti or our popular vegetable lasagna.

Key Ingredients

• Pasta Shells: I use large dried pasta shells and cook them in boiling water until al dente, then fill them. It’s a good idea to cook a few extra shells than you think you’ll need, as some might tear during boiling. Don’t worry about any leftover or broken shells (they make a tasty snack with extra cheese filling or marinara sauce). You can also swap the shells for manicotti shells or the crespelle we make in our homemade manicotti recipe.
• Vegetables: I love loading these stuffed shells with vegetables! My go-to combination is mushrooms, bell peppers, spinach, and garlic, sautéed until tender. Feel free to get creative and add your favorite vegetables or swap some out.
• Cheese: I use whole milk ricotta cheese and Parmesan for a rich and creamy filling. To finish the dish, I top the stuffed shells with mozzarella cheese for a delicious, melty topping. If you’re making vegetarian stuffed shells, omit the Parmesan cheese or use a vegetarian-friendly alternative.
• Herbs: To make these extra delicious, I mix in lots of fresh basil leaves and a bit of dried oregano.
• Marinara Sauce: You can use your favorite store-bought jarred pasta sauce or one of our homemade sauce recipes. Try this homemade marinara or this easy pasta sauce.

Find the full recipe with measurements below.

How to Make Veggie Stuffed Shells

Tip 1: Cook the shells until al dente. When making stuffed shells, you will need to boil jumbo shells in salted water first. They usually take 8 to 10 minutes. You are looking for them to be tender with a bit of a bite left, not super soft. Once you are happy with them, drain them so they are ready to fill.

Tip 2: Quickly cook the vegetables. While the shells boil, you can cook mushrooms in a wide, oven-safe skillet. Give them some space and let the first side brown (as we do in this video on how to cook mushrooms). Once the first side is golden brown, stir, then add bell peppers and cook until slightly softened. Finally, stir in a generous amount of spinach and cook until wilted. It all goes quickly and adds so much flavor to the filling.

Tip 3: Make the ricotta filling. Stir the ricotta cheese, fresh basil (yum), salt, pepper, oregano, and shredded Parmigiano-Reggiano in a bowl. Then, fold in the sautéed veggies. (Remember: if you are making vegetarian stuffed shells, leave the Parmesan out.)

Tip 4: Prepare the baking dish. I love adding my sauce to the bottom of the baking dish instead of spreading it on top of the shells. This way, the tops of the shells get a little color and crisp up around the edges. By the way, if you use an oven-safe skillet for the vegetables, you can use the same pan for baking. Otherwise, a baking dish will work perfectly.

Tip 5: Stuff the shells and bake. Fill each cooked shell with a spoonful of the cheese and vegetable mixture, then nestle them into the marinara sauce. Top with cheese for a melty, golden top. Bake uncovered until the sauce bubbles and the cheese is melted and slightly browned.

Serving Suggestions

Since there’s a nice assortment of vegetables stirred into the filling, you can view these stuffed shells as a standalone dinner, with no other dishes required. That said, if you’re feeling feisty, we do have several suggestions for what works nicely with them. First, a salad is always welcomed, and I love these shells with something simple like greens tossed in Italian dressing or simple Caesar.

You can always bump up the veggies on your plate, too. I love this with our roasted broccolini or roasted cabbage (both work nicely when swooped through the sauce). And, my son loves a side of garlic bread, which is also perfect for dipping into the sauce.

More Stuffed Shells Recipes

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These simple turkey avocado veggie wraps are crazy delicious! Shaved turkey, tons of fresh vegetables, and a creamy avocado spread – YUM!

Meet your new favorite lunch OR easy dinner recipe!

These wraps are loaded with crunch and flavor, and they only take a few minutes to roll up!

Starts with Avocado Spread

These tasty little wraps start with a simple avocado spread. Not only does it add a creamy element and yummy flavor, the spread is also the literal glue that keeps these wraps from unraveling.

• ripe avocado
• fresh lime juice
• sour cream or mayo
• salt and pepper

It’s basically guacamole made creamy, and it is DELICIOUS.

Best Veggies for the Turkey Wraps

Fresh vegetables make a very notable appearance in these wraps.

They add crunch, flavor, pops of juiciness, and an overall “pat-yourself-on-the-back-for-eating-so-many-veggies-at-lunch” element that will keep you beaming all the way to the pan of brownies for dessert.

It goes without saying that the vegetables can be totally customized to your preferences or what you have on hand. I like to use the following:

• fresh spinach
• shredded carrots or broccoli slaw (the prepackaged mix in the salad section at the store – usually has shredded broccoli and shredded carrots)
• cucumbers
• bell peppers
• cherry tomatoes

Talk about a lesson in eating your colors! Gorgeous veggies

How to Assemble the Wraps

A very straightforward process, assembling these wraps is super quick!

The most important steps are:

1. spreading the avocado spread over the entire wrap (leaving just a slight border around the edge)
2. stacking the turkey and veggies only on one half of the wrap

This makes it a lot easier to make sure all the veggies and turkey stay INSIDE when rolling up the wrap. It also allows that avocado spread to seal the wrap closed once it’s fully rolled up.

Wrap Flavors

You can use any variety of tortilla or wrap for these turkey avocado veggie wraps.

The most common wrap flavors at my local grocery store are spinach and sun-dried tomato, and both of those are delicious with these ingredients.

You can also use a plain flour tortilla, a low-carb wrap, or whatever type of flatbread catches your eye to be the vehicle for rolling up the avocado spread + turkey + veggies.

Adding a sprinkle of salt and pepper and a splash of olive oil and vinegar to the veggies before rolling up adds an amazing boost of flavor!

These fresh and flavorful wraps are one of my favorite things to make for lunch. Just for me. By myself. At home.

The only downside is that when I know I have the ingredients for them, it leaves me wanting to eat lunch at, like, 9:06 a.m. Although, maybe these wouldn’t be half bad for breakfast either??

They also make a wonderful grab-and-go, light and healthy dinner. For this option, I roll up the wraps, cut them in half, and wrap each half tightly in plastic wrap (could also use parchment or foil). We’ve schlepped them everywhere from wrestling meets to church youth night activities.

Because they are customizable, that means you can make them with all YOUR favorite veggies and ingredients!

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Turkey Avocado Veggie Wraps

Yield: 4 wraps

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

• 1 medium avocado
• 2 tablespoons mayonnaise or sour cream
• 1 tablespoon fresh lime juice
• Salt and pepper
• 4 tortillas or wraps (10- to 12-inches)
• 8 ounces shaved deli turkey
• 4 cups torn or chopped fresh spinach
• 1 cup shredded carrots or broccoli slaw mix
• 1 English cucumber, cut into thin matchstick slices
• 1 cup halved cherry or grape tomatoes
• 2 bell peppers, orange, red, yellow or green, cut into thin slices
• ½ cup finely shredded Parmesan cheese (optional)
• Oil and vinegar (optional
• Salt and pepper

Cook ModePrevent your screen from going dark

• In a small bowl, mash the avocado, sour cream or mayo, lime juice, and a pinch of salt and pepper together until combined.

• To assemble the wraps, spread a couple tablespoons of the avocado spread over the wrap (leaving a thin border around the edge).

• Layer the following on one half of the wrap: turkey, spinach, carrots (or broccoli slaw), cucumbers, cherry tomatoes, bell peppers, Parmesan cheese.

• Sprinkle with salt and pepper and a dash of olive oil and favorite vinegar (balsamic is delicious here), if desired.

• Starting from the edge loaded with turkey and veggies, roll up tightly. The avocado spread should help “seal” the wrap closed on the long edge.

• Cut in half. Serve immediately or refrigerate, well wrapped, for an hour or so before serving (any longer and the avocado spread may darken in color – doesn’t affect the taste).

Course: Main Course

Cuisine: American

Method: No-Bake

Serving: 1 wrap, Calories: 407kcal, Carbohydrates: 53g, Protein: 22g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 1377mg, Fiber: 8g, Sugar: 9g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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These Hawaiian chicken and veggie teriyaki bowls are loaded with so many delicious ingredients and fresh flavors. Easily customizable to your liking!

Please meet one of the best things I’ve eaten this year. This is the summer meal of my dreams! I could eat it every day for the rest of forever and still be wishing for more. IT IS SO AMAZING!

Hawaiian Chicken Marinade

I took two of my favorite recipes (this one and this one) and merged them to get the perfect marinade for this flavorful chicken.

Marinade ingredients:

• soy sauce (I always use low-sodium)
• pineapple juice
• brown sugar
• unseasoned rice vinegar
• garlic
• ginger

This marinade packs a punch of incredible flavor! Let the chicken marinate for at least one hour but preferably longer (up to 24 hours).

What Type of Chicken to Use

This recipe works great with boneless, skinless chicken thighs, chicken breasts or chicken tenders.

The cooking time will vary based on the type of chicken used, so keep a close eye on that. Cook until an instant-read thermometer registers 165 degrees F at the thickest part.

I use a pellet grill and preheat to 375 degrees F. for this recipe, but other cooking methods can be used as well:

• air fryer
• oven broiler (line a sheet pan with foil and grease with cooking spray)
• indoor grill pan

Grilled Pineapple and Veggies

The real star of this recipe is the grilled pineapple. It might be the most delicious stuff on the planet.

Pineapple is incredibly delicious on its own, but when it is grilled, the natural sugars caramelize making it extra sweet, extra juicy, and extra yummy.

Bell peppers and zucchini are also grilled for this recipe, and lest they be forgotten in the shadows of the almighty pineapple, let it be known that they are lovely in their own right.

Cut the pineapple, zucchini and bell peppers in spears or thick strips for easier cooking (especially on the grill!).

The pineapple and veggies are brushed with reserved teriyaki marinade while grilling/cooking for an extra boost of flavor.

How to Assemble Hawaiian Chicken Teriyaki Bowls

To assemble the bowls, first spoon in a bit of hot, cooked rice.

Brown or white rice can be used here – for a delicious variation, try cilantro lime rice or coconut rice.

After the rice, add:

1. grilled teriyaki chicken
2. grilled zucchini and bell peppers
3. pineapple
4. other add-ins like: red onion*, avocados, fresh lime wedges, extra teriyaki sauce, toasted sesame seeds, etc.

If using red onions, they can be cut into rounds and grilled with the other veggies, thinly sliced and served raw or easily pickled (details in the recipe notes!).

An Easily Customizable Meal

Like, how is this meal even legal??

It is gorgeous, yes. But more importantly, it is unbelievably and astoundingly delicious.

The beauty of these Hawaiian chicken and veggie Teriyaki bowls is how easy they are to customize to your taste preferences or what you have on hand.

This recipe could easily be made with extra veggies (mushrooms, asparagus, eggplant, yellow squash) or without the chicken, and the rice could also get nixed for a lower carb meal. The secret is in the flavorful marinade.

Everything about this meal speaks to my soul. I can’t wait for you to make it – and to make it your own!

It is a fantastic meal to serve when you need a build-your-own style meal for a crowd…or just for a family with varied taste preferences/picky eaters.

We do a lot of build-your-own meals for dinner, because it allows everyone to customize their own plate and avoids drama and speculation, like “how many veggies did you hide in this casserole, mom, and will I be able to pick them out?”

I do hope even the pickiest eaters will give the grilled veggies and pineapple a chance, though. Even my hesitant-veggie kids agree that every part of this is delicious when smothered in extra teriyaki sauce. Enjoy!!

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Six Years Ago: Falafel Meatballs with Easy Tzatziki Sauce 
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Eight Years Ago: Balsamic Beef {or Chicken} Kebabs
Nine Years Ago: Sweet Corn Salad with Radishes, Jalapeno and Lime 
Ten Years Ago: Amazing Gluten-Free Chocolate Cake with Whipped Chocolate Frosting 

Hawaiian Chicken and Veggie Teriyaki Bowls

Yield: 6 -7 servings

Prep Time: 45 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 1 hour hr

Chicken + Marinade:

• 1 ½ to 2 pounds boneless, skinless chicken breasts, tenders or thighs
• 1 cup low-sodium soy sauce
• 1 cup pineapple juice
• ½ cup lightly packed light brown sugar
• ⅓ cup unseasoned rice vinegar
• 1 tablespoon finely grated ginger (see note)
• 1 tablespoon finely minced fresh garlic (see note)

Veggies + Rice:

• 1 small pineapple, peeled and cut into wedges or thick spears
• 2 to 3 medium zucchini, cut into spears
• 2 medium bell peppers, any color, cored and cut into thick strips
• 3 cups hot, cooked rice (see note)
• Other: diced avocados, fresh or pickled onions, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce.

Cook ModePrevent your screen from going dark

• Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved. Pour half of the marinade into a container to use later; cover and refrigerate. Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.

• Preheat an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat. I use a pellet grill and preheat to 375 degrees F.

• Cook the chicken until cooked through, flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken). Exact cooking times will vary based on the thickness/type of chicken used; an instant-read thermometer should read 165 degrees F when inserted at the thickest part of the chicken. Remove the chicken, tent with foil, and let rest for 10 minutes while cooking the veggies.

• Add the pineapple, zucchini, and bell peppers to the grill (can also use a grill pan or any of the aforementioned cooking methods in step #2). Brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan.

• If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly.

• To serve, slice the chicken into strips. Chop the pineapple, bell peppers and zucchin into bite-size pieces.

• Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, bell peppers, zucchini, and any other add-ins like diced avocados, red onion slices, fresh lime wedges.

• Drizzle with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Serve immediately.

Ginger + Garlic: if using fresh ginger, it works best to freeze the ginger (no need to peel) and then grate the frozen ginger on the small holes of a box grater or rasp grater (again, no need to peel). The frozen cubes of ginger and/or garlic from Trader Joe’s and other grocery stores work great in the marinade, too. I have not used dried/ground ginger or garlic for this recipe, but it might work – feel free to experiment. 
Rice: this recipe is fantastic with cilantro lime rice, coconut rice, or plain, cooked white or brown rice. The rice can easily be left out for a lower carb meal.
Teriyaki Sauce: having a favorite storebought brand of teriyaki sauce on hand can help with the extra drizzle of sauce at the end if all the marinade was used for brushing chicken/pineapple/veggies.
Pickled Onions: peel and thinly slice red onions. Pack them into a pint jar. Combine the following and heat through on the stovetop or in the microwave until sugar and salt are dissolved – 1/2 cup water, 1/2 cup unseasoned rice or apple cider vinegar (or a combo), 1 tablespoon granulated sugar, 2 teaspoons coarse, kosher salt. Pour the hot mixture over the onions. Cover. Refrigerate at least an hour but preferably up to 8 hours before serving. They keep in the fridge for several weeks.

Course: Main Course

Cuisine: American

Method: Grilled

Serving: 1 serving, Calories: 390kcal, Carbohydrates: 60g, Protein: 30g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 909mg, Fiber: 4g, Sugar: 29g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Watch How To Make These Grain Bowls

I Love a Good Grain Bowl.

What’s colorful and nutritious and playful and makes your tastebuds feel very alive? This bowl.

Roasted root vegetables, earthy grains, and dried fruit. Dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

This grain bowl is:

• really delicious
• colorful
• packed with nutrition
• calorie-dense (in a good way)
• super satisfying
• adaptable (pick and choose your favorite roasted vegetables)
• really good with or without protein
• playful

A) Yes, it’s a slice of healthy eating heaven, and B) this is the salad / bowl situation you want gracing the shelves of your fridge this winter.

Like, for days. Because you can meal-prep it! THANK YOU GRAIN BOWLS for knowing what we need.

How To Make These Grain Bowls

We’re working with just three steps here. THREE STEPS.

1. Roast The Vegetables: Sweet potatoes and beets in the oven for 30 minutes. Done!
2. Cook the Rice: I’d start this right away since wild rice can take some time.
3. Make The Dressing: I like to blend this dressing so that it gets super smooth and almost creamy. Delicious!

Once you have all your elements ready to go, all you need to do is assemble in bowls.

How To Meal Prep This

One of the best things about these grain bowls is that they can stand up to some fridge time. Here’s how I like to store this for meal prep:

• Keep the kale, goat cheese, and pistachios separate to maintain their freshness.
• The roasted vegetables, wild rice, and dried cherries can sit tight in a little bit of balsamic dressing while it’s in the fridge and kinda just keeps getting better and better.

When you’re ready to eat, combine it all together and add a little more dressing to coat the greens. Meal prep superstar!

More Ideas For This Grain Bowl

This grain bowl is as versatile as it gets.

Eat it warm or cold. Eat it on its own for lunch, or add a fried egg for a breakfast hash situation (gah!), or top it with some grilled chicken or pan-fried halloumi (omg yum) for dinner. Use a different dressing, or make the balsamic dressing and put it all over everything.

Don’t have wild rice? Swap in quinoa, farro, or your favorite grain.

Don’t have the patience to roast beets? Get pre-cooked ones at the store.

Don’t LIKE beets? Sub in another favorite roasted vegetable.

Hate pistachios and/or goat cheese? Any nut/seed or crumbly cheese will work.

However you do it, this rainbowy grain bowl has totally got your back.

Frequently Asked Questions About This Recipe

Can I use a different grain?

Yep! Swap in quinoa, farro, or your favorite grain.

What other vegetables could I use?

Roasted carrots, cauliflower, and/or brussels sprouts would work great here.

What other cheese could I use?

Parmesa, feta, blue cheese, or some pan-fried halloumi would be delicious.

How can I add protein to this?

This would be perfect with some chicken (grilled, roasted, air-fried) or some chickpeas for a vegetarian-friendly option.

Can I make this vegan?

Yes! Skip the cheese and skip the mayonnaise.

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Description

The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

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Notes

For meal prepping: store sweet potatoes, beets, and wild rice together. Combine with kale, goat cheese, and pistachios, and dressing before eating. 

• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Lunch
• Method: Bake
• Cuisine: American

Keywords: grain bowl, grain salad, wild rice salad, sweet potato salad, roasted beets, goat cheese

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One More Thing!

This recipe is part of our best healthy meal prep recipes page. Check it out!

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