Veggie Stuffed Shells with a Lemon Ricotta Cream Sauce

Pasta in all shapes, sizes and flavors is my thing. I adore it, and find it to be such a comforting and familiar dish! Can you relate? It seems to be my go to dish when I am tired, cannot think of anything else, or just simple need a pick me up! So this dish meets me in all those places. I often am looking for recipes that offer a meatless option…not because I don’t love meat! I love meat, but going meatless once or twice a week really helps to stretch our newlywed budget! Every little bit helps!

Stuffed Veggie Shells with Lemon Cream Sauce

These shells are stuffed with roasted veggies, ricotta cheese, and garlic. They are packed with flavor, and simple to make! Best part? They are super yummy reheated as well!

Stuffed Veggie Shells with Lemon Cream Sauce

Stuffed Veggie Shells with Lemon Cream Sauce



I hope you and your family enjoy this simple but delicious dish as much as I have! The ingredients can totally be tweaked to what you have one had, so that makes this a versatile and even seasonal dish! Enjoy!

Veggie Stuffed Shells with a Lemon Cream Sauce


  • Shells-
  • 18 jumbo pasta shells
  • 1-2 tablespoons of olive oil
  • 3 tablespoons of butter, diced
  • 1 large onion, diced
  • 1 package of frozen broccoli
  • 1/4 cup white wine
  • 1 red bell pepper
  • 1/2 cup Parmesan cheese
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • Lemon Cream Sauce-
  • 4 tablespoons of butter
  • 1/4 cup flour
  • 2 cups whole milk
  • 1 clove of garlic
  • 1/2 cup ricotta cheese
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • basil or flat leaf parsley for garnish


  1. Cook pasta according to package directions and set aside.
  2. Melt butter in a 12 inch skillet and cook until it begins to brown slightly. Add olive oil, onion, and pepper and broccoli. Allow to caramelize and cook down, about 7-8 minutes. Add the wine, and allow to simmer until it completely disappears.
  3. Remove pan from heat and transfer veggies mixture to a food processor or blender. Add cheese, egg yolks, salt and pepper and pulse slightly to combine.
  4. For the sauce melt the butter in the pan, add flour all at once time and whisk to combine. Add milk slowly whisking constantly to combine. add garlic and stir mixture together. Reduce the heat to medium low and allow to simmer for a couple minutes. Add ricotta, lemon juice and salt and pepper. Stir to combine.
  5. Preheat oven to 350 degrees, and pour 2 cups of sauce into the bottom of a baking dish. Fill shells with about a tablespoon of veggie filling and place on top of sauce. Add remaining sauce to the tops of each shell. Cover with foil and bake for 30 minutes or until bubbling. Top with chopped basil or parsley!


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Rachel is a part time bakery assistant, part time church employee, and a total foodie. She lives currently with her husband and little pup in Mississippi. Rachel has a love for graphic design, a good book, and being in the kitchen. She discovered her passion for baking and cooking shortly after getting married, and now spends hours in the kitchen to relax, and create delicious recipes for the ones she loves. Rachel shares more about her little family over on her blog where she writes about marriage, fashion, goals, and faith.

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