My lovely neighbor brought this 4 ingredient meal over on Sunday and the comforting flavors are absolutely divine.

This oven baked 4-ingredients vegetable stuffed shells recipe is just the kind of comforting pan supper my lovely neighbor brought over one quiet Sunday evening. It’s the sort of dish that feels right at home on a Midwestern table—simple, generous, and full of creamy, cozy flavor. Jumbo shells are filled with ricotta and a handful of tender spring greens, then tucked into a saucy baking dish and blanketed with mozzarella until everything is bubbling and golden. With only four ingredients and very little fuss, it’s a practical, heartwarming meal you can pull together when you want something that tastes like a friendly visit across the fence.

Serve these vegetable stuffed shells straight from the hot baking dish with a big spoon so everyone can help themselves. They’re lovely alongside a crisp green salad dressed with vinegar and oil, or a simple plate of sliced tomatoes and cucumbers in summer. Warm garlic bread or buttered dinner rolls are perfect for soaking up any extra sauce. For a heartier spread, pair the shells with roasted carrots or green beans, and finish the meal with something unfussy and old-fashioned, like sliced fresh fruit or a pan of brownies.

Servings: 4-6

20–24 jumbo pasta shells (about 8 oz dry)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic baking dish with nonstick spray or olive oil.

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just shy of al dente, about 1–2 minutes less than the package directions. The shells should be tender but still hold their shape. Drain well and spread the shells out on a tray or plate to cool slightly so they don’t stick together.

While the shells cook, prepare the filling. In a medium bowl, stir together the ricotta cheese, chopped mixed green spring vegetables, salt, and pepper until everything is evenly combined. If using delicate greens like baby spinach, you can use them raw; if your vegetables are very firm (like thick asparagus pieces), lightly steam or blanch them first until just tender and cool before mixing in.

Spoon about 1 1/2 cups of the marinara sauce into the bottom of the prepared baking dish and spread it into an even layer.

Stuff each cooled jumbo shell with a heaping tablespoon or so of the ricotta and vegetable mixture. Nestle the filled shells, open side up, into the sauced baking dish, packing them snugly in rows.

Spoon the remaining marinara sauce over the tops of the stuffed shells, letting some of the filling peek through here and there.

Sprinkle the shredded mozzarella evenly over the sauced shells, covering most of the surface so it will melt into a bubbly, golden blanket.

Cover the baking dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, or until the sauce is bubbling around the edges and the mozzarella is melted and lightly browned in spots.

Let the stuffed shells rest for about 5–10 minutes before serving so the filling can settle and the dish is easier to scoop. Serve warm, straight from the baking dish.

You can use almost any tender green spring vegetables you have on hand: baby spinach, finely chopped kale (briefly sautéed first), blanched asparagus pieces, peas, or even a handful of chopped fresh herbs like parsley or basil. If you prefer a richer filling, stir a small handful of grated Parmesan into the ricotta. For a lighter version, choose part-skim ricotta and mozzarella. If you like a little heat, add a pinch of red pepper flakes to the sauce before baking. To make ahead, assemble the stuffed shells up to the point of baking, cover tightly, and refrigerate for up to 24 hours; add 5–10 minutes to the covered baking time if starting from cold. Leftovers keep well covered in the refrigerator for 3–4 days and can be reheated in a 325°F oven or the microwave until steaming hot. For food safety, cook the shells and any vegetables thoroughly, refrigerate leftovers within 2 hours of baking, and reheat to at least 165°F before serving again. If using pre-washed bagged greens, keep them chilled until mixing into the ricotta, and always wash and dry any garden vegetables carefully to remove soil and grit.