Traeger Veggie Stuffed Shells is a vegetarian recipe for the pellet grill, but you don’t have to be a vegetarian to enjoy the deliciousness of this comfort food meal.
Whether you want a “Meatless Monday” recipe or just trying to get more veggies in your diet, you won’t miss the meat at all!
Feel free to mix it up with any veggies of choice!
Want mushrooms? Add them!
Don’t like zucchini? Sub extra peppers or add some carrots!
How to make Traeger Veggie Stuffed Shells
For my veggies I have a red onion, zucchini, garlic, red pepper, spinach, and a small eggplant.
Also the pasta shells and some cheesy goodness 🙂
First cut the veggies into chunks and place them on a tray.
Then add some olive oil, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning.
Toss until evenly coated and place on the Traeger pellet grill set to 225 degrees.
Turn the super smoke setting on if that’s an option for your model of Traeger.
Cook the vegetables on the Traeger pellet grill for 2 hours, tossing a few times with tongs.
You can do this the day before if desired.
If so just store them in the fridge until ready to use.
Put the veggies in a food processor and pulse a few times.
You don’t want to blend completely, just smaller pieces.
Depending on the size of your food processor, you may need to do this in two smaller batches.
Put the veggies in a bowl along with a 15 ounce container of ricotta cheese, 1 1/2 cups mozzarella, half cup of parmesan, and 2 eggs.
Also some kosher salt, pepper, crushed red pepper flakes, and Italian seasoning.
Then mix until combined.
Next, boil a pound of jumbo pasta shells according to the package directions.
Rinse them with cold water and now we are ready to stuff some shells!
Making the Stuffed Shells
Coat the bottom of a 9×13 casserole dish with olive oil and spread some pasta sauce.
Then start adding the stuffed shells.
As you can see, the shells are really packed in there!
You’ll have about 2 layers.
Pour the rest of the 24 (or 32) ounce jar of pasta sauce over top (depending on how saucy you want the shells).
I like to add half cup of water to the empty pasta sauce jar, shake the jar with the lid on, and pour over the shells.
That way you get all the pasta sauce 🙂
Then top with more mozzarella and parmesan and we are ready for round 2 on the Traeger.
Set it to 375 degrees and let the shells cook for about 40 to 50 minutes.
Some Italian seasoning over top makes Traeger Veggie Stuffed Shells extra pretty!
Let cool a bit before serving.
We enjoyed this with some garlic bread for a yummy complete meal 🙂
If you like Traeger Veggie Stuffed Shells, you might also like these pellet grill recipes…
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Traeger Veggie Stuffed Shells
- Traeger/Pellet Grill
- 1 red onion
- 1 red bell pepper
- 1 small to medium size eggplant
- 1 small to medium size zucchini
- 5 to 6 cloves garlic
- 6 ounces fresh spinach
- olive oil, kosher salt, pepper, crushed red pepper flakes, Italian seasoning
- 1 pound large pasta shells
- 1 15 ounce container ricotta cheese
- 3 cups mozzarella cheese
- 1 cup shredded parmesan cheese
- 2 eggs
- 1 24 or 32 ounce jar pasta or marinara sauce (depending on how saucy you want the shells)
- 1/2 cup water
- Cut the red onion, bell pepper, eggplant, zucchini, and garlic cloves in smaller chunks. Place them on a baking sheet and toss with the spinach, olive oil, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning.Note: Peel the onion and garlic and remove stem and seeds from the pepper before cutting.
- Set the Traeger or pellet grill to 225 degrees (turn on super smoke if that's an option). Place the sheet with the veggies on the grill grate for two hours, toss them a few times throughout with tongs.
- Pre boil the large pasta shells according to the package directions. Drain and rinse them with cold water.
- Put the veggies in a food processor and pulse a few times. Put the pulsed veggies in a bowl.Note: This may need to be done in two smaller batches depending on the size of your food processor.
- To the bowl with the veggies add the ricotta cheese , half of the mozzarella cheese, half cup of the parmesan cheese, the eggs, kosher salt, pepper, crushed red pepper flakes, and Italian seasoning. Mix until combined.
- Drizzle some olive oil in the bottom of a 9×13 casserole dish and spread a few spoonfuls of the marinara sauce. Fill each pasta shell with the cheesy veggie filling and place them in the casserole dish. You will have two layers of stuffed shells.
- Cover the shells with the remaining pasta sauce. Pour the water into the empty pasta sauce jar, shake with the lid on, and pour over the shells. Sprinkle the remaining mozzarella and parmesan over top.
- Turn the Traeger or pellet grill up to 375 degrees. Place the 9 x 13 casserole dish on the grill grate for 40 to 50 minutes. Garnish with more Italian seasoning.
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