Description
Delicious and comforting Vegan Stuffed Shells filled with creamy vegan ricotta and spinach, flavored with aromatic herbs and baked in a rich marinara sauce. This hearty plant-based pasta dish is perfect for family dinners and dairy-free diets.
Ingredients
Filling
- 9 ounces vegan ricotta
- 3/4 cup frozen spinach, roughly chopped
- 2 cloves garlic, minced
- 1 tbsp nutritional yeast
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 4-5 fresh basil leaves, chopped (optional)
Shells and Sauce
- 14 Jumbo shells
- 1 1/2 cups marinara sauce or passata sauce
- Olive oil, for drizzling
Instructions
- Prepare the Ricotta Filling: In a mixing bowl, combine the vegan ricotta, chopped spinach, minced garlic, nutritional yeast, black pepper, salt, dried thyme, dried oregano, and fresh basil if using. Stir well to combine the ingredients thoroughly. Taste and adjust the seasoning if necessary. Set the mixture aside.
- Preheat the Oven: Set your oven to 400°F (200°C) to warm up while you prepare the pasta shells.
- Cook the Jumbo Shells: Bring a large pot of water to a boil. Add the jumbo shells and cook them for about 10 minutes or until they are al dente – slightly undercooked is best since they will bake further. Cooking time may vary depending on the brand.
- Drain and Prevent Sticking: Drain the shells carefully and rinse them briefly under cold water. Transfer the shells to a bowl and drizzle with olive oil, gently tossing to coat and prevent sticking.
- Stuff the Shells: Using a spoon, fill each jumbo shell with about 2 tablespoons of the vegan ricotta and spinach filling. Make sure to stuff them generously but carefully to keep the shells intact.
- Assemble the Dish: Pour the marinara or passata sauce into an 8×8-inch baking dish, spreading it evenly. Arrange the stuffed shells seam side up on top of the sauce in the dish.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld and the shells to cook through.
- Bake Uncovered: Remove the foil and continue baking the shells for another 5 minutes. This helps to slightly caramelize the sauce and finish the baking process.
- Garnish and Serve: Once baked, garnish with chopped parsley or basil for freshness. Serve the stuffed shells hot, accompanied by a salad or your favorite sides.
Notes
- Make sure to not overcook the pasta shells during boiling, as they will continue cooking in the oven.
- If you can’t find vegan ricotta, you can substitute with vegan cream cheese blended with tofu for a similar texture.
- For extra flavor, add a pinch of red pepper flakes to the filling or sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
