Description
These vegan stuffed shells are a comforting and flavorful pasta dish filled with creamy dairy-free ricotta, fresh spinach, herbs, and vegan mozzarella, all baked in rich marinara sauce. Perfect for family dinners, meal prep, or special occasions.
Ingredients
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup vegan ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup vegan mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- Fresh basil leaves for garnish (optional)
- Extra vegan mozzarella cheese for garnish (optional)
- Crushed red pepper flakes for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium-sized baking dish.
- Cook the jumbo pasta shells according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in vegan ricotta, spinach, basil, parsley, vegan mozzarella, salt, and black pepper until well combined and the spinach wilts slightly.
- Spread a small amount of marinara sauce on the bottom of the prepared baking dish.
- Fill each cooked shell with the ricotta and spinach mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce evenly over the stuffed shells.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for another 10 minutes until bubbly and heated through.
- Let cool for 5 minutes before serving. Garnish with fresh basil, extra vegan mozzarella, or crushed red pepper flakes if desired.
Notes
- Do not overcook the pasta shells to prevent tearing.
- Cashew-based or tofu-based vegan ricotta both work well in this recipe.
- You can freeze the shells before or after baking for up to 2 months.
- Add cooked lentils or crumbled tofu for extra protein.
- Serve with garlic bread or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
