![Una fuente para hornear que contiene conchas de pasta horneadas con espinacas y queso encima, visiblemente adornadas con hierbas. Hay una cuchara para servir dentro del plato, que reposa sobre una superficie blanca con un paño gris.](https://www.alecooks.com/wp-content/uploads/2020/11/conchas-de-pasta-rellenas-de-ricotta-y-espinacas.a-scaled.jpg)
About this recipe
You will not believe how easy it is to make this recipe for vegan stuffed shells with ricotta and spinach. I promise you that you’ll be amazed when you read this recipe. The best thing about it is that it will always turn out well and be a showstopper if you serve it at home or take it to a friend’s house.
![Jumbo pasta shells](https://www.alecooks.com/wp-content/uploads/2020/11/conchas-de-pasta-rellenas-de-ricotta-y-espinacas-1360x2423.jpg)
Stuffed shells recipe ingredients
- Marinara sauce, store-bought or homemade.
- Jumbo pasta shells.
- Ricotta cheese. I use homemade tofu ricotta.
- Spinach, frozen or fresh. Using frozen spinach is quicker and easier.
- Mozzarella.
HOW TO MAKE vegan Stuffed SHELLS?
![](https://www.alecooks.com/wp-content/uploads/2020/11/conchas-de-pasta-rellenas-de-ricotta-y-espinacas2-1360x2423.jpg)
To prepare baked pasta, start by cooking it al dente as per the instructions on the package. This means cooking it for a minute or 30 seconds less than the recommended time. This will help the pasta to maintain its shape when baked.
Spread a generous amount of marinara sauce to prepare the baking pan.
![](https://www.alecooks.com/wp-content/uploads/2020/11/conchas-de-pasta-rellenas-de-ricotta-y-espinacas.4-1360x2423.jpg)
Then, arrange each pasta shell with a tablespoon or two of vegan tofu ricotta over the marinara sauce.
After stuffing all the shells, add one tablespoon of spinach.
NOTE: If it’s easier for you, you could mix the cooked spinach into the ricotta.
![](https://www.alecooks.com/wp-content/uploads/2020/11/conchas-de-pasta-rellenas-de-ricotta-y-espinacas.7-1360x2423.jpg)
Top the vegan ricotta stuffed shells with shredded cheese and cover the baking dish with aluminum foil. Place it in a preheated oven and bake for approximately 25-30 minutes until the edges of the shells are bubbly and the cheese is melted and slightly browned.
Remove the foil and continue baking for another 5-10 minutes until the cheese is fully melted and golden. Once cooked, take the dish out of the oven, and let it cool for a few minutes before serving.
Tips and tricks to make the perfect stuffed shells
- Ricotta. Season the ricotta cheese and marinara sauce to enhance their flavors. I use vegan ricotta, but use your favorite
- Pasta shells. When cooking pasta, adding salt to the boiling water is crucial, and do not overcook them.
- Add more. This recipe provides a great opportunity to incorporate more vegetables into your meal.
- Make ahead. You can assemble this casserole a day ahead and refrigerate until ready to bake.
Stuffed shells serving suggestions
Serve this dish with a vegan Caesar salad or a green leafy salad with a simple vinaigrette. These stuffed shells are also incredible if you swap the marinara sauce for my lentil ragout (if you want to add more vegan protein) or a vegetable ragu.
![VEGAN STUFFED SHELLS with tofu ricotta and spinach](https://www.alecooks.com/wp-content/uploads/2020/11/conchas-de-pasta-rellenas-de-ricotta-y-espinacas.55-1360x2423.jpg)
VEGAN STUFFED SHELLS
Equipment
- Baking dish
Ingredients
- 16 jumbo pasta shells
- 3 cups tomato sauce or one jar of store-bought marinara sauce
- 1 cup frozen spinach
- 2 cups seasoned ricotta cheese
- 1 cup mozarella cheese I use vegan
Instructions
- Preheat the oven to 350ºF.
- To prepare baked pasta, start by cooking it al dente as per the instructions on the package. This means cooking it for a minute or 30 seconds less than the recommended time. This will help the pasta to maintain its shape when baked.
- To prepare the baking pan, spread a generous amount of marinara sauce on it.
- Then, fill each pasta shell with a tablespoon or two of vegan tofu ricotta and arrange them over the marinara sauce.
- After stuffing all the shells, add 1 tablespoon of spinach to each one.
- Top the shells with shredded cheese and cover the baking dish with aluminum foil. Place it in a preheated oven and bake for approximately 25-30 minutes until the edges of the shells are bubbly, and the cheese is melted and slightly browned.
- Remove the foil and continue baking for another 5-10 minutes until the cheese is fully melted and golden. Once cooked, take the dish out of the oven, and let it cool for a few minutes before serving.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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