Vegan Stuffed Shells

This recipe is for spinach and ricotta stuffed pasta shells. It takes only 15 minutes to assemble and is always delicious. The shells are baked in a rich marinara sauce, making it the epitome of comfort food.
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.

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

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?

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.

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.

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
Vegan stuffed shells with spinach and cheese in a baking dish.

VEGAN STUFFED SHELLS

Alejandra Graf
This recipe is for spinach and ricotta stuffed pasta shells. It takes only 15 minutes to assemble and is always delicious. The shells are baked in a rich marinara sauce, making it the epitome of comfort food.
5 de 1 voto
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 315 kcal

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

-Serve with a green salad or vegan Caesar salad.
-To store stuffed shells in the fridge, cool them to room temperature and wrap the baking dish with plastic wrap and aluminum foil. Or transfer them to a fridge safe container.
-To store stuffed shells for a longer period, freeze them by wrapping the dish tightly with plastic wrap and aluminum foil. Don’t forget to label and date; eat within 2-3 months.
-To reheat stuffed shells from the fridge, preheat the oven to 350°F (175°C), remove the wrap and foil, and bake for 20-30 minutes.
-To reheat stuffed shells from the freezer, thaw them in the fridge overnight and follow the same reheating instructions. Add an extra 15-30 minutes if reheating directly from the freezer.

Nutrition

Serving: 4piecesCalories: 315kcalCarbohydrates: 27gProtein: 19gFat: 16gSaturated Fat: 9gCholesterol: 57mgSodium: 848mgPotassium: 643mgFiber: 3gSugar: 6gVitamin A: 4070IUVitamin C: 10mgCalcium: 318mgIron: 2mg
Keyword stuffed jumbo shells, stuffed shells with spinach, tofu ricotta stuffed pasta

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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