Vegan Stuffed Shells Recipe
Shell we get started? You’ve got giant pasta shells, creamy spinach ricotta, and a pan of marinara doing its saucy little thing in the oven. Put those together and you’ve got dinner that feels like it belongs at a big family table with someone arguing about who took the last piece of garlic bread.
Servings: 24 shells
Calories: 65kcal
Cost: $11
Equipment
- baking dish
- Microplane (optional)
Ingredients
- 8 oz jumbo pasta shells
- 1 teaspoon salt for boiling the shells
- 2 ½ cups vegan ricotta cheese
- 3 packed cups spinach chopped
- ½ cup parsley chopped
- 1 teaspoon oregano
- 1 teaspoon lemon zest
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup onion minced
- 1 teaspoon garlic minced
- 2 teaspoons olive oil
- 2 cups marinara sauce
To Garnish:
- Vegan parmesan cheese grated
- Basil leaves
- Chopped parsley
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add salt, then add the jumbo shells. Cook according to the package directions until al dente and still firm enough to hold their shape without splitting or cracking. Drain and rinse briefly with cool water to stop the cooking. Arrange the shells on a tray with enough space between them so they do not stick together.
- Place the vegan ricotta in a large bowl. Stir in the chopped spinach, chopped parsley, oregano, lemon zest, crushed red pepper flakes, minced onion, and garlic.
- Preheat the oven to 375°F (190°C). Spread a portion of the marinara sauce across the bottom of a baking dish to create an even layer.
- Fill each cooked shell with the ricotta and spinach mixture using a spoon. Arrange the filled shells in the baking dish in a single layer with the open sides facing upward.
- Spoon the remaining marinara sauce evenly around the shells. Drizzle olive oil lightly over the filled shells.
- Transfer the dish to the oven and bake at 375°F (190°C) until the sauce is bubbling and the shells are heated through, 25 minutes.
- Remove the dish from the oven and garnish with grated vegan parmesan, basil leaves, and chopped parsley.
Notes
🍝 Shell We Dance?
Boil the jumbo shells just until al dente. They’ll keep cooking in the oven, so pulling them early helps prevent floppy, torn pasta and keeps their shape intact.
🍅 Stop Trying To Make Soup
Resist drowning the shells in marinara. Let the sauce sit mostly around them so they bake properly. Too much sauce makes them soggy and hides that cheesy filling you worked for.
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 222mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 0.4mg