Vegan Stuffed Shells That Melt In Your Mouth!
Tangy, savory spinach, and vegan ricotta stuffed shells shared on today’s #LunchBreakLIVE! Made with large pasta shells stuffed with spinach and vegan ricotta, then baked on a bed of pasta sauce, this version is easier than lasagna but equally delicious and pleasing to the eye! Guest Chef, Brittany Drake, joins us with her fabulous recipe. Let’s see how it’s done…
Brittany is the campaigns director for The Protego Foundation and the lead organizer for the Los Angeles chapter of Direct Action Everywhere. She was born and raised in California and graduated from the University of Southern California with a bachelor’s degree in comparative literature with an emphasis in film. She has been vegan for ten years, has been organizing with DxE for six years, and started working with The Protego Foundation last fall. She has rescued several hens from factory farms and slaughterhouses all over California and was arrested two years ago for civil disobedience locking down at Reichardt duck farm. She’s also a home cook, feminist, cinephile, writer, introvert, singer, actor, and lit nerd with a penchant for pushing boundaries.
Making Vegan Stuffed Shells Is Easy!
Cheesy vegan stuffed shells are the best! Packed with yummy plant-based ricotta cheese, bathed in marinara sauce. Brittany used Kite Hill Ricotta cheese, but you can choose another brand, or even use tofu! This is a great meal for a dinner party for a few reasons. One it is absolutely delicious. Two, you can make a big batch. And three, your guests will be blown away when they find out the stuffed shells are 100% vegan and plant-based.
Spinach and Vegan Ricotta Stuffed Shells
- 18 jumbo shells
- 2 cups vegan ricotta (Kite Hill or Misha’s are good brands or you can use crumbled tofu)
- 10 oz. frozen spinach thawed and drained or 5 oz. box of fresh spinach
- 1/2 onion diced
- 1 garlic clove minced
- 5 oz. Shiitake mushrooms diced
- 1 tsp avocado oil (or any other oil with a high smoke point) or you can use broth or water
- 1 jar 25 oz pasta sauce
- To serve:
- Fresh chopped oregano or basil
- Vegan parmesan
- Preheat oven to 400 degrees F.
- Cook pasta shells according to package directions.
- Heat sauté pan on medium heat, add oil to pan, then add onion and
- garlic and sauté for about 1-2 minutes or until almost translucent.
- Then add the mushrooms and sauté for 2 minutes.
- Add spinach to the pan with the onions, garlic and mushrooms and
- stir to mix it in. Then place lid on the pan and let cook undisturbed
- for 1 minute. If using frozen spinach that’s been thawed, transfer
- this vegetable/mushroom mixture to a mixing bowl. If using fresh
- spinach, remove the lid, stir the mixture and cook 1 more minute until
- the spinach is fully wilted, then transfer the mixture to a mixing bowl.
- Add the vegan ricotta to the mixing bowl with the, vegetable/mushroom mixture, stir until everything is mixed together and set aside
- Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges.
- Scoop out rounded tablespoon of the vegetable/ricotta mixture and stuff each of the pasta shells, placing them in the baking dish.
- Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 – 15 minutes more.
- Serve with fresh chopped herbs of choice and sprinkle with parmesan.
• Make ahead: When making ahead, stuffed shells can be filled and
kept, covered, in the refrigerator for up to 24 hours in advance. When
ready to bake, simply place in the oven and bake as usual.
• To make this without mushrooms you can simply omit them or replace
them with vegan meat or sausage crumbles.
• If you’d like you can add a layer of vegan cheese over top before baking.
Thanks For Joining Us For Lunch
This sure was a tasty episode of #LunchBreakLIVE. I hope you give these stuffed shells a try and let us know how much you LOVED them. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy vegan recipes to try? Hop on over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.