Spinach and Vegan Ricotta Stuffed Shells
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!
Servings: 6 people
Ingredients
- 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
- Microgreens
- Vegan parmesan
Instructions
- 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.
Notes
Notes
• 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.
• 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.