Vegan Stuffed Shells
These vegan stuffed shells are saucy, cheesy, and delicious! They're filled with a creamy, flavorful mix of fresh spinach, lemon zest, and vegan ricotta cheese.
Ingredients
- 16-20 jumbo pasta shells
- 5 oz spinach
- 2 cups vegan ricotta cheese
- 2 garlic cloves, grated
- 1 tsp oregano
- 1 tsp lemon zest
- extra-virgin olive oil, for drizzling
- 1/4 tsp red pepper flakes
- 3/4 tsp sea salt
- freshly ground pepper
- 2 cups marinara sauce, more for serving
- chopped parsely
Instructions
- Preheat oven the 425°
- Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
- In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.
- In a medium bowl, combine the spinach with the ricotta, vegan Parmesan, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.
Notes
This recipe freezes well! After you've assembled the shells in the baking dish, cover with foil and freeze them. To thaw, transfer the dish to the fridge about 10 hours before you plan to serve (i.e. the morning that you plan to serve them for dinner). Remove from the fridge and let sit at room temp while the oven preheats. Bake, covered, for 30 minutes, or until thawed and warmed through.
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