Dairy-Free Spinach and Ricotta Stuffed Shells

Indulge in the creamy, comforting flavors of these Dairy-Free Spinach and Ricotta Stuffed Shells—a plant-based twist on a classic Italian favorite! This recipe features jumbo pasta shells generously stuffed with a luscious blend of dairy-free ricotta, sautéed fresh spinach, and a touch of nutritional yeast for a cheesy, umami boost. Topped with rich marinara sauce and baked to perfection, these stuffed shells are perfect for weeknight dinners or special occasions. With a prep time of just 25 minutes and simple ingredients like lemon juice, garlic powder, and olive oil, this dish is proof that dairy-free eating can be both satisfying and delicious. Garnish with fresh parsley for a pop of color and serve hot for a cozy, crowd-pleasing meal everyone will love.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 20 pieces Jumbo pasta shells
• 4 cups Fresh spinach
• 2 cups Dairy-free ricotta (store-bought or homemade)
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 3 cups Marinara sauce (dairy-free)
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and rinse the shells with cold water to prevent sticking, then set them aside.

Step 3

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

Step 4

In a mixing bowl, combine the dairy-free ricotta, nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Mix thoroughly. Chop the wilted spinach and fold it into the ricotta mixture.

Step 5

Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 6

Using a spoon, fill each cooked pasta shell with the spinach and ricotta mixture. Place the stuffed shells in the baking dish, open-side up.

Step 7

Once all the shells are filled and arranged in the dish, pour the remaining 2 cups of marinara sauce evenly over the top, ensuring each shell is coated.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the shells are heated through.

Step 10

Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(746.6g)

Amount per serving	% Daily Value*
Calories	1075.7

Total Fat 62.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3424.1mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 11.7g	0%
Total Sugars 6.6g
Protein 43.1g	0%

Vitamin D 0IU	0%
Calcium 609.7mg	0%
Iron 11.3mg	0%
Potassium 779.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 16.9%

Carbs: 27.8%