Vegan Spinach and Ricotta Stuffed Shells

Indulge in the comforting flavors of these Vegan Spinach and Ricotta Stuffed Shells, a plant-based twist on a classic Italian favorite. Perfectly cooked jumbo pasta shells are generously stuffed with a luscious ricotta-inspired filling made from creamy tofu, nutrient-packed spinach, and a hint of fresh basil. Nutritional yeast and vegan parmesan cheese deliver a cheesy, savory depth, while a vibrant marinara sauce ties everything together in a beautifully baked dish. Easy to prepare in under an hour, this recipe is ideal for family dinners or cozy gatherings. Serve these hearty, dairy-free stuffed shells with a crisp side salad and warm garlic bread for a completely satisfying vegan meal!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 20 shells Jumbo pasta shells
• 5 cups Fresh spinach
• 1 block (approximately 14 ounces) Firm tofu
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Basil (fresh, chopped)
• 3 tablespoons Vegan grated parmesan cheese
• 3 cups Marinara sauce
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions, until al dente. Drain and spread them out on a baking sheet to cool slightly.

Step 3

While the pasta cooks, prepare the vegan ricotta. Add the firm tofu, nutritional yeast, lemon juice, garlic powder, salt, black pepper, and 2 tablespoons of fresh basil to a food processor. Blend until smooth and creamy, scraping down the sides as needed.

Step 4

Heat olive oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.

Step 5

Fold the sautéed spinach into the vegan ricotta mixture. Stir in 2 tablespoons of vegan grated parmesan cheese for added flavor.

Step 6

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

Step 7

Stuff each cooked pasta shell with about 2 tablespoons of the spinach and ricotta mixture and arrange them in a single layer in the prepared dish, open side up.

Step 8

Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the top with the remaining vegan parmesan cheese and 1 tablespoon of fresh basil.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the sauce is bubbling and the top is lightly golden.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh basil, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1451.8g)

Amount per serving	% Daily Value*
Calories	985.7

Total Fat 48.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3624.1mg	0%
Total Carbohydrate 80.7g	0%
Dietary Fiber 19.3g	0%
Total Sugars 21.3g
Protein 67.9g	0%

Vitamin D 0IU	0%
Calcium 849.0mg	0%
Iron 14.9mg	0%
Potassium 1001.7mg	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: 42.1%

Protein: 26.4%

Carbs: 31.4%