Dairy-Free Spinach and Ricotta Stuffed Shells
Satisfy your cravings for a hearty Italian-inspired dish with these Dairy-Free Spinach and Ricotta Stuffed Shells! Perfect for those avoiding dairy, this recipe features jumbo pasta shells generously filled with a creamy, plant-based ricotta mixture enriched with sautéed spinach, nutritional yeast, and a hint of garlic. Nestled in a rich, savory marinara sauce and baked to perfection, these stuffed shells are a comfort food dream. Ready in just about an hour, this dish is ideal for weeknight dinners or a crowd-pleasing meal. Garnish with fresh parsley for a burst of color and flavor. Dairy-free delight meets classic Italian cuisine! Perfect for vegans, those with lactose intolerance, or anyone looking for a lighter twist on a traditional favorite.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
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.
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.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the shells are heated through.
Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.6 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 780 mg | 17% | |
*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.
