Tuscan Stuffed Pasta Shells Vegan
Indulge in the bold, rustic flavors of these Tuscan Stuffed Pasta Shells—completely vegan and utterly delicious! Perfectly al dente jumbo pasta shells are brimming with a creamy spinach, sun-dried tomato, and vegan ricotta filling, elevated with the umami-rich touch of nutritional yeast and a fragrant blend of Italian seasonings. Nestled in a hearty marinara sauce and baked to perfection, this comforting plant-based dish is as stunning as it is satisfying. Whether you're crafting a weeknight dinner or impressing guests at a gathering, these stuffed shells deliver on flavor, texture, and wholesome Tuscan-inspired goodness. It’s a crowd-pleasing vegan pasta recipe you’ll turn to again and again!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 4 cups Fresh spinach
- 1 cup Sun-dried tomatoes, chopped
- 1.5 cups Vegan ricotta
- 3 tablespoons Nutritional yeast
- 2 teaspoons Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 cups Marinara sauce
- 0.25 cup Fresh parsley, chopped
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 al dente. Drain and set aside to cool slightly.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
In a medium bowl, combine the vegan ricotta, cooked spinach mixture, chopped sun-dried tomatoes, nutritional yeast, Italian seasoning, salt, and black pepper. Mix thoroughly to form the filling.
Spread 1 cup of marinara sauce across the bottom of a large baking dish.
Using a spoon, carefully stuff each cooked pasta shell with the ricotta filling and place them in the baking dish in a single layer.
Once all the shells are stuffed and arranged, pour the remaining marinara sauce over the shells, ensuring they're evenly coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the edges to lightly brown.
Garnish the baked pasta shells with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 60.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4644 mg | 99% | |
*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.
