Vegan Spinach and Ricotta Stuffed Shells
Indulge in the wholesome goodness of Vegan Spinach and Ricotta Stuffed Shells, a plant-based twist on a classic comfort food! Perfectly al dente jumbo pasta shells are generously stuffed with a creamy homemade ricotta made from tofu, nutritional yeast, and fresh spinach, delivering a burst of dairy-free flavor in every bite. Smothered in rich marinara sauce and topped with vegan parmesan, this dish bakes to bubbling perfection, making it an irresistible centerpiece for weeknight dinners or special gatherings. With simple ingredients, minimal prep time, and robust Italian-inspired flavors, this recipe is sure to satisfy vegans and non-vegans alike. Serve warm with a sprinkle of fresh basil for the ultimate finish!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
Fold the sautéed spinach into the vegan ricotta mixture. Stir in 2 tablespoons of vegan grated parmesan cheese for added flavor.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
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.
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.
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.
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
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.3 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1002 mg | 21% | |
*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.
