Name: Vegan Spinach & Ricotta Stuffed Shells
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: Almond Ricotta:; 2 cups raw slivered almonds; ½ - ¾ cup water; 3 tbsp juice of a lemon; 1 tbsp nutritional yeast; Salt & pepper to taste; ½ tbsp garlic powder, or ½ tbsp puree; Pasta:; (1) 12-ounce package jumbo shells; (1) 26-ounce jar marinara sauce; A handful of fresh spinach; ½ tbsp olive oil; ½ sweet yellow onion, diced; 2 garlic cloves, minced; Optional: oregano; Optional: fresh basil

This recipe for Vegan Spinach & Ricotta Stuffed Shells it’s always delicious and will soon be a favorite in your house.

Vegan | Soy-free

Pasta shells give us a variety of ways to make different recipes with the same base. They are a great option for a pasta night that does not require you to be in the kitchen all evening. Today we are sticking to a classic: Vegan Spinach & Ricotta Stuffed Shells. Can there be anything better? The creamy vegan ricotta, rich marinara, and comforting pasta make this dish a hit every time! Comfort food at its best.

The Recipe:

You will not believe how easy it is to prepare this recipe for Vegan Spinach & Ricotta Stuffed Shells. With just a few simple ingredients, you can make a great casserole for the whole family. The result is chewy jumbo pasta shells with crispy edges, filled with a creamy blend of spinach and homemade vegan ricotta. You will love them!

Although this recipe involves a few steps, none of them are difficult or time-consuming. On the other hand, there are many ways to prepare vegan ricotta, including tofu; however, I wanted to keep this recipe soy-free. That’s why we are making the ricotta with almonds! Creamy, flavorful, cheesy, and so easy to prepare. And although you can make this recipe in one go, I prefer to make the vegan ricotta a day in advance so the flavors can combine well.

This stuffed pasta dish cooks in minutes and is very easy to prepare. It’s the perfect meal for those days when you do not have a lot of time to cook, but still do not want to miss out on something rich and freshly cooked.

Notes:

Frozen spinach can be used in this recipe, just make sure to defrost it and drain all of the extra moisture from the spinach.
Want to save even more time? To prep ahead, assemble the stuffed shells in the baking dish as instructed, cover, and refrigerate. Cook within 24 hours.
Cooking for 1? These are perfect for meal preps as they freeze beautifully! They’ll keep in the freezer for up to 3 months. To reheat simply thaw overnight in the refrigerator, and bake as directed below the next day!
Want something REAL quick? Sub the homemade vegan ricotta for vegan cream cheese.
MAKE IT GLUTEN-FREE: Use gluten-free jumbo shells instead.

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Vegan Spinach & Ricotta Stuffed Shells

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Almond Ricotta:

2 cups raw slivered almonds

½ - ¾ cup water

3 tbsp juice of a lemon

1 tbsp nutritional yeast

Salt & pepper to taste

½ tbsp garlic powder, or ½ tbsp puree

Pasta:

(1) 12-ounce package jumbo shells

(1) 26-ounce jar marinara sauce

A handful of fresh spinach

½ tbsp olive oil

½ sweet yellow onion, diced

2 garlic cloves, minced

Optional: oregano

Optional: fresh basil

Procedure

Preheat oven to 350 degrees F.

Cook shells according to instructions. Make sure they are al-dente, not fully cooked! When done, set aside.

While the pasta is cooking, heat up olive oil in a pan to medium heat. Add garlic and onions; cook until soft.

Then add the spinach, mix together and stir continuously until the spinach is completely wilted. When done, cover, remove from heat, and set aside.

To make the almond ricotta, add the almonds to a food processor or bullet blender, and process until fine and crumbly. Then add the rest of the ingredients, but add water gradually to make sure the texture ends up thick and creamy.

Add the almond ricotta and cooked spinach to a mixing bowl. Mix together, with oregano, and adjust seasonings if desired.

In a large casserole dish, evenly spread the marinara sauce on the bottom.

Scoop about 2 tablespoons of the spinach & vegan ricotta filling into each shell and place the open side up into the baking dish. Repeat until all the filling is used up.

Sprinkle vegan parmesan on top, and cook, uncovered, for 25 minutes.

Serve immediately with fresh basil on top, and ENJOY!

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