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Want to stuff your face with something? Use these Vegan Stuffed Shells!
Lactose intolerant or vegan, you won’t feel left out of Italian Sunday dinners with this flavorful, comforting dish. Filled with homemade vegan, tofu ricotta and spinach, these stuffed shells are higher in protein and lower in fat than their traditional, Italian counterpart. It’s all baked in some slow cooker marinara sauce (of course, you can always use store bought to save time!). Sprinkle on a bit of vegan Parmesan or nutritional yeast, and you’re ready to enjoy these shells as a side or main!
If you’re a fan of meal prepping like me, then you’ll love this dish! You can stuff the shells ahead of time, lay them out on the baking dish, and refrigerate them for up to 3 or 4 days or until you're ready to bake them. Alternatively, if you have enough oven safe containers, portion the shells out and bake as needed.
I like pairing this with a side salad or some roasted vegetables. But feel free to stuff them all in your mouth straight from the baking dish. There’s no judgement about having chipmunk cheeks with these shells around. They’re just that good!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3-4 Servings
160 g - Frozen Spinach
150 g - Jumbo Pasta Shells
245 g - Vegan Ricotta*
200 g - Marinara Sauce
½ tsp - Kosher Salt - Plus more to taste
½ tsp - Black pepper
¼ tsp - Dried Basil
¼ tsp - Cracked Red Pepper - Optional
Fresh Basil Sprigs - Optional, for serving
Preheat oven to 350F.
Add frozen spinach to a microwave safe dish. Microwave until fully thawed. Set aside to cool.
When spinach is cool enough to handle, pour it into a clean dish towel and squeeze any excess water out of it.
Bring a large pot of heavily salted water to a boil. Cook Pasta Shells until just al dente. Drain.
While the pasta is cooking, make the filling. Add spinach, vegan ricotta, salt, pepper, and dried basil to a bowl. Mix until ingredients are well incorporated.
Add a layer of marinara sauce to the bottom of a ceramic baking dish.
When pasta shells are cool enough to handle, spoon the filling into each one. Line them up gently in the ceramic baking dish.
Cover with tinfoil and bake for 15 minutes.
Remove from the oven. Plate and spoon the marinara sauce over the shells. Serve with a light side salad and enjoy!
The vegan ricotta recipe I use is already seasoned. You may need to adjust the seasoning to your preferences.
If making this for meal prep I would recommend making the shells ahead of time and baking when you’re ready to eat. Alternatively, bake and reheat covered in the oven at 350 for 10-15 minutes or until warmed through.