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Spinach and Ricotta Stuffed Shells with Marinara Sauce Recipe

Vegan pasta shells stuffed with creamy spinach ricotta alternative, baked under rich marinara for a comforting plant-based meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 1 cup vegan ricotta cheese
  • 2 cups fresh spinach chopped
  • 1 cup marinara sauce
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells until al dente, drain, and cool.
  3. Sauté garlic and spinach in olive oil until wilted.
  4. Mix vegan ricotta, sautéed spinach, nutritional yeast, basil, oregano, salt, and pepper.
  5. Stuff each shell with the filling and arrange in baking dish.
  6. Pour marinara over shells, cover with foil.
  7. Bake for 25 minutes, then uncover and bake 5 more minutes.

Notes

Nutritional values (per serving)

  • Calories: 350
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Protein: 12 g

Vitamins and minerals (per serving)

  • Calcium: 20%
  • Iron: 15%
  • Vitamin A: 25%
  • Vitamin C: 10%
  • Folate: 18%

Additional notes/tips to enhance flavor

  • Add fresh basil on top before serving.
  • Swap nutritional yeast for vegan parmesan for a sharper taste.
  • Use homemade marinara for extra bragging rights.
  • Let it rest 5 minutes post-baking for easier serving.