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.
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
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells until al dente, drain, and cool.
- Sauté garlic and spinach in olive oil until wilted.
- Mix vegan ricotta, sautéed spinach, nutritional yeast, basil, oregano, salt, and pepper.
- Stuff each shell with the filling and arrange in baking dish.
- Pour marinara over shells, cover with foil.
- 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.