Easy Vegan Stuffed Shells
If you are looking for a delicious vegan pasta dish, then these easy vegan stuffed shells will do the trick! Can be Top 8 Allergen Free!
Servings: 4 people
Calories: 741kcal
Ingredients
- 10 oz jumbo pasta shells (you need about 25 jumbo shells)
- 1 tablespoon olive oil
- 8 oz spinach, chopped if desired
- 4 cloves garlic, minced
- 8 oz vegan ricotta
- 8 oz vegan cream cheese
- 8 oz vegan mozzarella, divided
- ½ cup vegan parmesan, divided
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoon fresh basil, finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 28 oz marinara sauce + more for serving (can use homemade if desired or favorite store bought brand)
- vegan garlic bread, optional
Instructions
- Preheat oven to 350F.
- Bring a large pot of salted water to a boil.
- Carefully add your pasta shells and cook for half the time package says to al dente (most of the time this says 7-8 minutes). Drain pasta shells and rinse immediately with cold water to stop the cooking.
- While that's cooking, in a skillet, add the oil over medium heat and add in the garlic for 1 minute until fragrant. Then add the spinach until wilted. Remove from heat.
- In a bowl, combine the cooked spinach mixture, vegan ricotta, cream cheese, ½ of the vegan mozzarella and ½ of the parmesan, parsley, basil, salt, and pepper.
- Spray a 9x13 baking dish with cooking spray.
- Spread half of the sauce on the bottom of the dish. Set aside.
- Once the shells are done, spoon 1-2 tablespoons of mixture into shells and place shells in baking dish. Repeat until no mixture remains. You should have enough to fill 20-25 shells.
- Pour remaining sauce over the shells and then sprinkle the remaining mozzarella and parm over the top.
- Bake for 25-30 minutes or until hot and the edges have starting bubbling.
- Top with more fresh basil if desired and with more sauce if needed. Serve warm with garlic bread.
Video
Notes
*For best results, use cheese brands that you absolutely love.
*For this recipe we use a mixture of vegan ricotta and cream cheese, since vegan ricotta is so pricey. If this doesn't bother you, then you can use only vegan ricotta.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.25dish | Calories: 741kcal | Carbohydrates: 64g | Protein: 20g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2434mg | Potassium: 1135mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6315IU | Vitamin C: 32mg | Calcium: 242mg | Iron: 7mg