Are you ready to transform your dinner table with a plant-based masterpiece that looks and tastes like it came straight from an Italian grandmother's kitchen? These Vegan Ricotta Stuffed Shells are about to revolutionize your meal prep, proving that dairy-free can be devastatingly delicious! Packed with creamy vegan ricotta, vibrant spinach, and a luscious pesto, this recipe will make even the most dedicated cheese lovers forget about traditional ingredients.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup vegan ricotta
- 1/2 cup spinach, chopped
- 1/4 cup vegan pesto
- 1/4 cup nutritional yeast
- 1 jar marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a medium mixing bowl, combine vegan ricotta, chopped spinach, vegan pesto, nutritional yeast, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Carefully fill each cooked pasta shell with the ricotta mixture, using a spoon or piping bag. Place the stuffed shells seam-side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly covered.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes until the sauce is bubbling and shells are heated through.
- Remove foil and bake for an additional 5-10 minutes to slightly brown the top.
- Let the dish cool for 5 minutes before serving. Garnish with additional nutritional yeast or fresh basil if desired.
Tips
- • For the creamiest ricotta texture, use store-bought vegan ricotta or make your own using blended tofu or cashews. • Don't overcook the pasta shells - aim for al dente to prevent them from becoming mushy during baking. • Use a piping bag or zip-lock bag with the corner cut off for mess-free and uniform shell stuffing. • Allow the dish to rest for 5 minutes after baking to help the filling set and make serving easier. • For extra flavor, try adding nutritional yeast or fresh herbs like basil to your ricotta mixture. • Make ahead tip: You can assemble the shells and refrigerate for up to 24 hours before baking, perfect for meal prep!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
