Vegan Spinach & Ricotta Stuffed Shells

Vegan Spinach & Ricotta Stuffed Shells

vegan ~ dairy-free ~ egg-free

Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue

Vegan Spinach & Ricotta Stuffed Shells! For this recipe, I’m purposely leaving out some of the exact measurements, which allows you to adjust to your preference. I like my stuffed shells saucy and “cheesy,” but some people don’t like so much sauce or too much cheese. Also, since we had extra mouths to feed this week, I made a large batch of stuffed shells. I felt like I was meal prepping for a few days, lol. This batch of stuffed shells made enough for three (13×9) glass baking dishes. I’m including pictures of the steps below. But definitely check out Vegan Rescue on Instagram for a video of this recipe ~ don’t forget to Like/Share/Follow. These stuffed shells were so delicious. Enjoy!

Ingredients:

Jumbo Pasta Shells (about 2-3 12oz boxes)

Extra Virgin Olive Oil (about 2 Tbsp)

Crushed Red Pepper Flakes (about 1 Tsp)

Sweet Onions, chopped (about 2 medium)

Fresh Garlic, minced (about 2 Tbsp)

Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)

Shiitake Mushrooms, chopped (about 10oz)

Fresh Baby Spinach, chiffonade (about 4 Cups)

Vegan Cheese (I used Daiya – both Mozzarella and Parmesan)

Marinara (Pasta) Sauce (store-bought/jarred is okay)

Vegan Tofu Ricotta ~ Recipe found here.

Spinach Tofu Ricotta

Directions:

-Pre-heat oven to 400 degrees F.

-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.

-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.

-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.

-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.

-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom. I then top it with the Vegan Tofu Ricotta mixture.

-Place each of shells into the baking dish into a single layer.

-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.

-Cover the dish with foil and bake for one hour. Cheese should be melted.

-Enjoy!