5 Ingredient Stuffed Shells with Spinach and Ricotta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
156 kcal
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Course
Main Course
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Cuisine
Italian
5 Ingredient Stuffed Shells with Spinach and Ricotta
Description
The 5 Ingredient Stuffed Shells with Spinach and Ricotta feature jumbo pasta shells stuffed with a creamy vegan ricotta and sautéed spinach filling. The spinach is cooked with minced garlic until dark green, then thoroughly drained to remove excess moisture before combining with ricotta cheese. The shells are nestled in heated marinara sauce and baked until the dish is thoroughly warmed. This approach balances the mild earthiness of spinach with the smooth, rich texture of ricotta.
The baking process melds the flavors while maintaining the distinct texture of pasta shells and a soft filling. The vegan parmesan sprinkled on top adds a subtle nutty note and slight sharpness, complementing the tomato-based sauce. Using jumbo shells allows for a hearty filling in each pasta piece, making this dish suitable as a main course for vegetarians or vegans.
The recipe supports modifications such as gluten-free pasta shells or substituting fresh spinach with thawed frozen spinach. It also suggests the filling can be made in advance for convenience. The dish freezes well, making it practical for meal prep, and leftover vegan parmesan can be reused in other dishes like eggplant lasagna or vegan cannelloni.
Ingredients
- 25 fl oz or 700 ml marinara sauce
- 16 pasta shells plus 2-3 extra ones in case some of the shells break during cooking, jumbo
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 17 oz or 500 g spinach See notes, fresh
- 7 oz or 200 g Vegan ricotta 1/2 batch
- sea salt to taste
- black pepper to taste
- 3-4 tbsp vegan parmesan cheese to serve
Instructions
- First, make vegan ricotta and vegan parmesan cheese. You would need 1/2 batch of vegan ricotta and 3-4 tablespoon of vegan parmesan. If you are using store-bought vegan ricotta and parmesan, skip this step.Preheat the oven to 350 F or 180 C. Take a big rectangular, round or oval baking pan (I used a 13 x 9 inch pan (33 x 22 cm) or individual oval-shaped ramekins. Fill the pan (ramekins) with marinara sauce. Bake for about 10 minutes to heat through.
- Meanwhile, cook the pasta shells until al dente, as per instructions on the package (5-7 minutes). Drain well. Heat a lug of olive oil in a large skillet and sautée minced garlic until fragrant. Add spinach and cook for about 7 minutes or until all the leaves turn dark green. Drain it well, removing all the excess moisture (you can keep the spinach water for soups or sauces).
- Combine the spinach with tofu ricotta and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell. Place the stuffed shells on top of the marinara sauce. Bake for 15-20 minutes or until golden. Sprinkle with vegan parmesan. Enjoy!
Notes
- Use gluten-free jumbo shells to make this recipe gluten-free.
- Prepare the spinach and ricotta filling ahead of time to speed up assembly.
- Store leftover stuffed shells in the refrigerator for up to 3 days; reheat in the microwave or oven without preheating if using glass cookware.
- Freeze the assembled stuffed shells in an aluminum foil baking pan for up to 3 months.
- Double the filling amount to use for vegan stuffed mushrooms as an alternative dish.
- Frozen spinach can be used but must be thawed and drained well before cooking.
- For a non-vegan version, substitute vegan cheeses with traditional Parmesan (note Parmesan is not vegetarian).
- Dairy-free cashew cream cheese is a viable ricotta replacement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 665mg | 28% |
| Potassium | 879mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8066IU | 161% |
| Vitamin C | 32mg | 36% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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