5.0 from 150 votes
5 Ingredient Stuffed Shells with Spinach and Ricotta
Super Easy 5 ingredient vegan stuffed shells recipe with spinach and ricotta will take you no more than 30 minutes to make. Delicious, healthy, comforting and wholesome vegan pasta dinner your whole family will enjoy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 156 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 25 fl oz or 700 ml marinara sauce
- 16 jumbo shells plus 2-3 extra ones in case some of the shells break during cooking
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 17 oz or 500 g fresh spinach See notes
- 7 oz or 200 g Vegan ricotta 1/2 batch
- Sea salt and freshly ground black pepper, to taste
- 3-4 tbsp Vegan Parmesan 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!
Cup of Yum
Notes
- MAKE IT GLUTEN FREE: Be sure to buy gluten-free jumbo shells.
- MAKE IT QUICK: Make the ricotta spinach filling in advance, so the shells come together more quickly.
- These stuffed shells can be stored in the fridge for about 3 days. To reheat them, microwave them or warm in the oven. Don’t preheat, especially if you are using a glass casserole dish.
- Freeze the shells for up to 3 months. If freezing, better use an aluminum foil baking pan.
- Make a double batch of the filling and use it for vegan stuffed mushrooms.
- Use leftover vegan parmesan for eggplant lasagna or vegan cannelloni with asparagus.
- Use regular parmesan for a non-vegetarian version. Just FYI, Parmesan cheese is NOT vegetarian.
- You can use frozen spinach instead of fresh. Make sure to thaw it before cooking.
- Use gluten-free pasta or whole grain pasta for this recipe.
- Use dairy-free cashew cream cheese instead of ricotta.
Nutrition Information
Calories
156kcal
(8%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
665mg
(28%)
Potassium
879mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
8066IU
(161%)
Vitamin C
32mg
(36%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 156
% 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.