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Vegan Spinach Ricotta Shells

January 14, 2020 by Connie Edwards McGaughy Leave a Comment

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Vegan Spinach Ricotta Shells 🌱Stuffed full of yummy vegan cheeses and spinach. Topped with rich marinara, more cheese and toasty breadcrumbs. Feeling hungry yet?

vegan spinach ricotta stuffed shells

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There’s nothing quite like the satisfying goodness of a great baked pasta dish. I’m crazy about this vegan version of classic Italian stuffed shells. Complex in flavors & easy to make – you’re certain to wow everyone at your table with this delicious entree.

This recipe has been a favorite at our house for years. We’ve served this to family and friends with rave reviews every time! What is there not to love about pasta, cheese, more cheese, sauce and veggies?

Ready to make these scrumptious vegan spinach ricotta shells?

I adore making these. Not only are they easy to prepare, it’s fun to do! I love filling each of the shells, it’s really quite satisfying. If you like to play with your food, then this is the dish for you! In all seriousness, once you put together a batch of these luscious stuffed shells, I’m pretty sure you’re going to add this to your list of favorites.

vegan spinach ricotta shells

Be sure to watch my video on making this fabulous stuffed shell recipe!

Use your favorite marinara sauce – store bought or homemade!

vegan spinach ricotta shells

Hot out of the oven! Topped with toasty Italian panko breadcrumbs and our easy vegan parmesan cheese!

Garnish with fresh basil 🌱

Get ready for the best baked pasta dish ever!

vegan spinach ricotta stuffed shells

Serve with a side salad, garlic bread, or our amazing meatless meatballs!

Click here to see just how easy it is to make these scrumptious vegan spinach ricotta stuffed shells!

very vegan very good!🌱

vegan spinach ricotta shells

Vegan Spinach Ricotta Shells

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 12
Calories: 152kcal
Author: Connie🥕
There's nothing quite like the satisfying goodness of a great baked pasta dish. I am crazy about this version of classic Italian stuffed shells. Complex in flavors & easy to make – you're certain to wow everyone at your table with this delicious entree.
Print Recipe

Equipment

  • large bowl
  • 9" x 13" baking dish
  • Measuring cup
  • Measuring spoons
  • large spoon for mixing
  • teaspoon for filling

Ingredients

  • 24 jumbo pasta shells cooked al dente per package instructions
  • 10 oz spinach chopped – fresh or frozen* spinach is fine – *be sure to thaw and drain thoroughly before using
  • 1 8 oz pkg vegan cream cheese
  • 1/2 C vegan ricotta cheese
  • 3 cloves garlic finely minced
  • 2 Tbsp olive oil extra virgin
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp nutmeg freshly ground (preferred)
  • 1 24 oz marinara sauce
  • 1/2 C Italian panko bread crumbs
  • 1/4 C vegan parmesan

Instructions

  • Preheat oven to 375°
  • Combine spinach, cheeses, salt, pepper, and nutmeg in a large bowl.
  • In a microwave-safe dish, heat garlic and olive oil for 20 seconds in microwave.
  • Add garlic and oil to spinach/cheese mixture. Mix thoroughly.
  • Spread a thin layer of marinara sauce over bottom of a 9"x13" baking dish.
  • Using a teaspoon, fill each shell with spinach/cheese mixture.
  • Place filled shells (open side up) in pan.
  • Once the pan is filled with shells, pour the remaining marinara sauce over all.
  • Sprinkle with bread crumbs.
  • Cover pan with foil and bake at 375° for 25 minutes.
  • Remove foil and continue baking for 10 minutes until bread crumbs are golden brown.
  • Remove from oven and allow to sit for a few minutes before serving.

Video

Notes

🥕These shells are so satisfyingly scrumptious, they’re a meal on their own, but I like to serve this dish with a fresh green salad, garlic bread and a sprinkle of our easy vegan parmesan. If you’re feeding a crowd, you might want to pair these with a batch of our amazing meatless meatballs. No one will go hungry, I promise!

Nutrition

Serving: 2shells | Calories: 152kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 324mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2215IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Brunch, casserole, Dinner, Entree, Fall, Fathers Day, Lunch, Main Dish, Plant Based, post, Side Dish, Spring, Summer, Vegan Dinner Recipes, Vegan Entrees, Vegan Lunch Recipes, Vegan Main Dishes, Vegan Recipes Tagged With: best vegan baked pasta, best vegan spinach stuffed shells, best vegan stuffed shells, easy and delicious vegan recipes, easy and delicious vegan stuffed shells, easy vegan stuffed shells, non-dairy, plant based, spinach, stuffed pasta shells, the carrot underground, vegan, vegan baked pasta, vegan cheese, vegan cheese stuffed shells, vegan connie, vegan pasta entree, vegan ricotta cheese stuffed pasta, vegan ricotta pasta, vegan spinach ricotta shells, vegan spinach ricotta stuffed shells, vegan spinach stuffed pasta shells, vegan spinach stuffed shells, vegan stuffed pasta shells, vegan stuffed shells, whole food plant based

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Hi, I'm Connie,

I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. Learn more about my story here.

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