Vegan Stuffed Shells with Spinach and Cheese 🌱Jumbo pasta shells filled with creamy vegan cheeses and spinach baked in a rich marinara sauce and topped with toasty breadcrumbs & vegan parmesan. Feeling hungry yet?
Using a teaspoon, fill each shell with spinach/cheese mixture.
Place filled shells (open side up) in pan.
Cover pan with foil and bake at 375° for 25 minutes.
Remove foil and sprinkle breadcrumbs and parmesan over shells. Continue baking (uncovered) for 10 minutes until bread crumbs are golden brown.
Remove from oven and allow to sit for a few minutes before serving.
When ready to serve, heat up remaining marinara sauce and spoon over shells. Add extra parmesan if desired.
Sauce MattersSince these spinach stuffed shells bake in marinara sauce, the flavors of the sauce you use will influence the overall dish. I suggest using your favorite tomato-based pasta sauce or try our delish recipe for a simple homemade marinara sauce.🥕In the video I poured the remaining sauce over the top of the shells before baking. You can do that too or reserve it to spoon onto the shells before serving. Choose Your CheeseI know what you’re thinking . . . what’s the best vegan cheese to use in this recipe? I like to combine at least two varieties of soft cheeses, like a plain vegan cream cheese and ricotta. Can’t find vegan ricotta? No problem – just substitute with more cream cheese, mozzarella or any other favorite of your choice. Want to make your own vegan version of Italian diner style parmesan? Try this recipe.Breadcrumbs Or No Breadcrumbs?Toasty breadcrumbs add a nice crispy topping. I like to sprinkle a small amount of Italian style breadcrumbs (and vegan parmesan) on top of the shells during the last 10 minutes of baking. If you can’t find, or, prefer not to use Italian breadcrumbs, it’s perfectly fine to omit them. I would still suggest adding a few pinches of parmesan for the extra flavor.ShellsDone WellWhile you’re preparing the filling is the perfect time to cook the jumbo shells. Follow the package directions and keep an eye on them as you don’t want them to overcook or become too soft or they will fall apart when filling. Perfectly prepared pasta shells should be ‘al dente’, still slightly firm when bitten. If necessary, run the cooked shells under cold water to prevent them cooking further. Be sure to drain them well.Squeeze That SpinachFor simplicity, I like to use thawed frozen cut spinach. Yes, you can use fresh if you like, but if you do, first blanch it in boiling water for a couple minutes (to tenderize it) and then chop it. Either way, be sure to thoroughly drain all the excess water from the spinach before combining it with the cheese. One of the easiest methods is to put the Popeye squeeze on that spinach in your hands. Just grab a handful and make a tight fist.See more tips on how to make the best vegan stuffed shells by watching my video!
🥕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!