Vegan Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz jumbo pasta shells
→ Filling
02 -
1 to 1.5 batches of vegan tofu ricotta
03 -
10 oz frozen chopped spinach, thawed
→ Sauce
04 -
1.5 cups marinara sauce
→ Toppings
05 -
Vegan parmesan, grated (optional)
06 -
Oil spray (optional)
# Instructions:
01 -
In a large pot, bring water to a boil with a tablespoon of salt if desired. Cook jumbo pasta shells until al dente, then drain and set aside.
02 -
Preheat oven to 375°F (190°C).
03 -
Defrost frozen spinach by placing it in the refrigerator, on the counter, or microwaving at 30% power in 2-3 minute intervals. Strain using a fine mesh strainer and press out excess water until lightly damp.
04 -
If not already prepared, make vegan ricotta in a food processor. Add spinach to the ricotta and pulse until combined. Taste and season with salt or lemon if needed.
05 -
Spread a thin layer of marinara sauce at the bottom of a 9x13 baking dish, ensuring even coverage.
06 -
Fill each cooked pasta shell with the ricotta spinach mixture using a spoon or piping bag. Place filled shells into the baking dish in a single layer. Discard broken shells.
07 -
Dollop remaining marinara sauce to cover exposed shells. Grate vegan parmesan over the shells and optionally spray with oil to assist melting.
08 -
Bake in the preheated oven for 15-20 minutes. Check after 10-15 minutes and adjust as needed.
09 -
Let the dish cool for 3-5 minutes before serving. Pair with vegan garlic bread if desired.
# Notes:
01 -
Make this dish gluten-free by using gluten-free shells.
02 -
To enhance the vegan cheese melt, use avocado oil spray or add a pan of ice cubes below the baking dish for steam.