Delicious Vegan Stuffed Ricotta Shells w/ Spinach Recipe!

 

Ah, the comforting embrace of pasta! There’s something magical about it, isn’t there? It conjures up memories of cozy family dinners, the aroma of home-cooked meals wafting through the kitchen, and laughter around the table. I still remember the first time I tried stuffed shells at my best friend’s house. She had this incredible vegetarian version filled with creamy goodness. Fast forward a few years, and here I am, whipping up my own plant-based take on that nostalgic dish: Vegan Stuffed Ricotta Shells with Spinach. It’s rich, satisfying, and filled with the fresh flavors of spring—a delightful treat that will leave you and your loved ones craving more.

This recipe is not just about the joy of eating; it’s about sharing love on a plate. Whether you’re looking to impress guests, celebrate a special occasion, or simply enjoy a cozy night in with a movie, these stuffed shells are a sure win. So, roll up your sleeves, and let’s dive into this delicious adventure!

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Quick to prepare and bake, it’s perfect for busy evenings.
• Budget-Friendly: Made with affordable ingredients that won’t break the bank.
• Comforting Flavors: Creamy, cheesy, and packed with nutritious spinach—pure comfort food!
• Customizable: Easily tweakable to suit your tastes or dietary needs.
• Make-Ahead Friendly: Prep them in advance and store for a simple heat-and-eat meal.

Ingredients

Gathering your ingredients is half the fun, so let’s make sure you’re ready to roll up your sleeves!

• 12 large pasta shells: (choose gluten-free if needed)
• 2 cups fresh spinach: (you can also use frozen; just make sure to thaw and drain it well)
• 1 cup vegan ricotta: (store-bought or homemade; cashew-based ricotta works beautifully!)
• 1/4 cup nutritional yeast: (adds that cheesy flavor without the dairy)
• 2 tablespoons fresh lemon juice: (for a bright, zesty kick)
• 2 cloves garlic: (minced; fresh garlic adds more punch than powdered)
• 1 teaspoon Italian seasoning: (or your favorite herbs)
• Salt and pepper: (to taste)
• 2 cups marinara sauce: (store-bought or homemade—whatever makes your heart happy!)
• Fresh basil leaves: (for garnish, optional)

Step-by-Step Instructions

Let’s make some kitchen magic! Follow these simple steps, and you’ll have a gorgeous plate of stuffed shells to devour in no time.

1. Prep the pasta shells: In a large pot, boil water and add a pinch of salt. Cook the pasta shells according to the package instructions until al dente. Remember, they’ll cook a bit more in the oven! Drain and set aside.
2. Make the filling: In a large bowl, combine the vegan ricotta, fresh spinach, nutritional yeast, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Give it a gentle mix—we want it to be creamy and fluffy, so avoid overmixing!
3. Stuff the shells: Using a spoon (or your fingers, no judgment here!), scoop out a generous amount of the filling and carefully stuff each shell. Place them seam side up in a greased baking dish.
4. Add the sauce: Pour the marinara sauce evenly over the stuffed shells. Make sure every shell gets a nice bath of sauce, so they stay moist while baking.
5. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and pop it in the oven for about 25 minutes. Then, remove the foil and let it bake uncovered for an additional 10-15 minutes, until the sauce is bubbly and slightly browned.
6. Garnish and serve: Once out of the oven, let it cool for a few minutes. Top with fresh basil for a pop of color and aroma, then dig in! The warmth of the pasta, the creaminess of the filling, and the robust flavor of the sauce—heaven!

Pro Tips & Variations

Now, let’s talk about how you can put your personal spin on these stuffed shells!

• Spice it up: If you’re looking for a little heat, consider adding some red pepper flakes to the filling or sauce.
• Veggies galore: Switch things up by adding other veggies like roasted bell peppers, zucchini, or mushrooms into your filling.
• Pasta alternatives: If you’re feeling adventurous, why not try zucchini boats or eggplant slices instead of pasta shells?
• Cheesy topping: For an extra cheesy topping, sprinkle some vegan mozzarella on top before the final baking phase. It melts beautifully!

Serving Suggestions

I love serving my Vegan Stuffed Ricotta Shells with a simple side salad dressed in a lemon-tahini vinaigrette. It brings a lovely freshness that pairs beautifully with the creamy pasta. You could also serve it with some garlic bread or a nice crusty baguette to soak up that delicious marinara sauce! A warm cup of herbal tea or a light red wine makes it even cozier. Picture this: the rich aroma of baked pasta filling your home, the laughter of loved ones around the table, and plates piled high with cheesy goodness. It’s the kind of meal that wraps you in comfort like a warm blanket.

Storage Tips

If you’re lucky enough to have leftovers (though I can’t guarantee it!), here’s how to store them:

• Refrigerate: Allow the dish to cool completely, then cover tightly with cling wrap or aluminum foil. It will keep in the fridge for about 3-4 days.
• Freeze: You can freeze the unbaked stuffed shells! Prepare them as directed, but skip the baking step. Cover tightly and freeze for up to 2 months. When you’re ready to enjoy, bake straight from frozen, adding a little extra time.
• Reheat: To reheat, simply pop in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. If they’ve been in the fridge, you may need less time. A splash of extra marinara on top before reheating helps keep them moist and delicious!

FAQs

Can I make this recipe ahead of time?

Absolutely! You can prep the stuffed shells, cover them, and store them in the fridge for 24 hours before baking. Or, follow the freezing instructions mentioned, and they’ll be ready whenever you need a quick meal!

What can I use instead of spinach?

If spinach isn’t your vibe, you can substitute it with kale, Swiss chard, or even finely chopped broccoli. Just make sure they’re nice and tender in the filling!

Can I use store-bought vegan ricotta?

Yes! Store-bought vegan ricotta is a great way to save time. Just check the label for quality ingredients. Or, if you’re feeling adventurous, try making your own with soaked cashews, lemon juice, and a bit of nutritional yeast.

Is this recipe gluten-free?

Yes, it can be! Simply swap the pasta shells for a gluten-free variety, and ensure that your sauce and other ingredients are gluten-free as well. Easy-peasy!

How do I make it more flavorful?

Don’t shy away from seasoning! A bit of fresh basil or oregano mixed into the sauce, or even a dash of balsamic vinegar, can elevate the flavors significantly. Taste as you go to find the perfect balance for your palate!

Conclusion

There you have it—your guide to creating the most delightful Vegan Stuffed Ricotta Shells with Spinach! I hope you find as much joy in making and sharing this dish as I do. Please feel free to comment and let me know how your culinary adventure turns out. I’d love to hear your stories and any tweaks you added along the way! Until next time, happy cooking and bon appétit!