Vegan Spinach and Ricotta Stuffed Shells Recipe
Looking for a comforting and satisfying vegan dinner? These Vegan Spinach and “Ricotta” Stuffed Shells are the answer! This recipe takes classic Italian comfort food and gives it a plant-based twist. It’s easier than you might think, and the results are simply delicious. Get ready for a creamy, cheesy, and flavorful meal that even meat-eaters will love.
Why You’ll Love This Recipe:
- Cheesy Goodness: We use a blend of cashews and nutritional yeast to create a “ricotta” that’s surprisingly similar to the real thing.
- Packed with Veggies: Spinach adds a boost of nutrients and a lovely green color.
- Easy to Make: While there are a few steps, each is straightforward and manageable.
- Perfect for Meal Prep: These stuffed shells are great for making ahead of time and enjoying throughout the week.
- Crowd-Pleasing: A guaranteed hit for potlucks, family dinners, or any gathering.
Ingredients:
- 1 box jumbo pasta shells
- 1 package (10 oz) frozen spinach, thawed and squeezed dry
- 1 cup raw cashews, soaked in hot water for at least 30 minutes
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce
- Optional: Fresh basil for garnish
Instructions:
- Cook pasta shells according to package directions. Drain and rinse with cold water to prevent sticking.
- While the pasta cooks, prepare the “ricotta.” Drain the soaked cashews and combine them in a food processor with nutritional yeast, garlic, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Add a tablespoon or two of water if needed to reach the desired consistency.
- In a large bowl, combine the vegan “ricotta” with the squeezed spinach. Mix well.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the spinach and “ricotta” mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the shells are heated through.
- Garnish with fresh basil, if desired, and serve hot.
Tips and Variations:
- For a richer flavor, add a dollop of vegan pesto to the “ricotta” mixture.
- You can use a different type of greens, such as kale or Swiss chard, instead of spinach.
- Add some chopped sun-dried tomatoes for extra flavor.
Enjoy your delicious and satisfying Vegan Spinach and “Ricotta” Stuffed Shells! Bon appétit!
Ingredients:
Jumbo pasta shells, frozen spinach, raw cashews, nutritional yeast, garlic, lemon juice, garlic powder, salt, pepper, marinara sauce, fresh basil
Tags:
vegan, spinach, ricotta, stuffed shells, pasta, Italian, plant-based, recipe, vegan ricotta, cashew ricotta, nutritional yeast, marinara sauce, dinner, meal prep, easy recipe, comfort food, vegan Italian, spinach ricotta stuffed shells, vegan dinner, pasta recipe