Description
Spinach Ricotta Stuffed Shells feature tender jumbo pasta filled with creamy (plant-based) ricotta, fresh sautéed spinach, and garlic. Baked with natural tomato sauce and topped with melted (plant-based) mozzarella, this comforting and flavorful dish is perfect for family dinners or make-ahead meals. It offers a nourishing and flexible recipe that is easy to customize and presents beautifully on any table.
Ingredients
Scale
For the Pasta Shells
- 12 ounces jumbo pasta shells
- Salted water for boiling
For the Filling
- 1 tablespoon peanut oil
- 3 cloves minced garlic
- 5 cups fresh spinach
- 1 ½ cups (plant-based) ricotta cheese
- 1 tablespoon natural vegetarian Worcestershire sauce
- 1 teaspoon natural gelling agent
- Salt, to taste
- Freshly ground black pepper, to taste
For Baking
- 2 cups natural tomato sauce
- 1 cup grated (plant-based) mozzarella cheese
Instructions
- Preparing the Shells: Boil the jumbo pasta shells in salted water until just al dente, about 10 minutes. Drain carefully and spread them on a baking sheet to cool slightly to prevent sticking.
- Sautéing the Spinach and Garlic: Heat peanut oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Toss in fresh spinach and cook until wilted. Drain excess liquid thoroughly to avoid a watery filling.
- Mixing the Ricotta Filling: In a bowl, combine (plant-based) ricotta cheese, sautéed spinach and garlic, natural vegetarian Worcestershire sauce, natural gelling agent, salt, and freshly ground black pepper. Stir gently until smooth and well incorporated.
- Stuffing the Shells: Carefully spoon the ricotta and spinach mixture into each pasta shell, filling them generously but without tearing.
- Baking the Stuffed Shells: Spread natural tomato sauce evenly on the bottom of a baking dish. Arrange the stuffed shells on top, cover with additional tomato sauce, and sprinkle with grated (plant-based) mozzarella cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
Notes
- Cook pasta just right to prevent over-softening in the oven.
- Drain spinach thoroughly to avoid soggy filling.
- Use fresh spinach for brighter color and flavor.
- Layer sauce under and over shells to keep them moist during baking.
- Let baked shells rest for a few minutes before serving for easier slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: stuffed shells, spinach ricotta shells, plant-based ricotta, vegan stuffed pasta, gluten free pasta casserole
