When it comes to comforting and satisfying meals, few dishes can compete with stuffed pasta. Even better is Plant-Based stuffed shell pasta. I was looking for run new dinner ideas and thought of my 5 year old who we call our CARBOVRE (because he loves carbs) and saw these jumbo shells and then that let to this delicious meal. One standout option is ricotta and spinach stuffed shell pasta. This Italian classic combines tofu, nutritional yeast, cashews and herbs, fresh spinach, and savory marinara sauce to create a dish that’s not only delicious but also visually appealing. Perfect for family dinners, special occasions, or meal prep, this recipe is sure to become a favorite in your home.
The Appeal of Stuffed Shells
Stuffed shells are a versatile dish that can be customized to suit various tastes and dietary preferences. The large pasta shells serve as perfect little pockets for a flavorful filling, making every bite a delightful surprise. Ricotta and spinach is a classic combination, providing a creamy texture and a burst of nutrition from the leafy greens. Whether you’re a vegetarian or simply looking for a comforting meal, this recipe checks all the boxes.
Ingredients You’ll Need
For the Pasta:
Jumbo pasta shells (about 20-25 shells)
Salt (for boiling water)
For the Filling
2 Cups raw cashews
(1) 14 oz firm tofu- drained from package.
1/2 cup nutritional yeast
1/4 cup lemon juice
1/4 cup water
1 1/2 teaspoon salt
2 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
2-3 cups fresh spinach- copped.
For the Sauce:
3 cups marinara sauce (store-bought or homemade)
Fresh basil or parsley (for garnish)
Step-by-Step Instructions
1. Prepare the Pasta
Begin by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente. Drain the shells and set them aside to cool slightly.
2. Make the Filling
In a food processer- blend until crumbly, and the rest of the ricotta ingredients except the spinich, process until smooth and creamy, scrape the sides as needed. now add the spinach pulse to combine.
3. Stuff the Shells
I used a pipping bag to fill my shells this helped the process be quick and not so messy. you can use a spoon if you don't have a piping bag.
4. Add the Sauce
Pour marinara sauce evenly over the stuffed shells, making sure each one is covered. This helps keep them moist and adds an extra layer of flavor. I also put a thin layer under my shells to prevent sticking.
5. Bake
Bake in the preheated oven for 25 minutes. if you want to sprinkle with plant based cheese, do so and than back for an additional 10 min or until the cheese is bubbly and golden.
6. Serve and Enjoy
Once out of the oven, let the dish cool for a few minutes. Garnish with fresh basil or parsley before serving. Pair with a side salad or garlic bread for a complete meal.
Tips for Success
Make Ahead: You can prepare the stuffed shells in advance. Assemble the dish, cover, and refrigerate for up to 24 hours. When ready to bake, increase the baking time by about 10-15 minutes.
Customize: Feel free to add other ingredients to the filling, like cooked mushrooms, artichoke hearts for extra flavor.
Freezing: These stuffed shells freeze beautifully! After baking, allow them to cool, then freeze individual portions in airtight containers. Reheat in the oven for a quick and easy meal.
Conclusion
Plant-Based Ricotta and spinach stuffed shell pasta is a delightful dish that brings comfort and flavor to your dinner table. With its creamy filling and rich marinara sauce, it’s a meal that’s sure to please everyone. Whether you’re cooking for family or entertaining guests, this recipe is both impressive and easy to prepare. It was a huge hit at our house. we had it a week ago and they have already requested it again. :) So, roll up your sleeves, gather your ingredients, and enjoy this Italian favorite tonight! Buon appetito!
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