no Sweat Vegan
VEGAN STUFFED SHELLS
Why you will love this recipe
– Quick & Easy – Vegan / Vegetarian – Kid-friendly – Dairy-Free
Prep Time 20 Min
Total Time: 20 MIN
– Almond ricotta – Jumbo Pasta Shells, cooked – Vidalia onion – Italian herbs
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Make the almond ricotta from scratch first. Bring water to a boil and cook stuffed shells as directed. When they are al dente, drain and rinse in cool water.
While the pasta is cooking, prep your vegetables. Tap below for the recipe!
Saute the onion in a skillet until translucent. Then add the garlic, salt, and Italian seasoning.
Add the spinach to the skillet and saute until the spinach is wilted.
Blend spinach and onion with vegan ricotta and basil until smooth. Transfer the spinach and ricotta mixture to a bowl. Add the breadcrumbs and stir to combine. Set the bowl aside.
Preheat the oven. In a large baking dish, pour 2 to 3 cups of marinara sauce and spread it over the bottom of the baking dish.
Stuff each shell with 2 to 3 tablespoons of the filling. Place each shell in the baking dish.
Bake the shells once they are stuffed. Serve and enjoy right away! For the full recipe and instructions, tap below!
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with Herbed Almond Ricotta
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