no Sweat Vegan


Why you will love this recipe

– Quick & Easy – Vegan / Vegetarian – Kid-friendly – Dairy-Free

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Prep Time 20 Min

Total Time: 20 MIN

Key Ingredients

– Almond ricotta  – Jumbo Pasta Shells, cooked – Vidalia onion  – Italian herbs

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.

Step 1


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.

Step 3

Add the spinach to the skillet and saute until the spinach is wilted.

Step 4

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.

Step 5

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.

Step 6

Stuff each shell with 2 to 3 tablespoons of the filling. Place each shell in the baking dish.

Step 8

Bake the shells once they are stuffed. Serve and enjoy right away! For the full recipe and instructions, tap below!


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