These Vegan Stuffed Shells are filled to the brim with a mixture of spinach, basil, and almond ricotta. The blended filling makes this oil-free dish more kid-friendly. Perfect for holidays, dinner parties, potlucks, or a casual weeknight meal!
If you are making the vegan ricotta from scratch, do that first.
While you are making the ricotta, you should also cook the pasta shells according to the package direction. Be sure to drain and rinse the shells under cool water when they are done. (This will make it easier to handle them.)
Make the filling
Peel and roughly chop the onion and garlic. Wash the spinach and basil.
In a skillet over medium-high heat, add the onion. Cook 2 to 3 minutes, or until the onion starts to turn translucent. Add the salt, Italian herbs, and garlic. Sautee 1 minute longer.
Add the spinach to the skillet and sautee until the spinach is wilted (2 to 3 minutes).
Add the ricotta, spinach and onion mixture, and basil to a blender and blend until smooth.
Transfer the filling mixture to a bowl. Stir in the breadcrumbs and set aside.
Assemble and Bake
Preheat the oven to 375F or 190C.
Add 2 to 3 cups of marinara sauce to the baking dish and spread it evenly over the bottom.
Carefully stuff each shell with 2 to 3 tablespoons of the filling and place each shell in the baking dish. This filling is enough for about 24 shells.