Name: Vegan Stuffed Ricotta Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 16 jumbo pasta shells; 10 oz fresh spinach (do not use frozen); 1 batch homemade vegan ricotta cheese (almond-based); 1 1/2 teaspoons Italian seasoning; 1/4 teaspoon fine salt; 3 cups (720g) homemade pizza sauce (recipe doubled); Fresh basil leaves

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Introduction

Vegan Stuffed Ricotta Shells are a comforting, flavorful twist on a classic Italian dish. Filled with creamy homemade vegan ricotta and fresh spinach, then baked in a rich tomato sauce, they’re perfect for a cozy weeknight dinner.

The image shows a white round plate with four large pasta shells stuffed with a white and green cheese mixture. Each shell is topped with bright red tomato sauce and thin slices of fresh green basil leaves. Behind the shells, whole basil leaves rest on the plate. A silver fork rests on the left side of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 jumbo pasta shells
10 oz fresh spinach (do not use frozen)
3 cups (720g) homemade pizza sauce (see note)
1 batch homemade vegan ricotta cheese
1 1/2 teaspoons Italian seasoning
1/4 teaspoon fine salt
Fresh basil for garnish

Instructions

Step 1: Prepare the vegan ricotta cheese in advance, allowing time for soaking almonds or making it a day before.
Step 2: Bring 5 quarts (20 cups) of water to a boil in a large pot. Add 1/2 tablespoon salt and the pasta shells. Stir and cook until just under al dente, about 9 minutes, so they hold shape after baking.
Step 3: Drain the shells and rinse them with cold water. Set aside briefly.
Step 4: Preheat the oven to 375°F (190°C) and prepare a 9×13-inch baking dish.
Step 5: While pasta cooks, wilt the spinach in a large pan over medium-low heat with 2 tablespoons water, stirring constantly for 3-5 minutes. Drain spinach in a strainer, then squeeze out as much water as possible.
Step 6: In a large bowl, combine the vegan ricotta, cooked spinach, Italian seasoning, and 1/4 teaspoon salt. Mix well.
Step 7: Spread 1 cup of pizza sauce evenly in the baking dish. Stuff each shell with about 2 heaping tablespoons of the ricotta mixture and place shells spaced apart in the dish.
Step 8: Spoon the remaining 2 cups of sauce around and over the shells, allowing the pasta to remain visible while soaking up the sauce.
Step 9: Cover the dish with foil and bake for 30 minutes until hot and bubbly. Let the dish sit for a few minutes after baking and garnish with fresh basil before serving.

Tips & Variations

Use fresh spinach instead of frozen to avoid extra water in the filling.
If you don’t have homemade pizza sauce, a good-quality marinara works well, though the flavor will vary.
For extra flavor, add minced garlic or nutritional yeast to the ricotta mixture.
Make sure to slightly undercook the shells so they don’t become mushy during baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. For longer storage, freeze in a suitable container for up to 2 months and thaw overnight before reheating.

How to Serve

A white round plate holds three pasta shells filled with a creamy white and green mixture, topped with red tomato sauce and scattered green basil strips; the plate is garnished with three fresh whole basil leaves and sits on a white cloth on a white marbled texture surface. To the upper left is a red scalloped baking dish filled with more stuffed pasta shells layered with the same creamy filling and tomato sauce, sprinkled with torn basil leaves; a silver spoon rests in the baking dish. A silver fork lies on the plate beside the pasta shells. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

It’s best to use fresh spinach to avoid excess moisture, which can make the filling watery. If using frozen, thaw and squeeze out as much water as possible before mixing.

How do I make the vegan ricotta cheese?

Vegan ricotta typically involves soaking almonds and blending them with lemon juice, nutritional yeast, and seasonings. Prepare it at least a few hours ahead or the day before for the best texture.