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5 Ingredient Stuffed Shells with Spinach and Ricotta

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Tender jumbo pasta shells stuffed with a creamy spinach and ricotta filling, baked in marinara sauce, and topped with vegan parmesan. A simple yet hearty dish that’s perfect for cozy dinners or meal prep.

Ingredients

25 fl oz (700 ml) marinara sauce

16 jumbo pasta shells (plus 2–3 extra, in case some break)

1 tablespoon olive oil

3 cloves garlic, minced

17 oz (500 g) fresh spinach

7 oz (200 g) vegan ricotta (about ½ batch)

Sea salt and freshly ground black pepper, to taste

3–4 tablespoons vegan parmesan, for serving

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo pasta shells in salted boiling water until just al dente. Drain and set aside to cool slightly.
  3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
  4. Add spinach and cook until wilted. Season with salt and pepper.
  5. Mix spinach with vegan ricotta until well combined.
  6. Spread a thin layer of marinara sauce over the bottom of a baking dish.
  7. Stuff each shell with spinach-ricotta mixture and arrange in the dish.
  8. Pour remaining marinara sauce over the shells.
  9. Cover with foil and bake for 20–25 minutes.
  10. Remove foil, sprinkle with vegan parmesan, and bake for another 5 minutes.

Notes

Add mushrooms or zucchini to the filling for extra vegetables.

Mix vegan cream cheese with ricotta for a creamier filling.

Use regular ricotta and parmesan for a non-vegan version.

Add a pinch of red pepper flakes for heat.

Drizzle cooked shells with olive oil to prevent sticking before stuffing.

Nutrition

Find it online: https://justsosavory.com/5-ingredient-stuffed-shells-with-spinach-and-ricotta/