The Ultimate Vegan Spinach and Ricotta Stuffed Pasta Shells: A Creamy Plant-Based Comfort Food Masterpiece
Indulge in these magnificent vegan spinach and ricotta stuffed pasta shells! Crafted with a luxurious almond-tofu ricotta, fresh vibrant spinach, and a rich, flavorful marinara sauce, these plant-based stuffed shells are not only easy to prepare but also deliver the ultimate comfort food experience. Perfect for any occasion, they are a delicious and satisfying dairy-free delight.
Prepare to fall in love with these incredible vegan spinach and ricotta stuffed pasta shells – a truly heartwarming and satisfying dish that consistently ranks as one of my absolute favorite comfort food meals. This recipe masterfully combines the satisfying texture of perfectly cooked pasta with a rich, creamy, and cheesy spinach filling, all enveloped in a bright, tangy, and deeply flavorful tomato marinara sauce. It’s a symphony of textures and tastes that’s hard to resist, proving that plant-based eating can be utterly decadent and soul-soothing.
Beyond their irresistible flavor, these stuffed shells are surprisingly straightforward to prepare. They offer incredible versatility, allowing for preparation in advance, which makes them an ideal choice for busy weeknight dinners when you need something substantial and comforting without a last-minute scramble. Yet, their elegant presentation and gourmet taste also make them perfectly suitable for a more sophisticated dinner party, impressing guests with minimal effort on your part. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a guaranteed winner.
You can serve these delightful shells as a generous main course, perhaps alongside a crisp, leafy green side salad and a loaf of crusty garlic bread – perfect for soaking up every last drop of that delectable marinara sauce. Alternatively, for a lighter option or as an appetizer, serve them in smaller portions, typically around three shells per person. No matter how you choose to enjoy them, these vegan stuffed shells are sure to become a beloved staple in your culinary repertoire.
Crafting Your Perfect Vegan Spinach and Ricotta Stuffed Pasta Shells: A Step-by-Step Guide
The heart and soul of these vegan spinach and ricotta stuffed pasta shells lie in their ingenious almond and tofu-based ‘ricotta’ cheese. Achieving that classic creamy, slightly grainy texture and tangy flavor of traditional ricotta, but entirely plant-based, is easier than you think. My usual go-to for vegan cheese often involves a pure almond base, but for this particular dish, I decided to introduce firm tofu into the mix. This not only lightens the richness that an all-almond ricotta might bring but also significantly boosts the protein content, making the meal even more satisfying and nutritious.
Making the Creamy Almond Tofu Ricotta
Creating this dairy-free ricotta is a simple process, primarily relying on your blender or food processor. You’ll begin by soaking flaked, skinless almonds in boiling water for approximately thirty minutes. This crucial step softens the almonds, making them easier to blend into a smooth, creamy consistency. Once softened, drain them thoroughly and combine them in your chosen appliance with fresh lemon juice (for tanginess), nutritional yeast (for that essential cheesy flavor), a clove of garlic, a touch of water, salt, and onion powder. Blend until the mixture achieves a smooth texture, yet still retains a delightful, slightly grainy consistency that perfectly mimics traditional ricotta cheese. Don’t be afraid to stop and scrape down the sides a few times to ensure everything is incorporated evenly.
Once you have this almond base, crumble in your firm tofu (after draining any excess liquid) and continue to blend until it’s fully integrated and the ‘ricotta’ is uniform. This combination yields a rich yet balanced flavor and texture that truly elevates the dish.
To complete the filling, simply fold in chopped, defrosted frozen spinach. Ensure you squeeze out as much excess water from the spinach as possible to prevent a watery filling. If you prefer, fresh spinach can certainly be used; just wilt it down and chop it before adding. Taste the mixture and adjust the seasoning as needed – this is your chance to perfect the flavor profile before stuffing the shells.
The Rich Marinara Sauce: Homemade or Store-Bought Perfection
With your ricotta filling ready, the next layer of flavor comes from a robust marinara sauce. I’m a firm believer in the magic of a homemade marinara; it’s incredibly simple to make and the taste difference is often profound. However, I completely understand that time can be a luxury, so a high-quality shop-bought marinara sauce is an excellent alternative that won’t compromise the deliciousness of your stuffed shells. If opting for store-bought, look for one with rich tomato flavor and minimal added sugars or preservatives.
Assembling and Baking Your Stuffed Shells
Once your ricotta and marinara are prepared, the assembly process is straightforward. The pasta shells are generously stuffed with the creamy spinach and ricotta mixture, then carefully arranged on top of a generous layer of marinara sauce in a baking dish. This layering ensures that the pasta absorbs the delicious flavors of the sauce while baking, resulting in a moist and incredibly flavorful dish.
After the shells are baked to golden perfection, I love to add a final flourish by sprinkling them with a little homemade vegan ‘parmesan’ cheese. This adds an extra layer of savory, umami flavor and a delightful textural contrast. This vegan parmesan is also incredibly quick and easy to make – a simple blend of cashews, almonds, nutritional yeast, salt, and garlic and onion powders. It’s so versatile, you’ll find yourself sprinkling it on everything from salads to soups!
Essential Tips for Perfect Vegan Stuffed Shells Every Time
To ensure your vegan spinach and ricotta stuffed pasta shells turn out perfectly, consider these key tips:
- **Don’t Overcook the Pasta:** This is crucial! Boil your jumbo pasta shells until they are almost, but not quite, al dente. They should still have a slight bite to them. Remember, they will continue to cook and soften in the oven as they bake, and you want to avoid them becoming mushy.
- **Season the Ricotta Filling:** Always taste the spinach and ricotta filling before you stuff the pasta shells. This allows you to adjust the seasoning – add more salt, pepper, lemon juice, or nutritional yeast to suit your preference. A well-seasoned filling is key to a flavorful dish.
- **Marinara Sauce Options:** While homemade marinara is fantastic, a good quality store-bought sauce is perfectly acceptable. You’ll need approximately 750ml (about 3 cups or 26oz) to cover the bottom of your baking dish adequately.
- **Add a Cheesy Crust:** For an extra layer of indulgence, consider scattering some grated vegan mozzarella cheese over the top of the stuffed shells before they go into the oven. It will melt and create a wonderfully bubbly, golden crust.
Planning Ahead: Freezing and Refrigeration
One of the many advantages of this recipe is its excellent make-ahead and freezer-friendly qualities, making meal prep a breeze!
Can I Freeze Them Before Baking? Absolutely! Follow the recipe instructions for preparing the ricotta filling and stuffing the pasta shells. Once the shells are assembled and arranged in the baking dish with the marinara, simply cover the dish tightly with aluminum foil. You can freeze these unbaked shells for up to three months. When you’re ready to enjoy them, bake directly from frozen, adding an extra 10 minutes to the first stage of baking (covered with foil) and an additional 5-10 minutes to the second stage (uncovered) to ensure they are thoroughly heated and cooked through.
How Long Will They Keep In The Fridge?
- If Making Ahead (Unbaked): If you prefer to prepare the shells a day in advance, the filled and sauced shells can be kept covered in the fridge for a maximum of 24 hours before baking as directed in the recipe. This is perfect for weekend meal prep or getting a head start on a dinner party.
- Cooked Leftovers: Any leftover cooked pasta shells will store beautifully. Transfer them to an airtight container and refrigerate for 3-4 days. They reheat wonderfully in the microwave or oven, making for convenient lunches or quick dinners throughout the week.
More Irresistible Vegan Pasta Recipes to Explore
A good pasta recipe is always a welcome addition to any meal plan, and for those embracing plant-based eating, the possibilities are endless! If you’ve loved these vegan spinach and ricotta stuffed shells, you’re sure to enjoy some of my other favorite comforting vegan pasta dishes:
Vegan pasta bake: A hearty, cheesy, and satisfying casserole perfect for feeding a crowd.
Vegan cauliflower alfredo pasta: A creamy, rich Alfredo sauce made from wholesome cauliflower, surprisingly delicious.
Classic vegan lasagne: Layers of pasta, rich bolognese, and creamy béchamel, all dairy-free and deeply flavorful.
Vegan pumpkin mac and cheese: A seasonal twist on a classic, offering a creamy, earthy flavor profile.
Creamy roasted red pepper and tomato pasta: A vibrant, smoky, and luxurious pasta dish with intense flavors.
One pot mushroom pasta: The ultimate quick and easy weeknight meal, minimizing cleanup without sacrificing flavor.
If you tried this recipe, I’d love to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your culinary creation!
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Vegan Spinach And Ricotta Stuffed Pasta Shells
Ingredients
Ricotta mixture:
- 200 g (2 cups) flaked skinless almonds
- 60 ml (¼ cup) lemon juice
- 3 tbsp nutritional yeast
- 1 clove garlic peeled
- 80 ml (⅓ cup) water
- 1 ½ tsp salt
- ½ tsp onion powder
- 400 g (14 oz) firm tofu excess liquid drained off
- 450 g (16 oz) frozen spinach defrosted
Marinara sauce:
- 2 Tbsp olive oil
- 1 medium brown onion peeled and finely chopped
- 3 cloves garlic peeled and crushed
- 1 400 g (14 oz) tin chopped tomatoes
- 500 ml (2 cups) passata
- a small handful fresh basil finely chopped
- 1 tsp dried oregano
- a pinch red chilli flakes optional
- salt and pepper
- 250 g (9 oz) jumbo pasta shells (about 32 shells)
Vegan parmesan:
- 50 g (⅓ cup) cashews
- 50 g (⅓ cup) almonds
- 2 Tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ – ½ tsp salt to taste
Instructions
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Place the flaked almonds in a bowl, cover with plenty of boiling water and set aside to soak for 30 minutes.
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Drain them well then place in a blender with the lemon juice, nutritional yeast, garlic, water, salt and onion powder. Blend until they are almost smooth but still have a slightly grainy texture. You will most likely need to stop and scrape down the sides a couple of times. If your blender has a tamper tool, use it. If you really need to you can add a drop more water to get the mixture moving but don’t add too much or your ricotta will be too runny.
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Crumble in the tofu and blend again until smooth but slightly grainy. Transfer to a bowl.
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Squeeze as much of the excess water out of the defrosted spinach as you can then roughly chop it and add it to the ricotta mixture. Taste and add more seasoning as needed.
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To make the marinara sauce, heat the olive oil in a large pan over a low heat. Add the onion and cook gently for 10-15 minutes, stirring often, until soft and translucent.
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Add the crushed garlic and cook for another minute then add the tinned tomatoes, passata, chopped basil, oregano and chilli flakes if using along with some salt and pepper.
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Simmer for about 20-30 minutes until reduced slightly, then taste and add more salt and pepper as needed.
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Meanwhile, cook the pasta shells according to the packet directions but for about 2 minutes less. They should be al dente or slightly less.
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Preheat the oven to 200°C/400°F/gas mark 6.
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Pour the marinara sauce into a large casserole or lasagne dish. (I used two smaller dishes rather than one big one).
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Fill each pasta shell with a heaped spoonful of the ricotta mixture and arrange them filling side up on top of the sauce.
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Cover the dish with tin foil and bake for 15 minutes. Recuce the heat to 180°C/350°F/gas mark 4 and remove the foil. Bake for another 10-15 minutes.
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While the shells are baking make the parmesan (if using). Place the cashews, almonds, nutitional yeast, garlic powder, onion powder and ¼ tsp salt in a food processor or blender and blitz until it reaches a powdery consistency with a few larger pieces. Be careful not to go too far or you will end up with nut butter.
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Taste and add more salt as needed. The parmesan will keep in a jar at room temperature or in the fridge for up to a month. Sprinkle some over the pasta shells just before serving.
Notes
- Note that the almonds for the ricotta need to be soaked for at least half an hour so get that on the go before starting with the rest of the recipe.
- If you want to prepare the pasta shells in advance of baking them, the shells can be filled and kept covered in the fridge for a max of 24 hours before baking as directed.
- Left-over pasta shells will keep in an airtight container in the fridge for 3-4 days.
