Vegan Stuffed Shells With Ricotta
Prep time
Cook time
Total time
Stuffed with my vegan tofu ricotta, Vegan Stuffed Shells is an easy pasta dinner made with 5 simple ingredients and serves 4-6 people.
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
  1. Cook pasta according to package instructions in salted boiling water, until al dente.
  2. Drain pasta, and run under cold water.
  3. Preheat oven to 350F.
  4. If you have vegan ricotta at home, skip this step. To make a vegan ricotta, follow my 7-mins easy recipe here!
  5. Place 1 cup of the tomato sauce into a 9x13 inch casserole or baking dish.
  6. One at a time, using a small spoon evenly divide the vegan ricotta & spinach mixture between shells and place into the dish with the tomato sauce.
  7. Cover the shells with the remaining tomato sauce, and bake for 30 mins or until the sauce is bubbling.
  8. Remove from the oven and garnish with chopped basil.
Nutrition Information
Serving size: 4 shells Calories: 309 Fat: 5.9g Carbohydrates: 51.2g Sugar: 7g Sodium: 1065mg Fiber: 4.5g Protein: 13.8g Cholesterol: 0mg
Recipe by The Edgy Veg at