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.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
- 24 jumbo pasta shells
- 3 cups of my homemade vegan ricotta cheese
- 3 cups tomato sauce of choice
- ½ cup spinach, if frozen, make sure to thaw and squeeze water out
- ¼ cup fresh basil, chopped + extra for garnish
- 1 tsp sea salt
- ¼ tsp black pepper
Instructions
- Cook pasta according to package instructions in salted boiling water, until al dente.
- Drain pasta, and run under cold water.
- Preheat oven to 350F.
- If you have vegan ricotta at home, skip this step. To make a vegan ricotta, follow my 7-mins easy recipe here!
- Place 1 cup of the tomato sauce into a 9x13 inch casserole or baking dish.
- 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.
- Cover the shells with the remaining tomato sauce, and bake for 30 mins or until the sauce is bubbling.
- 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 https://www.theedgyveg.com/2020/04/15/vegan-stuffed-shells-with-tofu-ricotta/