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vegan stuffed shells with almond ricotta and spinach

Vegan Stuffed Shells with Almond Ricotta and Spinach

These nutritious and easy vegan stuffed shells with almond ricotta and spinach are a perfect meal for special occasions or fancy family suppers.
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Equipment

  • Heavy bottomed pot (for the sauce)
  • Pot for boiling shells
  • 9x13 baking tray (or your preferred size)

Ingredients
  

Filling

  • 1 recipe almond ricotta (found on the blog, see notes)
  • 1 package (16 oz) frozen chopped spinach, preferably organic (defrosted, squeezed dry of excess water)
  • 1 tablespoon nutritional yeast
  • zest from 1/2 lemon
  • freshly ground black pepper
  • salt, to taste

Sauce

  • 1 28-oz can crushed organic tomatoes
  • 1 tsp olive oil
  • 2 cloves garlic
  • a handful of fresh basil leaves

Rest of Recipe

  • 20 jumbo shells, cooked (preferably organic). You can also make 15-25 shells, depending on how much you fill them with the filling (see instructions)
  • handful of vegan grated cheese, optional
  • freshly ground black pepper and red chili flakes, for finishing

Instructions
 

Make The Filling

  • First, make the filling mixture: combine the almond ricotta, spinach, nutritional yeast, lemon zest, and black pepper/salt to taste. Set aside.

Cook the Shells

  • Add a pinch of salt to the boiling water. Boil the shells according to the manufacturer's instructions, perhaps one minute short (they'll continue to cook in the oven). Immediately plunge them into cold/ice water so they stop cooking. Drain and set aside.

Make the sauce

  • In a pinch, you can use jarred marinara here. But if you have some time to make a quick sauce, I promise you it's worth it. This is my favorite easy sauce to make under 4 minutes!
  • Heat a heavy bottomed pot and add in the oil, over medium heat. Add the garlic and a pinch of salt and watch it closely so it doesn't burn. Cook slowly just for a minute or so until it becomes fragrant.
  • Slowly add in the crushed tomatoes (it may sputter), and bring to a simmer. Cook for 3 minutes or so until heated through, add in the fresh basil, and set aside.

Assemble the shells

  • Preheat the oven at 350 degrees.
  • In a 9x13 baking tray, pour 1.5 cups of the sauce, reserving the rest for the top.
  • Using a teaspoon (you can also use a piping bag if you want them extra clean and presentable), fill the stuffed shells. I've made this recipe stretch quite a bit ~ sometimes I overstuff them and make 15 shells, sometimes I understuff and can get away with 25 or so. Stuff them as you wish. (Also if you use more than 20, you may need an extra baking tray)
  • Layer them on top of the tomato sauce as you stuff them.
  • Pour over the remaining tomato sauce over the top.
  • Finish with vegan shredded cheese (optional), freshly ground black pepper, and red chili flakes.
  • Bake for 25 minutes until bubbly.

Notes

Almond ricotta: http://littlebitesofjoy.com/almond-ricotta/