Stuffed Shells
Source
The Carrot Underground
Ingredients
Equipment
- large bowl.
- 9” x 13” baking dish.
- Measuring cup.
- Measuring spoons.
- large spoon for mixing.
- teaspoon for filling.
Ingredients
| Serving |
Ingredient |
Notes |
| 24 shells |
Jumbo pasta shells |
Cooked al dente per package instructions |
| 16 oz |
Spinach |
Chopped; fresh or frozen (thaw & drain thoroughly) |
| 18 oz |
Vegan cream cheese |
E.g., Miyokos |
| 1/2 cup |
Vegan ricotta-style cheese |
Or other soft vegan cheese |
| 3 cloves |
Garlic |
Finely minced |
| 2 tbsp |
Olive oil |
Extra virgin |
| 1 tsp |
Sea salt |
|
| 1/2 tsp |
Black pepper |
Freshly ground |
| 1/4 tsp |
Nutmeg |
Ground |
| 24 oz |
Marinara sauce |
Bottled or homemade (use about 2 cups in the pan, reserve remainder) |
| 1/3 cup |
Bread crumbs |
Italian style |
| 1/4 cup |
Vegan parmesan |
Grated |
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl combine the chopped spinach, vegan ricotta, and vegan cream cheese. Add sea salt, black pepper, and nutmeg; mix until evenly combined.
- In a microwave-safe dish, heat the minced garlic with the olive oil for about 20 seconds. Add the garlic and oil to the spinach/cheese mixture and mix thoroughly.
- Pour about two-thirds of the marinara sauce (roughly 2 cups) into the bottom of a 9” x 13” baking dish and spread evenly.
- Using a teaspoon, fill each cooked jumbo shell with the spinach/cheese mixture and place the shells open-side up in the prepared baking dish.
- Cover the pan with foil and bake at 375°F for 25 minutes.
- Remove the foil and evenly sprinkle the bread crumbs and grated vegan parmesan over the shells. Continue baking uncovered for 10 minutes, or until the crumbs are golden brown.
- Remove from the oven and let rest a few minutes before serving.
- When ready to serve, heat the remaining marinara sauce and spoon over the shells. Add extra vegan parmesan if desired.