Stuffed Shells

Source

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

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.