Vegan Stuffed Shells with Spinach Recipe
If you are craving a comforting, vibrant, and utterly delicious dinner, look no further than these Vegan Stuffed Shells with Spinach. This recipe combines jumbo pasta shells filled with a luscious blend of fresh spinach, zucchini, and plant-based cheeses, all baked in a rich pasta sauce that’s perfect for cozy nights. It’s a satisfying meal that will wow both vegans and non-vegans alike with its creamy texture, fresh flavors, and colorful presentation—making it an absolute favorite to keep in your dinner rotation.
Ingredients You’ll Need
The beauty of this dish lies in its simple yet thoughtfully chosen ingredients. Each component plays an essential role—from the tender pasta shells providing shape and bite, to the fresh spinach and zucchini bringing a pop of color and nutrients, and the plant-based cheeses adding creamy richness that keeps this recipe delightfully dairy-free.
- 1 box jumbo pasta shells: These large shells are perfect for stuffing and hold the filling beautifully without falling apart.
- 1 jar pasta sauce: Use a flavorful marinara or your favorite tomato-based sauce as the savory base for baking the shells.
- 2 small zucchini: Adds moisture and subtle sweetness, plus a lovely texture contrast in the filling.
- 2 cups fresh spinach: Fresh spinach brings vibrant color and a gentle earthiness that complements the cheeses.
- 1 cup plant-based mozzarella: Melts wonderfully for that creamy, cheesy finish without dairy.
- ½ cup plant-based parmesan cheese: Offers a sharp, nutty flavor essential for depth in the filling.
- 2 tbsp Italian Herb mix: A fragrant blend of herbs like basil, oregano, and thyme to infuse robust taste.
- 1 tbsp garlic paste: Brings warmth and an aromatic punch that brightens the entire dish.
How to Make Vegan Stuffed Shells with Spinach
Step 1: Prepare the Pasta Shells
Start by preheating your oven to 350 degrees Fahrenheit and bringing a large pot of salted water to a boil. Cook the jumbo pasta shells following the package instructions until they are al dente—soft enough to stuff but still firm. Once cooked, drain them and carefully spread them out on a parchment-lined baking sheet so they cool and don’t stick together, making stuffing easier.
Step 2: Create the Flavorful Filling
While the shells are cooling, it’s time to prepare the filling. Combine the fresh spinach, chopped zucchini, plant-based mozzarella, plant-based parmesan, Italian herb mix, and garlic paste into a food processor. Pulse a few times until everything is evenly mixed but still slightly chunky, giving the filling a great texture that’s both creamy and fresh.
Step 3: Assemble the Shells
Spread about one cup of pasta sauce evenly across the bottom of a 9 x 13-inch baking dish to prevent sticking and add flavor from the base. Then, fill each cooled shell with the prepared mixture using a spoon or your hands. Place the stuffed shells seam side up in the baking dish in neat rows, making sure they’re snug but not overcrowded.
Step 4: Add Sauce and Cheese Toppings
Generously top the filled shells with the remaining pasta sauce. For that irresistible cheesy finish, sprinkle additional plant-based mozzarella and parmesan cheese over the top. This step seals in moisture and guarantees a golden bubbly crust as it bakes.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 30 minutes, allowing the flavors to meld and the cheeses to melt into creamy goodness. Then, uncover and bake for an additional 5 minutes to achieve a slight golden bake that invites that perfect date-night appeal. The result is tender shells bursting with a fresh, flavorful filling that’s hard to resist.
How to Serve Vegan Stuffed Shells with Spinach
Garnishes
Enhance your Vegan Stuffed Shells with Spinach by adding a sprinkle of freshly chopped basil or parsley on top, which adds a refreshing, herbal lift and a vibrant pop of green. A light drizzle of extra virgin olive oil or a dash of crushed red pepper flakes can also bring subtle layers of flavor that make each bite more exciting.
Side Dishes
Serve these shells alongside a crisp mixed green salad dressed with a tangy vinaigrette to balance the richness of the dish. Garlic bread or crusty vegan baguette slices work beautifully for soaking up any remaining sauce on the plate, making your meal even more satisfying and indulgent.
Creative Ways to Present
Make your meal feel special by plating each shell carefully on white or pastel dishes to enhance their colorful filling and sauce. For a fun twist, consider layering in a casserole for a family-style dinner, or serve mini portions in individual ramekins for an elegant dinner party presentation that sparks conversation.
Make Ahead and Storage
Storing Leftovers
Your Vegan Stuffed Shells with Spinach taste just as delightful the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop and become even more harmonious overnight, making for an easy and delicious meal when you’re short on time.
Freezing
These shells freeze wonderfully. Arrange them in a freezer-safe dish, cover tightly with foil and plastic wrap, and they’ll keep fresh for up to 2 months. To freeze before baking, cover well and when ready to eat, bake from frozen—just add extra baking time to ensure thorough heating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit covered with foil to avoid drying out, warming for about 20 minutes or until heated through. You can also microwave individual portions covered with a lid for about 2–3 minutes, checking halfway to keep them moist and tasty.
FAQs
Can I substitute other greens for spinach in this recipe?
Absolutely! Kale, Swiss chard, or even finely chopped collard greens are excellent alternatives. Just make sure to wilt or steam tougher greens slightly before pulsing with the other filling ingredients to maintain a good texture.
What if I can’t find plant-based mozzarella or parmesan?
If plant-based cheeses aren’t available, you can omit them or try nutritional yeast for a cheesy flavor in the filling. Alternatively, experiment with homemade cashew cheese for a creamy texture that complements the veggies beautifully.
How can I make this dish gluten-free?
Simply swap the jumbo pasta shells for gluten-free versions, which are widely available nowadays. Just be sure to confirm your plant-based cheeses and pasta sauce are also gluten-free for a completely safe meal.
Is it okay to prepare Vegan Stuffed Shells with Spinach in advance?
Yes, you can prepare the filling and stuff the shells a few hours ahead, then cover and refrigerate before baking. This makes it perfect for busy days when you want the joy of a homemade meal with less effort at dinnertime.
Can I add other vegetables to the filling?
Definitely! Roasted red peppers, mushrooms, or finely chopped carrots can add wonderful flavors and textures. Just make sure any added veggies are cooked or softened as needed to blend smoothly with the filling.
Final Thoughts
Making this Vegan Stuffed Shells with Spinach recipe brings joy with every bite—a delightful combo of fresh veggies, creamy plant-based cheeses, and hearty pasta baked to perfection. Whether you’re cooking for family, friends, or treating yourself, it’s a comforting dish that proves vegan meals can be both wholesome and indulgent. Give it a try and see how this vibrant recipe becomes your new go-to comfort food!
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Vegan Stuffed Shells with Spinach Recipe
- Total Time: 1 hour
- Yield: 4 servings (4 shells per serving) 1x
- Diet: Vegan
Description
A delicious and hearty vegan stuffed shells recipe featuring jumbo pasta shells filled with a flavorful blend of zucchini, fresh spinach, and plant-based cheeses. Baked in a rich tomato sauce and topped with vegan mozzarella and parmesan, this dish is perfect for a comforting family meal that’s both nutritious and satisfying.
Ingredients
Pasta Shells and Sauce
- 1 box jumbo pasta shells
- 1 jar pasta sauce (about 24 ounces)
Filling
- 2 small zucchini, chopped
- 2 cups fresh spinach
- 1 cup plant-based mozzarella cheese
- ½ cup plant-based parmesan cheese
- 2 tbsp Italian herb mix
- 1 tbsp garlic paste
Instructions
- Preheat and Boil: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to boil for the pasta shells.
- Cook Shells: Add the jumbo pasta shells to the boiling water and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the shells and lay them out on a parchment-lined baking sheet to cool and prevent sticking.
- Prepare Baking Dish: Spread 1 cup of pasta sauce evenly into the bottom of a 9 x 13-inch baking dish to ensure a flavorful base for the stuffed shells.
- Make Filling: Combine the chopped zucchini, fresh spinach, plant-based mozzarella, plant-based parmesan, Italian herb mix, and garlic paste in a food processor. Pulse the mixture until it is well combined but still has some texture.
- Stuff Shells: Spoon equal amounts of the filling mixture into each cooked pasta shell and carefully place the filled shells upright in the prepared baking dish over the sauce.
- Add Toppings: Spoon remaining pasta sauce over the stuffed shells. Sprinkle additional plant-based mozzarella and parmesan cheese on top if desired for extra creaminess and flavor.
- Bake: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 5 minutes, allowing the top to become golden and bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your warm, comforting vegan stuffed shells!
Notes
- Please note: The nutritional information provided is an estimate and can vary based on specific ingredient brands and quantities used. For precise nutritional data, consult a registered dietitian or use a nutritional calculator.
- If not vegan, substitute plant-based cheeses with equal amounts of dairy cheeses or use traditional ricotta for the filling.
- For a gluten-free option, use gluten-free jumbo pasta shells and ensure that all cheese alternatives are gluten-free as well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 341 kcal
- Sugar: 7 g
- Sodium: 835 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegan stuffed shells, plant-based pasta recipe, spinach stuffed shells, zucchini stuffed shells, vegan Italian recipe, dairy-free pasta dish
