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
Scale
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
