Spinach and ‘Ricotta’ Vegan Stuffed Shells
Vegan stuffed shells are made with vegan ricotta, spinach, and flavorful pasta sauce for a comforting meal that’s easy to make and ready in about 40 minutes!
With a winning medley of carbs, creamy vegan cheese, spinach, and your favorite pasta sauce, this spinach-ricotta stuffed shells recipe is the ultimate comfort food!
And don’t forget a slice of bread to get every last bit of ricotta and sauce, this No Knead Bread is perfect!
Why We Love This Recipe!
- It’s a simple Italian meal that’s both versatile and on the table in no time.
- Vegan stuffed shells are 100% kid-friendly, and dairy lovers will never guess they are completely plant-based!
- These stuffed ricotta shells can be made ahead and are freezer friendly, making them a great recipe to prep and stock in the freezer for later!
Without further ado, let’s make stuffed shells!
Ingredient Notes
In this recipe, cooked jumbo shells are stuffed with spinach ricotta cheese and baked with pasta sauce for a wonderful vegan Italian meal.
Here is everything you’ll need, including tips and variations:
- Jumbo Shells: Source out large jumbo shells and cook according to package directions. The shells were super easy to fill using a spoon, with none of them falling apart or breaking.
- Vegan Ricotta: Making your own homemade vegan cashew ricotta or tofu ricotta is super easy, and only takes a few minutes. You can make it ahead of time, storing it in the refrigerator for up to 5 days before using.
- Spinach: Use fresh or frozen spinach. Both work well, so use whatever you prefer or is more convenient. If using fresh, simply steam the spinach until wilted, and give a good chop to cut it up. Frozen spinach should be thawed and squeezed to remove excess water (you can do this right in the package by cutting the corner and squeezing the bag.
- Pasta Sauce: Make your own quick and easy Marinara Sauce or use your favorite pasta sauce.
- Final Touches: Finish it off with a little fresh basil or oregano for a pop of color and another layer of flavor. A good dusting of Almond Parmesan is also a perfect garnish for these stuffed shells.
How To Make Vegan Stuffed Shells
- Cook the pasta shells according to the package directions.
- While the pasta is cooking, mix the vegan ricotta with the spinach in a medium-sized bowl.
- On the bottom of a 9 x 13 baking dish, evenly spread a whole jar of pasta sauce.
- Fill each pasta shell with a rounded tablespoon of the ricotta mixture and place it into the baking dish (shown above). I was able to get 3 rows of 6. The amount may vary depending on the size of your baking dish.
- Cover and bake for 15 minutes (the sauce should be nice and bubbly). Remove the cover and continue to bake for another 10 – 15 minutes.
- Let rest a few minutes and wipe clean the rim of the dish if you like (it will be messy from the bubbly sauce). Lastly, sprinkle with almond parmesan and herbs of choice.
That’s it. These spinach-ricotta stuffed shells make a fantastic vegan family-style dish that everyone at the table will love!
Top Tips
- Baking dish. If you don’t have a rectangular baking dish, an oval or round baking dish will work just as well.
- Top with sauce. Instead of pouring the whole jar of sauce on the bottom of the baking dish, save a little sauce, or pour only half of the sauce into the dish and top the stuffed shells with the remaining portion.
- Adjust the spinach. Use fresh or frozen spinach, or omit it altogether.
Common Storage Questions
Can you freeze vegan stuffed shells before baking?
Yes! To freeze vegan stuffed shells before baking, prepare the recipe as directed up until baking using a freezer-sage container. Store in the freezer tightly covered with saran wrap and foil for up to 3 months. When ready to cook, bake as directed, adding an extra 5 – 10 minutes at each temperature called for in the recipe.
How long can you keep stuffed shells in the refrigerator?
Make ahead: When making ahead, vegan stuffed shells can be filled and kept, covered, in the refrigerator for up to 24 hours in advance. When ready to bake, simply place it in the oven and bake as usual.
Cooked: Cooked or leftover stuffed pasta shells can be stored in the refrigerator in an air-tight container, for up to 5 days.
How do you reheat spinach-ricotta stuffed shells?
Reheat leftover stuffed pasta shells by putting them into a shallow oven-safe dish, covering, and baking at 350 degrees F. until heated through, about 15 minutes. Remove the cover and serve. Alternatively, microwave serving-size portions using 30 – 60-second intervals until warmed through (be sure to cover with a microwave-safe cover).
Serving Suggestions
Stuffed shells are great alone or can be made into a full-course meal. Here are a few of my favorite options:
- Toppings: Add a sprinkle of Almond Parmesan and fresh chopped oregano or basil for a finishing touch.
- Salad: Pair with a simple Classic House Salad or hearty Vegan Caesar Salad on the side.
- Soup: Serve with a bowl of Vegan Minestrone Soup.
- Bread: Serve with a chunk of homemade crusty Artisan Bread or bread sticks for swiping up the last bits.
More Vegan Pasta Recipes!
You can never have too many comfort recipes on hand. Try these other delicious vegan pasta dishes to comfort your soul and make you feel at home. You may just find a new favorite recipe for the meal rotation!
- Baked Vegan Mac and Cheese
- The Ultimate Vegan Lasagna
- Simple Cheese Manicotti
- Easy Mac and Cheese with Peas
- Eggplant Puttanesca
If you try this vegan stuffed shells recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintSPINACH AND ‘RICOTTA’ VEGAN STUFFED SHELLS
Made with simple vegan cashew or tofu ricotta, spinach, and flavorful pasta sauce, it’s both heavenly and comforting! Easy recipe and ready in 40 minutes.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 6 (3 shells per serving) 1x
- Category: Entree, Pasta
- Cuisine: Vegan, Italian
Ingredients
- 18 jumbo shells
- 2 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)
- 10 oz. frozen spinach, thawed and drained or 5 oz. box of fresh spinach, steamed
- 1 jar (25oz) pasta sauce (or homemade Marinara Sauce)
To serve
- fresh chopped oregano or basil
- almond parmesan
Instructions
Preheat oven to 400 degrees F.
Pasta: Cook pasta shells according to package directions.
Ricotta Stuffing: Combine the cashew ricotta with the spinach, set aside.
Prep the baking dish: Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.
Stuff Shells: Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.)
Bake: Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 – 15 minutes more.
Serve with fresh chopped herbs of choice and a good dusting of almond parmesan.
Serves 6 (3 shells per serving)
Store: Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.
Notes
Make ahead: When making ahead, stuffed shells can be filled and kept, covered, in the refrigerator for up to 24 hours in advance. When ready to bake, simply place in the oven and bake as usual.
If you’d like to add a layer of vegan cheese over top before baking, I recommend using Myoko’s Vegan Mozzarella. It melts great and tastes fantastic for a vegan cheese!
I love and recommend using this Le Creuset baking dish (<< affiliate link) with lid when making these stuffed shells or lasagna.
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I made a double recipe, so we can have it when I do not want to cook. These are so good, so tasty. I also did not have spinach, but had kale, so that went in instead. My non-vegan friends, did not know they were plant based. I took the dinner to some friends who are older and infirm and cannot go out in the midst of our messy world , but they loved it. Thank you!!!! WFPB based for more than 20 years, still find excellent new tasty meals
loved this idea for what to make with vegan ricotta! and the pictures are so stunning, just wow – suggested your recipe in my almond ricotta post to my readers ;)
https://nutriciously.com/vegan-almond-ricotta/
keep up the fantastic work, I’ve been admiring your blog for many years now!
I recently went WFPB for autoimmune. My entire family LOVED THIS! Love your site!
Xoxo
Tiff
Thanks for sharing Tiff! You’re going to do just fine! Cheers :)
Wow! This is amazing! Even my carnivore husband tasted it and said he liked it.
This recipe is amazing, and the ricotta stuffing is simply out of this world! I had some leftover stuffing and I saved it so I could spread it on top of table crackers as a dip. Delish!
I make a almond ricotta and cashew parmesan for veggie lasagna. Can I sub? Or do you find the opposite is best? Sounds like maybe your version will be better as cashew would make a creamier ricotta.
Hi Beth, your almond ricotta sounds great and should be fine. I’ve never made almond ricotta so I can’t say the difference, but if the almond ricotta works for you, by all means use it. And the cashew parm sounds fabulous too! I would love to know how it goes! Enjoy :)
I made this over the weekend and it was absolutely incredible! My family has already asked when I plan on making it again. The few non-vegans could not believe this was made without dairy. I will definitely be adding this dish the rotation. Thank you!
Thanks Samantha! So glad it turned out well. Cheers :)
Made this recipe for Easter lunch and everyone loved it! It was easy and delicious. I will definitely add this to my growing repertoire of vegan dishes special enough for company but simple enough for everyday.
Thank you Violet, so glad it worked well! It’s one of my favorites. Cheers :)
These stuffed shells look absolutely amazing!! I have Italian heritage, so this type of food makes me feel so comforted and happy :)
My husband is Italian, so we ate a lot of cheese stuffed and layered foods before going vegan. I know what you mean by comfort. Also, I guarantee that if we served these to his very traditional mom, she wouldn’t know the difference.
Muir Glen is so good! I always splurge for their diced tomatoes, so worth it! I can’t wait to try this, I LOVE your vegetable lasagna with the cashew ricotta so I know this will be great!