Vegan Spinach and Ricotta Stuffed Pasta Shells Recipe
This Vegan Spinach and Ricotta Stuffed Pasta Shells recipe offers a delicious plant-based alternative featuring creamy almond and tofu ricotta, vibrant spinach, and rich marinara sauce. The jumbo pasta shells are filled with a flavorful mixture and baked to perfection, then topped with a homemade nut-based parmesan for an extra savory finish. Perfect for a comforting family dinner, this dish balances nutrition, taste, and ease of preparation.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Ricotta Mixture
- 200 g (2 cups) flaked skinless almonds
- 60 ml (¼ cup) lemon juice
- 3 tbsp nutritional yeast
- 1 clove garlic (peeled)
- 80 ml (⅓ cup) water
- 1 ½ tsp salt
- ½ tsp onion powder
- 400 g (14 oz) firm tofu (excess liquid drained off)
- 450 g (16 oz) frozen spinach (defrosted)
Marinara Sauce
- 2 Tbsp olive oil
- 1 medium brown onion (peeled and finely chopped)
- 3 cloves garlic (peeled and crushed)
- 1 400 g (14 oz) tin chopped tomatoes
- 500 ml (2 cups) passata
- a small handful fresh basil (finely chopped)
- 1 tsp dried oregano
- a pinch red chilli flakes (optional)
- salt and pepper (to taste)
Pasta
- 250 g (9 oz) jumbo pasta shells (about 32 shells)
Vegan Parmesan
- 50 g (⅓ cup) cashews
- 50 g (⅓ cup) almonds
- 2 Tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ - ½ tsp salt (to taste)
Instructions
- Soak Almonds: Place the flaked almonds in a bowl, cover with plenty of boiling water and set aside to soak for 30 minutes.
- Blend Ricotta Base: Drain almonds well, then place in a blender with lemon juice, nutritional yeast, garlic, water, salt, and onion powder. Blend until almost smooth but slightly grainy, scraping the sides as needed. Add a drop more water if necessary.
- Add Tofu: Crumble in tofu and blend again until smooth with a slight graininess. Transfer to a bowl.
- Incorporate Spinach: Squeeze excess water from defrosted spinach, roughly chop, and mix into ricotta base. Adjust seasoning to taste.
- Cook Onion: Heat olive oil in a large pan over low heat. Add onion and cook gently for 10-15 minutes until soft and translucent, stirring frequently.
- Add Garlic and Tomatoes: Add crushed garlic, cook for 1 minute. Add chopped tomatoes, passata, basil, oregano, chilli flakes (optional), salt, and pepper.
- Simmer Sauce: Let sauce simmer for 20-30 minutes until slightly reduced. Taste and adjust salt and pepper.
- Cook Pasta Shells: Cook jumbo pasta shells following package instructions but reduce cooking time by 2 minutes to keep them al dente.
- Preheat Oven: Set oven to 200°C (400°F, Gas Mark 6).
- Assemble Dish: Pour marinara sauce into a large casserole or two smaller dishes.
- Fill Pasta Shells: Stuff each shell with a heaped spoonful of the ricotta mixture and arrange on top of sauce, filling side up.
- Bake Covered: Cover dish with foil and bake for 15 minutes at 200°C.
- Bake Uncovered: Reduce heat to 180°C (350°F, Gas Mark 4), remove foil, and bake for another 10-15 minutes until bubbly and heated through.
- Prepare Vegan Parmesan: While baking, place cashews, almonds, nutritional yeast, garlic powder, onion powder, and salt in food processor or blender. Blitz to a powdery consistency with some texture, avoiding turning it into a nut butter. Adjust salt as needed.
- Serve: Sprinkle the vegan parmesan over the baked pasta shells just before serving.
Notes
- Ensure excess water is squeezed out of spinach for best texture.
- Do not overcook pasta shells, they should be firm to avoid mushiness after baking.
- The vegan parmesan keeps for up to a month in a jar at room temperature or refrigerated.
- Optional red chilli flakes add a subtle heat to the marinara sauce but can be omitted.
- Use a tamper tool if available for easier blending of ricotta base.
- Add a small amount of additional water if the ricotta mixture is too thick when blending, but avoid making it runny.
