This recipe for Vegan Stuffed Shells is a guaranteed hit for the whole family! Tender pasta shells filled to the brim with creamy vegan ricotta and Parmesan are a foolproof way to bring everyone together around the table.
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray.
Bring a large pot of well-salted water to a boil. Add the shells and cook according to package instructions to al dente (about 9 minutes). Drain and rinse with cold water.
Meanwhile, spread 1 cup of marinara sauce in the prepared baking dish.
Heat the oil in a large skillet over medium-high. When hot, add the spinach and garlic and cook, stirring occasionally, until wilted, 2-3 minutes.
Remove the skillet from the heat. Add the ricotta, ½ cup Parmesan, salt, and nutmeg and stir well to combine.
Stuff each pasta shell with the spinach and cheese mixture and arrange in the baking dish. Pour the remaining sauce on top and sprinkle with the remaining ½ cup Parmesan. Cover the dish. Bake for 25 minutes, then uncover and bake until golden on top and bubbling, 10 to 15 minutes more. Cool for 5 minutes before serving.
Notes
Cook the pasta al dente, according to the package. Aim for the least amount of time recommended, since they’ll keep cooking while they bake. You don’t want them overdone and mushy in the end.
The dish can be assembled up to eight hours ahead of baking. The dish should be covered with foil and stored in the fridge until you're ready to eat. To compensate for chilled pasta, you may need to add up to 10 more minutes to the baking time.