These 5-ingredient spinach and ricotta stuffed shells is a quick and simple vegan pasta dinner that is perfect for a busy weeknight or a special occasion. These easy stuffed shells provide a comforting, wholesome, flavorful treat and make the perfect 30 minute meal the whole family will enjoy.
This post was originally published on May 18, 2019 and updated on May 22, 2023 by Elena Szeliga.
These vegetarian stuffed shells with spinach are frequent fliers in our home and they’re likely to become the same in yours. The rich, creamy tofu ricotta, spicy marinara, savory vegan parmesan and comforting pasta make this meal a hit every single time…especially with the cook, because of how easy and quick they are to make.
Easy Stuffed Shells With Spinach And Ricotta
Five ingredients, 30 minutes, no chopping, no slicing, no cutting. You can even freeze them and have them ready for your next surprise guest or busy evening.
You can make this up in a large casserole dish or darling little single serve ramekins for each person. Whatever you choose, the recipe stays the same.
Chewy large pasta shells with crunchy baked rims stuffed with a creamy mixture of spinach and vegan ricotta cheese floating in rich marinara sauce and sprinkled with amazingly addictive vegan parmesan cheese… Sounds like the best vegan comfort food you can imagine.
Taking into account their impressive looks it’s amazing how easy it is to make these vegan stuffed shells.
Is Pasta Actually Healthy?
Yes! Yes, it is. Commence the happy dancing. Pasta is actually good for you!
There’s no need at all to avoid it in your diet, contrary to popular diet fads.
In fact, the Mediterranean diet is recognized as one of the world’s healthiest diets and pasta is an essential part of the Mediterranean diet, making it a staple food that pairs perfectly with other healthy foods in this diet like vegetables and healthy fats.
Being a part of a well-balanced diet, pasta is a great source of carbohydrates that give your body energy. Carbohydrates are good but eating too much of them can lead to gaining weight. Dieticians recommend carbohydrates to make up to 65% of your daily calorie intake.
Pasta is the best for you when you pair it with protein-rich tofu, lots of vegetables packed with dietary fiber, vitamins and minerals and tomato-based sauces packed with antioxidants.
This is exactly the way this recipe is. It uses tofu ricotta cheese for plant-based protein, making the meal hearty, spinach for vegetables that has an extraordinary nutritious profile, and sugar-free marinara sauce (I recommend Cucina Antica organic marinara sauce or make your own if you have time).
Ingredients for Spinach Stuffed Shells
There is literally nothing easier than making these spinach and ricotta stuffed shells. All you need is 5 basic ingredients:
- garlic;
- spinach;
- vegan ricotta cheese;
- large pasta shells;
- marinara sauce.
I assume you have olive oil, salt and pepper at home, so I don’t include them in the list.
Additionally, you can garnish the finished dish with vegan parmesan cheese.
How to Make Vegan Stuffed Shells with Spinach and Ricotta
For quick instructions check this vegan stuffed shells web story.
Here’s the trick to not having your pasta stick to the pan: put your layer of marinara in the pan first. Don’t top the stuffed shells with sauce like a lot of people do.
First thing to do would be to make vegan tofu ricotta and vegan parmesan. It wouldn’t take you longer than 5 minutes!
To start with the shells, preheat the oven to 180C or 350F and fill the pan (ramekins) with marinara sauce. Put it in the oven and let the sauce heat through for about 10 minutes.
Meanwhile, cook the pasta al dente, per package directions (about 5-7 minutes).
Cook your spinach with a little garlic and drain well to remove excess liquid before adding tofu ricotta, salt and pepper to taste.
Once your pasta is cooked, you’ll gently fill it with the creamy spinach ricotta filling you made up while the pasta was cooking.
Top the heated sauce with stuffed shells and bake until edges are golden brown, from 15 to 20 minutes.
When the shells are done baking you can sprinkle on your favorite vegan parmesan and enjoy.
Told you these stuffed shells were super easy!
Other Healthy Vegan Pasta Dinners
Are you sold on the delicious, nutritious pasta as part of your dinner now?
After you enjoy these spinach and ricotta stuffed shells, you’ll be eager to enjoy more veggies, cheese, and pasta meals.
Pumpkin pasta with spinach and mushrooms is a super popular option! And healthy vegan fettuccine Alfredo is a vegan twist on a classic dinner.
And let’s not leave out and for more family favorite vegan comfort foods turned vegetarian delights.
Cook’s Tips
- These stuffed shells with spinach can be stored in the fridge for about 3 days. To reheat them, microwave them or warm in the oven. Don’t preheat, especially if you are using a glass casserole dish.
- Freeze the shells for up to 3 months. If freezing, better use an aluminum foil baking pan.
- Make a double batch of the filling and use it for vegan stuffed mushrooms.
- Use leftover vegan parmesan for eggplant lasagna or vegan cannelloni with asparagus.
Recipe Variations
- Use regular parmesan for a non-vegetarian version. Just FYI, Parmesan cheese is NOT vegetarian.
- You can use frozen spinach instead of fresh. Make sure to thaw it before cooking.
- Use gluten-free pasta or whole grain pasta for this recipe.
MAKE IT GLUTEN FREE: Be sure to buy gluten-free jumbo shells.
MAKE IT QUICK: Make the ricotta spinach filling in advance, so the shells come together more quickly.
I created a video recipe to make things even easier for you. If you can’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page. Hope it helps!
What is your favorite pasta dinner? Leave a comment below! Don’t forget to give a star rating to this recipe if you like it!
5 Ingredient Stuffed Shells with Spinach and Ricotta
Ingredients
- 25 fl oz or 700 ml marinara sauce
- 16 jumbo shells plus 2-3 extra ones in case some of the shells break during cooking
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 17 oz or 500 g fresh spinach See notes
- 7 oz or 200 g vegan ricotta 1/2 batch
- sea salt and freshly ground black pepper, to taste
- 3-4 tbsp vegan parmesan to serve
Instructions
- First, make vegan ricotta and vegan parmesan cheese. You would need 1/2 batch of vegan ricotta and 3-4 tablespoon of vegan parmesan. If you are using store-bought vegan ricotta and parmesan, skip this step.Preheat the oven to 350 F or 180 C. Take a big rectangular, round or oval baking pan (I used a 13 x 9 inch pan (33 x 22 cm) or individual oval-shaped ramekins. Fill the pan (ramekins) with marinara sauce. Bake for about 10 minutes to heat through.
- Meanwhile, cook the pasta shells until al dente, as per instructions on the package (5-7 minutes). Drain well. Heat a lug of olive oil in a large skillet and sautée minced garlic until fragrant. Add spinach and cook for about 7 minutes or until all the leaves turn dark green. Drain it well, removing all the excess moisture (you can keep the spinach water for soups or sauces).
- Combine the spinach with tofu ricotta and stuff shells with the mixture, using about 1 tablespoon of stuffing for each shell. Place the stuffed shells on top of the marinara sauce. Bake for 15-20 minutes or until golden. Sprinkle with vegan parmesan. Enjoy!
Notes
Cook’s Tips
- These stuffed shells can be stored in the fridge for about 3 days. To reheat them, microwave them or warm in the oven. Don’t preheat, especially if you are using a glass casserole dish.
- Freeze the shells for up to 3 months. If freezing, better use an aluminum foil baking pan.
- Make a double batch of the filling and use it for vegan stuffed mushrooms.
- Use leftover vegan parmesan for eggplant lasagna or vegan cannelloni with asparagus.
Recipe Variations
- Use regular parmesan for a non-vegetarian version. Just FYI, Parmesan cheese is NOT vegetarian.
- You can use frozen spinach instead of fresh. Make sure to thaw it before cooking.
- Use gluten-free pasta or whole grain pasta for this recipe.
Dondi
Saturday 10th of June 2023
What do you mean parmesan isn't vegetarian, I thought it just wasn't vegan?
Elena Szeliga
Monday 26th of June 2023
Traditional parmesan contains veal rennet, so it's not vegetarian.
Rachel
Monday 10th of January 2022
Since I've discovered your delicious easy recipe I continue to make it as well as making own stuffing with what ever I have in my fridge. Thank you for posting.
Elena Szeliga
Tuesday 11th of January 2022
I'm happy to hear you enjoy this recipe! :)
Bonnie Martin
Thursday 29th of October 2020
I don't have the large shells. Wondering if I could do it "unstuffed" meaning spread spinach mixture over shells instead of stuffing them? Looks good!
Elena Szeliga
Friday 30th of October 2020
Absolutely! The filling works beautifully over any type of pasta. Hope you enjoy the recipe!
Jennifer T Tammy
Friday 24th of May 2019
OM Gosh this is one of my favorites - I love when I see stuffed pasta shells at potlucks!
Elena Szeliga
Friday 24th of May 2019
It's always a hit with my family :) Thank you Jennifer!
Neeraj Soni
Thursday 23rd of May 2019
Hii...!! Elena,
This is Neeraj from F and B Stories, First of all, I would like to thank you for sharing such a amazing recepies with us. The Stuffed Shells are delicious and looks yummy too...!! And the combination of ingrediants like , Spinach and Ricotta in it was superb....
Keep sharing cheers :-)
Elena Szeliga
Thursday 23rd of May 2019
SO glad you like the recipe Neeraj! Thank you for stopping by ;)