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Spinach and Vegan Ricotta Stuffed Pasta Shells

Spinach and Vegan Ricotta Stuffed Pasta Shells Recipe. A delicious dish full of different flavors and textures to delight your palate. The combination of the pasta with the creamy ricotta filling and the extra touch of parmesan nut cheese, it is absolutely brutal.
Prep Time35 mins
Cook Time25 mins
Resting time in the fridge20 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: Easy pasta recipe, Stuffed pasta, Vegan dinner, Vegan parmesan, Vegan ricotta, Vegan supper
Servings: 5 people
Author: Annie

Ingredients

  • 28 giant pasta shells or cannelloni
  • 450 g frozen spinach or 700 g fresh spinach, finely chopped
  • 350 g firm tofu
  • ¼ cup nutritional yeast
  • 1 ½ tbsp olive oil
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • ½ tsp chicken seasoning you can substitute for fine herbs
  • Juice of 1 large lime
  • 1 1/8 tsp salt
  • 3 tbsp plant milk (sugar-free) or water
  • Vegan cheese, grated optional and to taste

Nut Parmesan Cheese

  • ¾ cup nut mix or your favorite nut or seed
  • ¼ cup nutritional yeast
  • ¾ tsp salt
  • ¼ tsp garlic powder

Instructions

  • Cook the giant pasta shells according to the packet instructions. Strain the pasta and rinse it with cold water to stop the cooking process. Reserve.
  • In a large skillet over medium heat, add the frozen spinach (or cook the fresh spinach for 5-7 minutes) and cover with a lid (let it thaw). Remove the lid and give it a mix to make sure it’s fully cooked. Remove from the heat and transfert to a bowl. Let it cool.
  • To prepare the ricotta cheese, blend or process the tofu, nutritional yeast, olive oil, garlic powder, onion powder, basil, chicken seasoning or fine herbs, lime juice, salt, and milk or water. Once you get a creamy thick sauce, pour it into the bowl with spinach and mix until all the ingredients are integrated. Refrigerate for 20 minutes to get a slightly thicker consistency.
  • Transfer some of the filling to a piping bag and cut off a little bit of the tip (so the filling can come out).
  • Preheat the oven to 350°F and get a large ovenproof pan ready to be filled with pasta shells. Take one of the pasta shells and fill it with the ricotta cheese by slightly pressing the piping bag. Place the pasta Shell in the pan repeat the same process until you’re done with the pasta Shells and filling.
  • Pour the tomato sauce over the stuffed shells and bake for 25-30 minutes.
  • Remove from the oven, add the grated cheese on top and let it melt with its own heat (or place in the oven off for a couple of minutes, it will depend on the amount of cheese you add).
  • Prepare the Parmesan cheese by blending or processing all its ingredients until you get a sandy mix. Reserve.
  • Serve the stuffed pasta shells and sprinkle some nut parmesan cheese on top.
  • Store the nut parmesan cheese in an airtight container in a cool place or in the fridge.