Spinach and Vegan Ricotta Stuffed Pasta Shells ♥
If you have a special date coming up, I can assure you that these Spinach and Vegan Ricotta Stuffed Pasta Shells are going to be perfect for that occasion. It is an absolutely delicious thing! The combination of the pasta with the creamy ricotta filling and the extra touch of nut parmesan cheese, ugh, what a delight. And the best thing is that it doesn’t take a lot of time to prepare, yay!
One of the ingredients to make vegan ricotta cheese is: TOFU!
If you want to make it from scratch, here we have a post with the recipe and the step-by-step video. Tofu is what will provide the creaminess to the filling, as well as a considerable amount of protein to our dish.
Also, we will prepare a super delicious nut parmesan cheese. It is super easy and quick to prepare, and you can also save the rest to add it to other dishes or salads (my favorite way to eat it is precisely by sprinkling a little on top of my salads).
Can I use another type of pasta?
Undoubtedly. If you want to prepare Spinach and Vegan Ricotta Stuffed Pasta Shells in the presentation we suggested, you can use giant pasta shells or cannelloni. The pasta is prepared according to the packet and then filled with the ricotta cheese with spinach.
Also, if you are looking to prepare it in a different format, you can use lasagna sheets and alternate between ricotta cheese and an Italian tomato sauce or vegan Bolognese.
WATCH THE STEP BY STEP TO PREPARE SPINACH AND VEGAN RICOTTA STUFFED PASTA SHELLS
Can I skip the tofu for these spinach and vegan ricotta stuffed pasta shells?
Tofu is the base to obtain the consistency and amount of filling, and it also provides a neutral flavor later to be adjusted with seasonings. I would not recommend omitting it unless you use some other equally creamy and similar tasting base, such as some vegan cheese made with cashews or something like that.
Can I make Parmesan cheese with only one type of nut?
For sure! The most recommended would be roasted cashews since it is pretty neutral or friendly in terms of flavor, but you can actually prepare it with any type of nut or even pumpkin seeds with sunflower seeds (roasted).
Can I skip nutritional yeast for these Spinach and Vegan Ricotta Stuffed Pasta Shells?
In this recipe it is essential, since it is what gives the cheesy flavor. Nowadays it is very easy to find it, both in retail stores and online. Nutritional yeast is not like the most common instant active yeast to make bread, in fact, it is an inactive yeast that provides a lot of nutrients and a flavor very similar to cheese.
In what other types of dishes can I use the spinach and vegan ricotta filling?
You can serve it as a dip with some crackers, to fill ravioli, empanadas, to spread on sandwiches, baguettes, as a creamy base for spaghetti, etc.
Now, let’s prepare these delicious Spinach and Vegan Ricotta Stuffed Pasta Shells ♥
By the way, this is our new cookbook! 😍
Click on the image to get more info.
Spinach and Vegan Ricotta Stuffed Pasta Shells
- 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
- 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.