Do you ever see those big pasta shells and think what to do with them? Well here is the recipe for you if you want to eat some yummy, easy vegan stuffed shells to comfort the whole gang.
My vegan ricotta & spinach stuffed pasta shells recipe is pretty easy. It uses simple ingredients and can be whipped up under an hour. To me, this is a perfect go to recipe for the midweek. Also fantastic for leftovers.
When I was at university I used to eat pasta bake often. Creamy tomato sauce pasta bake with generous helping of salad. It was cheap and cheerful. Regardless of it’s yumminess and money saving perks, pasta bake was hearty, comforting and delicious. You are never too old for it.
Influenced from my uni favourite go-to dish, pasta bake, My Vegan Ricotta & Spinach Stuffed Pasta Shells is more of a healthier, more sophisticated version it.
For the ricotta filling, it consists of crumbled firm tofu, lemon juice, spinach, garlic powder, nutritional yeast and white miso to give the slight tart flavour of ricotta. The mixture is stuffed in conchiglioni pasta shells that are made out durum wheat and semolina. To make the dish extra juicy, the shells are covered with a rich tomato sauce and a creamy vegan béchamel sauce. To top it off, cubes of Violife blue cheese and pine nuts are scattered on top.
A wonderfully comforting dish, my Vegan Ricotta & Spinach Stuffed Pasta Shells, is gloriously delicious, filling and easy.
I don’t post many pasta dishes on the blog and it’s not because I don’t enjoy it, In fact I love it, however pasta often makes me extremely bloated which is fairly uncomfortable. On the contrary, this dairy free stuffed shells recipe is kind to my stomach hence why I love it so much. Speaking to plenty of people, especially women, pasta is not their friend either. Perhaps it’s too much of gluten, dairy and meat in one dish that makes our stomach’s go into overdrive however we are all wired differently so it’s hard to pin point the real issue. But for me, reducing he diary and meat intake whilst I consume gluten, it seems to help my digestion. If you are like me, this is great ricotta stuffed pasta shells recipe is just what you need if you have mad craving for a hearty Italian dish.
Vegan or non vegan, this Vegan Ricotta & Spinach Stuffed Pasta Shells is loved by everyone. It’s just what you need if you don’t have the money to order take away and fancy something comforting. It’s also:
- Dairy Free
This vegan stuffed shells recipe serves 4-6 generous plates. It’s perfect for sharing or to serve a crowd. Obviously, you can have the leftovers for lunch, but lets be real…there is probably not going to be any. If you do make this ‘Vegan Ricotta & Spinach Stuffed Pasta Shells’, or any similar dishes like ‘Vegan Mediterranean Deep Pan Pizza‘,’Vegan Shiitake Mushroom & Onion Pie‘ or ‘Vegan Sausage & Lentil Shepherd’s Pie‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 396g Firm Tofu Block, Drained
- 260g Fresh Spinach, Washed & Cooked
- Juice of 1 Lemon
- 3 Tablespoon Garlic Powder
- 3 Tablespoon Nutritional Yeast
- 1 Tablespoon White Miso
- 75g Violife Blu Block, Cut into Cubes
- 24 Big Conchiglioni Pasta Shells
- 500g Oregano & Basil Tomato Sauce
- 10g Fresh Basil,
- 70g Pomodorino Tomatoes, Whole
- 1 Tablespoon Pine Nuts
- 50g Pure Vegan Butter
- 50g Tablespoon Plain Flour
- 250ml Soya Cream
- 3 Sprigs Thyme
- 1 Tablespoon Garlic Powder
- Salt & Pepper, To Taste
- Firstly, Preheat the oven to 200C/400F/Gas 6.
- Secondly, cook the pasta. In salted water, cook the pasta shells until al dente in a medium sized saucepan. Once cooked, drain the shells until all moisture is gone. Make sure there is no excess water inside the pasta. Let them cool and set to one side until needed.
- To make the filling, crumble the tofu with your hands and mash the white miso, garlic powder, nutritional yeast, lemon juice and spinach with it in a large bowl.
- In a large ovenproof dish, pour the entire tomato & basil sauce to the bottom of the dish and evenly spread it out.
- With a teaspoon, gently fill the cold pasta shells with the filling until fully packed and place them on top of the tomato sauce.
- For the vegan bechamel sauce, melt the butter in a saucepan on a medium heat and slowly add the flour.Stir continuously until a paste forms.
- Gradually add the soya cream to the roux. Continuously stirring the sauce until it becomes silky smooth. Add the thyme and the garlic powder and season with salt and pepper to taste. Cook for 5 minutes stirring continuously, until the sauce has thickened. Remove the thyme sprigs and discard.
- Pour the bechamel over the stuffed shells and scatter the blu cubes, whole tomatoes and pine nuts on top. If using, add fresh basil leaves for decoration. Cover with aluminium foil and bake for 30 minutes. Remove the foil and cook for another 5 minutes so pasta can gain some colour. Serve Immediately with a simple green salad.