Description
Spinach Ricotta Stuffed Shells are a comforting and easy-to-make vegetarian-friendly dish featuring jumbo pasta shells filled with creamy plant-based ricotta and fresh spinach. Enhanced with smoked turkey bacon, aromatic garlic and onion, and baked in a rich marinara sauce (natural), this recipe offers a satisfying and nourishing meal perfect for family dinners or hearty lunches with vibrant color and rich flavors.
Ingredients
Scale
For the Pasta
- 12–15 jumbo pasta shells
For the Filling
- 2 cups fresh spinach, chopped
- 1 cup plant-based ricotta (plant-based)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 4 slices smoked turkey bacon, chopped
- 1 tsp Italian seasoning (natural)
- 1/2 tsp black pepper
- 1 tbsp olive oil (natural)
For Assembly and Baking
- 2 cups marinara sauce (natural)
- 1/2 cup plant-based Parmesan-style cheese (plant-based)
- Optional garnishes: fresh basil leaves, chopped parsley, extra virgin olive oil (natural)
- Salt to taste
Instructions
- Cook the Pasta Shells: Begin by boiling jumbo pasta shells in salted water until just al dente, tender but firm enough to hold the filling without falling apart. Once cooked, drain and rinse with cool water to stop cooking and prevent sticking.
- Prepare the Filling: Heat olive oil (natural) in a pan over medium heat. Sauté finely chopped onion and minced garlic until translucent and fragrant. Add fresh chopped spinach and cook until wilted, allowing excess moisture to evaporate. Transfer the mixture to a bowl, then stir in plant-based ricotta (plant-based), chopped smoked turkey bacon, Italian seasoning (natural), black pepper, and salt until well combined.
- Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with the spinach and ricotta mixture. Place the filled shells on a plate, ensuring the filling is packed but not overstuffed to avoid breaking.
- Assemble in Baking Dish: Spoon a thin layer of marinara sauce (natural) on the bottom of a baking dish. Arrange the stuffed shells side by side on the sauce. Cover the shells evenly with the remaining marinara sauce. Sprinkle plant-based Parmesan-style cheese (plant-based) over the top for a golden finish.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the dish for 25-30 minutes until bubbly and the cheese topping is golden brown. Allow the shells to rest for a few minutes before serving to let the flavors meld and the dish settle.
Notes
- Squeeze excess moisture from the cooked spinach before mixing to keep the filling creamy without sogginess.
- Cook pasta shells slightly less than fully done since they will continue cooking in the oven.
- Use fresh spinach for brighter flavor and better texture compared to frozen.
- Layer marinara sauce (natural) generously to keep shells moist and flavorful.
- Rest baked shells a few minutes before serving to allow settling and easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup (approx. 3 stuffed shells)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: spinach ricotta stuffed shells, plant-based ricotta recipe, vegetarian stuffed pasta, comfort food, baked stuffed shells
