Description
These stuffed shells are not just a feast for the eyes; they are a delightful explosion of flavors and textures. The creamy vegan ricotta pairs beautifully with the earthy wild mushrooms and the tangy artichokes, while the fresh spinach adds a vibrant pop of color. Each bite is like a little hug from the inside, warming your heart and soul.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup marinated artichoke hearts, chopped
- 2 cups fresh spinach, chopped
- 1 cup wild mushrooms, diced (shiitake and oyster recommended)
- 1/2 cup vegan ricotta cheese
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil leaves for garnish
Instructions
- Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente.
- Prepare the filling by mixing artichoke hearts, spinach, wild mushrooms, vegan ricotta, nutritional yeast, garlic powder, onion powder, salt, and pepper in a bowl.
- Stuff each cooked shell with the filling and place them seam-side up in a baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well-coated.
- Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes, then remove the foil and bake for an additional 10 minutes.
Notes
- Use high-quality, fresh ingredients for the best flavor.
- Consider making the filling a day in advance for convenience.
- These stuffed shells freeze well; bake from frozen with added time.
- Allow to cool slightly before serving to help the filling set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg