Vegan Stuffed Shells with Spinach
These Vegan Stuffed Shells with spinach are made without nuts or tofu. Filled with veggies and savory Italian herbs, this will be your new favorite vegan meal!
Equipment
- Food processor or blender
- Aluminum foil
- Parchment paper
Ingredients
- 1 box jumbo pasta shells
- 1 jar pasta sauce
For the Filling
- 2 small zucchini
- 2 cups fresh spinach
- 1 cup Plant-based mozzarella
- ½ cup Plant-based parmesan cheese
- 2 tbsp Italian Herb mix
- 1 tbsp garlic paste
Instructions
- Preheat oven to 350. Bring a large pot of water to a boil.
- Cook shells according to package directions.
- Drain, and place the shells on a parchment-lined baking sheet to cool
- Spread 1 cup of pasta sauce into a 9 x 13-inch baking dish.
- Place all ingredients for stuffing into food processor, pulse until combined.
- Fill each cooked shell with equal amounts of mixture and place in baking dish.
- Top with additional sauce, vegan mozzarella, and parmesan if desired.
- Bake 30 minutes covered and 5 minutes uncovered.
- That's it! Enjoy!
Notes
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
- Not Vegan? Use dairy cheeses in equal parts for this recipe. Or go the traditional route and use ricotta cheese.
- Gluten-free? Swap with gluten-free jumbo pasta shells. Make sure your cheese choices are also gluten-free.
Nutrition
Serving: 4shells**Calories: 341kcalCarbohydrates: 58gProtein: 10gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 835mgPotassium: 631mgFiber: 4gSugar: 7gVitamin A: 1507IUVitamin C: 19mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!