Easy Vegan Ricotta & Spinach Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells filled with a mixture of ricotta, spinach, and cheese, then baked with marinara sauce. This is a festive vegetarian entrée for dinner or holiday gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 7 oz. frozen baby spinach leaves
- 1 recipe (16 oz.) of our vegan ricotta cheese (see notes)
- 2 cups shredded vegan mozzarella cheese
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons finely chopped fresh basil
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: 1/4 teaspoon red pepper flakes
- 20-25 jumbo shells
- 1/2 cup vegan mozzarella cheese
- 3 cups marinara sauce
- Fresh chopped parsley and/or basil, for garnish
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1778mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1377mg
- Calcium
- 842mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1778MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.