Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (6)
Vegan Stuffed Shells
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 33%
CARBS 49G49% OF CAL
4G FIBER38G OTHER8G TOTAL SUGAR
FAT 15G35% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta shells filled with spinach and creamy vegan ricotta, baked in marinara and Parmesan. Hearty, satisfying, and family-friendly.
mainamericanpasta🥧 baking dish🍲 stockpot🍳 skillet🔥 ovenveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz pasta shells
- 25 oz marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 oz baby spinach
- 2 cups vegan ricotta cheese (store-bought or homemade)
- 1 cup shredded vegan Parmesan cheese (divided)
- 1/2 teaspoon kosher salt
- pinch nutmeg
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 33%
CARBS 49G49% OF CAL
4G FIBER38G OTHER8G TOTAL SUGAR
FAT 15G35% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 923mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 664mg
- Calcium
- 189mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 923MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.