Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with delicious fillings.

Marinara sauce: A rich tomato-based sauce that adds depth and flavor to the dish.

Vegan ricotta cheese: A dairy-free alternative to traditional ricotta, providing a creamy texture.

Spinach: Fresh, chopped spinach adds a nutritious element to the filling.

Olive oil: Used for sautéing the garlic and spinach, adding a subtle richness.

Garlic: Minced garlic cloves that bring a fragrant aroma and flavor to the dish.

Salt: Enhances the overall taste of the filling and the sauce.

Black pepper: Adds a hint of spice and balances the flavors.

When preparing the pasta shells, make sure to cook them al dente. This ensures they are firm enough to hold the ricotta-spinach mixture without falling apart. Additionally, after draining the shells, lay them out on a baking sheet to prevent them from sticking together. This will make the stuffing process much easier and more efficient.

• jumbo pasta shells - Substitute with large zucchini slices: Thinly slice zucchini lengthwise and use them as a low-carb, gluten-free alternative to pasta shells.

• marinara sauce - Substitute with homemade tomato sauce: Use fresh tomatoes, garlic, and herbs to make a simple, fresh tomato sauce.

• vegan ricotta cheese - Substitute with tofu ricotta: Blend firm tofu with lemon juice, nutritional yeast, and garlic to create a creamy, protein-rich ricotta alternative.

• spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, adding a slightly different flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and can be used for sautéing with a neutral flavor.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's spice level without altering the color.

• Allow the stuffed shells to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• For short-term storage, place the stuffed shells in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.
• If you plan to freeze the stuffed shells, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the stuffed shells to a freezer-safe container or a resealable plastic bag. Label with the date for easy tracking.
• To reheat refrigerated stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish, cover with foil, and bake for 20-25 minutes or until heated through.
• For frozen stuffed shells, you can either thaw them in the refrigerator overnight or bake them directly from frozen. If baking from frozen, preheat the oven to 375°F (190°C), cover the dish with foil, and bake for 45-50 minutes. Remove the foil for the last 10 minutes to allow the marinara sauce to bubble and the tops to brown slightly.
• To add extra flavor when reheating, sprinkle some nutritional yeast or vegan parmesan on top before baking.
• For a quick microwave option, place a few stuffed shells in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• Always ensure the stuffed shells are heated thoroughly before serving, especially if they were frozen, to maintain food safety and optimal taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish.
  3. Add a splash of marinara sauce over the top to keep them moist.
  4. Cover the dish with foil to prevent the pasta from drying out.
  5. Bake for about 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a bit of marinara sauce on top to maintain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes.
  5. Check and stir if necessary, then continue microwaving in 1-minute intervals until heated through.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a small amount of marinara sauce and a splash of water or vegetable broth to the pan.
  3. Cover and heat over medium-low heat.
  4. Stir occasionally to ensure even heating, cooking for about 10-15 minutes until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the stuffed shells in the air fryer basket.
  3. Lightly spray with olive oil to keep them from drying out.
  4. Heat for about 8-10 minutes, checking halfway through to ensure even heating.

• Steam Method:

  1. Place the stuffed shells in a steamer basket.
  2. Add water to the bottom of the steamer pot.
  3. Cover and steam over medium heat for about 10-15 minutes, or until heated through.
  4. This method helps retain moisture and prevents the pasta from drying out.

• Oven: used to bake the stuffed shells at the specified temperature.

• Saucepan: used to sauté the garlic and cook the spinach mixture.

• Mixing bowl: used to combine the vegan ricotta cheese and cooked spinach mixture.

• Baking dish: used to arrange the stuffed shells and bake them with marinara sauce.

• Foil: used to cover the baking dish to ensure even cooking.

• Colander: used to drain the cooked pasta shells.

• Wooden spoon: used to stir the garlic and spinach mixture in the saucepan.

• Measuring cups: used to measure the marinara sauce and vegan ricotta cheese.

• Measuring spoons: used to measure the olive oil, salt, and black pepper.

• Knife: used to mince the garlic and chop the spinach.

• Cutting board: used as a surface for chopping the spinach and mincing the garlic.

Prepare the filling: Make the ricotta-spinach mixture while the pasta shells are cooking to save time.

Use pre-made sauce: Opt for store-bought marinara sauce to cut down on preparation time.

Chop in advance: Chop the spinach and garlic ahead of time and store them in the fridge.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Efficient assembly: Set up a stuffing station with all ingredients within reach to streamline the process.