24 jumbo pasta shells cooked al dente per package instructions

▢16 oz spinach chopped – fresh or frozen* spinach is fine – *be sure to thaw and drain thoroughly before using

▢1 8 oz pkg vegan cream cheese I like Miyokos

▢½ C vegan ricotta style cheese or other soft vegan cheese

▢3 cloves garlic finely minced

▢2 tablespoon olive oil extra virgin

▢1 teaspoon sea salt

▢½ teaspoon black pepper freshly ground

▢¼ teaspoon nutmeg ground

▢24 oz marinara sauce bottled or homemade

▢⅓ C bread crumbs Italian style

▢¼ C vegan parmesan grated




Preheat oven to 375° Combine spinach, ricotta and cream cheese, salt, pepper, and nutmeg in a large bowl. In a microwave-safe dish, heat garlic and olive oil for 20 seconds in microwave. Add garlic and oil to spinach/cheese mixture. Mix thoroughly. Pour ⅔’s of the marinara sauce (2 cups) in the bottom of a 9″x13″ baking dish. Using a teaspoon, fill each shell with spinach/cheese mixture. Place filled shells (open side up) in pan. Cover pan with foil and bake at 375° for 25 minutes. Remove foil and sprinkle breadcrumbs and parmesan over shells. Continue baking (uncovered) for 10 minutes until bread crumbs are golden brown. Remove from oven and allow to sit for a few minutes before serving. When ready to serve, heat up remaining marinara sauce and spoon over shells. Add extra parmesan if desired.



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