Low Sodium Dairy Free Stuffed Shells

Total time1 hr 15 min

Prep time25 min

Cook time40 min

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Ingredients

4 servings

For the shells

20 jumbo pasta shells
Private Selection Italian Jumbo Shells Macaroni Product Essential Everyday Jumbo Shells Mueller's Jumbo Jumbo Shells Giant Eagle Jumbo Shells H-E-B Jumbo Shells
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For the filling

1 tbsp olive oil
3 cloves garlic, minced
5 oz baby spinach
2 cups dairy free ricotta
1 large egg
¼ cup nutritional yeast
1 tsp dried italian seasoning
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the sauce

1 jar (24 oz) marinara sauce

For the topping

1 cup dairy free mozzarella, shredded

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, rinse briefly with cool water to stop cooking, and spread on a clean surface so they don't stick together.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the baby spinach in batches and cook, tossing with tongs, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.

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