Mushroom Free Dairy Free Stuffed Shells
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells
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
- 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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