Vegetarian Spinach and Ricotta Stuffed Shells
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells
- 1 tsp salt, plus more for pasta water
For the sauce
- 2 tbsp olive oil
- 1 cup leek, white and light green parts only, thinly sliced
- 3 large roasted red bell peppers (from a jar, drained), roughly chopped
- ½ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp dried basil
- ¼ tsp dried oregano
For the filling
- 5 oz fresh baby spinach
- 15 oz part-skim ricotta cheese
- 1 cup part-skim mozzarella cheese, shredded, divided
- 1 large egg
- ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp ground nutmeg
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the jumbo 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 lightly oiled surface so they don't stick together.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the roasted red bell peppers, chicken broth, dried basil, and dried oregano. Stir to combine and cook for 3 minutes until the mixture is heated through and fragrant. Transfer to a blender or food processor and blend until smooth. Season with salt to taste and set aside.
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