Daily Vegan Recipe - Stuffed Shells With Spinach

Daily Vegan Recipe - Stuffed Shells With Spinach

1 (12-oz.) package jumbo shells
1 large egg
1 (16-oz.) container ricotta
2 c. shredded mozzarella, divided
3/4 c. freshly grated Parmesan or pecorino, divided
1 (16-oz.) package frozen spinach, thawed and squeezed dry
1 tsp. fresh thyme leaves (optional)
1/4 tsp. freshly grated nutmeg, plus more for serving
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. lemon zest (optional), plus more for serving
3/4 tsp. kosher salt
1 clove garlic, grated
2 tbsp. extra-virgin olive oil
6 cloves garlic, smashed
1/4 tsp. freshly grated nutmeg
3 c. marinara
1 tsp. granulated sugar
Fresh herbs (such as parsley, basil, or thyme), for serving (optional)




  1. Cook pasta shells according to package directions until al dente, 6 to 7 minutes. Drain immediately and shake dry completely.
  2. In a large bowl, stir together egg, ricotta, 1 ¼ cup mozzarella, ½ cup Parmesan, spinach, thyme, nutmeg, pepper, red pepper flakes, lemon zest (if using), salt, and garlic until smooth. Transfer to the refrigerator until ready for use.
  3. Preheat oven to 375°. In a large oven-proof skillet over medium heat, heat oil. Add garlic and cook until lightly golden, stirring occasionally, about 3 minutes. Add nutmeg and stir until fragrant, 30 seconds. Add marinara and sugar and stir until combined. Transfer 2 cups of marinara to another bowl. Spread remaining 1 cup marinara evenly across the skillet.
  4. Fill pasta shells with 1 tablespoon ricotta mixture each and place in the skillet. Spoon remaining sauce over top. Top with remaining ½ cup mozzarella and 2 tablespoons Parmesan.
  5. Bake, covered loosely, until cheese is melty, about 30 minutes. Remove foil, then bake until cheese begins to turn golden, about 10 minutes.
  6. Garnish with remaining Parmesan, nutmeg, and herbs before serving, if desired.

Leave a comment

Please note, comments must be approved before they are published