VEGAN RICOTTA STUFFED SHELLS WITH SPINACH

Ricotta stuffed shells with spinach is a great vegetarian or vegan casserole and an easy comfort food dinner. Let me show you how to make this delicious baked Conchiglioni!

WHAT’S In VEGAN RICOTTA STUFFED SHELLS WITH SPINACH:

– 1 package jumbo shell pasta (Conchiglioni) – 1 batch almond ricotta (1 1/2 cups) – 2 cloves garlic, minced – 2/3 cup frozen, thawed spinach, water squeezed out – Salt and Pepper, to taste

INSTRUCTIONS

Preheat the oven to 375°F. Coat the bottom of a large casserole dish with about ½" of sauce (about 2 cups).

1:

Bring a large pot of salted water to a boil. Add the Conchiglioni shell pasta to the water and boil until al dente.

2:

Meanwhile, prepare the filling. Stir together the ricotta, garlic, and spinach.

3:

Use a spoon to fill the shells with the spinach ricotta filling, filling them almost all the way. Place the stuffed shells, filling side up, onto the sauce.

4:

Cover the casserole dish with foil. Bake in the oven for 30 minutes, until the sauce is bubbling.

5:

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