Vegan Ricotta Stuffed Shells

With Spinach

This is one of those great childhood nostalgia recipes. It’s classic comfort food many of us grew up with.

I’ve making ricotta stuffed shells with spinach for my own family for a while now and can’t wait to share it with you.

I don’t find that dairy ricotta has very much flavor.

But almond-based dairy-free ricotta with a hint of truffle is completely delicious and bakes up just like the former.

Spinach adds color, nutrition, texture, and flavor.

I use frozen, thawed spinach, but you can use fresh too.


Cook the shells until al dente, which should take 10-12 minutes.

Step 1: Cook the Jumbo Shells

While the pasta cooks, mix together the ricotta and spinach.

Step 2: Make  the Filling

Use a spoon to fill the shells. Set each stuffed shell into the sauce.

Step 3: Fill the Cooked Shells

Bake the shells in a casserole dish covered with foil until hot and bubbly.

Step 4: Bake your Stuffed Shells