Creamy Spinach Pasta Shells

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 418 kcal


  • 8 oz (24 pasta shells) jumbo pasta shells
  • 1 ½ tsp olive oil 
  • 2 onions finely chopped 
  • 2 lb fresh spinach trimmed and washed 
  • 2 cups cream cheese vegan
  • ½ cup parmesan cheese vegan, freshly grated
  • ¼ tsp  ground nutmeg 
  • 3 cups prepared marinara sauce 
  • ⅛ tsp salt 
  • pepper 


  • Preheat oven to 375 degrees Fahrenheit. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. 
  • Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add spinach in batches and toss with tongs until wilted. Poor out excess moisture. 
  • Combine cream cheese, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper.  
  • Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. If the top browns too quickly, tent loosely with foil.
Keyword Vegan

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