Dairy-Free Spinach and Artichoke Stuffed Shells (Gluten-Free)

Ingredients

• 12 each Gluten-Free Jumbo Pasta Shells
• about 285 g Frozen Spinach
• about 400 g Artichoke Hearts
• about 225 g Dairy-Free Cream Cheese
• 0.25 cup Nutritional Yeast
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• about 680 g Marinara Sauce
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Thaw the about 285 g of frozen spinach by placing it in a microwave-safe bowl and heating on high for 2-3 minutes, or until soft; alternatively, let it thaw at room temperature for 1-2 hours. Once thawed, place the spinach in a clean kitchen towel and squeeze out all excess liquid, then roughly chop the about 400 g of artichoke hearts into approximately 1.27 cm pieces.
2. 2Bring a large pot of water to a rolling boil. Add the 12 Gluten-Free Jumbo Pasta Shells and cook for 10-12 minutes, or until tender but still firm to the bite (al dente); then drain the shells in a colander and rinse with cold water to prevent sticking, setting them aside.
3. 3In a large bowl, combine the about 225 g of dairy-free cream cheese, the about 285 g of thawed and squeezed spinach, the about 400 g of chopped artichoke hearts, 0.25 cup of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir thoroughly with a spoon or spatula until all ingredients are evenly combined and the mixture is smooth.
4. 4Spread about one-third of the about 680 g of marinara sauce (approximately 225 g) in a thin, even layer across the bottom of a 22.86 × 33.02 cm baking dish. Carefully spoon the spinach and artichoke mixture into each of the 12 cooked gluten-free jumbo pasta shells, filling them completely.
5. 5Arrange the 12 stuffed shells in a single layer over the marinara sauce in the baking dish. Pour the remaining two-thirds of the about 680 g of marinara sauce (approximately 450 g) evenly over the arranged stuffed shells, ensuring they are well covered.
6. 6Bake the stuffed shells in the preheated oven for 25-30 minutes, or until the sauce is visibly bubbly around the edges and the shells are heated through. Carefully remove the baking dish from the oven and let the stuffed shells cool for 5 minutes before serving; this allows the filling to set slightly and prevents burns.

Substitutions

Related Guides