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

Ingredients

• 12 each Gluten-Free Jumbo Pasta Shells
• 10 ounces Frozen Spinach
• 14 ounces Artichoke Hearts
• 8 ounces Dairy-Free Cream Cheese
• 0.25 cup Nutritional Yeast
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 24 ounces Marinara Sauce
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Thaw the 10 ounces 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 14 ounces of artichoke hearts into approximately 1/2-inch 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 8 ounces of dairy-free cream cheese, the 10 ounces of thawed and squeezed spinach, the 14 ounces 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 24 ounces of marinara sauce (approximately 8 ounces) in a thin, even layer across the bottom of a 9x13 inch 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 24 ounces of marinara sauce (approximately 16 ounces) 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.

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