Vegan Sausage and Spinach Stuffed Shells

Ingredients

• 12 shells Jumbo Pasta Shells
• about 340 g Vegan Italian Sausage
• about 285 g Frozen Spinach
• about 425 g Vegan Ricotta Cheese
• 2 tbsp Nutritional Yeast
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• about 680 g Marinara Sauce
• 2 tbsp Vegan Parmesan Cheese

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cook the 12 jumbo pasta shells until they are tender but still firm. Drain them carefully and set them aside.
3. 3While the pasta shells are cooking, cook the about 340 g vegan Italian sausage in a skillet over medium-high heat. Break it apart into small pieces as it cooks until it is browned, about 5-7 minutes.
4. 4Thaw the about 285 g frozen spinach completely. Once thawed, squeeze out as much excess water as possible. Then, roughly chop the spinach.
5. 5In a large bowl, combine the cooked vegan sausage, the chopped spinach, the about 425 g vegan ricotta cheese, the 2 tbsp nutritional yeast, the 1 tsp garlic powder, and the 1 tsp dried oregano. Mix everything together thoroughly until well combined.
6. 6Carefully stuff each of the cooked pasta shells with the sausage and spinach mixture. Fill them generously.
7. 7Spread a thin layer of the about 680 g marinara sauce on the bottom of a baking dish. Arrange the stuffed pasta shells in a single layer on top of the sauce.
8. 8Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the 2 tbsp vegan parmesan cheese over the top.
9. 9Bake in the preheated oven for 30-35 minutes. The shells are ready when the sauce is bubbly and heated through.

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