Vegan Spinach and Ricotta Stuffed Shells

Ingredients

• 16 each Jumbo Pasta Shells
• about 425 g Vegan Ricotta Cheese
• about 285 g Frozen Spinach
• 2 tablespoons Nutritional Yeast
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• about 680 g Marinara Sauce

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cook the 16 jumbo pasta shells until they are tender but still firm. Drain them carefully and set them aside to cool slightly so they are easier to handle.
3. 3In a medium bowl, combine the about 425 g of vegan ricotta cheese, about 285 g of frozen spinach, 2 tablespoons of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix everything together thoroughly until it is well combined.
4. 4Carefully spoon the vegan ricotta and spinach mixture into each of the 16 cooked pasta shells. Fill them generously.
5. 5Spread a thin layer of the about 680 g of marinara sauce evenly across the bottom of a baking dish. This will prevent the shells from sticking.
6. 6Arrange the stuffed pasta shells in a single layer in the prepared baking dish.
7. 7Pour the remaining marinara sauce over the top of the stuffed shells, making sure they are mostly covered.
8. 8Bake in the preheated oven for 30-40 minutes. The shells are ready when the sauce is bubbling and the filling is heated through.

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