This delicious Vegan Stuffed Shells recipe is great to serve at any special supper. The potatoes provide a creamy “cheese-like” texture, while baby spinach adds substance and nutrition to this hearty pasta dish.

This is a delicious and colorful way to serve pasta to please a crowd! It makes any family meal truly festive. (Pictured above: Festive Vegan Stuffed Shells ready to go into the oven.)
My dad made a fabulous marinara sauce that was always a top request at any family gathering. This delicious sauce works flawlessly with my stuffed shells, or use it to top plain spaghetti (or any other kind of pasta), or use it as a base for lasagna, baked penne, or casseroles.
For a festive presentation, serve these delicious Stuffed Shells atop my 3-ingredient, Quick Baby Spinach Salad!

1

ABOUT THE RECIPE:

This Vegan Stuffed Shells recipe is great to serve at festive occasions. Puréed potatoes stand in beautifully for cheese, while baby spinach adds substance. The lively color combination of this dish makes a lovely presentation.

Makes 4 to 6 servings

2

INGREDIENTS:

20 to 22 jumbo pasta shells (use gluten-free if needed, see note)
3 to 4 large russet potatoes, baked and cooled (see note)
1/4 cup unsweetened nondairy milk
1/2 cup diced yellow or sweet onion (about 1 small onion)
1 teaspoon fresh minced garlic
1/4 teaspoon salt
2 cups lightly packed baby spinach, finely chopped
1 1/3 cups Dad’s Marinara (see recipe below) or your favorite prepared marinara sauce, divided, plus more for serving
Fresh chopped parsley, for garnish (optional)

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium-high heat. Add the shells. Decrease the heat to medium-low and cook, stirring occasionally, until the shells are almost cooked, but still al dente. Drain and let cool.

4

Meanwhile, slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon (see note). Measure out 3 (firmly packed) cups of potato pulp and put it into a blender or food processor. Add the nondairy milk, onion, garlic, and salt. Process into a smooth purée. Transfer the puréed potato pulp to a large bowl. Fold the chopped baby spinach.

5

Spread 1 cup of the marinara sauce into the bottom of a 9- x 12 -inch (or similarly sized) casserole dish.

Spoon about 1½ tablespoons of the puréed potato filling into each of the shells. Place each stuffed shell into the prepared casserole dish. Repeat until all shells are stuffed. Top each shell with 1 rounded teaspoon of marinara sauce.

6

Cover and bake 50 minutes to 1 hour, until the sauce is bubbling. Uncover during the last 5 to 7 minutes of baking so that the tops of the shells brown slightly. Cool for about 10 minutes before serving. Serve 3 to 4 shells per person. For a festive presentation arrange the shells on top of "Quick Baby Spinach Salad" (link to recipe above). Serve extra sauce in a gravy boat or small bowl to pass at the table.

7

NOTES:
* If preferred, you may use manicotti in place of the jumbo shells.
* Potatoes may be baked a day in advance of preparing the shells. After baking, wrap the potatoes tightly and refrigerate until needed.
* No need to throw the potato skins away! Find the recipe link to "Jazzy Baked Potato Skins," below!

8

DAD'S MARINARA

Makes 4 to 6 servings

1 can (28 ounces) crushed tomatoes or tomato sauce (I use crushed tomatoes, but Dad uses canned tomato sauce)
1 cup water, plus more as needed
1 tablespoon olive oil
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper (1/8 teaspoon for a less spicy sauce)
2 tablespoons good red wine (optional)
Salt (to taste)

Put the tomatoes, water, olive oil, garlic, basil, oregano, parsley, and red pepper in a large sauce pan. If mixture seems too thick, add 1/4 cup water. Stir to combine. Bring to a simmer over medium heat. Decrease the heat to medium-low, cover and simmer, stirring occasionally, for about 45 minutes. Add the optional red wine and simmer for 15 to 30 minutes more (up to 2 hours). Add salt to taste, if desired. Serve over pasta of your choice.

Ingredients

Directions

1

ABOUT THE RECIPE:

This Vegan Stuffed Shells recipe is great to serve at festive occasions. Puréed potatoes stand in beautifully for cheese, while baby spinach adds substance. The lively color combination of this dish makes a lovely presentation.

Makes 4 to 6 servings

2

INGREDIENTS:

20 to 22 jumbo pasta shells (use gluten-free if needed, see note)
3 to 4 large russet potatoes, baked and cooled (see note)
1/4 cup unsweetened nondairy milk
1/2 cup diced yellow or sweet onion (about 1 small onion)
1 teaspoon fresh minced garlic
1/4 teaspoon salt
2 cups lightly packed baby spinach, finely chopped
1 1/3 cups Dad’s Marinara (see recipe below) or your favorite prepared marinara sauce, divided, plus more for serving
Fresh chopped parsley, for garnish (optional)

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium-high heat. Add the shells. Decrease the heat to medium-low and cook, stirring occasionally, until the shells are almost cooked, but still al dente. Drain and let cool.

4

Meanwhile, slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon (see note). Measure out 3 (firmly packed) cups of potato pulp and put it into a blender or food processor. Add the nondairy milk, onion, garlic, and salt. Process into a smooth purée. Transfer the puréed potato pulp to a large bowl. Fold the chopped baby spinach.

5

Spread 1 cup of the marinara sauce into the bottom of a 9- x 12 -inch (or similarly sized) casserole dish.

Spoon about 1½ tablespoons of the puréed potato filling into each of the shells. Place each stuffed shell into the prepared casserole dish. Repeat until all shells are stuffed. Top each shell with 1 rounded teaspoon of marinara sauce.

6

Cover and bake 50 minutes to 1 hour, until the sauce is bubbling. Uncover during the last 5 to 7 minutes of baking so that the tops of the shells brown slightly. Cool for about 10 minutes before serving. Serve 3 to 4 shells per person. For a festive presentation arrange the shells on top of "Quick Baby Spinach Salad" (link to recipe above). Serve extra sauce in a gravy boat or small bowl to pass at the table.

7

NOTES:
* If preferred, you may use manicotti in place of the jumbo shells.
* Potatoes may be baked a day in advance of preparing the shells. After baking, wrap the potatoes tightly and refrigerate until needed.
* No need to throw the potato skins away! Find the recipe link to "Jazzy Baked Potato Skins," below!

8

DAD'S MARINARA

Makes 4 to 6 servings

1 can (28 ounces) crushed tomatoes or tomato sauce (I use crushed tomatoes, but Dad uses canned tomato sauce)
1 cup water, plus more as needed
1 tablespoon olive oil
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon crushed red pepper (1/8 teaspoon for a less spicy sauce)
2 tablespoons good red wine (optional)
Salt (to taste)

Put the tomatoes, water, olive oil, garlic, basil, oregano, parsley, and red pepper in a large sauce pan. If mixture seems too thick, add 1/4 cup water. Stir to combine. Bring to a simmer over medium heat. Decrease the heat to medium-low, cover and simmer, stirring occasionally, for about 45 minutes. Add the optional red wine and simmer for 15 to 30 minutes more (up to 2 hours). Add salt to taste, if desired. Serve over pasta of your choice.

Festive Stuffed Shells
Serve this stuffed pasta as an impressive main dish for any festive meal!
No need to throw the potato skins away! Try using them in my yummy Vegan Stuffed Potato Skins recipe. These snazzy spuds make the perfect appetizer, light lunch, or jazzy snack.
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
1
(Visited 2,207 times, 1 visits today)