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Stuffed pasta shells are a beloved Italian comfort dish, blending tender pasta with a creamy, savory filling. This Spinach and Ricotta Stuffed Shells recipe elevates the traditional flavors by incorporating a luscious blend of fresh spinach, creamy ricotta, and tangy Parmesan cheese, all nestled in a rich tomato sauce. Perfect for weeknight dinners or special occasions, this dish is a testament to the beauty of simple, wholesome ingredients.
INGREDIENTS:
- °24 al dente cooked jumbo pasta per container
- °16oz chopped spinach, fresh or frozen*, good. * Be sure to thaw and drain well before use.
- °1 pack 8 oz vegan I love Miyoko’s cream cheese
- °½ C vegan ricotta or other vegan soft cheese
- °3 garlic cloves, finely chopped
- °2 tbsp. Extra virgin olive oil
- ° 1 tbsp. ground black pepper
- °¼ teaspoon ground nutmeg
- °24 oz marinara sauce, bottled or homemade
- °⅓ C Italian breadcrumbs
- °¼ cup grated vegan parmesan
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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