These vegan stuffed shells are filled with our favorite super creamy dairy-free spinach artichoke dip. Try not to eat all the filling before you stuff the shells, it’s addicting! Vegan.
Stuffed Shells With Spinach
Last week, my husband informed me that stuffed shells with spinach are one of his favorite meals and he would loveee a veganized version for dinner one night this week. He doesn’t usually make food requests so I was super happy to hear him ask for something with spinach in it!
Classic stuffed shells are usually filled with a combination of ricotta and mozzarella cheeses. We don’t eat dairy anymore so that’s a no-go. Light bulb!! Travis loves my vegan spinach artichoke dip! That would be the perfect filling for healthy stuffed shells!
How to Make Vegan Stuffed Shells
I bet you’re wondering how to make stuffed shells without any dairy cheese, riccotta, or milk, right?
The secret ingredient is my vegan spinach artichoke dip! It’s so buttery, rich, and creamy, it truly makes the healthy stuffed shells filling so delicious and addicting! The first time I made this vegan stuffed shells recipe, I didn’t even tell my husband that I made them without any dairy and he couldn’t tell the difference.
There’s very little prep work to make vegan stuffed shells with spinach because I use shortcuts like jarred (or canned) artichoke hearts, frozen spinach (no washing, drying, or chopping) and cashews that you don’t have to soak (You can if you want to but it’s not necessary if you have a high-powered blender– read this post to see which blender I use to blend my cashews into a creamy sauce).
Just look at the cashew sauce! It’s so thick and creamy that it coats the back of a spoon.
Once you make the cashew cream sauce, you can start sauteeing the onions, artichokes, garlic, and spinach in a separate pan. Stir in the cashew cream sauce and try not to eat all the filling before you can stuff the shells. Trust me, it’s really hard not to eat it all.
While you’re making the spinach artichoke dip filling, boil the vegan pasta shells in salted water in a separate pot. Drain the pasta shells and fill them with the spinach artichoke dip. In a casserole dish, put a few spoonfuls of your favorite marinara sauce on the bottom of the dish and put the stuffed shells on top. Top with more marinia sauce and and then bake until hot and bubbly.
We both agreed these are the best vegan stuffed shells ever! It’s definitely going into our monthly meal rotation and it earned a spot in my “keepers” recipe box!
I hope you give this easy stuffed shells recipe a try! The vegan stuffed shells filling is so creamy and I love the big chunks of artichokes and extra spinach. Seriously, it’s so delicious! You won’t even miss the cheese. Pinky promise. Plus, this version is so much healthier for you than the cheese filled version.
Can You Freeze Vegan Stuffed Shells?
Yes, you definitely can freeze these vegan pasta shells! Prepare the stuffed shells in a freezer-safe casserole dish and follow all the steps but don’t bake it. When you’re ready to eat the vegan stuffed shells, you can bake them right from the freezer. Just make sure the casserole dish you use is okay to go from freezer to oven, you don’t want it to crack while it’s baking. Also, you may need to bake it a little bit longer. When the stuffed shells are hot and bubbly, it’s time to eat!
Side Dishes to Serve with Vegetarian Stuffed Shells
If you’ve tried these vegan stuffed shells with spinach or any other recipe on my blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
Vegan stuffed shells filled with our favorite super creamy dairy-free spinach artichoke dip. Try not to eat all the filling before you stuff the shells, it's addicting! Vegan.
Preheat the oven to 400 degrees.
Prepare the vegan spinach artichoke dip according to my recipe. While you're making the dip, boil the shells. Drain the shells and set them aside to cool until you can handle them.
You can either spoon the filling into the shells or put the filling into a gallon Ziploc bag, cut the tip off, and pipe the filling into the shells.
Put a 3-4 Tbsp of marinara sauce in the bottom of a 9x11 oven-safe casserole dish and spread it evenly around. Place the stuffed shells into the casserole dish. Top with the remaining marinara sauce. Cover with parchment paper or foil and bake for 20-25 minutes or until hot and bubbly.