Vegan stuffed shells are the ultimate comfort food! What makes this recipe so special is the super rich and creamy spinach and artichoke dip filling! This meal is family-friendly, easy to make, and it's ready in about one hour!
While you're making the dip, cook the pasta shells in a large pot of salted boiling water. Undercook the shells by 2 minutes so they're still slightly firm, this will make them less likely to tear when you fill them. Drain the shells and rinse them with cold water right away. Lay the cooked shells (not touching each other) open side up on a tray that's lined with parchment paper.
Pour 1 cup of tomato sauce into the bottom of a large casserole dish and spread it around evenly.
When the shells are cool enough to handle, spoon 2 tbsp of the spinach dip into each shell. Place the shells open side up into the casserole dish. Repeat until you run out of filling or shells.
Pour the remaining tomato sauce over the shells. Try to cover all the edges so they won't get hard in the oven. If you want to add shredded vegan cheese, add it now.
Bake uncovered for 25-30 minutes. Remove the shells from the oven and garnish with parsley.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days.
If you want to freeze it, follow the instructions to assemble the shells, but don't bake them before freezing.