Jun 26

Jun 26 Ricotta & spinach stuffed conchiglioni

I think we can all agree that ricotta and spinach are a marriage made in heaven. Add this mixture to pasta and you have a masterpiece. These stuffed pasta shells are an easier an more elegant version of their cousin the cannelloni and will be a crowd pleaser for sure. It’s easy to make and ready in under 40 minutes!

Creamy Vegan Ricotta: At the heart of this dish lies the velvety vegan ricotta, a delightful creation that mimics the texture and taste of traditional ricotta cheese. Crafted from just firm tofu an water, this plant-based alternative is a true revelation. Its smooth consistency provides a luxurious base, inviting you to savor every bite.

Lush Spinach: Adding a touch of vibrancy and freshness to our pasta shells, we adorn them with lush spinach. This verdant green not only imparts a burst of color but also infuses the dish with an earthy essence. The tender leaves offer a delicate texture and a gentle, slightly sweet flavor that perfectly harmonizes with the creamy ricotta.

Tender Pasta Shells: Our pasta shells, carefully selected for their robustness, cradle the enticing ricotta and spinach filling. Each shell is patiently cooked to achieve an al dente perfection, creating a delightful contrast of soft and chewy textures. As you indulge in each bite, the pasta provides a comforting canvas for the exquisite flavors to unfold.

Tangy Tomato Sauce: Completing this culinary symphony is a tangy tomato sauce that envelops the stuffed pasta shells. Bursting with the natural sweetness of ripe tomatoes, the sauce presents a balanced acidity that tantalizes the palate. Infused with aromatic herbs like basil and a touch of garlic, the sauce imparts a fragrant note that elevates the overall experience.

It’s a simple Italian meal that’s both versatile and on the table in no time. Vegan stuffed shells are 100% kid-friendly, and dairy lovers will never guess they are completely plant-based! These stuffed ricotta shells can be made ahead and are freezer friendly, making them a great recipe to prep and stock in the freezer for later!

Recipe

Serves 4 people

Ingredients

500 gr giant pasta shells
500 gr firm tofu
1 pinch of nutmeg
1 kg fresh spinach
2 cloves of garlic, finely chopped
1 l tomato sauce, homemade or storebought
1 handful of fresh basil leaves
vegan parmesan, checkout my vegan cheese guide here
pepper - salt to taste

How to

Finely grind the tofu with a splash of water until it has the texture of ricotta.
Heat some olive oil in a large pan on the stove and add the spinach. Cover and allow to gently shrink. Then add the garlic and season with salt and pepper. Let the spinach cool for a few minutes and then chop finely. Add the chopped spinach to the tofu ricotta and add quite a bit of vegan parmesan. Season additionally with salt and pepper.
Cover the bottom of a baking dish with tomato sauce and fill the pasta shells with the spinach ricotta. Place them in the dish and spread the basil on top and grate some more vegan parmesan on top. Cover generously with the remaining tomato sauce.
Cover the baking dish with aluminum foil and bake in the oven for 30 minutes at 180°C. Remove the foil and bake for another 10 minutes. Serve immediately.