Vegan ricotta & Spinach shells are a wonderful way to get some creamy, cheesy, comfort food goodness into your vegan diet. Give them a go with our easy recipe!

We love these decadent little shells - they’re scrumptious and fun to make!

Before we hop into the recipe, it’s worth pointing out that both the ricotta and cheese we use in this recipe can be homemade. In fact, we’d recommend it! It’s always going to give you a taster flavor. If you’d like to save a little time, though, you can feel free to use store-bought alternatives.

Furthermore, any type of spinach will do for this recipe. In fact, I actually used frozen, pre-chopped spinach. If you do decide to use frozen spinach, remember to let it thaw before cooking. This will make things much easier for you. Also, ensure you always use roughly 250g (when thawed, not frozen) of spinach, and make sure that the spinach is chopped - full leaves will be too large for this recipe.

Why You’ll Love This Recipe

• 🌱 100% plant-based
• 🧀 Dairy-free and optionally oil-free
• 🕒 Great for meal prep and make-ahead dinners
• 👪 Family-friendly and freezer-friendly

How To Make Vegan Ricotta Shells

1. Prepare the Spinach

Sauté the spinach in a dry pan or with a touch of oil until wilted. Chop finely and allow to cool.

2. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the shells 3–4 minutes less than package instructions (al dente). Drain, transfer to a bowl and toss with a little olive oil to prevent sticking.

3. Make the Tomato Sauce

In a microwave-safe bowl, combine all the sauce ingredients except the basil. Cover and microwave on 750–800W for 7–8 minutes. Stir in fresh basil while the sauce is still hot.

4. Mix the Filling

In a large bowl, cream the ricotta using a fork or whisk. Stir in the chopped spinach, salt, pepper, and nutmeg. Optionally, add some grated vegan cheese or shredded vegan mozzarella for extra indulgence.

5. Assemble the Bake

Spread a thick layer of tomato sauce in a baking tray. Stuff each shell with about a tablespoon of filling and arrange over the sauce. Pour the remaining sauce over the top and sprinkle with grated vegan cheese if using.

6. Bake

Preheat your oven to 180°C (350°F). Bake the stuffed shells for 20 minutes, then switch to grill mode for a further 5 minutes to crisp the top.

7. Rest and Serve

Let the dish sit for at least 10 minutes before serving to allow the flavours to meld and the filling to set. Serve warm with a crisp green salad or garlic bread.

Tips and Substitutions

• Use gluten-free pasta shells for a coeliac-friendly version.
• Swap spinach for kale or chard for a seasonal twist.
• Add a handful of chopped sun-dried tomatoes to the filling for extra umami.
• For a nut-free ricotta, opt for tofu or sunflower seed-based versions.

Storage & Make-Ahead

This dish is ideal for meal prep. Assemble in advance and store in the fridge for up to 3 days, or freeze unbaked for up to 3 months. Bake straight from frozen, adding an extra 10–15 minutes to the cooking time.

Recipe

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5 from 2 votes

Vegan Ricotta & Spinach Shells

Vegan ricotta & Spinach shells are a wonderful way to get some creamy, cheesy, comfort food goodness into your vegan diet.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

• ▢ 250 g (8.82 oz) Pasta Shells

…for the filling…

• ▢ 1 dose Homemade Ricotta yields between 350 to 400g*
• ▢ 250 g (8.82 oz) Spinach**
• ▢ 20 g (0.71 oz) Vegan Grated Cheese*
• ▢ ½ teaspoon (0.5 teaspoon) Sea Salt
• ▢ ½ teaspoon (0.5 teaspoon) Black or White Pepper
• ▢ ¼ teaspoon (0.25 teaspoon) Nutmeg ground

…for the tomato sauce…

• ▢ 500 g (17.64 oz) Tomato Passata
• ▢ 1 tablespoon Extra Virgin Olive Oil
• ▢ ½ teaspoon (0.5 teaspoon) Garlic Powder
• ▢ ½ teaspoon (0.5 teaspoon) Onion Powder
• ▢ 1 Handful Fresh Basil or ½ tablespoon dry
• ▢ ½ teaspoon (0.5 teaspoon) Sea Salt
• ▢ Pepper to taste

4 servings

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Instructions

• Sauté the spinach (defrost first if using frozen) in a pan with no oil (or a little, if you prefer), until wilted. Finely chop the spinach and put aside to cool down.
• In the meantime bring to a boil abundant water and cook the pasta shells very al dente (3-4 minutes less than the cooking time suggested on the box). Drain, transfer to a bowl or deep dish and drizzle with some olive oil so they won’t stick one to another.
• Combine all the ingredients for the tomato sauce in a microwave friendly bowl, cover with a dish (or a sheet of cling film pierced a few times with a fork) and microwave at 750/800W for 7-8 minutes. If using fresh basil combine it at the very end, whilst the sauce it still hot for extra flavor.
• In another bowl add the vegan ricotta and cream it well with a fork or whisk.
• Combine the remaining ingredients of the filling and mix all well together. For an extra level of pleasure, you can also add some (homemade) vegan mozzarella to the mix.
• Spread a generous layer of tomato sauce on the bottom of a baking tray (you can use it all, or as much as ⅔ and keep the remaining ⅓ to top the stuffed shells prior to baking).
• Stuff the parboiled shells with around 1 tablespoon of filling, and arrange in one layer over the tomato sauce. Finish with a generous sprinkle of vegan grated cheese if you like.
• Bake the Vegan Ricotta & Spinach Shells in a preheated static oven at 180°C (350°F) for 20 minutes, and for another 5 minutes in grill mode.
• Allow the bake to set for at least 10 minutes out of the oven, then serve straight away.

Notes

*Any type of spinach will do for this recipe. In fact, I actually used frozen, pre-chopped spinach. If you do decide to use frozen spinach, remember to let it thaw before cooking. This will make things much easier for you. Also, ensure you always use roughly 250g (when thawed, not frozen) of spinach, and make sure that the spinach is chopped - full leaves will be too large for this recipe.

Nutrition

Calories: 398kcal | Carbohydrates: 65g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Potassium: 1256mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6887IU | Vitamin B12: 2µg | Vitamin C: 31mg | Calcium: 317mg | Iron: 6mg

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