Stuffed Ricotta Cheese and Spinach Shells

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So this dish is a favorite in my house especially with my husband! I made it recently on Father’s Day and needless to say it didn’t last long! It’s a simple recipe and can be modified to suit your liking. For example, I don’t eat meat anymore and I like to use vegan meat crumbles to replace ground beef and turkey. It’s a great alternative when making lasagna and spaghetti too! I hope you give it a try and when you do, leave me a comment on how you liked it! ?


16- jumbo pasta shells

Chopped spinach leaves (to your liking)

15 oz tube of ricotta cheese

1 cup shredded mixed cheese

1 tbsp fresh basil, finely chopped

Season all (to your liking) I use about a table spoon

1-15 oz & 1 8 oz can of tomato sauce

1/2-6 oz can of tomato paste

1 pkg of Quorn vegan meat crumbles

1 tsp of extra virgin olive oil

1/2 an onion is optional

Directions: Boil your noodles according to directions on the box.

Begin cooking vegan crumbles with olive oil. Do not over cook. Once done add spinach, seasoning, tomato sauce, basil and paste. Let cook for about 10-15 min. Then get a baking dish and put a thin layer of sauce on bottom.

Once shells are done and cooled, stuff with ricotta cheese and place on sauce covered pan. Pour the remainder of sauce on top and then sprinkle shredded cheese. Cover with fun and bake for about 20-25 min. Enjoy!