Cheesy Spinach and Mushroom Stuffed Shells (vegan)
Printed from Inclusive Kitchen — Cheesy Spinach and Mushroom Stuffed Shells
Cheesy Spinach and Mushroom Stuffed Shells are a delightful twist on a classic Italian dish, reimagined for the vegan palate. These pasta shells are generously filled with a creamy mixture of sautéed mushrooms, fresh spinach, and a rich cashew-based cheese that will have even the most devoted cheese lovers questioning their loyalties. The combination of flavors and textures creates a satisfying meal that’s both comforting and nourishing, making it perfect for family dinners or entertaining guests.
Historically, stuffed pasta has roots in various cultures, with each region adding its own flair. The Italian version, known as "cannelloni" or "manicotti," has been a favorite for generations. Our vegan rendition pays homage to this tradition while embracing plant-based ingredients that are not only kinder to the planet but also bursting with flavor. Plus, who wouldn’t want to indulge in a dish that’s as fun to make as it is to eat? After all, they say the best part of cooking is licking the spoon—though in this case, it might be the stuffed shells!
To make this dish even more special, we recommend pairing it with a simple side salad and a glass of your favorite vegan wine. The creamy filling contrasts beautifully with the fresh greens, and the whole experience feels like a warm hug on a plate. So roll up your sleeves and get ready to impress your friends and family with this hearty, plant-based meal that’s sure to become a staple in your kitchen. Just remember, if anyone asks for the recipe, you can always say it’s a family secret—after all, who wants to share their culinary magic?
Now, let’s get cooking! Gather your ingredients and prepare to dive into a world of flavor. These stuffed shells are not only easy to make, but they also freeze beautifully, making them a perfect make-ahead meal. So whether you’re feeding a crowd or just yourself, you’ll find that these Cheesy Spinach and Mushroom Stuffed Shells are a delicious way to enjoy a classic dish without compromising on taste or ethics.
View all Stuffed Shells recipes
Ingredients
- 12 pieces jumbo pasta shells
- 5 ounces spinach
- 8 ounces mushrooms
- 1 cup cashews
- 1 4 nutritional yeast
- 3 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). This temperature is perfect for baking the stuffed shells to a golden perfection.
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, usually about 9-11 minutes, until al dente. Drain and set aside to cool.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushrooms and sauté for about 5-7 minutes until they are browned and have released their moisture.
- Add the fresh spinach to the skillet with the mushrooms and cook for an additional 2-3 minutes, until wilted. Remove from heat and let cool slightly.
- In a blender or food processor, combine 1 cup of soaked cashews, 1/4 cup of nutritional yeast, 3 cloves of garlic, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend until smooth and creamy.
- Once the mushroom and spinach mixture has cooled, combine it with the cashew cheese in a large bowl. Mix well to ensure everything is evenly distributed.
- Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. This will prevent the shells from sticking and add flavor.
- Using a spoon, carefully stuff each cooked pasta shell with the spinach and mushroom mixture. Place the stuffed shells in the baking dish, open side up.
- Once all the shells are stuffed, pour the remaining marinara sauce over the top. Make sure to cover all the shells to keep them moist while baking.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help steam the shells and heat everything through.
- After 20 minutes, remove the foil and bake for an additional 10 minutes. This will allow the top to become slightly crispy and golden.
- Remove from the oven and let cool for about 5 minutes before serving. This resting time allows the flavors to meld and makes the shells easier to handle.
- Serve warm, garnished with additional nutritional yeast or fresh herbs if desired. Enjoy your delicious vegan stuffed shells!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. These shells also freeze well, making them a great make-ahead meal.
Nutrition (per serving)
- Calories: 350
- Carbs g: 45
- Protein g: 15
- Fat g: 15
- Sugar g: 5
