Vegan Stuffed Shells with Spinach and Zucchini
These comforting Vegan Stuffed Shells bring big flavor with little effort. Jumbo shells are filled with a creamy blend of vegan cheese, hummus, herbs, and sautéed veggies, then baked in rich pasta sauce until bubbly and delicious.
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Bonnie - Serene Trail
Servings: 8
Calories: 397kcal
Ingredients
- 12 ounces jumbo pasta shells, (340g)
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 3 garlic cloves, minced,
- 1 zucchini, shredded
- 2 cups baby spinach, chopped, (60g)
- 5 ounces classic hummus, (half a standard container or 140g)
- 8 ounces vegan cream cheese, (227g)
- 1 cup vegan mozzarella shreds, divided, (100g)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup fresh basil leaves, chopped, (8g)
- 24 ounces pasta sauce, (2½-3 cups or 680g)
- 1/2 cup pasta water, (120ml)
Instructions
- Preheat the oven to 375°F. Boil the shells according to the package instructions. Reserve 1/2 cup of paste water before draining it. Stop cooking them as soon as they are al dente by draining them and spreading them out onto a baking sheet.
- Prepare the other ingredients while the pasta is cooking. Shred the zucchini, then press on the shreds with a napkin or towel to absorb the extra liquid.
- Heat a large saucepan over medium-high heat, then add the olive oil. Sauté the onions for 3 minutes until they're translucent. Add the garlic, zucchini, and baby spinach. Continue to stir as they cook for 5 minutes or until softened.
- Combine the sautéed vegetables with the vegan cream cheese, hummus, 1/2 cup vegan mozzarella, basil leaves, salt, pepper, and oregano.
- Pour the jar of pasta sauce into a 9x13 oven-safe dish. Add 1/2 cup of pasta water to the sauce jar. Close it and shake it. Add this mixture to the baking dish.
- Put the creamy shell filling into a piping bag and stuff each shell with 1-2 tablespoons. You can alternatively use a spoon for this. Nest the shells into the sauce. This should make about 25 shells.
- Sprinkle the remaining vegan mozzarella shreds over the shells. Cover the dish with a lid or foil and bake it for 25 minutes. It is ready when the sauce is bubbling, and the cheese is mostly melted. Garnish with fresh basil and enjoy!
Video
Notes
- Try not to overcook the shells. They need to remain firm to adequately hold the filling, and they will cook a bit further in the oven.
- If you'd rather skip the olive oil, sauté the veggies with a splash of water in a nonstick pan.
- Use classic hummus rather than a flavored variety so that it takes on the other Italian flavors of the dish.
- If you don't have a piping bag, simply add the filling to a gallon bag and clip a small corner off. Piping is so much easier, faster, and less messy than using a spoon.
Nutrition
Serving: 3 shells | Calories: 397kcal | Carbohydrates: 50.9g | Protein: 10g | Fat: 14.4g | Saturated Fat: 3.1g | Sodium: 444mg | Potassium: 495mg | Fiber: 5.2g | Sugar: 10.2g | Calcium: 329mg | Iron: 3mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.