Vegan Stuffed Shells with Spinach Cream

These Vegan Stuffed Shells filled with Spinach and dairy-free Cream is such a great comfort food, which is plant-based and healthy. It’s incredibly delicious, creamy, flavorful and easy to make. This recipe is also perfect for meal-prep to ahead.

Ingredients

• 7 oz jumbo pasta shells (gluten-free, if needed) (200 g)
• Tomato Sauce* (or sub store-bought marinata sauce):
• 1 onion diced
• 1 clove of garlic chopped
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 14 oz tin of tomato passata (400 ml)
• 1 tsp dried oregano (optional)
• salt, pepper to taste

Spinach Cream Filling:

• 1 onion finely chopped
• 2 cloves of garlic finely chopped
• 1 tbsp olive oil
• 15 oz fresh spinach (400 g)
• 2/3 cup dairy-free cream cheese (or sub cashew-ricotta*)
• salt, pepper to taste
• 1 splash of lemon juice
• Topping:
• 3-4 tbsp vegan parmesan cheese (optional)

Instructions

• Cook the pasta shells according to the packaging instructions until al dente. Drain and set aside, afterwards.

Tomato Sauce*:

• Briefly fry onions and garlic in hot oil until glassy and lightly browned. Stir in the tomato paste and tomato passata. Add oregano, salt, pepper and sugar to taste. Cook for about 5 minutes on low heat, stirring occasionally. Then fill the tomato sauce in a baking dish, so the buttom is covered.

Spinach Cream Filling:

1. In a large pan, sauté spinach for 3-4 minutes until collapses. Drain water from the spinach using a colander. (You'll be left with about 1 1/2 cups of cooked down spinach.)
2. In the meantime, fry onions and garlic until glassy and lightly browned.
3. For full instructions : biancazapatka.com

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