Savory Walnut-Spinach Stuffed Shells
These stuffed shells are a comforting, hearty meal that brings together the earthy flavors of walnuts and fresh spinach, all wrapped in tender pasta. I love ...
I remember the first time I made stuffed shells for my family—it was a chilly evening, and I wanted something warm and comforting.
As I mixed the spinach and walnuts, I felt a sense of joy knowing I could create a dish everyone would love without any animal ingredients.
This recipe has become a staple in my kitchen because it's not only delicious but also brings people together around the table, which is what cooking is all about, right?
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh spinach, but you can also swap in kale or vegan cheese chard if you prefer. The walnuts add a lovely crunch and richness—don't skip toasting them if you have time! Nutritional yeast is a game-changer for that cheesy flavor without coconut cream, and feel free to adjust the amount based on how cheesy you want it.
Tips & Notes
- •I always keep my walnuts in the freezer to maintain their freshness.
- •Try adding some red pepper flakes to the spinach mixture for a bit of heat!
Recipe Variations
- •You can use a mix of different greens, like arugula or even a bit of cooked broccoli for a twist.
- •Sometimes I’ll add a dollop of cashew cream on top before serving for extra creaminess.
Storage & Freezing
These stuffed shells can be stored in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave before enjoying. I love making a larger batch so I can have leftovers for easy lunches!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the stuffed shells a day in advance and keep them in the fridge. Just add a few extra minutes to the baking time if they're cold from the fridge.
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Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- 4
Add the chopped spinach to the skillet and sauté until wilted, about 3-5 minutes. Remove from heat.
- 5
In a mixing bowl, combine the sautéed spinach, chopped walnuts, nutritional yeast, lemon juice, salt, and pepper. Mix well until everything is evenly combined.
- 6
Spread a thin layer of marinara sauce on the bottom of a baking dish.
- 7
Stuff each cooked pasta shell with the spinach-walnut mixture and place them in the baking dish.
- 8
Pour the remaining marinara sauce over the stuffed shells, covering them generously.
- 9
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to let the top get a little bubbly.
- 10
Once done, let them cool for a few minutes, garnish with fresh basil, and serve warm. Enjoy!
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