A week ago, my better half educated me that stuffed shells with spinach are one of his most loved suppers and he would loveee a veganized form for supper one night this week. He doesn't generally make nourishment asks for so I was very glad to hear him request something with spinach in it!
While you're making the spinach artichoke plunge filling, heat up the veggie lover pasta shells in salted water in a different pot. Channel the pasta shells and fill them with the spinach artichoke plunge. In a meal dish, put a couple of spoonfuls of your most loved marinara sauce on the base of the dish and put the stuffed shells to finish everything. Top with more marinia sauce and afterward prepare until hot and bubbly.
- 16 oz jumbo shells
- vegan spinach artichoke dip (Find the recipe link below)
- 12 oz jar marinara sauce
- parsley to garnish
Instructions
- Preheat the oven to 400 degrees.
- Prepare the vegan spinach artichoke dip according to my recipe. While you're making the dip, boil the shells. Drain the shells and set them aside to cool until you can handle them.
- You can either spoon the filling into the shells or put the filling into a gallon Ziploc bag, cut the tip off, and pipe the filling into the shells.
- Put a 3-4 Tbsp of marinara sauce in the bottom of a 9x11 oven-safe casserole dish and spread it evenly around. Place the stuffed shells into the casserole dish. Top with the remaining marinara sauce. Cover with parchment paper or foil and bake for 20-25 minutes or until hot and bubbly..
Read more our recipe Instant Pot Korean Beef #dinner #recipe
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