These stuffed shells without eggs are a cozy pasta dinner that's great to make ahead! With ricotta, garlic, spinach, and spices this stuffed pasta is great to meal prep. A fantastic vegetarian holiday recipe, or dairy-free meal for any special occasion!
Bring a large pot of water to a boil. Add the shell noodles and cook according to package directions. Drain, and set aside to cool.
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, add the ricotta cheese, parsley, spinach, garlic powder, and Italian seasonings. Use a fork to mash all the ingredients together until the mixture is creamy and fluffy.
Grease a large 13x9 baking dish, and begin to layer the ingredients. Start with a thick layer of tomato sauce on the bottom. Carefully handling the cooled shell pasta (so the shells don't break), place a large scoop of ricotta filling in each one. Place them in the baking dish in a single layer. Add the remaining tomato sauce around the shells, making sure to pour some over the tops as well.
Bake for about 30-35 minutes until sauce is bubbling up on the sides.
Remove from oven, and enjoy! (see notes below for a make-ahead version)
Notes
Make These Stuffed Shells Ahead!
To make ahead, follow steps 2-4 below, but do not bake. Wrap the 13x9 dish with the shells with plastic wrap, and refrigerate for up to two days. An hour before serving, follow steps 5 and 6, and enjoy!
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