Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Stuffed Shells

Email Stuffed Shells

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Stuffed Shells

Active Time: 25 minutes   |   Total Time: 55 minutes   |   Serves 4 to 6

  • For the marinara:
  • 6 cloves garlic
  • ¼ cup extra virgin olive oil
  • 2 28-ounce cans whole tomatoes
  • 1 sprig fresh basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ to ½ teaspoon crushed red pepper flakes
  • -
  • For the pasta shells:
  • 12 ounces jumbo pasta shells
  • 1 large egg
  • 32 ounces fresh ricotta cheese
  • ¾ cup grated Parmesan, plus more for the top
  • 1 cup chopped fresh baby spinach
  • 10 chopped fresh basil leaves, plus more for serving
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes

For the marinara, first thinly slice the garlic. In a large pot, heat the oil over medium heat. Add the garlic and cook 1 to 2 minutes, stirring often, until light golden brown. Add the tomatoes, basil, salt, black pepper, and red pepper flakes. Break up the tomatoes with a spoon as the sauce simmers. Simmer for about 15 minutes, or until the sauce thickens.

Heat the oven (with the oven rack in the middle) to 375°F.

For the pasta shells, bring a large pot of water to a boil. Add the pasta shells and cook for 7 minutes, or until very al dente. Drain the shells and pass under cold running water to cool. Shake out the excess water.

In a medium bowl, beat the egg. Stir in the ricotta, Parmesan, chopped spinach, basil, salt, black pepper, and crushed red pepper flakes. Spoon the mixture into a large zip top bag and seal. Snip off a small portion from one corner of the bag.

Spread 1½ cups of the marinara over the bottom of a large baking dish.

Pipe the ricotta mixture into each shell. Tightly nestle the shells in the sauce. Spoon the remaining sauce over the shells and sprinkle the tops with a little more Parmesan. Cover tightly with foil. Bake for about 30 minutes, or until the sauce is bubbling.

Serve topped with a little more Parmesan (if you like) and fresh basil leaves.

This recipe was printed from:

Do it Step-by-step

Dscf0803 Dscf0805 Dscf0809 Dscf0808 Dscf0813 Dscf0816 Dscf0819-2


This Goes Well With...

Want Something Else?