Stuffed Shells with Cauliflower Ricotta

Carbs are life. We said it. We’re 100% in love with carbs and everything they are. How can you not be? Bread, potatoes, rice, chips, fries… we’re drooling just writing this. While all those are amazing, this recipe is dedicated to the best carb of them all: pasta.

Kat admits that she doesn’t have pasta as much as she should. It’s one of the easiest dishes to make vegan and to fill with healthy vegetables. Smother with a delicious sauce and you’ve got yourself a great meal. Kat would like to formally apologize to pasta for neglecting it for so long. To show you how sorry she am, we wrote you this blog post. Our love letter to pasta.

Thank you for always being there when we need you. When we needed a quick ten minute meal, you were there. When we only had $5 to spend on dinner, you were there. When we were really sad after watching Requiem for a Dream, you were there. When we needed late night food, you were there. You are always there and we should be there for you.

This week we are, and promise to make a better effort on our side of the relationship. In the meantime let us introduce you to this beauty of a dish. We were asked on our Twitter (which means you have something you want us to make just tell us on one of our socials and we will probably do it!!!) to make stuffed pasta shells and boy are we glad we did. These shells are stuffed with the most amazing garlicky cauliflower ricotta (is there anything cauliflower can’t do?) and steamed greens. Minimal dishes and minimal time, sounds like the perfect dinner to me.

Stuffed Shells with Cauliflower Ricotta

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Course: Main Course
Cuisine: Italian-inspired, Vegan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 1 box large pasta shells
  • 3 cups spinach
  • 1 tsp salt
  • 1 cup tomato sauce

Vegan Ricotta

  • 1 head cauliflower
  • 3 tbsp avocado oil
  • 1/4 cup nutritional yeast
  • 1/4 cup non-dairy milk
  • 2-3 cloves garlic
  • 1 tbsp onion powder
  • 1 bunch fresh parsley


  • Preheat oven to 350F.
  • Roughly chop your cauliflower into smaller pieces and add to a steam basket. Steam for about 15 minutes or until tender.
  • While your cauliflower is steaming, add the rest of your vegan ricotta ingredients to a high speed blender. Once cauliflower is steamed add to your blender. Pulse until you get a cauliflower mash. You still want it to be slightly chunky as dairy ricotta typically has that texture. Do not blend until smooth.
  • Add your pasta shells to boiling water and cook according to the instructions on the box.
  • Add the spinach to your steam basket along with salt and steam for about 1 minute or until wilted.
  • In your baking pan spread about 1/3 of your tomato sauce on the bottom of the pan. Stuff your cooked pasta shells with some spinach and about 1 tbsp of cauliflower ricotta. Lay them flat in a single layer in your pan. You do not want more than one layer. Once all your shells are laid in the pan, pour the rest of your tomato sauce over the top of them.
  • Bake in the oven for about 20-25 minutes.

How to make Vegan Stuffed Shells with Cauliflower Ricotta


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