Festive Vegan Stuffed Shells Recipe

| 3/20/2015 10:13:00 AM

I love to make this satisfying pasta dish to serve at any festive occasion. Baby spring spinach adds substance and visual interest, offering up an enticing way to serve up a dose of leafy greens. The potato pulp, baked and then pureed, stands in beautifully for cheese. The lively color combination of this dish makes a lovely presentation.

Vegan Stuffed Shells Recipe

Festive Stuffed Shells Recipe

Makes 5 to 6 servings (20 to 22 shells)


• 20 to 22 jumbo pasta shells
• 3 to 4 large russet potatoes, baked and cooled
• 1/4 cup unsweetened nondairy milk
• 1/2 cup diced yellow or sweet onion
• 1 teaspoon fresh minced garlic
• 1/4 teaspoon sea salt
• 2 cups lightly packed baby spinach, finely chopped
• 1-1/3 cups your favorite prepared vegan marinara sauce, plus more for serving
• Chopped fresh flat-leaf parsley, for garnish (optional)


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