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Have a fancy dinner with minimal work - Vegan Ricotta Stuffed Shells with Creamy Pesto. A baked pasta dish that everyone will love | ThisSavoryVegan.com #vegan #veganpasta

Vegan Ricotta Stuffed Shells with Creamy Pesto

Servings: 12 stuffed shells
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Have a fancy dinner with minimal work - Vegan Ricotta Stuffed Shells with Creamy Pesto. A baked pasta dish that everyone will love. 
5 from 6 ratings
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Ingredients

FOR THE CREAMY PESTO SAUCE

  • Bechamel Sauce*
  • 1/4 cup pesto

FOR THE STUFFED SHELLS

  • 12 large shells**
  • 8 oz vegan ricotta
  • 1/4 cup frozen spinach thawed
  • 2 tbsp pesto
  • salt & pepper to taste
  • 2 tbsp vegan parmesan optional

Instructions
 

  • Preheat oven to 375 degrees. 
  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions. 
  • While pasta is cooking, combine ricotta, spinach, pesto, salt, pepper and parmesan in a bowl. Stir to combine and set aside. 
  • Make bechamel sauce according to instructions. Add pesto to the sauce and stir to combine. If the sauce is too thick, add water to thin. 
  • Drain pasta and run under cold water until cool enough to handle. 
  • Spread 1/2 cup of creamy pesto sauce on the bottom of an 8x8 baking dish. Fill each shell with a heaping tablespoon of ricotta filling and place in the baking dish. 
  • Pour pesto sauce over the stuffed shells.*** Place in the oven and bake for 20 minutes, or until sauce is bubbling and filling is warmed through. 
  • Remove from the oven and serve. 

Notes

*Get the recipe here.
**A normal package has more than 12 shells and I would recommend cooking 15-18 in case any break while boiling. You can always eat the remaining noodles with the leftover pesto sauce. 
**You may have some leftover sauce. 
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