Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells Recipe

Why You’ll Love This Recipe

• Flavorful Combination: The blend of marinated artichoke hearts, fresh spinach, and wild mushrooms creates a rich and savory filling that is both satisfying and nutritious.

• Vegan-Friendly: This recipe caters to vegan diets without compromising on taste, using vegan ricotta and nutritional yeast to achieve a creamy and cheesy texture.

• Festive Presentation: The vibrant colors and appealing presentation make this dish a standout addition to any Easter feast.

• Make-Ahead Convenience: You can prepare the stuffed shells in advance, making your holiday meal preparation smoother and more enjoyable.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 12 jumbo pasta shells

• 1 cup marinated artichoke hearts, chopped

• 2 cups fresh spinach, chopped

• 1 cup wild mushrooms, diced

• ½ cup vegan ricotta cheese

• ¼ cup nutritional yeast

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

• 2 cups marinara sauce

• Fresh basil leaves, for garnish

Directions

1. Cook the Pasta Shells: Prepare the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly to prevent tearing during stuffing.

2. Preheat the Oven: Set your oven to preheat at 350°F (175°C).

3. Prepare the Filling: In a large mixing bowl, combine the chopped artichoke hearts, chopped spinach, diced wild mushrooms, vegan ricotta cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix thoroughly to ensure an even distribution of ingredients.

4. Stuff the Shells: Carefully fill each cooked pasta shell with the prepared mixture, ensuring they are generously filled but not overstuffed.

5. Assemble the Dish: In a baking dish, spread a layer of marinara sauce on the bottom. Arrange the stuffed shells on top of the sauce. Pour the remaining marinara sauce over the shells, ensuring each one is well-coated.

6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the sauce is bubbly and the tops of the shells are slightly golden.

7. Garnish and Serve: Once baked, remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: 20 minutes

• Cooking Time: 30 minutes

• Total Time: 50 minutes

Variations

• Non-Vegan Option: For a non-vegan version, substitute the vegan ricotta with traditional ricotta cheese. Additionally, you can sprinkle grated Parmesan cheese on top before baking for added flavor.

• Gluten-Free Adaptation: Use gluten-free jumbo pasta shells to make this dish suitable for those with gluten sensitivities.

• Additional Vegetables: Incorporate other vegetables such as diced bell peppers or zucchini into the filling for added texture and nutrition.

Storage/Reheating

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: To freeze, assemble the stuffed shells without baking. Wrap the baking dish tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

• Reheating: Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, microwave individual portions on medium power until warm.

FAQs

How can I prevent the pasta shells from tearing?

To prevent tearing, cook the pasta shells until just al dente and handle them gently during the stuffing process. Allowing them to cool slightly before stuffing can also help maintain their integrity.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Ensure it is thoroughly thawed and excess moisture is squeezed out before incorporating it into the filling to prevent a watery consistency.

What are wild mushrooms, and where can I find them?

Wild mushrooms refer to varieties such as shiitake, oyster, or chanterelle. They can often be found in the produce section of well-stocked grocery stores or at local farmers' markets.

Is there a substitute for nutritional yeast?

If nutritional yeast is unavailable, you can substitute it with grated vegan Parmesan cheese or omit it entirely, though this may slightly alter the flavor profile.

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells in advance and store them in the refrigerator until you are ready to bake them. This will save you time on the day of your meal.

Can I use regular pasta shells instead of jumbo ones?

You can use smaller pasta shells, but the cooking time and amount of filling required will differ. Ensure that the shells are large enough to hold the filling comfortably.

How do I make the dish spicier?

You can add crushed red pepper flakes to the marinara sauce or into the filling mixture for a spicy kick.

Can I make this dish without marinara sauce?

While marinara sauce is traditional, you can use other sauces like a creamy white sauce, pesto, or even a homemade tomato sauce for different flavors.

Can I serve this as a side dish?

Yes, these stuffed shells make a fantastic side dish, especially when paired with a light salad or roasted vegetables.

How do I know when the stuffed shells are fully cooked?

The stuffed shells are fully cooked when the sauce is bubbly, the cheese is melted (if used), and the top of the shells is slightly golden brown.

Conclusion

Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells are a wonderful addition to any holiday table. Their vibrant colors, delicious flavors, and satisfying textures make them a dish that will please both vegans and non-vegans alike. Whether you’re serving them for Easter or any other occasion, they are sure to be a hit! With simple preparation and plenty of room for customization, you’ll enjoy creating and sharing this dish with loved ones.