Print

Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Celebrate Easter with this vibrant and flavorful recipe for Artichoke, Spinach, and Wild Mushroom Stuffed Shells. This vegan-friendly dish combines marinated artichokes, fresh spinach, and wild mushrooms in a creamy filling, all nestled in jumbo pasta shells and topped with marinara sauce. Ideal for family gatherings, this dish is not only a feast for the palate but also a beautiful addition to your holiday spread.

Ingredients

12 jumbo pasta shells

1 cup marinated artichoke hearts, chopped

2 cups fresh spinach, chopped

1 cup wild mushrooms, diced

1/2 cup vegan ricotta cheese

1/4 cup nutritional yeast

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil leaves, for garnish

Instructions

  • Cook the Pasta Shells: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.

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

  • Prepare the Filling: In a mixing bowl, combine artichoke hearts, spinach, wild mushrooms, vegan ricotta, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix well.

  • Stuff the Shells: Carefully fill each cooked shell with the filling mixture.

  • Assemble the Dish: Spread marinara sauce in the bottom of a baking dish. Arrange stuffed shells on top and cover with remaining sauce.

  • Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.

  • Garnish and Serve: Let cool slightly, then garnish with fresh basil leaves before serving.

Notes

  • Non-Vegan Option: Substitute vegan ricotta with traditional ricotta and add grated Parmesan before baking.

  • Gluten-Free Adaptation: Use gluten-free pasta shells for a gluten-free version.

  • Extra Veggies: Add bell peppers or zucchini for added flavor and texture.

Find it online: https://recipesbyjanet.com/easter-artichoke-spinach-and-wild-mushroom-stuffed-shells-recipe/