Ingredients:
12 jumbo pasta shells
1 tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 cup vegan ricotta cheese
1 cup chopped spinach
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 cup vegan mozzarella cheese
1/2 tsp salt
1/4 tsp black pepper
1 jar (24 oz) of your favorite marinara sauce
Instructions:
Preheat your oven to 375°F.
Cook the pasta shells according to package instructions, then drain and rinse under cold water. Set aside.
In a large pan over medium heat, heat the olive oil. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 3 minutes.
Add the vegan ricotta cheese, chopped spinach, basil, parsley, vegan mozzarella cheese, salt, and black pepper to the pan. Stir well to combine.
Stuff the pasta shells with the mixture and place them in a baking dish.
Pour the marinara sauce over the shells and cover the dish with aluminum foil.
Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the shells cool for a few minutes before serving. Enjoy!
