Creamy Spinach & Mushroom Stuffed Shells

Creamy Spinach & Mushroom Stuffed Shells

Creamy Spinach & Mushroom Stuffed Shells

Delicate Pasta Shells stuffed with a mix of Ricotta, Mushrooms and Sautéed Spinach and then baked in a delicious Béchamel style sauce. It’s as delcious as it sounds!



18 - 20 Jumbo Pasta Shells

1 tub of Kite Hill Ricotta

3 cups chopped Baby Spinach

1 cup Mushrooms ( I used a small can of organic Mushrooms)

1 tsp of Thyme

1/2 tsp of Oinion Powder or Onion Salt

1 tsp of Vegan Butter (optional)

1 cup of Raw Soaked Cashews ( I prefer Terrasoul Mylk Cashews)

1/4 cup Nutritional Yeast

1/2 cup + 1/4 cup Grated Parmesan seperated ( I like Violife Foods and Follow Your Heart)

1/8 tsp of Nutmeg

2 cups of Unsweetend Plant Milk ( I used Cashew)

2 cloves of Garlic

Salt & Pepper to taste


1. Soak the Cashews in hot water for at least 30 minutes. Then rinse and set aside for the sauce

2. To make the sauce; blend together the Cashews, Plant Milk, Garlic, Nutritonal Yeast, 1/4 cup of Parmesan, Salt & Pepper and Nutmeg until completely smooth and creamy

3. Sauté the Mushrooms and Spinach in a tsp of Butter (if using) until the Spinach is wilted

3. Mix the Spinach and Mushrooms together with the Ricotta, 1/2 cup Grated Parmesan, Thyme, Salt & Pepper and Onion Salt.

4. Boil the Pasta Shells according to the package directions (make sure to cook them slightly under becasue they will cook again in the oven)

3. Drain and rinse the Shells and once they have cooled stuff each shell with about a Tbsp of the Ricotta filling

4. In a large baking dish, pour some of the cream sauce to cover the bottom and then place the shells in a single layer

5. Pour the majority of the sauce over the shells reserving about a 1/3 cup to pour again half way through baking

6. Bake the Shells covered with foil at 375 for 15 minutes. Pour the remainder of the sauce over the shells and continue to bake for 10 - 15 minutes until hot and bubbly