Vegan Spinach & Mushroom Stuffed Shells
Jumbo pasta shells are stuffed with a creamy mix of mushrooms, spinach, and cashew cream cheese, then baked in marinara for a wholesome, plant-based comfort dish. Simple to make, rich in flavor, and packed with nutrients—this recipe is perfect for both weeknight dinners and make-ahead meals.
Equipment
- 1 large baking dish (about 30×25 cm / 12×10 in)
- 1 large pot (for boiling pasta)
- 1 large frying pan for sautéing
- 1 colander (for draining pasta)
- 1 mixing spoon or spatula
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 sharp knife for chopping
- 1 Cutting board
Ingredients
- 400 g 1 ½ cups marinara sauce
- 200 g 7 oz, about 20 pieces jumbo pasta shells (conchiglioni)
- 2 tsp olive oil
- 300 g 10 oz oyster mushrooms, finely chopped
- 1 small onion finely diced
- 3 cloves garlic minced
- ½ tsp sea salt or to taste
- ½ tsp black pepper or to taste
- 100 g 4 cups baby spinach
- 150 g ¾ cup cashew cream cheese
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 190°C (375°F) so it has time to fully preheat while you prepare the other components. Preheating is essential because it ensures the stuffed shells cook evenly and the marinara bubbles gently without over-drying. Choose a large baking dish (about 30×25 cm / 12×10 in) and spread the marinara sauce evenly across the base. This prevents the pasta from sticking, infuses flavor into every bite, and creates a saucy bed for the shells to bake in. Set the dish aside.
- Boil the Jumbo Pasta Shells: Fill a large pot with water, add a generous amount of salt (about 1 tablespoon for best flavor), and bring it to a rolling boil. Once boiling, carefully add the jumbo pasta shells. Cook them for two minutes less than the package instructions suggest—this keeps them slightly firm (al dente) so they don’t break apart during stuffing and baking. Stir occasionally to prevent sticking. Once done, drain the pasta through a colander but do not rinse—leaving a light starch coating helps the filling cling better. Spread the shells out on a plate or tray so they don’t overlap and stick together while you prepare the filling.
- Sauté the Mushrooms for Flavor: Place a large frying pan over medium heat and add the olive oil. When the oil shimmers, add the finely chopped oyster mushrooms, spreading them into an even layer. Let them cook undisturbed for 3–4 minutes—this allows them to brown and release their natural umami flavor. Resist stirring too early, as browning is what gives depth and a slightly meaty bite to the filling.
- Add Onion, Garlic, and Seasoning: Once the mushrooms are lightly golden, stir in the finely diced onion. Cook for 1–2 minutes, stirring occasionally, until the onion softens and becomes fragrant. Next, add the minced garlic, sea salt, and black pepper. Continue cooking for about 1 more minute, just until the garlic becomes aromatic but not browned, as burning garlic can make the dish bitter.
- Wilt the Spinach Gently: Remove the pan from direct heat and add the fresh baby spinach. Stir immediately so the residual heat wilts the leaves without overcooking them. This gentle method keeps the spinach vibrant and prevents it from becoming soggy or overly watery, ensuring the filling stays creamy rather than runny.
- Stir in the Cashew Cream Cheese: Once the spinach has wilted, spoon in the cashew cream cheese and stir until it is evenly distributed. The heat from the pan will soften the cheese, creating a rich and creamy mixture that binds the vegetables together. Taste the filling at this stage and adjust with a pinch more salt or pepper if needed. Set the pan aside and allow the mixture to cool slightly—this makes stuffing the shells easier and less messy.
- Fill the Pasta Shells Generously: Take one pasta shell at a time and hold it gently in your hand. Using a spoon, fill the cavity with about 1 heaping tablespoon of the creamy mushroom-spinach mixture. Be careful not to overfill, as you want the shells to stay intact and easy to arrange. Continue until all shells are stuffed, placing each one carefully into the baking dish on top of the marinara sauce. Arrange them snugly side by side, which helps them stay upright while baking.
- Bake the Stuffed Shells: Place the baking dish into the preheated oven and bake for about 10 minutes. During this time, the pasta shells will finish cooking, expand slightly, and absorb some of the sauce flavors. The goal is not to brown the top, but to allow the flavors to meld and the shells to soften perfectly.
- Add Toppings and Serve: After baking, remove the dish from the oven and let it sit for 2–3 minutes before serving—this allows the filling to settle. If desired, sprinkle with fresh herbs like basil, parsley, or oregano for brightness, or add vegan parmesan for extra richness. Serve hot with a crisp side salad or garlic bread for a complete meal.
- Store Leftovers Properly: Any leftover stuffed shells can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in the oven, or heat gently in the microwave.
Notes
- Use jumbo pasta shells (conchiglioni) so the filling fits properly—regular shells are too small.
- Cook the shells slightly underdone (al dente) to prevent tearing during stuffing.
- Oyster mushrooms add a meaty flavor, but button or cremini mushrooms can be substituted.
- Cashew cream cheese gives the dish its creamy richness; any good-quality vegan cream cheese works too.
- Fresh spinach is best for texture, but frozen spinach can be used if well-drained.
- Leftovers taste even better the next day as the flavors meld further.
- For a touch of brightness, garnish with fresh herbs before serving.
- Pairing with a light side dish balances the richness of the stuffed shells.
