Vegan Stuffed Shells With Kale Recipe

Jumbo pasta shells: Large pasta shells that are perfect for stuffing with fillings.

Olive oil: A healthy oil used for sautéing the onion and garlic.

Onion: Adds sweetness and depth of flavor when cooked.

Garlic: Gives a fragrant and savory taste to the dish.

Kale: A leafy green vegetable that adds nutrition and a slightly earthy flavor.

Vegan ricotta: A dairy-free cheese alternative that makes the filling creamy.

Marinara sauce: A tomato-based sauce that keeps the shells moist and adds tanginess.

Salt and pepper: Basic seasonings to bring out the flavors.

One of the most helpful moves in this recipe is cooking the pasta shells just right so they don’t stick together and are easy to stuff later. Here’s how I do it:

1. Bring a big pot of water to a rolling boil. Use plenty of water so the shells have room to move around.
2. Add a good pinch of salt to the boiling water. This helps flavor the pasta as it cooks.
3. Gently add the jumbo pasta shells one by one, so they don’t break or stick to the bottom.
4. Stir the shells carefully but often during the first couple of minutes. This stops them from clumping together.
5. Cook them just until they’re tender but still firm to the bite (al dente). Check the package for the right time, but start tasting a minute or two before it’s done.
6. Drain the shells in a colander and rinse them with cool water right away. This cools them down and washes off extra starch that can make them sticky.

Doing this makes the shells soft enough to fill but not mushy or falling apart. Plus, rinsing them keeps them from sticking to each other, which saves a lot of frustration when you’re stuffing them with the kale-ricotta mixture.

When I first tried this, I didn’t rinse the shells, and they stuck together like crazy. It was a mess! Now, I always rinse and it’s so much easier to handle. Also, if you want to save time, you can cook the shells a little ahead and keep them in a bowl with a tiny drizzle of olive oil to keep them separate until you’re ready to stuff. It’s a small trick that makes the whole process smoother and more fun.

• jumbo pasta shells - Substitute with large zucchini slices: Thinly slice the zucchini lengthwise and use them to wrap the filling. This provides a gluten-free and low-carb alternative.

• olive oil - Substitute with coconut oil: Coconut oil can be used for sautéing and adds a subtle flavor that complements the other ingredients.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the dish without overpowering it.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use ¼ teaspoon of garlic powder for each clove of garlic.

• kale - Substitute with spinach: Spinach is a tender green that cooks quickly and has a milder flavor compared to kale.

• vegan ricotta - Substitute with tofu ricotta: Blend firm tofu with nutritional yeast, lemon juice, and a pinch of salt to create a creamy, ricotta-like texture.

• marinara sauce - Substitute with pesto sauce: Pesto offers a fresh, herbaceous flavor that pairs well with the other ingredients and provides a different taste profile.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor and saltiness to the dish.

• pepper - Substitute with cayenne pepper: For a spicier kick, use cayenne pepper in place of black pepper. Adjust the amount to taste.

• Allow the stuffed shells to cool completely before storing. This prevents condensation from forming, which can make the shells soggy.

• Transfer the cooled stuffed shells into an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

• For freezing, arrange the stuffed shells on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for 1-2 hours or until the stuffed shells are frozen solid. This step is known as flash freezing and helps maintain the shape and texture of the shells.

• Once frozen, transfer the stuffed shells to a freezer-safe bag or container. Label with the date and contents for easy identification.

• When ready to use, you can bake the stuffed shells directly from frozen. Preheat your oven to 375°F (190°C), place the shells in a baking dish with marinara sauce, cover with foil, and bake for 30-35 minutes or until heated through.

• For best results, consume frozen stuffed shells within 2-3 months. This ensures optimal flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed shells in an oven-safe dish.
  3. Add a splash of marinara sauce or a bit of vegetable broth to keep them moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 20-25 minutes or until heated through.

• Microwave Method:

  1. Place the stuffed shells in a microwave-safe dish.
  2. Add a small amount of marinara sauce or vegetable broth to maintain moisture.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Heat on medium power for 2-3 minutes, then check and stir if necessary.
  5. Continue heating in 1-minute intervals until thoroughly warmed.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Place the stuffed shells in the skillet and cover with a lid.
  4. Heat for 10-15 minutes, turning occasionally to ensure even heating.
  5. Add more marinara sauce if needed to keep the shells moist.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket in a single layer.
  3. Lightly spray with olive oil to prevent drying.
  4. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.
  5. Add a bit of marinara sauce after reheating if they seem dry.

• Large pot: used to cook the jumbo pasta shells according to package instructions

• Colander: used to drain the cooked pasta shells

• Large skillet: used to sauté the onion, garlic, and kale

• Wooden spoon: used to stir the ingredients in the skillet

• Cutting board: used to chop the onion and kale

• Chef's knife: used to chop the onion and kale, and to mince the garlic

• Mixing bowl: used to mix the cooked kale with the vegan ricotta

• Baking dish: used to arrange the stuffed shells and bake them with marinara sauce

• Measuring cups: used to measure the vegan ricotta and marinara sauce

• Measuring spoons: used to measure the olive oil

• Oven: used to bake the stuffed shells at 375°F (190°C)

• Aluminum foil: optional, used to cover the baking dish if needed to prevent over-browning

Prepare the filling: Cook the onion, garlic, and kale while the pasta shells are boiling to save time.

Use pre-made ricotta: Opt for store-bought vegan ricotta to skip the step of making it from scratch.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-chop ingredients: Chop the onion and kale in advance and store them in the fridge.

One-pan method: Use the same skillet for cooking the kale mixture and mixing it with the vegan ricotta to reduce cleanup time.