Stuffed Pasta Shells - With Dairy and Egg Free Option

 Stuffed Pasta Shells - TwoWays

With Ricotta Cheese and Spinach 

Stuffed Pasta Shells- Two Ways - YouTube tutorial 
https://youtu.be/8IT_FHc7Iuo

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

With Ground Beef and Spinach - Dairy and Egg Free

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

Whichever one you choose, let me tell you that they are both delicious.

For the Ricotta Cheese stuffed shells you will need: (for 3 to 4 people or 15 shells)

15 pasta shells

1 tub ricotta cheese - (500 grams) the dryer the better

1 egg, slightly beaten

3/4 of a cup of chopped spinach. I buy fresh spinach, boil it then squeeze out all the water and chop. You can also add frozen spinach. Thaw it out, squeeze out all the water and chop.

3 tbsps Parmesan cheese and more to sprinkle on top

1 tsp dried parsley or 2 tbsp fresh parsley, finely minced

3/4 tsp salt

1/4 tsp pepper

1/2 cup - 3/4 cup grated mozzarella cheese for top

Marinara Sauce - YouTube link provided above for recipe

Begin by boiling the pasta shells until done. Drain and let sit.

Mix the slightly beaten egg with the ricotta cheese. Add the spinach, Parm cheese, parsley, salt and pepper. Stir until well incorporated.

Stuff the pasta shells. Lay filled shells into prepared oven dish that has a layer of sauce on the bottom. Top with more sauce, more Parm cheese and mozzarella cheese. Cover with foil and bake in a 350-375 oven for 40 minutes. Pull the foil off in the last ten minutes of baking so cheese melts nicely on top and turns golden.

For Meat and Spinach pasta shells:

15 pasta shells

1 lb or 450 grams of beef, veal or combination of beef,veal,pork ground meat

1/2 small onion, chopped

1 - 2 garlic cloves finely minced

3/4 cup chopped spinach, boiled or fresh baby spinach. ( you can add 2 to 3 handfuls of fresh spinach to the cooked meat. Let it cook until it wilts. It only takes a few minutes)

1 tsp dried parsley or 2 tbsp fresh parsley, finely minced

3 tbsps vegan Romano imitation cheese

1/2 tsp salt - or to taste. 

1/4 tsp pepper

Marinara Sauce - YouTube video link provided above for recipe

1/2 cup to 3/4 cup- Grated Vegan Mozzarella cheese for top

Boil pasta shells. Drain and set aside.

Fry up the meat, then add onion and garlic and let them cook for a minute or two. Stir in the spinach. If using fresh, stir until it’s wilted. Remove from heat and stir in your parsley, vegan Romano cheese, salt and pepper.

Stuff your shells and place in oven dish with a layer of sauce on bottom. Top with more sauce, vegan Romano cheese and vegan mozzarella cheese. Cover with foil and bake in a 350-375 F oven for about 40 minutes until heated through and through.

Pull foil off in the last 10 minutes of baking.