Freezing - This unstuffed shells casserole can be made ahead of time and can be frozen too. Once the dish has been assembled, first wrap this entire dish in plastic wrap and then cover it with foil. These unstuffed shells are an easy dinner that sings with Italian flavor.

Ingredients of Vegan Un-stuffed Shells

  1. Prepare 1 box of shell pasta.
  2. You need 1 of serving of my Vegan Ricotta.
  3. You need 1 can of or jar choice prepared tomato sauce, or.
  4. It's 1 can of plain tomato sauce.
  5. You need 1 tbsp of olive oil.
  6. Prepare 1 tsp of salt.
  7. Prepare 1 tsp of pepper.
  8. Prepare 2 tsp of garlic powder.
  9. You need 1 tsp of onion powder.
  10. Prepare 1 tsp of oregano.
  11. You need 1 tsp of thyme.
  12. Prepare 2 tsp of basil.
  13. Prepare 1 tsp of agave nectar (optional, enhances bitter tomato).

Vegan Un-stuffed Shells step by step

  1. If you would like to make your sauce homemade, simply combine plain tomato sauce and all ingredients below it in a small sauce pan over medium-low heat. Stir and cover. Let simmer for 20 minutes. IF NOT, skip to next step..
  2. Bring medium pot 2/3 full of warm water plus 1 tbsp oil to prevent sticking to boil. Add entire box of shells. Cook according to package directions and your personal preference in tenderness..
  3. Drain cooked pasta and return to pot (off heat). Add tomato sauce and stir..
  4. Dish out sauced pasta into chowing vessels. Add a scoop or 2 of the ricotta mixture to the vessel (stirring is optional, but recommended if feeding picky kids)..

Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Salt boiling water and cook shells to al dente. Add spinach to pasta pot to heat, stir then drain pasta and spinach and toss with sauce; adjust salt and pepper to taste. This Unstuffed Shells Casserole is all the flavors of stuffed shells without all the work.

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