Plant Based Holiday Ground, Ricotta and Spinach Stuffed Shells

Cooking Time: 60 minutes   |  Servings:  4

Ingredients you’ll need:
  • 1 340-Gram Box of Jumbo Pasta Shells
  • 1 Package of Zoglo’s Incredible™ Ground
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Small Onion (finely chopped)
  • 1 Stalk of Celery (finely chopped)
  • 2 Cloves of Garlic (finely chopped)
  • 4 Cups of Packed Fresh Spinach (roughly chopped)
  • 1 ½ Cups of Ricotta Cheese
  • ½ Cup of Grated Parmigiano Cheese
  • ¼ Teaspoon of Ground Nutmeg
  • 2 Cups of Tomato Sauce
  • ½ Cup of Whipping Cream (35%)
  • 1 Cup of Grated Mozzarella Cheese
  • Salt (to taste!)
  • Freshly Ground Black Pepper (to taste!)
  • Extra Virgin Olive Oil
  • Fresh Basil [Optional] 
plant based ricotta and spinach pasta

Step 1: Preheat oven to 400 degrees

Step 2: Cook pasta shells to package directions. Drain and set aside until cool enough to handle

Step 3: Meanwhile, heat oil in a large pan over medium heat

Step 4: Cook onions, celery and garlic with a pinch of salt and pepper until slightly softened (that’ll take about 2 minutes!)

Step 5: Add in the Zoglo’s Incredible™ Ground and continue to cook for 4 minutes (be sure to stir it occasionally!)

Step 6: Add in the spinach and gently toss the mixture until all the spinach has wilted and incorporated into the stuffing mixture (this will take about 2 minutes!)

Step 7: Remove pan from the heat

Step 8: Add in the ricotta, half of the Parmigiano and nutmeg. Mix this well and add salt and pepper to taste!

Step 9: Lightly oil a large casserole dish then spread half of the tomato sauce and the cream into the bottom of the dish

Step 10: Now fill each shell with a heaping tablespoon of stuffing mixture and place snugly into the dish in a single layer

Step 11: Gently spoon the remaining tomato sauce over the stuffed shells and top it with the grated mozzarella and the remaining Parmigiano cheese

Step 12: Cover with foil and bake in the centre of the oven for 30 minutes

Step 13: Uncover and continue to bake for another 15 minutes. Allow a few minutes to cook before serving

Place 3-5 stuffed shells onto a plate. 


Pro-Tip:  Drizzle with extra virgin olive oil, a sprinkle of Parmigiano and garnish with fresh basil

plant based ground ricotta and spinach stuffed shells


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