Jumbo pasta shells filled with a creamy spinach and artichoke mixture, baked in marinara sauce and topped with vegan mozzarella.

Cuisine: Italian American
Servings: 4

Ingredients

• 12 jumbo pasta shells
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 ounce) canartichoke hearts, drained and chopped
• 1 (8 ounce) package vegan cream cheese
• 1/2 cup grated vegan Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 1 jar (24 ounces) marinara sauce
• 1 cup shredded vegan mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions. Drain and set aside.
2. In a large bowl, combine spinach, artichoke hearts, cream cheese, Parmesan cheese, basil, salt, and pepper. Mix well.
3. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
4. Fill each pasta shell with spinach and artichoke mixture. Arrange shells in baking dish.
5. Pour remaining marinara sauce over shells. Top with vegan mozzarella cheese.
6. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.

Suggested Drinks

Italian Pinot Grigio: The light and crisp nature of Pinot Grigio complements the creamy filling and the rich marinara sauce without overwhelming the flavors.

Sangiovese: This medium-bodied red wine's cherry and herbal notes complement the tomato sauce and provide a gentle counterpoint to the creamy filling.

Non-Alcoholic Option

Sparkling Cranberry-Rosemary Drink: The tartness of the cranberry and the herbal notes of the rosemary provide a refreshing contrast to the richness of the dish.