stuffed shells
stuffed shells

Vegan Stuffed Shells


January 12, 2020


Cook shells in a large pot of boiling salted water for about 9 minutes (slightly undercooked). Drain and rinse with cold water.

Meanwhile, heat oil in a large skillet. Add mushrooms and cook with black pepper and 1 tsp. salt, stirring occasionally. Reduce heat to medium, add wine, and cook stirring, until reduced by half. Add spinach and cook, stirring occasionally, until spinach is completely wilted. Transfer to a large bowl.

Cook garlic with olive oil in a skillet over medium-high heat, stirring occasionally. Add tomato sauce and pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through.

Preheat oven to 320°F.

Add half of the Violife Just Like Cheddar Shreds to the mushroom mixture and stir to combine. Spoon about 2 Tbsp of the mixture into each shell. Add the tomato sauce in a baking tray and submerge stuffed shells within. Sprinkle with the other half of the Violife Just Like Cheddar Shreds. Place in the oven for 10-15 minutes.


PREP TIME: minutes 10 mins

COOK TIME: minutes 35 mins


1 pack Violife Just Like Cheddar Shreds

18 jumbo pasta shells

8 oz baby spinach

10 oz mushrooms, thinly sliced

28 oz tomato sauce

3 Tbsp finely chopped fennel, divided

½ cup dry white wine

2 garlic cloves, chopped

4 Tbsp extra-virgin olive oil

1 ½ tsp salt

1 tsp freshly ground black pepper