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Spinach Garlic Stuffed Shells

Spinach Garlic Cream Pasta Shells

These scrumptious spinach garlic cream stuffed shells are vegan, gluten free and dairy free.
Course Main Course
Cuisine American
Keyword pasta, shells, spinach
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Calories 440kcal
Author greenschemetv



  • 8 oz pasta shells I used brown rice, gluten free shells

Spinach Garlic Cream

  • 6 cloves garlic
  • 1 tbsp apple cider vinegar
  • 1/2 cup water
  • 2 cups fresh spinach
  • 7 oz extra firm tofu 1/2 standard package
  • 1 tsp sea salt
  • 1 juice of 1 lemon
  • 1 cup raw cashews


  • 2 cups marinara sauce


  • Preheat oven to 350.
  • Cook pasta shells according to package directions. They should be al dente, and not over cooked or they won't be suitable for stuffing
  • Add all other ingredients except marinara sauce, to high speed blender. Blend until smooth.
  • After shells are cooked, rinse them in cold water and spread out on baking sheet with parchment paper.
  • Using a small teaspoon, spoon spinach garlic cream mixture into shells.
  • Pour marinara sauce over shells stuffed with spinach garlic cream.
  • Bake for 30 minutes.


Serving: 7g | Calories: 440kcal