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+ servings
5 from 1 vote

Vegan Stuffed Shells with Kale & Basil Ricotta

by: claire cary

Need to impress your friends with a delicious dinner? Look no further than these vegan stuffed shells! Filled with an easy cashew and almond ricotta, fresh kale, basil, this is a flavorful vegan dinner that is incredibly simple to make.
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 16 jumbo shells*
  • 1 batch vegan ricotta
  • 1 ½ cups finely chopped kale
  • ½ cup fresh chopped basil plus more for garnish
  • 1 batch pomodoro sauce or 1 jar marinara sauce
  • Cashew Parmesan for garnish


  • Prepare the ricotta if you haven't already done so. (Takes about 5 minutes)
  • Bring a large pot of water to a boil and cook the shells according to package instructions. You want to "par bake" the shells because they will continue cooking in the oven. This is about 9-10 minutes of cooking depending on the brand, but the box should have an exact time. 
  • Preheat the oven to 400 degrees Fahrenheit.
  • While the pasta is cooking, de-stem the kale and chop into very fine pieces. You can also use chopped spinach if you prefer. 
  • Chop the basil and fold both the kale and basil into the ricotta and carefully mix until well combined. 
  • To the bottom of a baking dish, add either 1 batch of my pomodoro sauce or 1 full jar of marinara sauce and spread evenly. 
  • Add the ricotta/kale mixture to the shells, using about 1-2 tablespoons to fill them up. 
  • Once the ricotta is gone, cover the baking dish with aluminum foil and add to the oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10 minutes, allowing the sauce to get a bit bubbly.
  • Once done, let cool for a few minutes and then top with more fresh basil and a sprinkle of red pepper flakes.
  • Serve warm with a side caesar salad.


1 batch of the ricotta will make enough to fill about 16 jumbo shells. I was able to fit this into a 7x10 baking dish. You can double the ricotta and make more shells with a large pan as needed.
Once prepared, this recipe will keep in the fridge for 3-5 days. Reheat in the oven for best results.
You can use either fresh or frozen kale for this recipe.
Serving: 4shells, as prepared / Calories: 488kcal / Carbohydrates: 52.5g / Protein: 17.2g / Fat: 22.2g / Fiber: 7g / Sugar: 4.4g

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