Introduction
Easter is a time of renewal and celebration, and what better way to embrace this festive spirit than by indulging in a delicious, vibrant dish that mirrors the season’s freshness? This recipe for Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells is not just a feast for the palate but also a colorful addition to your holiday table. Perfect for a family dinner or a gathering of friends, these stuffed shells are packed with a hearty blend of marinated artichokes, fresh spinach, and wild mushrooms, all encased in a creamy, vegan-friendly filling. This dish is not only visually appealing but also offers a gourmet twist to traditional Easter meals, making it a must-try this holiday season.
Ingredients
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12 jumbo pasta shells
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1 cup marinated artichoke hearts, chopped
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2 cups fresh spinach, chopped
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1 cup wild mushrooms, diced
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1/2 cup vegan ricotta cheese
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1/4 cup nutritional yeast
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1 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper, to taste
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2 cups marinara sauce
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Fresh basil leaves, for garnish
Preparation
Step 1: Cook the Shells
Begin by cooking the jumbo pasta shells according to the package instructions to ensure they are al dente. Once cooked, drain the shells and set them aside to cool slightly. This prevents them from tearing when stuffing.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). This optimal temperature will later ensure that the shells are heated through without drying out the filling.
Step 3: Make Filling
In a large mixing bowl, combine the chopped artichoke hearts, spinach, wild mushrooms, vegan ricotta, nutritional yeast, garlic powder, onion powder, and a pinch of salt and pepper. Mix well to distribute the flavors evenly.
Step 4: Stuff the Shells
Take each cooled shell and generously fill it with the artichoke-spinach mixture. Arrange the stuffed shells in a baking dish.
Step 5: Add Sauce and Bake
Pour the marinara sauce evenly over the stuffed shells, making sure each shell is well-coated. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and the tops are slightly golden.
Variation
For a non-vegan version, substitute vegan ricotta with traditional ricotta cheese and sprinkle some grated Parmesan on top before baking for added flavor.
Cooking Note
Ensure that the mushrooms are well-diced and the spinach is finely chopped to achieve a consistent texture and even cooking.
Serving Suggestions
Serve these stuffed shells with a side of garlic bread and a simple green salad to round out the meal.
Tips
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Ricotta Substitute: If you cannot find vegan ricotta, blend soaked cashews with nutritional yeast and lemon juice for a homemade version.
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Make Ahead: Assemble the dish a day ahead and refrigerate. Simply bake it just before serving for easy meal prep.
Prep Time
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20 minutes
Cooking Time
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30 minutes
Total Time
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50 minutes
Nutritional Information (per serving)
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Calories: 350
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Protein: 12g
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Sodium: 400mg
FAQs
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Can I freeze the stuffed shells? Yes, these shells can be frozen before baking. Wrap the dish tightly and freeze. Thaw in the refrigerator overnight before baking as directed.
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How can I make this gluten-free? Use gluten-free pasta shells and ensure all other ingredients are certified gluten-free.
Conclusion
Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells bring a touch of elegance and flavor to your Easter celebrations. This dish is not only a crowd-pleaser due to its delicious taste and appealing presentation, but it’s also a heartwarming reminder of spring’s bounty. Enjoy crafting this delightful meal that promises to be as enjoyable to make as it is to serve and eat.
Print
Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells Recipe
- Total Time: 50 minutes
Description
Easter is a time of renewal and celebration, and what better way to embrace this festive spirit than by indulging in a delicious, vibrant dish that mirrors the season’s freshness? This recipe for Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells is not just a feast for the palate but also a colorful addition to your holiday table. Perfect for a family dinner or a gathering of friends, these stuffed shells are packed with a hearty blend of marinated artichokes, fresh spinach, and wild mushrooms, all encased in a creamy, vegan-friendly filling. This dish is not only visually appealing but also offers a gourmet twist to traditional Easter meals, making it a must-try this holiday season.
Ingredients
-
12 jumbo pasta shells
-
1 cup marinated artichoke hearts, chopped
-
2 cups fresh spinach, chopped
-
1 cup wild mushrooms, diced
-
1/2 cup vegan ricotta cheese
-
1/4 cup nutritional yeast
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
Salt and pepper, to taste
-
2 cups marinara sauce
-
Fresh basil leaves, for garnish
Instructions
Begin by cooking the jumbo pasta shells according to the package instructions to ensure they are al dente. Once cooked, drain the shells and set them aside to cool slightly. This prevents them from tearing when stuffing.
Preheat your oven to 350°F (175°C). This optimal temperature will later ensure that the shells are heated through without drying out the filling.
In a large mixing bowl, combine the chopped artichoke hearts, spinach, wild mushrooms, vegan ricotta, nutritional yeast, garlic powder, onion powder, and a pinch of salt and pepper. Mix well to distribute the flavors evenly.
Take each cooled shell and generously fill it with the artichoke-spinach mixture. Arrange the stuffed shells in a baking dish.
Pour the marinara sauce evenly over the stuffed shells, making sure each shell is well-coated. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and the tops are slightly golden.
Notes
Ensure that the mushrooms are well-diced and the spinach is finely chopped to achieve a consistent texture and even cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sodium: 400mg
- Protein: 12g