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Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells Recipe

  • Author: Diana Carrozza
  • 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

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.

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

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Find it online: https://cookerycrafters.com/easter-artichoke-spinach-and-wild-mushroom-stuffed-shells-recipe/