Easter Artichoke, Spinach, and Wild Mushroom Stuffed Shells
A wholesome, savory twist on a classic—perfect for a springtime celebration or Easter feast!
Ingredients
12 jumbo pasta shells
1 cup chopped marinated artichoke hearts
2 cups chopped fresh spinach
1 cup diced wild mushrooms
½ cup vegan ricotta
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
2 cups marinara sauce
Fresh basil, for garnish
Instructions
Boil pasta shells until al dente. Drain and set aside.
Preheat oven to 350°F.
In a bowl, mix artichokes, spinach, mushrooms, ricotta, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Fill each shell with the mixture and place in a baking dish.
Pour marinara sauce evenly over the shells.
Cover with foil and bake for 20 minutes.
Uncover and bake 10 minutes more until bubbly.
Top with fresh basil before serving.
