If you’re looking for a delicious vegetarian dish that’s filling and flavorful, these stuffed pasta recipes are perfect. From classic Italian dishes to creative twists on traditional favorites, there’s something for everyone in this collection.
Recipe 1: Spinach and Ricotta Stuffed Shells
- Ingredients:
- Jumbo pasta shells
- Baby spinach
- Ricotta cheese
- Mozzarella cheese
- Marinara sauce
- Directions:
- Cook the jumbo pasta shells according to package instructions.
- Mix together baby spinach, ricotta cheese, and mozzarella cheese.
- Stuff each cooked shell with the spinach-cheese mixture.
- Place the shells in a baking dish and cover with marinara sauce.
- Bake at 375°F for around half an hour or until heated through.
Recipe2: Butternut Squash Ravioli
-Ingredients:
– Butternut squash puree (fresh/homemade or canned)
– Parmesan cheese (finely grated)
– Nutmeg powder (to taste)
– Salt & pepper as per your taste
– All-purpose flour
– Water/Egg wash/Ghee to seal raviolis
-Directions:
For dough:
Combine all-purpose flour, salt as per taste and knead it into smooth tight dough using water or egg-wash then rest the dough covered for about an hour to get rid of gluten elasticityMeanwhile prepare stuffing`
Fold butternut squash puree with finely grated Parmesan Cheese then add nutmeg powder & salt-pepper seasoning
Roll out two thin sheets from rested dough , place stuffing over one sheet then cover it with other one .Press edges tightly then cut it into desired shapes using a knife or ravioli cutter. Cook the prepared stuffed raviolis in boiling salted water for about 3-4 mins then drain & add over your favourite sauce or garnish with fresh herbs , grated Parmesan cheese before serving .
Recipe 3: Mushroom-stuffed Cannelloni
-Ingredients:
– Cannelloni tubes
– Button mushrooms
– Onion, garlic and/or shallots
– Spinach
– Ricotta Cheese
– Marinara sauce// Alfredo Sauce
– Directions:
1.Cook cannelloni tubes as per instructions on packaging.
2.Chop button mushroom,onion-garlic-shallots and sauté them until soft.Then mix sauteéd veggies with spinach,fresh ricotta and some seasonings (like thyme,basil)
3.Stuff the mixture to cooked pasta shells until full, making sure not to break them. Drain shells again then place them in a casserole dish lined with marinara/Alfredo sauce.
Now top this dish with remaining fresh/canned tomato puree or alfredo sauce else sprinkle some grated cheese before baking .
Bake at 375°F for around half an hour.
Recipe4: Vegan Stuffed Shells With Tofu Ricotta And Spinach
- Ingredients :
- Jumbo pasta shells
- Frozen spinach
- Extra-firm tofu
- Nutritional yeast flakes/as per taste
- lemon Juice /Scrapes of zest
- Garlic Powder As Per Taste
- Marinara Sauce
-Directions :
Cook jumbo pasta shells according to package directions; Meanwhile take frozen chopped spinach, defrost & squeeze excess water from it so that we get dry texture which is easier to blend.Then In a blender pulse crumbled firm tofu,nutritional yeast,and spinach until well mixed .Add garlic powder, lemon zest and juice ; blend again & Adjust seasonings to taste.
Then fill mixture in the cooked shells using spoon or piping bag for ease; Arrange stuffed pastas in a casserole dish Later top with desired amount of marinara sauce .Cover baking dish with foil then bake at 375°F for half an hour .
Recipe5: Vegan Stuffed Shells With Cashew Ricotta And Sun-Dried Tomatoes
- Ingredients:
Jumbo pasta shells
Raw cashews
Garlic Cloves
Lemon Juice
Nutritional Yeast Flakes
Sun-dried tomatoes
-Directions:
Cook jumbo pasta shells according to package directions; Meanwhile prepare filling by soaking raw cashews till they softened then transfer them into blender jars along with garlic cloves. Add nutritional yeast flakes, lemon juice, and sun-dried tomatoes, puree until creamy texture arrives. Season it with black pepper & salt as per taste.
Now stuff prepared mixture to cooked shells using piping bags,
Finally Preheat oven at 375 ,place stuffed pasta inside greased baking dish add some tomato sauce/ marinara around them and bake covered it( foil paper)for about half an hour.
Recipe6: Spinach & Feta Cheese Stuffed Lasagna Rolls
-Ingredients :
– Egg lasagna sheets
– Baby spinach/Fresh chopped spinach leaves
– Feta cheese crumbles
– Garlic minced
– Onion finely diced
– sour cream/mascarpone cheese (optional)
–Canned tomato puree/Sauce
- Directions :
Cook lasagna noodles in boiling water as recommended on packaging meanwhile mix together finely chopped baby/spinach leaves,feta cheese crumbles,onion-garlic,minced then divide this paste into each noodle sheet .Then roll each stuffed noodle sheet tightly & place them inside greased baking dish.Add canned tomato puree or sauce over lasagna rolls before putting in preheated oven for 25-30 minutes at 375°F
Finally serve hot with sprinkling of shredded cheese
Recipe7: Vegan Mushroom Stroganoff Stuffed Shells
-
Ingredients :
–Jumbo pasta shells
-Cremini mushrooms
-Vegan sour cream
-Onion diced
Garlic minced
Paprika powder as per taste
*Nutmeg powder to taste
Canned Cream Of Mushroom /Spinach Soup -
Directions :
Cook jumbo pasta shells according to instructions provided on packing. Mean while in a pan sauteé onions and garlic then chopped cremini mushrooms diced & stir fry until they turn soft,then season them with paprika powder and some salt-pepper seasoning. Later add vegan Sour cream ,nutmeg powder,and canned cream of mushroom/spinach soup .Mix it all together into the prepared filling.
Now stuff this mixture inside cooked Pasta shells,arrange those stuffed pastas onto greased baking dish/ Casserole pan .
Pour any remaining sauce that you had used along with more fresh/dried herbs,bake covered (with foil) at 375°F for half an hour .Serve piping hot.
Recipe8: Vegan Pesto-Stuffed Shells With Roasted Cherry Tomatoes
– Ingredients:
– Jumbo pasta shells
– Fresh Basil Leaves
– Pine nuts/pistachio nuts/cashews
– Garlic cloves
* Lemon Juice And Scraped Zest To Taste
Canne beans/Garbanzo Beans
Cherries tomatoes
Olive oil
-Directions:
Preheat your ovenFirst, to roast cherry tomatoes toss the ripe red/golden cherries with olive oil ,seasonings roast them at 400°F for about half an hour or until they get blistered surface.
Cook jumbo pasta shells until tender; Meanwhile take fresh basil leaves, minced garlic, pine nuts or any other nut which you desire and pulse it into food processor until finely chopped. Add in rinsed canned garbanzo beans/any white bean to the mixture along with some lemon zest and juice from one lemon.
Fill up cooked pastas using spoon & place it on top of bed of roasted cherry tomatoes scatter remaining tomato scraps or basil over all stuffed pastas .later put a drizzle of olive oil & bake covered (with foil again)at 375°F for nearly half an hour.
Recipe9: Vegan Butternut Squash Stuffed Shells
– Ingredients:
– Jumbo pasta shells
-Butternut squash peeled,
– Onion diced
– Garlic clove minced
– Peppercorn powder / Chili flakes
*Nutmeg powder/as per taste
Canned Tomato puree/sauce
-Directions:
Prepare butternut squash by boiling/microwaving/cutting/baking method then mash/puree/dice making use of blender/masher/knife as per your preference.Meanwhile Sauté onion-garlic using Olive oil till they turn golden brown Now mix mashed butternut squash,nutmeg powder, pepper/chili flakes seasoning into fried onions then stuff the cooked jumbo Pasta Shells now arrange stuffed shells onto greased baking dish poured with canned tomato sauce around those stuffed shells before covering that dish with aluminum foil paper.Bake it inside preheated oven at temperature around 375F for approx.30 mins..
Recipe10: Vegan Tofu Ricotta And Spinach Stuffed Shells
–Ingredients :
–Jumbo pasta shells
Extra firm tofu
Spinach
Garlic powder
–Nutritional yeast flakes
-Marinara sauce/canned tomato puree
–Directions:
Cook jumbo pasta shells according to the instructions on the package meanwhile prepare filling by crumble extra firm tofu, defrost spinach and squeeze out excess water then mix these two with garlic powder and nutritional yeast flakes. Stuff this mixture inside cooked jumbo shells , arranges stuffed pastas onto greased baking dish/ Casserole pan . And pour tomato sauce or any canned marinara around those stuffed shells
Bake covered (with foil) at 375°F for half an hour. Serve piping hot.
Cooking Time & Temperature
- Most of these recipes have a cooking time of approximately 30 minutes.
- The oven temperature required is usually around 375°F.
My Pro-tips:
- Pre-cook your pasta before stuffing them so that they are soft enough to handle without breaking.
- Use a piping bag instead of a spoon to stuff your pasta more easily and evenly.
- Choose seasonal vegetables for the fillings wherever possible as they will taste fresher and be more nutritious.
-Make sure to season each recipe well according to personal preference..
-Try using dairy-free cheese substitutes such as plant-based cheeses .
Seasoning Options:
Seasonings can vary from simple salt-pepper-garlic-paprika blend as per your prefrences / fresh herbs like basil,cilantro,parsley,dill depending upon chosen ingredients profiles in recipe
Recommended Tools To Make This Recipe:
-Baking dishes/Casserole pans
-Piping Bags
-Chopping board/ knife
-Food processor/blender
-Large pot/water boiler
In summary, these mouth-watering vegetarian stuffed pasta recipes are perfect for anyone looking for healthy comfort food options that won’t break the bank or take too much time in the kitchen. Filled with wholesome ingredients, delicious flavors, and creative twists on classic pasta dishes, these recipes are sure to satisfy vegetarians and non-vegetarians alike.
FAQs
Here are three popular FAQs with answers related to “10 Mouth-Watering Vegetarian Stuffed Pasta Recipes”:
Q: Are these recipes vegan-friendly?
A: While all the recipes are vegetarian, not all of them are vegan. Some of the recipes include dairy or eggs as ingredients. However, many of the recipes can be easily modified to make them vegan, such as using plant-based milk instead of cream or omitting cheese.
Q: Can I prepare and freeze these stuffed pasta dishes ahead of time?
A: Yes! Many stuffed pasta dishes can be frozen prior to cooking or after they have been cooked. To freeze before cooking, assemble the dish and then cover tightly with plastic wrap followed by foil before placing it in the freezer. When you’re ready to cook it, allow it to thaw completely in the refrigerator overnight before baking as directed. To freeze after cooking, allow the dish to cool completely then store in an airtight container for up to 3 months.
Q: How long do these dishes take to prepare from start-to-finish?
A: The preparation times vary depending on each recipe’s complexity and number of steps involved but most range from 30 minutes – 1 hour (not including baking time). Be sure to read through each recipe carefully beforehand so that you can plan your time accordingly and adjust if necessary. Also note that some steps may be done ahead of time (such as preparing specific ingredients) which will help streamline the overall process.
