This post is part of a paid collaboration with Muir Glen and The FeedFeed.

One of my favorite pasta dishes is stuffed shells. There is something so simple and delicious about them that I absolutely love. However, since I’ve become dairy-free, I find myself enjoying stuffed pasta shells on a very rare occasion. Thankfully, we’ve come a long way in terms of dairy-free innovations, and dairy-free cheese alternatives can be found at almost every grocery store. Nonetheless, I know most people are not dairy-free, thus a typical dairy-alternative recipe wouldn’t appeal to the masses. Thankfully, due to the nature of stuffed shells, a dairy-free ricotta option would work deliciously well here, which I have displayed in the images below.

A note on dairy-free: If you are also dairy-free, choose a plant-based alternative that appeals to you, and feel free to omit the Parmesan from the recipe (which is what I did…otherwise feel free to use your favorite non-dairy Parmesan cheese and keep all measurements the same).

While the cheese is usually the star of most pasta dishes, I think the tomatoes are the star here. Muir Glen tomato products offer such a depth of flavor that I prefer to other tomato products on the market. I love to shop at my local co-op store for a wide range of Muir Glen options. For this recipe, I am using their Organic Diced Tomatoes (no salt added), as well as their Organic Tomato Sauce (no salt added). I love the addition of the diced tomatoes because it adds a textural component while eating the dish. I also prefer to go for the no salt added option because I like to add my own salt (or not) when creating recipes! I find tomatoes are naturally salty enough, so don’t always add salt to recipes that include them, especially in the case of this recipe with the addition of the parmesan!

Want to try this recipe for yourself? Take advantage of these deals running at your nearest co-op: get 10 14.5oz cans for $10, from now until 2/4! Who doesn’t love a deal? As always, let me know if you make this recipe, and if you do, please send pictures!

Ingredients:

1 cup ricotta cheese (I used part skim to keep the moisture down. If you are vegan use Kite Hill Ricotta or Almond Cream Cheese)
1/2 cup shredded parmesan cheese, plus extra for top (if vegan, sub 1/4 cup nutritional yeast, or omit.)
1/2 cup chopped baby kale (or spinach)
1/2 cup chopped fresh basil
1 clove garlic
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 15oz can Muir Glen Organic Tomato Sauce, No Salt Added
1 14.5oz can Muir Glen Organic Diced Tomatoes, No Salt Added
1 box jumbo pasta shells (I used about half!)
2 tablespoons olive oil (for drizzling on baking dish)

Preparation:

For the pasta: cook per package instructions, but remove from water 1-2 minutes early (so they are al dente). Strain, rinse and set aside.
In a mixing bowl, combine ricotta, parmesan, garlic, seasoning and chopped kale and basil. Mix until well incorporated. Allow to chill in fridge for 30 minutes-1 hour.
Preheat oven to 375F.
In a large baking dish, drizzle olive oil on the bottom and spread it around. To the dish add your canned diced tomatoes and tomato sauce. Spread across bottom of dish evenly.
Gently stuff the pasta shells with about 1-2 tablespoons of ricotta mixture. Lay seam side up in the baking dish.
Before baking, top the shells with more parmesan and Italian seasoning.
Bake for 35 minutes, or until cheese has melted and is slightly brown.
Enjoy while hot. Allow to cool fully before storing in fridge (for up to 1 week).