Baked Shell Pasta

Baked Shell Pasta

This recipe is perfect for lunch or dinner, for the week. It can be separated into 8-10 portions! I recommend you freeze servings to have when you need a fast lunch or dinner!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner, lunch
Cuisine Italian
Servings 10 people
Calories 411 kcal


  • Pot
  • 9×9 inch pan
  • Oven/Stove


  • 3 cups shell pasta
  • 6 ounces plant based ricotta
  • 1 jar marinara sauce (pasta sauce)
  • 1 cup diced tomatoes
  • 1 tbsp basil (dry)
  • 1/4 tsp garlic powder (1 tsp minced)
  • 1 cup mushrooms Optional
  • 3/4 cup water
  • 1 cup Plant Based Cheese
  • 1/4 cup almond milk
  • 2 cups fresh spinach


  • Preheat oven to 350 degrees
  • Cook the pasta for 15-20 minutes
  • While pasta cooks, mix pasta sauce, water, diced tomatoes, seasonings and mushrooms together.
  • Drain the pasta. Mix almond milk with ricotta. Add almond milk little by little until creamy, avoid watery texture.
  • Add half of the pasta to a 9×9 inch pan. Add half of the sauce mixture to the pan. Add a layer of (1/2 cup) plant based cheese. Poor half of ricotta mixture to the top of the pasta.
  • Add the rest of the pasta. Add half of the sauce mixture. Add a layer (1/2 cup) of the plant based cheese to top. Add the other half of the ricotta mixture to the top. Cover with foil.
  • Bake for 30 minutes.
  • Remove from oven.
  • Top with fresh spinach.
  • Bake for an additional 15 minutes or until spinach is wilted.
  • Remove, let cool, and enjoy!


Keyword marinara, pasta, plant based, shells, vegetarian