The ricotta, spinach, and mozzarella blend creates a wonderful-tasting ricotta mixture stuffed inside the best Gluten Free Shells to create the ultimate Gluten Free Stuffed Shells recipe.
When Kite Hill introduced one of their star products, Kite Hill ricotta which is made from creamy almond milk, we knew it was time to create the perfect stuffed shells recipe.
This dairy free ricotta is gluten, dairy, and soy free. And it's made non-GMO and vegan.
The first time we saw it on the grocery store shelf, we bought it. We couldn't wait to taste it dolloped on this easy, skillet lasagna found here.
It adds a whole new taste to Italian dishes that we haven't tasted since we went gluten and dairy free 12+ years ago.
Ingredient Notes and Brands
Get the brand info on these ingredients here. Get the quantities in the recipe card at the bottom of the post.
- gluten free jumbo shells--Tinkyada Brown Rice Grand Shells are the gluten-free jumbo shells we like to use. You can get them on Amazon or from your local store. If you have a gluten-free pasta shell that you prefer, you can use that. Tinkyada is committed to being top 8 allergen free, they're certified gluten free and have been since 1997. You can find out more about their manufacturing process and commitment to being allergen friendly on their website, here.
- dairy free ricotta-- Kite Hill Ricotta or homemade ricotta. Kite Hill makes the best creamy ricotta that's gluten free, dairy free, GMO free, soy free, vegan, and more. You can find out more about them and where to find their products here.
- fresh spinach- you want to use fresh instead of frozen spinach here for the best texture
- spices and herbs-- always double check that your spices are gluten and dairy free. You'll need garlic powder, Italian seasoning, oregano, fresh basil, kosher salt, and black pepper.
- pasta sauce or marinara sauce- we like Rao Marinara, but any savory marinara sauce will do
- brown sugar- optional, you'll add this *if* you use marinara sauce to help cut the acidity of the tomato sauce and add just a touch of sweetness
- onion- white onion or yellow onion is what we usually use
- ground beef- lean ground beef bulks out this meal and helps build the protein factor. This could be swapped for ground turkey.
- Italian sausage-- optional but adds nice flavor and ups the protein
- oil- We like to use olive oil but you can use any cooking oil for sauteeing your onion in
- optional-- Follow Your Heart Mozzarella or other dairy free mozzarella cheese of choice. If you want to learn more about Follow Your Heart, here is a link to their allergen chart. We like the Mozzarella because it's similar in taste and texture while being gluten free, dairy free, vegan, soy free, and more.
How To Make Dairy Free & Gluten Free Stuffed Shells
- Preheat oven to 350 F.
- Prepare jumbo shells according to the cooking instructions on the back of the box. Drain, rinse well with cold water, and set aside.
- Saute onion in 1 tablespoon oil in a large skillet over medium heat.
- Once translucent add in ground beef and sausage. Work to break up the meat into small pieces. Cook until heated through. Remove excess fat and oil.
- Add marinara sauce, brown sugar, onion, garlic, Italian seasoning, salt and pepper to taste. Stir well.
- In a large bowl add egg, ricotta, shredded mozzarella, oregano, and shredded spinach. Mix well.
- Place a generous helping of marinara meat sauce on the bottom of a baking dish or cast iron pan. Place sauce evenly and cover bottom of baking dish. You will use most of the sauce. Leave just enough for placing a spoonful on each shell when filled (about a cup).
- Take jumbo pasta shells one at a time and fill them with the dairy-free ricotta mixture. Place filled large shells in baking dish on top of the sauce.
- Once the baking dish is full, add additional marinara sauce on top of each shell. Sprinkle with shredded mozzarella.
- Bake in oven for 20-25 minutes.
- Remove from oven. For garnish cut fresh basil for topping.
- Serve and enjoy the best stuffed shells you've ever had!
Storage
Leftover Gluten Free Stuffed Shells should be stored in an airtight container and kept in the fridge for up to four days.
You can store your leftovers in the baking dish covered with plastic wrap and aluminum foil if no container is available.
We don't suggest trying to freeze these as the shells tend to break easier and the texture changes in the cheese as it thaws and reheats.
Trust us, we've made the mistake and were very sad when we couldn't enjoy the leftovers again.
Substitutions
Make with dairy ingredients. If you are only gluten free and not dairy free, this recipe can be made with dairy containing equivalent ingredients.
Regular ricotta cheese will work just fine with our gluten free shells.
Use meatless sauce. If you don't want to include a meat sauce, you can just a marinara, or other tomato sauce instead of adding the meat to the sauce.
We like Rao sauce because it's made with simple, real ingredients that you can actually pronounce and is very flavorful without all the additives, preservatives, and other junk many brands are adding.
Recipe Tips and Variations
- If you're on a quest for gluten and dairy free baguettes or french dinner rolls consider Udi's. They complement this Italian dish favorably... as in a household favorite, family dinner MUST have.
- Watch the noodles carefully. They can quickly become too tender and fall apart.
- Feel free to add other dairy free cheeses like dairy free parmesan cheese or dairy free romano cheeses to the sauce or cheese mixture.
- Add some heat to this dish by adding some red pepper flakes to the sauce or cheese mixture.
Helpful Kitchen Tools
- Large pot- to cook the pasta in
- Large saucepan- to cook the veggies and meat in
- Measuring cups and spoons- to measure sauce, spices, and herbs
- Colander- to drain the pasta shells in
- Meat Chopper- to help
- Large mixing bowl- to mix the cheese and spinach filling in
- Baking Dish- to bake your stuffed shells with sauce in
- Vegetable Chopper- this is a lifesaver for us. We don't always feel like dicing onions by hand and this does it literally in seconds, without making your hands smell like onion or your eyes tear up.
FAQ
Yes, you can. We recommend making the meat sauce, cook pasta, and make the cheese mixture ahead of time.
Then store the sauce separately in a container and then stuff the shells with the cheese mixture and store covered in a large baking dish.
When you're ready, just take a few minutes to assemble the sauce with the shells and then you can bake as normal.
Stuffed shells may become runny due to a few different factors.
If you don't cook the shells enough, they may release water from the pasta as the shells bake after being filled.
If the stuffing mixture is not cooked long enough, there is not enough time for the cheese and other fillings to set.
Additionally, if the mixture is too wet, it will be runny when baked in the shells.
To combat this issue, you can cook your ingredients for a bit longer or reduce the amount of liquid.
You can also try adding an egg to bind all the ingredients together. Adding additional cheese to help thicken up the mixture may work as well!
Typically this happens when you overcook the shells. Gluten free shells are even more temperamental than traditional shells.
You can overcook them VERY easily.
Don't forget they'll cook a little more when you're baking everything together, so slightly undercooking them at the beginning is okay.
More gluten free pasta recipes you'll love
Pairing Suggestions
Wondering what pairs well with stuffed shells?
Try serving your pasta with your favorite salad like a Strawberry Salad or Wedge Salad.
Serve these shells with a side of Air Fryer Squash or Air Fryer Mushrooms.
Creamy Ricotta Stuffed Shells
Ingredients
- 4 ounces gluten free grand shells, roughly half an 8 ox boz suggestion in post
- ½ pound ground beef or use 1 lb ground beef and omit the sausage
- ½ pound Italian Sausage
- ½ onion, diced
- 24 ounces marinara or favorite pasta sauce if using marinara add 1 Tablespoon brown sugar to recipe
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh basil garnish
Ricotta mixture
- 8 ounces dairy free ricotta suggestion in post
- 1 egg beaten
- 1 cup fresh shredded spinach heaping cup
- ¼+ cup shredded dairy free mozzarella cheese, set aside extra to sprinkle over shells at the end optional, suggestion in post
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 350 F.
- Prepare grand shell noodles according to box instructions. Drain, rinse well with cold water, and set aside.
Side note- watch the noodles carefully. They can quickly become too tender and fall apart. - Saute onion in 1 tablespoon oil in large skillet over medium heat.
- Once translucent add in ground beef and sausage. Work to break up the meat into small pieces. Cook until heated through. Remove excess fat and oil.
- Add marinara sauce, brown sugar, onion, garlic, Italian seasoning, salt and pepper to taste. Stir well.
- In a medium bowl add egg, ricotta, shredded mozzarella, oregano, shredded spinach. Mix well.
- Place generous helping of marinara meat sauce on bottom of baking dish or cast iron pan. Place sauce evenly on dish. You will use most of the sauce. Leave just enough for placing a spoonful on each shell when filled (about a cup).
- Take jumbo shells one at a time and fill with ricotta mixture. Place in baking dish on sauce.
- Once baking dish is full, place additional marinara sauce on top of each shell. Sprinkle with shredded mozzarella.
- Place in oven for 20-25 minutes.
- Remove from heat. For garnish cut fresh basil for topping.
Notes
- Watch the noodles carefully. They can quickly become too tender and fall apart.
- Feel free to add other dairy free cheeses like parmesan cheese or romano cheese to the sauce or cheese mixture.
- Add some heat to this dish by adding some red pepper flakes to the sauce or cheese mixture.
- If you just need this to be gluten free, and you're okay with dairy ingredients, this can be made with dairy containing equivalent ingredients.
Nutrition
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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Camelia Cartelli
Friday 24th of September 2021
Excellent!
Jill
Tuesday 28th of September 2021
Thank you so much, Jill