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Vegan Stuffed Shells

Vegan Stuffed Shells
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Indulge in a comforting bowl of Vegan Stuffed Shells, a delightful plant-based meal that’s as easy to prepare as it is satisfying. This recipe features jumbo pasta shells filled with a creamy cashew and tofu ricotta, complemented by vibrant spinach and smothered in rich marinara sauce. Perfect for busy weeknights or family gatherings, these stuffed shells are not only delicious but also customizable to suit any taste preference. Whether you want to add some heat with red pepper flakes or swap out greens for a different flavor profile, this dish invites creativity while delivering wholesome nutrition. Serve with fresh basil and dairy-free cheese for an extra touch that everyone will love!

Ingredients

Scale
  • 16 jumbo pasta shells
  • 1/2 cup raw cashews
  • 1/2 block firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons Califia Farms Oat Milk
  • 9oz package frozen spinach (thawed and drained)
  • 16oz of your favorite marinara sauce
  • optional: fresh basil, roughly chopped
  • optional: dairy-free cheese, shredded

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Soak cashews in boiling water for 10-15 minutes.
  3. Cook jumbo shells until just al dente; drain and let cool.
  4. Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
  5. Fold in drained spinach.
  6. Spread half of the marinara sauce in a casserole dish. Stuff shells with the filling and arrange them in the dish before covering with remaining sauce.
  7. Optionally top with dairy-free cheese.
  8. Cover with foil and bake for 30 minutes; uncover during the last 5-10 minutes if using cheese.
  9. Let cool slightly before serving.

Nutrition

Find it online: https://easywithella.com/vegan-stuffed-shells/