Vegan Stuffed Shells
Why Make This Recipe
Vegan Stuffed Shells are a great choice for anyone looking for a delicious, plant-based meal. This recipe is packed with flavor and nutrition, making it perfect for family dinners, gatherings, or even meal prep for the week. You get the comfort of traditional stuffed pasta shells while keeping it entirely vegan. Plus, they are easy to make and can be on the table in under an hour!
How to Make Vegan Stuffed Shells
Ingredients:
- 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 squeezed out as much liquid as possible
- 16 jumbo shells (regular or gluten-free)
- 16oz of your favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Directions:
- Preheat your oven to 350 degrees F.
- Place raw cashews in a heat-safe bowl. Boil 2 cups of water and pour it over the cashews. Let them sit for 10-15 minutes to soften.
- Cook the shells according to the package instructions, but cook them for about 1 minute less so they are still very al dente. They will finish cooking in the oven. Remove the shells and set them on a plate to cool.
- Drain the soaked cashews and add them to a high-speed blender. Add tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2-3 minutes, scraping down the sides as needed. Taste and adjust seasoning if necessary. Add more oat milk if you need a creamier texture.
- Pour the ricotta mixture into a medium bowl and mix in the spinach.
- In a casserole dish (about 10×7), add half of your marinara sauce to the bottom. Carefully fill each shell with the ricotta mixture and place them in the dish, nestling them into the sauce. Pour the remaining marinara over the shells.
- If you want, sprinkle with dairy-free cheese.
- Cover the dish with foil and bake for 30 minutes, or until the sauce is bubbling. If you’ve added cheese, remove the foil for the last 5-10 minutes to let it melt.
- Serve hot with fresh basil on top, if desired.
How to Serve Vegan Stuffed Shells
Vegan Stuffed Shells are best served fresh from the oven. You can top them with fresh basil for an extra burst of flavor. Pair them with a simple side salad or garlic bread to complete your meal. These stuffed shells make for an excellent main dish that everyone will enjoy!
How to Store Vegan Stuffed Shells
To store leftover Vegan Stuffed Shells, let them cool completely before transferring them to an airtight container. You can keep them in the refrigerator for up to 4 days. To freeze, place the stuffed shells in a freezer-safe container, separating layers with parchment paper to prevent sticking. They can last for up to 3 months in the freezer.
Tips to Make Vegan Stuffed Shells
- Make sure to soak the cashews for at least 10 minutes to get a smooth texture in your ricotta mixture.
- Adjust the seasoning to your taste; feel free to add garlic powder or herbs for more flavor.
- If you prefer a spicier kick, add some red pepper flakes to the marinara sauce.
- You can also add veggies like mushrooms or zucchini to the filling for extra nutrients.
Variation
You can customize the filling by adding different vegetables such as mushrooms, zucchini, or bell peppers. Alternatively, you can swap out the spinach for kale or chard, or add a layer of roasted vegetables on top before baking.
FAQs
1. Can I use a different type of milk?
Yes! You can use any plant-based milk you prefer, like almond milk, soy milk, or coconut milk.
2. Are there gluten-free options for the shells?
Absolutely! You can use gluten-free jumbo shells, which are commonly available in stores.
3. How long does it take to prepare the Vegan Stuffed Shells?
Preparation and baking take about 45 minutes to an hour, making it a quick and easy meal option.
Vegan Stuffed Shells
Ingredients
Method
- Preheat your oven to 350 degrees F.
- Place raw cashews in a heat-safe bowl and pour boiling water over them. Let them sit for 10-15 minutes to soften.
- Cook the jumbo shells according to package instructions, but for about 1 minute less than recommended. Remove and set aside to cool.
- Drain the soaked cashews and add them to a high-speed blender. Add tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on HIGH for 2-3 minutes until smooth.
- Transfer the ricotta mixture to a medium bowl and fold in the spinach.
- In a casserole dish, spread half of the marinara sauce at the bottom. Carefully fill each shell with the ricotta mixture and place them in the dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with dairy-free cheese if using.
- Cover the dish with foil and bake for 30 minutes, or until the sauce is bubbling. Remove the foil for the last 5-10 minutes to allow the cheese to melt if added.
- Serve hot, topped with fresh basil if desired.
