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Vegan Stuffed Shells

Delicious plant-based stuffed pasta shells filled with a creamy cashew and tofu ricotta, perfect for family dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ricotta Filling
  • 1/2 cup raw cashews Soaked in boiling water
  • 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 Or any plant-based milk
  • 9 oz frozen spinach Thawed and squeezed to remove liquid
For the Pasta and Sauce
  • 16 pieces jumbo shells Regular or gluten-free
  • 16 oz your favorite marinara
  • optional fresh basil, roughly chopped For garnish
  • optional dairy-free cheese, shredded For topping

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Place raw cashews in a heat-safe bowl and pour boiling water over them. Let them sit for 10-15 minutes to soften.
  3. Cook the jumbo shells according to package instructions, but for about 1 minute less than recommended. Remove and set aside to cool.
Filling and Assembly
  1. 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.
  2. Transfer the ricotta mixture to a medium bowl and fold in the spinach.
  3. 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.
  4. Pour the remaining marinara sauce over the stuffed shells and sprinkle with dairy-free cheese if using.
Baking
  1. 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.
Serving
  1. Serve hot, topped with fresh basil if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Customize the filling with different vegetables or spices as desired.