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Vegan Stuffed Shells

Vegan Stuffed Shells are a comforting dish filled with a creamy, herb-infused filling, perfect for any vegan or plant-based diet.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 325
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1/2 cup raw cashews Creates a creamy texture that mimics traditional ricotta.
  • 1/2 block firm tofu Adds protein and a rich, hearty base.
  • 2 tablespoons lemon juice Brings a zesty brightness to the filling.
  • 1 tablespoon nutritional yeast Provides a nutty, cheesy flavor without any dairy.
  • 1 teaspoon kosher salt Enhances all the vibrant flavors.
  • 1/4 teaspoon ground black pepper A touch of spice and warmth.
  • 2 tablespoons Califia Farms Oat Milk Keeps the mixture smooth and creamy.
  • 9 oz package frozen spinach Adds color and flavor. Make sure to thaw and squeeze out as much liquid as possible.
Shells and Sauce
  • 16 jumbo shells jumbo shells (regular or gluten-free) The vessel for this incredible filling.
  • 16 oz of your favorite marinara A rich, tangy sauce to tie everything together.
  • (Optional) fresh basil, roughly chopped For topping, offering freshness and aroma.
  • (Optional) dairy-free cheese, shredded A delicious option to sprinkle on top for extra creaminess.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Place raw cashews in a heat-safe bowl and bring 2 cups of water to boil. Pour the hot water over the cashews and let them sit for 10-15 minutes.
  3. Cook the jumbo shells according to package instructions, cooking them for about 1 minute less than recommended. Remove and set them aside to cool.
  4. Drain the soaked cashews and place them in 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, stopping to scrape down the sides as needed.
  5. Pour the creamy ricotta mixture into a medium-sized bowl and fold in the prepared spinach until well incorporated.
Assembly
  1. Pour half of your marinara sauce into a 10×7 inch (or similar sized) casserole dish.
  2. Using a spoon, carefully fill each shell with the ricotta-spinach mixture and nestle them into the marinara sauce, seam side up.
  3. Pour the remaining marinara sauce over the top of the filled shells.
  4. If you’re using dairy-free cheese, sprinkle it generously over the top.
Baking
  1. Cover the dish with foil and bake for 30 minutes or until the sauce is bubbling and the shells are heated through. If using cheese, remove the foil for the last 5-10 minutes.
  2. Let your Vegan Stuffed Shells cool slightly before serving.
  3. Garnish with fresh basil if desired.

Notes

Feel free to experiment with additional ingredients in the filling, like sun-dried tomatoes or fresh herbs. For an extra kick, consider adding red pepper flakes or a drizzle of balsamic glaze before serving.