Vegan Stuffed Shells
Vegan Stuffed Shells - an easy and delicious plant-based meal your whole family will love!!
Ingredients
- ½ cup raw cashews
- 16 jumbo pasta shells regular or gluten-free
- ½ block firm tofu
- 2 tablespoons lemon juice
- 2 tablespoons oat milk
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 9 ounces frozen spinach thaw and squeeze out as much liquid as possible
- 16 ounces marinara sauce
- dairy-free cheese shredded (optional)
- fresh basil roughly chopped (optional)
Instructions
- Prep: Preheat oven to 350℉.
- Soak Cashews: Place ½ cup raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour over cashews. Let sit for 10-15 minutes (this helps them blend up more easily).
- Cook Noodles: Cook 16 jumbo pasta shells according to package instructions, but cook about 1 minute less so they are very al dente. They will finish cooking in the oven. Remove and set on a plate to cool a bit.
- Blend Ricotta Mixture: Meanwhile, drain cashews and add to high-speed blender along with the ½ block firm tofu, 2 tablespoons lemon juice, 2 tablespoons oat milk, 1 tablespoon nutritional yeast, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Blend on HIGH for 2-3 minutes, scraping down the sides as needed. Taste and adjust seasoning, as desired. Add additional splashes of oat milk, if needed.
- Add Spinach: Pour ricotta mixture into a medium-sized bowl and mix in the thawed spinach (after squeezing out the moisture).
- Fill Shells: Set out a 10x7 (or similar sized) casserole dish and add ½ the marinara sauce to the bottom. One by one, spoon the ricotta mixture into the shells, nestling them into the marinara sauce in the baking dish. Cover with remaining marinara sauce.
- Optional Cheese: Feel free to cover with dairy-free cheese, if desired.
- Bake: Cover pan with foil and bake for 30 minutes or until sauce is bubbling. If you added cheese, remove the foil for the last 5-10 minutes to allow the cheese to melt.
- Serve: Enjoy with fresh basil, if desired.
Notes
- Homemade Marinara Sauce: I used my homemade marinara sauce for this recipe, but feel free to use whatever you prefer.
- Double it: This is a perfect recipe to double - I do it all the time!
- Gluten-Free: Feel free to use gluten-free pasta shells or regular.
- Leftover Tofu: If you don't double this recipe and have leftover tofu, I highly recommend this recipe for a Tofu + Brown Rice + Veggie Bowl! So good!
Nutrition
Calories: 308kcal | Carbohydrates: 41g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1176mg | Potassium: 786mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7987IU | Vitamin C: 14mg | Calcium: 185mg | Iron: 5mg
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