Vegan Stuffed Shells
If you’re craving a comforting and nutritious meal, these Vegan Stuffed Shells are the perfect solution. This delightful dish features jumbo pasta shells generously filled with a creamy plant-based ricotta made from cashews and tofu, complemented by nutrient-rich spinach. It’s an easy recipe that combines flavor and satisfaction, making it ideal for busy weeknights or family gatherings. The vibrant marinara sauce ties everything together, providing a burst of Italian flavor that will impress everyone at the table. Serve with fresh basil for an aromatic touch, and you’ll have a meal that’s not just delicious but also visually appealing!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 16 jumbo pasta shells
- 16 oz marinara sauce
- 9 oz frozen spinach
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
Instructions
- Preheat your oven to 350°F (175°C).
- Soak cashews in boiling water for 10-15 minutes to soften.
- Cook the jumbo shells until al dente, then set aside.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in thawed spinach into the cashew mixture.
- In a baking dish, layer half the marinara sauce, fill each shell with the cashew mixture, place them in the dish, then top with remaining sauce.
- Bake covered for 30 minutes; uncover for the last 5–10 minutes if using cheese.
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 380
- Sugar: 8g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://emmayummy.com/vegan-stuffed-shells/