Vegan Stuffed Shells
Indulge in the comforting goodness of Vegan Stuffed Shells, a delightful dish perfect for busy weeknights or family gatherings. These creamy pasta shells are filled with a rich, plant-based ricotta made from cashews and tofu, combined with vibrant spinach and smothered in your favorite marinara sauce. Not only are they easy to prepare, but they also offer a wholesome option that everyone will love. Surprise your taste buds with this satisfying meal that shines with flavor and nutrition!
- 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
- 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
- 16 jumbo shells (regular or gluten-free)
- 16oz of your favorite marinara
- Optional: fresh basil, roughly chopped
- Optional: dairy-free cheese, shredded
Instructions
- Preheat oven to 350°F (175°C).
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions until al dente.
- Drain cashews and blend with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Gently mix in thawed spinach.
- In a casserole dish, pour half of the marinara sauce. Stuff each shell with the ricotta mixture and place in the dish. Top with remaining marinara sauce.
- Cover with foil and bake for about 30 minutes until bubbly.
Nutrition
- Serving Size: 2 stuffed shells (about 200g)
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://mrrecipes.net/vegan-stuffed-shells/