Name: Vegan Stuffed Shells with Spinach and Cashew Ricotta Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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 liquid squeezed out; 16 jumbo shells (regular or gluten-free); 16oz of your favorite marinara sauce; Fresh basil, roughly chopped; Dairy-free shredded cheese

Introduction

Vegan stuffed shells are a delicious and satisfying plant-based twist on a classic Italian comfort food. Filled with a creamy tofu and cashew ricotta, combined with spinach and baked in marinara sauce, this dish is perfect for family dinners or meal prep. It’s hearty, flavorful, and easy to customize.

The image shows a white bowl filled with tomato sauce at the bottom. On top, there are large pasta shells stuffed with a creamy mixture of green spinach and white cheese, arranged neatly all over the sauce. The pasta shells have a smooth, pale yellow color and a slightly curved shape, each filled generously with the creamy spinach and cheese filling. The tomato sauce looks thick and textured with small bits visible, and the whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 liquid 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

Step 1: Preheat your oven to 350 degrees F.

Step 2: Place the raw cashews in a heat-safe bowl. Bring 2 cups of water to a boil and pour over the cashews. Let them soak for 10–15 minutes to soften for easier blending.

Step 3: Cook the jumbo shells according to package instructions, but reduce cooking time by about 1 minute so they remain al dente. Drain and set shells aside to cool.

Step 4: Drain the soaked cashews and add them to a high-speed blender with the tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on high for 2–3 minutes, scraping down the sides as needed. Adjust seasoning and oat milk for desired consistency.

Step 5: Transfer the ricotta mixture to a medium bowl and fold in the thawed spinach.

Step 6: Spread half of the marinara sauce evenly in a 10×7-inch (or similar sized) casserole dish. Stuff each shell with the ricotta-spinach mixture using a spoon and place them seam-side up in the sauce. Pour the remaining marinara sauce over the stuffed shells.

Step 7: If using, sprinkle dairy-free cheese over the top for a melty finish.

Step 8: Cover the casserole dish with foil and bake for 30 minutes, until the sauce is bubbling.

Step 9: If added, remove the foil during the last 5–10 minutes of baking to allow the cheese to melt and get bubbly.

Step 10: Garnish with fresh basil before serving, if desired.

Tips & Variations

Soaking cashews softens them, creating a smooth ricotta texture; don’t skip this step.

Use gluten-free pasta shells if you need a gluten-free option.

Add sautéed mushrooms or vegan sausage to the filling for extra heartiness.

Make the ricotta mixture ahead and refrigerate for up to 2 days before assembling.

Swap spinach with kale or Swiss chard for a different flavor profile.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F until warmed through, about 15–20 minutes, or microwave in shorter intervals until hot. You can also freeze the assembled dish (before baking) for up to 3 months; bake from frozen, adding extra time as needed.

FAQs

Can I use other types of plant-based milk instead of oat milk?

Yes, you can substitute oat milk with almond milk, soy milk, or another neutral-flavored plant-based milk. Just ensure it’s unsweetened to keep the savory balance.

Is it necessary to soak the cashews?

Soaking the cashews softens them, which is important for blending into a creamy, smooth ricotta substitute. If you skip soaking, the texture may be grainy or too thick.