Vegan Stuffed Shells with Spinach and Cashew Ricotta Recipe
Delicious and creamy Vegan Stuffed Shells made with a cashew and tofu ricotta filling, mixed with spinach and baked in a rich marinara sauce. This comforting plant-based meal is perfect for family dinners and can be customized with dairy-free cheese and fresh basil for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Ricotta Mixture
- 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
Pasta and Sauce
- 16 jumbo shells (regular or gluten-free)
- 16oz of your favorite marinara sauce
Optional Toppings
- Fresh basil, roughly chopped
- Dairy-free shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells later.
- Soak Cashews: Place raw cashews in a heat-safe bowl. Boil 2 cups of water and pour it over the cashews. Let them soak for 10-15 minutes to soften, which helps them blend smoothly.
- Cook Pasta Shells: Boil the jumbo shells according to the package instructions, but cook about 1 minute less than recommended to keep them al dente. This prevents overcooking during the baking process. Drain and set aside to cool.
- Prepare Ricotta Mixture: Drain the cashews and add them to a high-speed blender along with the firm tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on high for 2-3 minutes, scraping the sides as needed, until smooth and creamy. Taste and adjust seasoning or add more oat milk if needed.
- Combine Spinach: Transfer the ricotta mixture into a bowl and fold in the thawed and drained spinach thoroughly.
- Assemble Dish: Spread half of the marinara sauce evenly on the bottom of a 10×7 inch casserole dish. Stuff each shell with the ricotta-spinach mixture using a spoon and nestle them into the marinara sauce. Pour the remaining marinara sauce evenly over the stuffed shells.
- Add Cheese (Optional): If desired, sprinkle dairy-free shredded cheese over the top of the shells for added flavor and texture.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes, until the sauce is bubbling.
- Melt Cheese: If you added cheese, remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and get slightly golden.
- Serve: Garnish with fresh chopped basil before serving to add a fragrant, fresh touch to the dish.
Notes
- Cooking the shells just shy of al dente prevents them from becoming mushy after baking.
- Soaking cashews in hot water softens them and makes blending easier, resulting in a smoother ricotta-like texture.
- You can substitute oat milk with any other plant-based milk if preferred.
- For a nut-free option, try using sunflower seeds instead of cashews.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: vegan stuffed shells, plant-based pasta recipe, vegan ricotta, spinach stuffed shells, dairy-free stuffed shells, baked pasta, Italian vegan recipe
