Name: Vegan Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
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 (or other plant milk); 9 oz package frozen spinach, thawed and squeezed of as much liquid as possible; 16 jumbo shells (regular or gluten-free); 16 oz of your favorite marinara; (optional) fresh basil, roughly chopped; (optional) dairy-free cheese, shredded

Description

These Vegan Stuffed Shells are a comforting, plant-based dish filled with creamy ‘ricotta’ made from cashews and tofu, paired with tender pasta shells and a rich marinara sauce.

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 (or other plant milk)
9 oz package frozen spinach, thawed and squeezed of as much liquid as possible
16 jumbo shells (regular or gluten-free)
16 oz of your favorite marinara
(optional) fresh basil, roughly chopped
(optional) dairy-free cheese, shredded

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Instructions

Preheat your oven to 350°F (175°C). Lightly oil or spray a 10×7 casserole dish.
Soak the cashews: place raw cashews in a heat-safe bowl, pour boiling water over them and let sit for 10–15 minutes.
Cook the shells in a large pot of salted water until very al dente, about 1 minute less than package instructions. Drain and set aside.
Make the “ricotta” base by blending soaked cashews, tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk until smooth.
Fold in the drained spinach to the ricotta mixture.
Spread half of the marinara in the bottom of the casserole dish and fill each shell with 1–2 tablespoons of the ricotta-spinach mixture. Nestle them open-side up into the marinara.
Pour the remaining marinara over the shells and sprinkle with dairy-free cheese if using.
Cover with foil and bake for 30 minutes, then let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

For best texture, do not overcook the pasta. Make ahead and refrigerate up to 24 hours before baking.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 600mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 16g
Cholesterol: 0mg