Vegan Stuffed Shells
Indulge in the warmth and comfort of Vegan Stuffed Shells, a delightful dish that brings family and friends together. These creamy pasta shells are filled with a luscious blend of cashews, tofu, and spinach, all enveloped in savory marinara sauce. Perfect for busy weeknights or special gatherings, this plant-based recipe is not only easy to prepare but also brimming with wholesome ingredients that nourish both body and soul.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people (8 stuffed shells each) 1x
- 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 (gluten-free option available)
- 9 oz frozen spinach (thawed and drained)
- 16 oz marinara sauce
- Optional: dairy-free cheese, fresh basil for garnish
Instructions
- Preheat oven to 350°F. Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions, reducing cooking time by 1 minute to keep them al dente.
- Drain cashews and blend with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in thawed spinach.
- Spread half the marinara sauce in a casserole dish. Fill each shell with the ricotta mixture and place them in the dish. Cover with remaining sauce.
- Optional: top with dairy-free cheese before covering with foil.
- Bake for 30 minutes; remove foil for last 5-10 minutes if using cheese.
Nutrition
- Serving Size: 2 stuffed shells (170g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://quickfoodjournal.com/vegan-stuffed-shells/