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Vegan Stuffed Shells

Vegan Stuffed Shells
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Indulge in the comforting goodness of Vegan Stuffed Shells, a delightful dish that combines creamy, plant-based ricotta with tender pasta shells smothered in zesty marinara sauce. This recipe is perfect for busy weeknights or family gatherings, ensuring everyone enjoys a delicious meal regardless of dietary preferences. Packed with wholesome ingredients like spinach and cashews, these stuffed shells are not only satisfying but also nutritious. With easy preparation and make-ahead convenience, you can whip up this meal in no time. Dive into this comforting classic and relish every bite!

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 as much liquid as possible
  • 16 jumbo shells (regular or gluten-free)
  • 16oz of your favorite marinara
  • optional fresh basil, roughly chopped
  • optional dairy-free cheese, shredded

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Soak cashews in boiling water for 10-15 minutes.
  3. Cook jumbo shells according to package instructions but reduce cooking time by one minute.
  4. Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
  5. Mix thawed spinach into the ricotta mixture.
  6. Spread half of the marinara sauce in a casserole dish; fill each shell with the spinach mixture and place them in the dish. Top with remaining marinara sauce.
  7. If desired, sprinkle dairy-free cheese on top.
  8. Cover with foil and bake for about 30 minutes.
  9. Remove foil for the last 5-10 minutes if using cheese to allow melting.
  10. Serve warm and enjoy!

Nutrition

Find it online: https://thecookingboard.com/vegan-stuffed-shells-2/