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Vegan Stuffed Shells

Vegan Stuffed Shells
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Indulge in the warmth of Vegan Stuffed Shells, a delightful and comforting dish that’s perfect for family dinners or cozy gatherings. Featuring tender jumbo pasta shells filled with a creamy, dairy-free ricotta made from cashews and tofu, these shells are generously smothered in rich marinara sauce. The blend of wholesome ingredients, such as nutrient-dense spinach, not only satisfies the taste buds but also nourishes the body. With quick preparation and make-ahead convenience, you’ll find this recipe easy to incorporate into your weekly meal plan. Once you serve these flavorful stuffed shells, they’re sure to become a cherished favorite at your table.

Ingredients

Scale
  • 1/2 cup raw cashews
  • 1/2 block firm tofu
  • 2 tablespoons lemon juice
  • 16 jumbo shells (regular or gluten-free)
  • 16 oz marinara sauce
  • 9 oz package frozen spinach (thawed and drained)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons Califia Farms Oat Milk

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Soak cashews in boiling water for 10-15 minutes.
  3. Cook jumbo shells according to package instructions, reducing time by one minute.
  4. Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
  5. Incorporate drained spinach into the filling mixture.
  6. In a casserole dish, layer half of the marinara sauce on the bottom. Stuff each shell with filling and place them in the dish; cover with remaining sauce.
  7. Bake covered with foil for 30 minutes until bubbly.
  8. Optional: Remove foil during the last minutes of baking if using dairy-free cheese.

Nutrition

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