Description
Vegan Stuffed Shells are a delightful plant-based dish that brings comfort and flavor to your dinner table. These jumbo pasta shells are generously filled with a creamy blend of cashews, tofu, and spinach, delivering a satisfying and nutritious meal that the whole family will enjoy. Perfect for busy weeknights or special occasions, this recipe is easy to prepare and can be customized with your favorite vegetables or herbs. Pair it with a fresh salad or some garlic bread for a complete meal.
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 16 jumbo pasta shells (regular or gluten-free)
- 16 oz marinara sauce
- 9 oz frozen spinach, thawed
Instructions
- Preheat the oven to 350°F.
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions until al dente; cool slightly.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Mix in drained spinach.
- Spread half of the marinara sauce in a casserole dish; fill each shell with the ricotta mixture and place them in the sauce. Top with remaining marinara.
- Optionally sprinkle dairy-free cheese on top.
- Cover and bake for 30 minutes or until bubbling.
Nutrition
- Serving Size: 4 stuffed shells (223g)
- Calories: 380
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg