Vegan Stuffed Shells are an easy and delicious plant-based meal your whole family will love! These pasta shells are generously filled with a creamy, flavorful ricotta-style filling made from cashews and tofu. Perfect for weeknight dinners or special occasions, this dish brings a comforting Italian flair to your table. Plus, it’s easily customizable to suit various dietary needs, making it a standout choice for family gatherings or casual get-togethers.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just one hour, making it perfect for busy weeknights.
- Creamy and Flavorful: The cashew and tofu filling offers a rich texture that mimics traditional ricotta.
- Family-Friendly: Kids and adults alike will enjoy this delicious meal that’s packed with nutrients.
- Versatile Options: Easily adapt the recipe to be gluten-free or add your favorite vegetables for extra nutrition.
- Great for Meal Prep: Make a big batch ahead of time and reheat for quick lunches or dinners throughout the week.
Tools and Preparation
To make Vegan Stuffed Shells, you’ll need some essential tools in your kitchen. These tools ensure you can prepare the dish efficiently while achieving great results.
Essential Tools and Equipment
- High-speed blender
- Casserole dish
- Large pot
- Heat-safe bowl
- Measuring cups and spoons
Importance of Each Tool
- High-speed blender: This tool is crucial for blending the cashews and tofu into a smooth filling.
- Casserole dish: A good casserole dish helps ensure even cooking and makes serving easier.
- Large pot: Essential for boiling the jumbo shells without overcrowding them.
Ingredients
Here are all the ingredients you need to make Vegan Stuffed Shells:
- 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 (thaw and squeeze 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
How to Make Vegan Stuffed Shells
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. This ensures that it reaches the right temperature while you’re preparing the stuffed shells.
Step 2: Prepare Cashews
Place raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour over the cashews. Let them sit for 10-15 minutes. This softens them, making blending easier.
Step 3: Cook the Shells
Cook the jumbo shells according to package instructions but cook them about 1 minute less than recommended so they remain very al dente. Remove them from heat and set on a plate to cool slightly.
Step 4: Make the Filling
Drain the soaked cashews. Add them to a high-speed blender along with firm tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2-3 minutes, scraping down the sides as needed until smooth. Taste and adjust seasoning if necessary.
Step 5: Mix in Spinach
Pour the creamy ricotta mixture into a medium-sized bowl. Fold in thawed spinach until well combined.
Step 6: Assemble the Dish
In a 10×7 (or similar sized) casserole dish, spread half of your marinara sauce at the bottom. One by one, spoon the ricotta mixture into each shell, then nestle them into the marinara sauce. Cover with remaining marinara sauce on top.
Step 7: Add Cheese (Optional)
If desired, sprinkle dairy-free cheese over the top of your assembled shells before baking.
Step 8: Bake in Oven
Cover your casserole pan with foil and bake for about 30 minutes until the sauce is bubbling hot.
Step 9: Optional Final Touches
If you added cheese, remove the foil during the last 5-10 minutes of baking to allow it to melt beautifully.
Step 10: Serve
Serve warm with freshly chopped basil on top if desired. Enjoy your Vegan Stuffed Shells!
How to Serve Vegan Stuffed Shells
Vegan Stuffed Shells are not only a delightful meal but also versatile when it comes to serving. Here are some ideas to elevate your dining experience.
Pair with Fresh Herbs
- Basil: Sprinkle freshly chopped basil on top for a burst of flavor.
- Parsley: Garnish with parsley for a touch of color and freshness.
Add a Side Salad
- Mixed Greens: A light mixed greens salad with a vinaigrette balances the richness of the shells.
- Caesar Salad: A vegan Caesar salad provides a creamy contrast that complements the stuffed shells.
Serve with Bread
- Garlic Bread: Crispy garlic bread is perfect for soaking up extra marinara sauce.
- Italian Breadsticks: Soft breadsticks add an enjoyable texture to your meal.
Drizzle with Extra Sauce
- Marinara Sauce: A drizzle of warm marinara enhances the flavors and keeps the dish moist.
- Pesto: For an adventurous twist, add a dollop of vegan pesto on top.
How to Perfect Vegan Stuffed Shells
To ensure your Vegan Stuffed Shells turn out perfectly every time, follow these helpful tips.
- Soak Cashews Properly: Soaking cashews allows them to blend smoothly, creating a creamy texture.
- Taste as You Go: Always taste the ricotta mixture before stuffing. Adjust the seasoning according to your preference.
- Don’t Overcook Shells: Cooking shells al dente prevents them from becoming mushy during baking.
- Cover While Baking: Covering with foil ensures even cooking and prevents drying out.
- Use Quality Marinara: Choose a high-quality marinara sauce for the best flavor; homemade is always an option!
- Experiment with Fillings: Feel free to mix in other ingredients like sun-dried tomatoes or olives for added flavor.
Best Side Dishes for Vegan Stuffed Shells
When serving Vegan Stuffed Shells, side dishes can enhance the meal. Here are some great options:
- Garlic Roasted Broccoli: Simple yet flavorful, roasted broccoli adds crunch and nutrition.
- Quinoa Salad: A refreshing quinoa salad pairs well, bringing in protein and texture.
- Zucchini Noodles: Light and fun, zucchini noodles can be served alongside for a low-carb option.
- Steamed Asparagus: Quick-steamed asparagus offers a vibrant green side that’s easy to prepare.
- Bruschetta: Toasted bread topped with diced tomatoes and herbs makes for a delicious appetizer or side.
- Caprese Skewers: Cherry tomatoes, basil, and vegan mozzarella on skewers create a fun finger food option.
Common Mistakes to Avoid
When making Vegan Stuffed Shells, it’s easy to overlook some key steps that can affect the final dish. Here are some common mistakes to avoid.
- Ignoring the cashew soaking time: Soaking the cashews for too little time can lead to a gritty texture in your filling. Always soak them for at least 10-15 minutes for a smooth blend.
- Overcooking the shells: Cooking the shells too long will result in mushy pasta. They should be al dente since they will cook more in the oven.
- Not squeezing out spinach: Not removing excess water from the spinach can make your filling watery and unappetizing. Be sure to squeeze out as much liquid as possible.
- Skipping seasoning adjustments: Every ingredient’s flavor varies, so don’t skip tasting your ricotta mixture. Adjust salt or lemon juice to enhance flavors as needed.
- Covering with foil for too long: Leaving the foil on during baking prevents browning and melting of any cheese topping. Remove it for the last few minutes to achieve a beautiful finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Vegan Stuffed Shells can stay fresh in the fridge for up to 3 days.
Freezing Vegan Stuffed Shells
- Place cooled stuffed shells in a freezer-safe container or bag.
- They can be frozen for up to 2 months.
Reheating Vegan Stuffed Shells
- Oven: Preheat to 350°F and cover with foil. Bake for 20-25 minutes until heated through.
- Microwave: Place in a microwave-safe dish and heat on high for 2-4 minutes, checking frequently.
- Stovetop: Heat in a skillet over medium heat with a splash of marinara sauce until warm.
Frequently Asked Questions
Here are some commonly asked questions about Vegan Stuffed Shells.
Can I make Vegan Stuffed Shells ahead of time?
Yes! You can prepare the stuffed shells and store them unbaked in the fridge or freezer before cooking.
What can I substitute for tofu in Vegan Stuffed Shells?
Silken tofu or almond ricotta can be great substitutes if you’re looking for alternatives.
Are Vegan Stuffed Shells gluten-free?
You can make this recipe gluten-free by using gluten-free jumbo shells and ensuring all other ingredients are certified gluten-free.
How long do leftover Vegan Stuffed Shells last?
Leftover Vegan Stuffed Shells will last up to 3 days in the refrigerator when stored properly.
Final Thoughts
Vegan Stuffed Shells offer a delightful twist on a classic dish that everyone will enjoy. Their creamy filling and flavorful marinara sauce create a comforting meal perfect for any occasion. Feel free to customize them with different veggies or spices to suit your taste!
Vegan Stuffed Shells
Vegan Stuffed Shells are a delightful and satisfying plant-based meal that brings the comfort of Italian cuisine to your dinner table. These jumbo pasta shells are filled with a creamy, ricotta-style filling made from cashews and tofu, complemented by a rich marinara sauce. Perfect for busy weeknights or special occasions, this dish is not only easy to prepare but also customizable for various dietary needs. Whether you’re hosting a family gathering or looking for a nutritious weeknight dinner, these Vegan Stuffed Shells will impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- 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
- 9 oz package frozen spinach (thaw and squeeze out 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
Instructions
- Preheat oven to 350°F.
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells until al dente; set aside to cool.
- Blend drained cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Fold in thawed spinach.
- Spread half of the marinara sauce in a casserole dish. Fill each shell with the cashew mixture and arrange in the dish. Top with remaining marinara.
- Bake covered for 30 minutes.
Nutrition
- Serving Size: 4 stuffed shells (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
