Easy Vegan Stuffed Shells

The classic dish is given a new lease of life with our EASY Vegan Stuffed shells! It’s a rich, creamy, and cheesy meal made with a vegan ricotta of tofu, cashews, and other ingredients.

It’s elegant enough to serve at a holiday or celebration dinner, but it is also perfect for meal preparation (hello, delicious lunches every day). This recipe is the best of both. Plus, just nine ingredients are required! We’ll show you!

How to Make Stuffed Shells

This vegan dish is a dairy-free, creamy, dreamy ricotta with cashews and tofu as protein sources. Garlic adds a savory element, and lemon juice brings brightness to this creamy mixture. Nutritional yeast adds its “cheesy flavor”.

Then, add spinach to give it a little color and nutritional boost.

The only thing left to do is top with a sweet and savory Marinara Sauce, then bake until perfect.

Ingredients

PASTA

• 6 oz. Dry jumbo shells ( Gluten-free, if needed // 6 oz. Or 170 g, will yield 20-30 shells depending on size).

Filling

• 1 1/4 cup raw cashews*
• 2 Tbsp nutritional yeast
• Lemon juice, 1 tbsp
• Three cloves of fresh garlic
• 1 tsp of sea salt
• Water 2/3-3/4 Cup
• 7 oz. Extra-firm tofu (1/2 of the package yields 7 ounces or 198 grams)
• 1 1/2 cups cut frozen spinach* (5 oz. 1 1/2 cups cut frozen spinach* (5 oz.

SAUCE

• 1 (26 oz.) jar of favorite marinara sauce (1 jar yields ~2 1/2 cups // we like arrabbiata)

Instructions

• PASTA: Bring salted water to the boil, then add the shells. Stir until the pasta is al dente, according to the package directions. Drain and rinse under cold water.
• Filling: In the meantime, add cashews to a high-speed blender or food processor. Add nutritional yeast, garlic, lemon juice, and salt (starting with a smaller amount). Blend/mix, scraping sides as necessary. Add water, 1 Tbsp (15ml) per time, until a thick paste is formed.
• Blend the tofu until smooth. Add more nutritional yeast or salt if desired. Taste and adjust according to your preference. Add the spinach to the mixture and mix with a fork until it is just combined.
• Preheat the oven to 375° F (190° C). Drain the shells and allow them to cool down. Fill the shells generously with the marinara filling. Pour one cup (240ml) of the sauce into a 9×9-inch glass or ceramic baking dish.
• Place the shells, split-side up, in the pan. Top with remaining marinara. They should be completely covered. Bake for 35 minutes or until bubbly and warm. Serve hot, garnished with fresh basil and parmesan vegan cheese.
• These are great with Caesar Salad or other salads, roasted or steamed broccoli, and Garlic Bread.
• Covered, store leftover shells in the fridge for 3-4 days. Reheat the bodies in a microwave or a 350 F oven until warm. The noodles will become mealy if reheated.