Description
Hearty jumbo shells filled with creamy cashew-tofu spinach filling, baked in rich marinara sauce. Perfect for family dinners or gatherings.
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 (or any preferred plant-based milk)
- 9 oz package frozen spinach (thawed and drained)
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara sauce
- Optional: Fresh basil, roughly chopped
- Optional: Dairy-free cheese, shredded
Instructions
- Preheat your oven to 350°F.
- Soak the cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions, slightly undercooking them. Drain and cool.
- Blend soaked cashews with tofu, lemon juice, nutritional yeast, salt, black pepper, and oat milk until smooth.
- Combine the filling with thawed spinach in a medium bowl.
- Pour half of the marinara sauce into a casserole dish. Stuff the shells and place them seam-side up in the dish. Cover with remaining marinara.
- Cover with foil and bake for about 30 minutes. Uncover for the last 5-10 minutes if using cheese.
- Garnish with fresh basil and serve.
Notes
Feel free to swap spinach with kale or incorporate sautéed mushrooms for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, stuffed shells, comfort food, pasta, cashew filling