Name: Vegan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 cup raw cashews (soaked for a creamier texture); 1/2 block firm tofu (provides a protein-rich base); 2 tablespoons lemon juice (for brightness); 1 tablespoon nutritional yeast (adds a cheesy flavor); 1 teaspoon kosher salt (enhances overall taste); 1/4 teaspoon ground black pepper (for a hint of spice); 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 (the sauce is key!); (Optional) Fresh basil (for garnish); (Optional) Dairy-free cheese, shredded (for a melty topping)

Description

Delicious vegan stuffed shells filled with a creamy cashew and tofu mixture combined with savory spinach, enveloped in rich marinara sauce.

Ingredients

Scale

1/2 cup raw cashews (soaked for a creamier texture)
1/2 block firm tofu (provides a protein-rich base)
2 tablespoons lemon juice (for brightness)
1 tablespoon nutritional yeast (adds a cheesy flavor)
1 teaspoon kosher salt (enhances overall taste)
1/4 teaspoon ground black pepper (for a hint of spice)
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 (the sauce is key!)
(Optional) Fresh basil (for garnish)
(Optional) Dairy-free cheese, shredded (for a melty topping)

Instructions

Preheat your oven to 350°F.
Place the raw cashews in a heat-safe bowl then pour boiling water over them. Let them soak for 10-15 minutes.
Cook the jumbo shells according to package instructions, but aim for 1 minute less than recommended for an al dente texture. Drain and set aside to cool slightly.
Drain the soaked cashews and add them to a high-speed blender with tofu, lemon juice, nutritional yeast, salt, black pepper, and oat milk. Blend on high for 2-3 minutes until smooth.
Pour the ricotta-like mixture into a medium bowl and fold in the thawed spinach.
Spread half of your marinara sauce in the bottom of a 10”x7” casserole dish.
Carefully fill each shell with the ricotta mixture and place them seam side up in the dish. Pour the remaining marinara sauce over the top.
If desired, sprinkle dairy-free cheese over the stuffed shells.
Cover the dish with foil and bake for 30 minutes. Remove the foil in the last 5-10 minutes if you added cheese.
Serve with fresh basil on top if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze unbaked dish wrapped tightly for 2-3 months.

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: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 0mg

Keywords: vegan, pasta, stuffed shells, plant-based, comfort food