Vegan Stuffed Shells

If you’re looking for a comforting and delicious meal that the whole family will adore, then you’re in for a treat with these Vegan Stuffed Shells. This recipe is one of my family’s favorites because it brings together wholesome ingredients in a way that feels indulgent yet healthy. Plus, it’s perfect for cozy weeknights or when you have friends over for dinner. Trust me, once you try these shells, they’ll become a staple in your household!

These stuffed shells are filled with a creamy vegan ricotta made from cashews and tofu, all wrapped up in tender pasta and topped with rich marinara sauce. It’s the kind of dish that warms your heart and fills your belly—who could resist?

Why You’ll Love This Recipe

• Super Easy to Prepare: With just a few simple steps, you can whip up this delightful dish without breaking a sweat.
• Family-Friendly Appeal: Kids and adults alike will love the cheesy flavor and comforting texture—perfect for any palate!
• Make-Ahead Convenience: You can prepare these shells in advance and pop them in the oven when you’re ready to eat, making weeknight meals a breeze.
• Deliciously Flavorful: The combination of lemon juice, nutritional yeast, and spinach creates a delightful filling that bursts with flavor.
• Customizable Options: Whether you want to swap out ingredients or add toppings, this recipe is flexible to suit your preferences.

Ingredients You’ll Need

Get ready to gather some simple, wholesome ingredients that make this recipe shine! Each component plays an essential role in creating those delicious Vegan Stuffed Shells.

For the Filling

• 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)

For the Shells

• 16 jumbo shells (regular or gluten-free)
• 16oz of your favorite marinara

Optional Toppings

• (optional) fresh basil, roughly chopped
• (optional) dairy-free cheese, shredded

Variations

One of the best things about this recipe is how flexible it is! You can easily tweak it to suit your taste or what you have on hand. Here are some fun ideas:

• Swap the greens: Instead of spinach, try using kale or sautéed mushrooms for different flavors and textures.
• Add more veggies: Toss in some diced bell peppers or zucchini into the ricotta mixture for added nutrition.
• Change up the sauce: If you’re not feeling marinara, pesto or alfredo sauce would also be fantastic options!
• Spice it up: Add some red pepper flakes or Italian seasoning to the filling for an extra kick of flavor.

How to Make Vegan Stuffed Shells

Step 1: Preheat Your Oven

Begin by preheating your oven to 350 degrees F. This ensures your Vegan Stuffed Shells will bake evenly and come out bubbling with goodness.

Step 2: Soak the Cashews

Place the raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour it over the cashews. Let them sit for 10-15 minutes. This soaking step helps soften the cashews so they blend smoothly into a creamy filling.

Step 3: Cook Your Shells

Cook the jumbo shells according to package instructions but reduce the cooking time by about a minute so they’re very al dente. They will finish cooking in the oven later! Once done, remove them from heat and set them aside on a plate to cool slightly.

Step 4: Blend Your Filling

Drain the soaked cashews and add them to a high-speed blender along with tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2-3 minutes until smooth. Taste test and adjust seasoning if necessary—this is where you can make it just right!

Step 5: Mix in Spinach

Pour that creamy ricotta mixture into a medium-sized bowl and gently fold in your spinach until well combined. This adds color, flavor, and nutrients!

Step 6: Assemble Your Dish

Grab a casserole dish (about 10×7 inches works great!) and pour half of your marinara sauce at the bottom. Take each shell one by one and stuff them with generous spoonfuls of that delicious filling. Nestle them into the marinara sauce as you go along, then cover them with the remaining sauce.

Step 7: Add Cheese (Optional)

If you like dairy-free cheese, sprinkle some on top before baking—it adds an extra layer of creaminess!

Step 8: Bake Away!

Cover your pan with foil and pop it in your preheated oven for about 30 minutes or until the sauce is bubbly. If you’ve added cheese on top, remove the foil during the last 5-10 minutes so it can melt beautifully.

Step 9: Serve It Up

Once done baking, serve hot with fresh basil sprinkled on top if desired. Enjoy each bite knowing you’ve created something truly special!

Now you’re all set to delight your loved ones with these amazing Vegan Stuffed Shells! They’re sure to bring smiles around your dinner table.

Pro Tips for Making Vegan Stuffed Shells

Making vegan stuffed shells is a delightful experience, and with a few handy tips, you can make them even more delicious!

• Soak the cashews: Soaking the cashews helps to create a creamy texture in your ricotta mixture. This step makes it easier to blend and results in a smoother filling.

• Don’t overcook the shells: Cooking the pasta shells al dente ensures they hold their shape during baking and don’t become mushy. They’ll finish cooking perfectly while baking in the sauce.

• Adjust the seasoning: Everyone’s taste is different! Be sure to taste your ricotta mixture before stuffing the shells, so you can adjust the salt or lemon juice to your liking.

• Experiment with fillings: Feel free to add other ingredients to the filling, like sun-dried tomatoes or artichoke hearts, to change up the flavors and add extra nutrition.

• Make it ahead of time: You can prepare these stuffed shells a day in advance and store them in the fridge. Just add a little extra cooking time when baking if they go in cold.

How to Serve Vegan Stuffed Shells

Serving vegan stuffed shells can be as creative as you want! Here are some ideas that will make your dish not only tasty but visually appealing too.

Garnishes

• Fresh basil: A sprinkle of roughly chopped fresh basil adds a pop of color and enhances the Italian flavor profile.
• Dairy-free cheese: If you love that melty cheese effect, top your dish with shredded dairy-free cheese before baking for an indulgent touch.
• Crushed red pepper flakes: For those who enjoy a bit of heat, adding crushed red pepper flakes on top provides an extra kick.

Side Dishes

• Garlic Bread: A crusty garlic bread serves as the perfect vessel for scooping up any leftover marinara sauce. Plus, it’s always a crowd-pleaser!

• Mixed Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the richness of the stuffed shells beautifully. It adds a crunchy texture that balances out the meal.

• Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, and asparagus bring color and nutrients to your plate while providing delightful flavors that pair well with pasta.

• Steamed Broccoli: Simple yet nutritious, steamed broccoli is a great side that adds vibrant color and crunch without overshadowing the main dish. Toss with some lemon juice for an extra zing!

With these serving suggestions, you’re all set for an impressive meal that is sure to delight everyone at your table! Enjoy every bite of your homemade vegan stuffed shells!

Make Ahead and Storage

These Vegan Stuffed Shells are perfect for meal prep! You can easily prepare them in advance, making weeknight dinners a breeze.

Storing Leftovers

• Allow the stuffed shells to cool completely.
• Transfer them to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Assemble the stuffed shells as instructed but do not bake them.
• Cover the dish tightly with plastic wrap and then aluminum foil.
• Freeze for up to 2 months.

Reheating

• Thaw the frozen shells overnight in the refrigerator before reheating.
• Preheat your oven to 350°F (175°C).
• Cover with foil and bake for about 30 minutes or until heated through.

FAQs

Here are some common questions that might help you along the way!

Can I make Vegan Stuffed Shells ahead of time?

Absolutely! You can prepare the stuffed shells and store them in the fridge or freeze them before baking. Just follow the storing and freezing instructions above.

What can I use instead of cashews in Vegan Stuffed Shells?

If you’re looking for a nut-free alternative, you can use sunflower seeds or hemp seeds blended with nutritional yeast, lemon juice, and oat milk for a similar creamy texture.

How do I ensure my Vegan Stuffed Shells don’t stick together when reheating?

To prevent sticking, make sure to separate each shell with marinara sauce when storing. Additionally, when reheating, add a splash of water or extra marinara sauce to keep them moist.

What is the best way to serve Vegan Stuffed Shells?

For a delightful presentation, serve your stuffed shells topped with fresh basil and a sprinkle of dairy-free cheese. Pair it with a crisp side salad for a complete meal!

Final Thoughts

I hope you’re as excited about making these Vegan Stuffed Shells as I am! They are not only delicious but also easy to prepare, making them a fantastic option for family dinners or meal prep. Enjoy every bite, and don’t hesitate to share your creations or any modifications you make—I’d love to hear how they turn out!