Easy Vegan Stuffed Shells
Rich, saucy vegan stuffed shells with a protein-rich tofu and cashew ricotta filling. Perfect for meal prep or the holiday table. Just 9 ingredients required!
Servings 6 (Servings)
Ingredients
PASTA
- 6 oz. dry jumbo pasta shells (gluten-free as needed // 6 oz. or 170 g yields ~20-30 shells, depending on size)
FILLING
- 1 ¼ cup raw cashews*
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 3 cloves fresh garlic
- 1 tsp sea salt
- 2/3-3/4 cup water
- 7 oz. extra-firm tofu (1/2 package yields 7 ounces or 198 g)
- 1 ½ cups cut frozen spinach* (5 oz. yields ~1 ½ cups)
SAUCE
- 1 (26 oz.) jar favorite marinara sauce (1 jar yields ~2 ½ cups // we like arrabbiata)
FOR SERVING optional
- Fresh basil
- Vegan parmesan cheese
Instructions
- PASTA: Bring a pot of salted water to a boil and add shells. Stir and cook until al dente according to package instructions. Drain and rinse with cold water.
- FILLING: Meanwhile, add cashews, nutritional yeast, lemon juice, garlic, salt, and water (starting with the lesser amount) to a food processor or high-speed blender. Mix/blend, scraping down sides as needed. Add more water 1 Tbsp (15 ml) at a time until a thick paste forms.
- Add the tofu and blend until smooth. Taste and adjust as needed, adding more lemon juice for brightness, garlic for zing, nutritional yeast for cheesiness, or salt to taste. Then add the spinach and stir with a spoon until just combined.
- Preheat the oven to 375 degrees F (190 C). Once the shells are done, drain and let cool slightly. Pour 1 cup (240 ml) marinara sauce in the bottom of a 9 x 9-inch (or similar size) glass or ceramic baking dish, then generously stuff the shells with the filling.
- Arrange shells split side up in the pan and top with remaining marinara — they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve warm garnished with fresh basil and vegan parmesan cheese (optional).
- These go great with Caesar salad (or other salads), steamed or roasted broccoli, and/or garlic bread.
- Store leftover shells covered in the refrigerator for up to 3-4 days. Reheat in a 350 F (176 C) oven or in the microwave until warmed through. Not freezer friendly — the noodles become mealy when reheated.
Video
Notes
*We didn’t find soaking the cashews necessary. If using soaked cashews, start with less water in step 2.
*You can use fresh spinach instead of frozen, but we recommend either blanching, steaming, or sautéing it first.
*Adapted from our Vegan Stuffed Shells with Roasted Eggplant.
*Nutrition information is a rough estimate calculated without optional ingredients.
*You can use fresh spinach instead of frozen, but we recommend either blanching, steaming, or sautéing it first.
*Adapted from our Vegan Stuffed Shells with Roasted Eggplant.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 381 Carbohydrates: 39.2 g Protein: 16.7 g Fat: 19.7 g Saturated Fat: 3.3 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 857 mg Potassium: 662 mg Fiber: 6 g Sugar: 7.3 g Vitamin A: 3357 IU Vitamin C: 23 mg Calcium: 214 mg Iron: 5.2 mg