Description
Vegan Stuffed Shells are a delightful plant-based dish that combines creamy, savory fillings with tender pasta shells. Perfect for weeknight dinners or special occasions, this recipe will impress even the pickiest eaters. Packed with nutrients and flavor, these stuffed shells feature a rich cashew and tofu filling, making them a healthier alternative to traditional ricotta. Customize your shells with your favorite vegetables or spices for a personal touch. Enjoy them fresh out of the oven, topped with marinara sauce and fresh herbs—your family will be asking for seconds!
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 16 jumbo pasta shells (gluten-free optional)
- 9 oz frozen spinach
- 16 oz marinara sauce
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
Instructions
- Preheat oven to 350°F.
- Soak cashews in boiling water for 10-15 minutes.
- Cook pasta shells according to package instructions until al dente.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Mix in thawed spinach.
- Fill each shell with the mixture and place in a casserole dish layered with marinara sauce.
- Cover with remaining sauce and dairy-free cheese if desired.
- Bake covered for 30 minutes; uncover last 5 minutes if using cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 2 stuffed shells (150g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg