Vegan Stuffed Shells: A Heartwarming Dish to Share

There’s something wonderfully nostalgic about stuffed shells, a dish I often associate with family gatherings and cozy evenings. Imagine tender pasta shells filled with a creamy, flavorful mixture, all nestled in a warm marinara bath. This vegan version takes that tradition and gives it a plant-based twist, making it an ideal choice for anyone looking to enjoy comfort food without dairy or meat. Perfect for a weeknight dinner or a special occasion, these stuffed shells could soon become a staple on your table as they’re as satisfying as they are delicious.

What Makes This Recipe Special

Why choose vegan stuffed shells? Quite simply, they’re a comforting meal anyone can enjoy, whether you’re following a plant-based lifestyle or not. These shells are not only packed with flavor but also loaded with nutrients thanks to the combination of cashews, tofu, and spinach. Plus, they’re budget-friendly and can be made ahead of time, making them a fantastic option for busy weeknights.

“I never thought I could love stuffed shells again until I tried this vegan version! The creamy filling was a game-changer, and I didn’t miss the cheese at all!” — Jessica, a satisfied home cook.

Step-by-Step Guide to Cooking It

Before you dive into making these delicious vegan stuffed shells, understanding the process can make your cooking experience much smoother. This recipe is straightforward, beginner-friendly, and consists of just a few simple steps—prep your ingredients, make your filling, stuff the shells, and bake until bubbly. You’ll be surprised at how easily this dish comes together!

What You’ll Need

Ingredients You’ll Need

1/2 cup raw cashews: Soaked for creaminess.
1/2 block firm tofu: Provides a protein-rich, creamy base.
2 tablespoons lemon juice: Adds a zesty brightness.
1 tablespoon nutritional yeast: For that umami flavor.
1 teaspoon kosher salt: Essential seasoning.
1/4 teaspoon ground black pepper: Adds a hint of spice.
2 tablespoons Califia Farms Oat Milk: A smooth vegan milk alternative.
9 oz package frozen spinach, thawed: Nutrient-dense vegetable.
16 jumbo shells (regular or gluten-free): Holds the delicious filling.
16 oz of your favorite marinara sauce: For that comforting sauce layer.
(Optional) Fresh basil, roughly chopped: Enhances flavor and presentation.
(Optional) Dairy-free cheese, shredded: For those who crave that cheesy texture.

Cooking Steps

Preparation Steps

Preheat your oven to 350°F (175°C).
Place raw cashews in a heat-safe bowl. Boil 2 cups of water, then pour it over the cashews and let them sit for 10-15 minutes.
Cook the jumbo shells according to the package instructions, subtracting a minute from the cooking time to keep them al dente. Set them aside to cool.
Drain the soaked cashews and combine them in a blender with tofu, lemon juice, nutritional yeast, salt, black pepper, and oat milk. Blend on high for 2-3 minutes until smooth, scraping down the sides as necessary.
Transfer the creamy mixture to a bowl, then fold in the drained, chopped spinach.
Spread half of the marinara sauce at the bottom of a casserole dish. Stuff each shell with the ricotta mixture and place them in the dish, seam-side up. Top with remaining marinara sauce.
If using, sprinkle dairy-free cheese on top. Cover with foil and bake for 30 minutes, or until heated through and sauce is bubbling. Uncover for the last 5-10 minutes if cheese is added.
Serve garnished with fresh basil, if desired.

Tips for Serving

Perfect Pairings for Vegan Stuffed Shells

These vegan stuffed shells can be served in various delightful ways. For a full meal, pair them with a fresh side salad drizzled with balsamic vinaigrette. Garlic bread is another classic, perfect for soaking up the marinara sauce. Consider serving them alongside roasted vegetables for a colorful and nutritious touch.

Best Way to Store Vegan Stuffed Shells

To ensure your stuffed shells stay fresh and delicious, store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture, or in the microwave for a quicker option. If you’ve made a larger batch, you can also freeze the shells for up to 3 months; simply bake straight from frozen, adding a few extra minutes to the cooking time.

Pro Chef Tips

Soaking Cashews: Don’t skip soaking the cashews. This step is crucial for achieving a smooth, creamy filling.
Al Dente Cooking: Cooking the shells al dente prevents them from becoming mushy during baking, preserving the ideal texture.
Add Herbs: Get creative! Try adding some fresh herbs like parsley or oregano to the ricotta filling for extra flavor.

Recipe Variations

Creative Twists

Feel free to mix things up by adding different vegetables to your filling, such as sautéed mushrooms, artichoke hearts, or even sun-dried tomatoes. You can also swap out the marinara for a creamy vegan alfredo sauce for a unique flavor experience.

Your Questions Answered

FAQ

How long does it take to prepare these stuffed shells?
Preparation and cooking time will total about 1 hour, with active cooking time around 30-40 minutes.

Can I use different plant-based milk?
Absolutely! Any unsweetened plant-based milk works, such as almond or soy milk.

Is this recipe gluten-free?
If you use gluten-free jumbo shells, this dish is entirely gluten-free!

Making vegan stuffed shells not only satisfies cravings but also brings a comforting touch to your dining table. With its creamy filling and heartwarming flavors, this dish is sure to impress both vegans and non-vegans alike, making it a wonderful addition to any meal rotation. Enjoy!

Vegan Stuffed Shells

Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

Description

Delicious vegan stuffed shells filled with a creamy cashew and tofu mixture, baked in marinara sauce, perfect for any occasion.

Ingredients

Scale

1/2 cup raw cashews (soaked)
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
9 oz package frozen spinach (thawed)
16 jumbo shells (regular or gluten-free)
16 oz favorite marinara sauce
(Optional) Fresh basil, roughly chopped
(Optional) Dairy-free cheese, shredded

Instructions

Preheat your oven to 350°F (175°C).
Soak cashews in boiling water for 10-15 minutes.
Cook jumbo shells according to package instructions, set aside to cool.
Blend drained cashews with tofu, lemon juice, nutritional yeast, salt, black pepper, and oat milk until smooth.
Fold in chopped spinach to the creamy mixture.
Spread half of the marinara sauce in a casserole dish, stuff shells with mixture, and place seam-side up. Top with remaining marinara sauce.
If desired, sprinkle dairy-free cheese on top and cover dish with foil.
Bake for 30 minutes, uncover for the last 5-10 minutes if cheese is added. Serve garnished with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Prep Time: 20 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 stuffed shells, plant-based, comfort food, healthy recipe