Vegan Stuffed Shells are a delightful and satisfying meal that everyone at the table will enjoy. This easy plant-based recipe is perfect for family dinners, gatherings, or any occasion where comfort food is needed. With creamy cashew ricotta and vibrant spinach, these stuffed shells stand out in flavor and presentation. Plus, they can be easily adapted to suit various dietary preferences, making them a versatile addition to your recipe collection.
Why You’ll Love This Recipe
- Delicious Flavor – The combination of cashews, tofu, and spices creates a rich and creamy filling that’s bursting with taste.
- Family-Friendly – Even non-vegans will love this dish! It’s a great way to introduce plant-based meals to everyone.
- Easy Preparation – With simple steps and minimal cooking skills required, this recipe is accessible for cooks of all levels.
- Customizable Ingredients – You can switch up the marinara sauce or add different veggies to suit your taste.
- Perfect for Meal Prep – These vegan stuffed shells are great for making ahead of time and reheating for quick meals.
Tools and Preparation
Before diving into this delicious recipe, gather your tools. Having everything ready will make the process easier and more enjoyable.
Essential Tools and Equipment
- High-speed blender
- Medium-sized bowl
- Casserole dish (10×7 or similar)
- Heat-safe bowl
Importance of Each Tool
- High-speed blender – This tool ensures a smooth ricotta mixture by thoroughly blending the cashews and tofu.
- Casserole dish – A good quality casserole dish allows even cooking and bubbling of the marinara sauce.
Ingredients
Vegan Stuffed Shells – an easy and delicious plant-based meal your whole family will love!!
Ingredients:
– 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, thawed and squeezed out as much liquid as possible
– 16 jumbo shells (regular or gluten-free)
– 16oz of your favorite marinara
– (optional) fresh basil, roughly chopped
– (optional) dairy-free cheese, shredded
How to Make Vegan Stuffed Shells
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F to get it ready for baking the stuffed shells.
Step 2: Soak the Cashews
Place raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour it over the cashews. Let sit for 10-15 minutes. This soaking helps them blend smoothly.
Step 3: Cook the Shells
Cook jumbo shells according to package instructions but reduce the cooking time by one minute so they remain al dente. They will finish cooking in the oven. Remove from heat and set aside on a plate to cool.
Step 4: Blend the Filling
Drain soaked cashews. In a high-speed blender, combine cashews with tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for about 2-3 minutes until smooth. Scrape down sides as necessary. Taste and adjust seasoning if needed.
Step 5: Mix in Spinach
Pour the ricotta mixture into a medium-sized bowl. Add thawed spinach and mix well until combined.
Step 6: Assemble the Dish
In a casserole dish (10×7 or similar), spread half of your marinara sauce on the bottom. Take a spoonful of the ricotta mixture and fill each shell before placing it in the dish. Once filled, cover with remaining marinara sauce.
Step 7: Optional Cheese Topping
If desired, sprinkle dairy-free cheese on top of the assembled shells for added richness.
Step 8: Bake Until Bubbling
Cover the pan with foil and bake for about 30 minutes or until you see bubbles in the sauce.
Step 9: Finish Baking If Using Cheese
If you added cheese on top, remove foil during the last 5-10 minutes of baking to allow it to melt beautifully.
Step 10: Serve with Fresh Basil
Once baked, serve warm topped with fresh basil if preferred for an extra burst of flavor!
How to Serve Vegan Stuffed Shells
Vegan stuffed shells are not only delicious but also versatile in how you can serve them. These plant-based delights can be paired with various sides or garnishes to elevate their flavor and presentation.
Fresh Herbs
- Basil: Add a sprinkle of freshly chopped basil on top for an aromatic touch.
- Parsley: Chopped parsley provides a fresh, vibrant contrast to the dish.
Salads
- Green Salad: A simple mixed green salad with a light vinaigrette complements the richness of the stuffed shells.
- Caprese Salad: Slices of tomato and avocado drizzled with balsamic glaze enhance the Italian theme.
Crusty Bread
- Garlic Bread: Serve warm garlic bread for dipping into the marinara sauce.
- Focaccia: This soft, flavorful bread is perfect for sopping up extra sauce.
Cheese Options
- Dairy-Free Cheese: Sprinkle additional dairy-free cheese on top before baking for a melty finish.
- Nutritional Yeast: A sprinkle of nutritional yeast can add a cheesy flavor without dairy.
Extra Sauce
- Marinara Drizzle: Serve with extra marinara on the side for those who enjoy more sauce.
How to Perfect Vegan Stuffed Shells
Creating the perfect vegan stuffed shells requires attention to detail. Here are some tips that will help you achieve that ideal dish.
- Soak Cashews Properly: Soaking cashews for at least 10-15 minutes ensures they blend smoothly into a creamy ricotta-like texture.
- Cook Shells Al Dente: Cooking shells just short of fully done allows them to absorb flavors while baking without becoming mushy.
- Adjust Seasoning to Taste: Always taste your ricotta filling before stuffing. Adjust salt and other seasonings as needed for best flavor.
- Use Quality Marinara Sauce: A flavorful marinara elevates the dish; choose your favorite brand or make your own!
- Experiment with Fillings: Feel free to add other vegetables or spices to the ricotta filling for different flavor profiles.
- Let it Rest Before Serving: Allowing the dish to sit for a few minutes after baking helps it set and makes serving easier.
Best Side Dishes for Vegan Stuffed Shells
To complement your vegan stuffed shells, consider these delightful side dishes that pair perfectly with Italian-inspired flavors.
- Garlic Roasted Vegetables: Seasonal vegetables roasted with garlic enhance your meal and add nutrition.
- Steamed Broccoli: Lightly steamed broccoli adds color and crunch while balancing out the rich pasta dish.
- Quinoa Salad: A refreshing quinoa salad with lemon dressing offers a nutty flavor that pairs well with the stuffed shells.
- Bruschetta: Toasted bread topped with diced tomatoes, garlic, and basil makes for a fresh appetizer.
- Zucchini Noodles: Light zoodles provide a low-carb alternative and soak up any extra sauce beautifully.
- Grilled Asparagus: Grilled asparagus drizzled with olive oil adds elegance and taste alongside your main dish.
Common Mistakes to Avoid
Making Vegan Stuffed Shells can be simple, but there are common pitfalls to watch out for. Here are some mistakes to avoid to ensure your dish turns out perfectly.
- Overcooking the shells: Cooking the shells for too long can make them mushy. Follow the package instructions closely and cook them just al dente.
- Neglecting to soak cashews: Skipping the soaking step can lead to a grainy filling. Soak cashews in hot water for 10-15 minutes to achieve a smoother texture.
- Not squeezing spinach properly: Excess moisture from the spinach can make the filling watery. Be sure to squeeze out as much liquid as possible after thawing.
- Forgetting seasoning adjustments: Tasting your filling is key! If it tastes bland, don’t hesitate to add more salt, pepper, or nutritional yeast for flavor.
- Using the wrong marinara sauce: Not all marinara sauces have the same flavor. Choose one you love or make your own for a better taste experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- They will last up to 3-4 days in the refrigerator.
Freezing Vegan Stuffed Shells
- Freeze in an airtight container or freezer-safe bag.
- They can be stored for up to 2 months.
Reheating Vegan Stuffed Shells
- Oven: Preheat to 350°F and bake covered with foil until heated through (about 20-25 minutes).
- Microwave: Heat on medium power in a microwave-safe dish, covered, for about 5-7 minutes.
- Stovetop: Heat gently in a skillet over low heat with a splash of water or sauce until warmed through.
Frequently Asked Questions
Here are answers to some common questions about Vegan Stuffed Shells.
Can I use another type of cheese alternative?
Yes, you can choose any dairy-free cheese that melts well if you’d prefer a cheesier flavor.
How do I make Vegan Stuffed Shells gluten-free?
Simply use gluten-free jumbo shells and check your marinara sauce for any gluten ingredients.
What can I serve with Vegan Stuffed Shells?
These stuffed shells pair well with a side salad or garlic bread for a complete meal.
How can I customize my Vegan Stuffed Shells?
Feel free to add different veggies like mushrooms or bell peppers into the filling for added nutrition and flavor.
Final Thoughts
Vegan Stuffed Shells are not only comforting but also versatile. You can customize them with different fillings or sauces based on your preferences. This recipe is perfect for family dinners and guarantees satisfaction at every bite. Give it a try and enjoy this delightful plant-based meal!
Vegan Stuffed Shells
Vegan Stuffed Shells are a delicious and comforting plant-based meal that everyone will love. This easy recipe features jumbo pasta shells filled with creamy cashew ricotta and vibrant spinach, all smothered in marinara sauce. Perfect for family dinners or gatherings, these stuffed shells are not only satisfying but also adaptable to various dietary needs. With simple preparation steps and customizable ingredients, you can whip up this wholesome dish in no time. Serve them alongside a fresh salad or garlic bread for a complete meal that will impress both vegans and non-vegans alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (8 stuffed shells per serving)
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 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
- 9 oz package frozen spinach, thawed and squeezed out as much liquid as possible
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- optional: fresh basil, roughly chopped
- optional: dairy-free cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Soak cashews in boiling water for 10-15 minutes.
- Cook jumbo shells according to package instructions until al dente; drain and cool.
- Blend soaked cashews, tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Mix spinach into the ricotta mixture.
- Spread half the marinara sauce in a casserole dish. Fill each shell with the ricotta mixture and place in the dish.
- Top with remaining marinara sauce and optional dairy-free cheese.
- Cover with foil and bake for about 30 minutes or until bubbly.
Nutrition
- Serving Size: 2 stuffed shells (180g)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
