Vegan Stuffed Shells Recipe

Vegan stuffed shells are a delicious and hearty dish that can easily replace traditional stuffed shells with cheese. These are filled with a creamy, plant-based ricotta and smothered in marinara sauce, making for a satisfying and comforting meal. Here’s a recipe for Vegan Stuffed Shells:

Ingredients:

For the Shells:

• 20-24 jumbo pasta shells
• Salt, for the pasta water

For the Vegan Ricotta:

• 1 1/2 cups raw cashews, soaked for at least 2 hours (or use cashew butter)
• 1/2 cup firm tofu, drained and crumbled (optional, for added texture)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup fresh spinach (optional, for added green color and flavor)

For the Marinara Sauce:

• 2 cups store-bought or homemade marinara sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

For Topping:

• 1/4 cup vegan mozzarella cheese (optional, for melting on top)

Instructions:

1. Cook the Jumbo Shells:

• Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, usually around 9-11 minutes. Be careful not to overcook them, as you’ll be baking them later.
• Drain the shells and set aside to cool. Make sure they don’t stick together.

2. Make the Vegan Ricotta:

• In a high-speed blender or food processor, combine the soaked cashews, crumbled tofu (if using), nutritional yeast, lemon juice, garlic powder, onion powder, oregano, basil, salt, and pepper.
• Add the almond milk and blend until the mixture is smooth and creamy. Add a little more plant-based milk if it’s too thick. If you want some texture, pulse the mixture a bit rather than blending it completely smooth.
• Stir in fresh spinach if using, and blend again for a more vibrant color (optional).
• Taste and adjust seasonings if needed.

3. Prepare the Marinara Sauce:

• In a small saucepan, heat the marinara sauce over medium heat. Stir in oregano, garlic powder, and a pinch of salt and pepper. Let it simmer for about 5 minutes to blend the flavors.

4. Stuff the Shells:

• Preheat your oven to 375°F (190°C).
• Take each cooked pasta shell and spoon a generous amount of the vegan ricotta into it. Arrange the stuffed shells in a baking dish (9×13 inch is a good size).
• Pour the marinara sauce over the stuffed shells, covering them completely. If desired, sprinkle some vegan mozzarella cheese on top for extra flavor and a melty finish.

5. Bake:

• Cover the baking dish with aluminum foil and bake for 20-25 minutes, until the sauce is bubbling and the shells are heated through.
• If using vegan mozzarella, remove the foil for the last 5 minutes of baking to allow the cheese to melt.

6. Serve:

• Once baked, remove from the oven and let cool slightly before serving. You can garnish with fresh basil or parsley for an extra pop of color and flavor.

Tips:

• Make Ahead: You can prepare the stuffed shells in advance and store them in the fridge for 1-2 days before baking. You can also freeze them for up to 3 months—just be sure to cover tightly with foil or plastic wrap before freezing.
• Add Veggies: You can sauté vegetables like mushrooms, zucchini, or spinach to add to the ricotta mixture for extra flavor and nutrition.

This vegan stuffed shells recipe is perfect for a comforting family dinner or a special occasion, offering all the flavor without any dairy. Enjoy!