Easy Vegan Stuffed Shells

Name: Easy Vegan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 cup cashews, soaked for 4 hours or overnight; 1/2 cup nutritional yeast; 1 tablespoon lemon juice; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup spinach, chopped; 2 cups marinara sauce; Fresh basil (optional, for garnish)

Isabella

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If you’re looking for a comforting and hearty meal that is both plant-based and packed with flavor, these Easy Vegan Stuffed Shells are perfect for you. Jumbo pasta shells are stuffed with a savory, creamy cashew-based ricotta filling and topped with rich marinara sauce. Baked to perfection, this dish will leave you full and satisfied. Whether you’re a vegan or just looking to try something new, these stuffed shells are sure to be a hit!

Why You’ll Love This Recipe

I absolutely love this recipe because it’s a wonderful balance of texture and flavor. The cashew ricotta is so creamy and rich, and when paired with the marinara sauce, it creates the perfect bite. Not only is it comforting and filling, but it’s also easy to make, with minimal prep time required. The addition of spinach gives it a nice touch of freshness and a boost of nutrients, making it a wholesome dish everyone will enjoy. Plus, it’s great for meal prep, so you can make a big batch and enjoy leftovers later in the week!

Ingredients

12 jumbo pasta shells

1 cup cashews, soaked for 4 hours or overnight

1/2 cup nutritional yeast

1/2 teaspoon garlic powder

1 tablespoon lemon juice

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup spinach, chopped

2 cups marinara sauce

Fresh basil (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).

Cook the pasta shells according to package instructions, drain, and set them aside.

In a food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.

Gently fold the chopped spinach into the cashew mixture.

Stuff each cooked pasta shell with the cashew mixture and arrange them in a baking dish.

Pour marinara sauce over the stuffed shells, covering them evenly.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 5-10 minutes, until the sauce is bubbly and the shells are slightly golden.

Garnish with fresh basil, if desired, and serve.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Variations

For a cheesy version, you can add vegan mozzarella on top before baking.

To make it spicier, feel free to add red pepper flakes to the ricotta mixture or sprinkle some on top before serving.

You can also swap the spinach with other leafy greens like kale or arugula for a different flavor.

If you prefer, you can use store-bought vegan ricotta instead of making your own with cashews.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, place the stuffed shells in a baking dish and cover with foil. Heat at 350°F (175°C) for about 15-20 minutes or until warmed through.

Related Recipes:

Creamy Ricotta Beef Stuffed Shells Pasta

FAQs

Can I use regular pasta shells instead of jumbo shells?

Yes, you can use regular pasta shells if you prefer. Just be sure to adjust the stuffing amount to fit the smaller shells.

Can I make these stuffed shells ahead of time?

Definitely! You can assemble the stuffed shells, cover them, and store them in the fridge for up to 24 hours before baking. Just pop them in the oven when you’re ready to bake.

Can I freeze these stuffed shells?

Yes, these stuffed shells can be frozen! After assembling the dish, cover tightly with foil and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and follow the baking instructions.

Can I make the cashew ricotta without soaking the nuts?

Soaking the cashews helps create a smooth and creamy texture, but if you’re short on time, you can try blending the cashews without soaking them—just be aware that the texture might not be as smooth.

Can I use a different type of nut for the ricotta?

While cashews are the most common choice for vegan ricotta, you could try using soaked almonds, macadamia nuts, or sunflower seeds for a slightly different flavor and texture.

Conclusion

These Easy Vegan Stuffed Shells are a fantastic choice for anyone craving a delicious, comforting, and plant-based meal. With a creamy, flavorful cashew ricotta filling and a rich marinara sauce, this dish is sure to satisfy. It’s simple to make, easily customizable, and perfect for meal prep. Whether you’re a long-time vegan or just experimenting with plant-based meals, this recipe is a must-try.

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