Vegan Stuffed Shells

If you’re looking for a cozy and satisfying meal that’s perfect for busy weeknights or family gatherings, these Vegan Stuffed Shells are just the ticket! This recipe is a delightful twist on a classic Italian dish, filled with creamy goodness that everyone will adore. It’s not only simple to make but also packed with wholesome ingredients, making it an ideal choice for anyone seeking a delicious plant-based option.

What makes this recipe special is how versatile and forgiving it is. You can whip it up in about an hour, and it’s perfect for meal prep or serving at your next dinner party. Trust me, whether you’re feeding a crowd or just enjoying a quiet night in, these Vegan Stuffed Shells will warm your heart and satisfy your cravings!

Why You’ll Love This Recipe

• Easy Preparation: With just a few simple steps, you can create a mouthwatering dish that looks impressive but requires minimal effort.
• Family-Friendly Appeal: These shells are not just healthy; they’re so tasty that even the pickiest eaters will be asking for seconds!
• Make-Ahead Convenience: Prepare them ahead of time and pop them in the oven when you’re ready to eat. Perfect for meal prep!
• Delicious Flavor: The combination of creamy cashew filling and rich marinara sauce creates a comforting taste that will have everyone coming back for more.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make your Vegan Stuffed Shells shine! These items are easy to find and come together beautifully to create a delicious filling and sauce.

For the Filling

• 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)

For the Shells

• 16 jumbo shells (regular or gluten-free)
• 16oz of your favorite marinara

Optional Toppings

• (optional) fresh basil, roughly chopped
• (optional) dairy-free cheese, shredded

Variations

This recipe is wonderfully flexible! Feel free to get creative with the filling or sauce to suit your tastes. Here are some fun ideas:

• Add More Veggies: Mix in some sautéed mushrooms, zucchini, or bell peppers into the ricotta filling for extra flavor and nutrition.
• Spice It Up: Add red pepper flakes or Italian seasoning to the filling for a little kick.
• Swap the Protein: If you’re looking for something different, try adding some cooked lentils or chickpeas into the filling mixture.
• Change Up the Sauce: Instead of marinara, why not try using pesto or a creamy vegan alfredo sauce for a unique twist?

How to Make Vegan Stuffed Shells

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees F. This step is essential as it ensures your stuffed shells cook evenly and thoroughly when they go in.

Step 2: Prepare the Cashews

Place the raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour it over the cashews. Let them sit for about 10-15 minutes—this softens them up so they blend smoothly later.

Step 3: Cook Your Jumbo Shells

While your cashews soak, cook the jumbo shells according to package instructions—but remember to cook them just one minute less than recommended! This way, they’ll be al dente and won’t get mushy while baking. Once cooked, set them aside on a plate to cool slightly.

Step 4: Blend Your Filling

Drain the soaked cashews and add them to your high-speed blender along with firm tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk. Blend on high for about 2-3 minutes until smooth. Taste your mixture; if desired, adjust seasoning with more salt or lemon juice!

Step 5: Mix in Spinach

Pour your creamy ricotta mixture into a medium bowl and gently fold in thawed spinach. This adds nutrition and vibrant color—plus who doesn’t love spinach?

Step 6: Assemble Your Dish

Grab a casserole dish (about 10×7 inches works well), spread half of your marinara sauce on the bottom. Now comes the fun part—take each shell and spoon in that delicious ricotta-spinach mixture before placing it snugly into the dish. Once all shells are filled, cover them with remaining marinara sauce.

Step 7: Top with Cheese (Optional)

If you’d like an extra layer of creaminess, sprinkle some dairy-free cheese on top before covering the pan with foil.

Step 8: Bake Until Bubbling

Pop those stuffed shells into your preheated oven and bake for about 30 minutes or until you see bubbles around the edges of the sauce.

Step 9: Melt That Cheese!

If you decided to add cheese on top, remove the foil during the last 5-10 minutes of baking so it can melt beautifully.

Step 10: Serve & Enjoy!

Once baked, let those Vegan Stuffed Shells cool slightly before serving. If you want an aromatic touch, garnish with freshly chopped basil right before digging in!

Now gather around with friends or family because this delightful dish is ready to be savored!

Pro Tips for Making Vegan Stuffed Shells

Making Vegan Stuffed Shells can be a delightful experience, and with a few helpful tips, you can elevate your dish to perfection!

• Soak Your Cashews: Soaking cashews for 10-15 minutes softens them, allowing for a creamier ricotta texture when blended. This step ensures your filling is smooth and delicious.

• Adjust the Seasoning: Taste your ricotta mixture before stuffing the shells. A little extra salt or lemon juice can enhance the flavors significantly, making the filling pop with taste.

• Don’t Overcook the Shells: Cooking the jumbo shells just shy of al dente prevents them from falling apart during baking. They’ll finish cooking in the oven while soaking up the marinara sauce.

• Experiment with Spinach: Feel free to swap spinach with other greens like kale or chard. This not only adds variety but also boosts nutritional value.

• Add Some Heat: If you enjoy spice, sprinkle some red pepper flakes into your marinara sauce or the ricotta mixture for a kick that complements the creamy filling beautifully.

How to Serve Vegan Stuffed Shells

Serving Vegan Stuffed Shells is all about presentation and pairing it with complementary flavors. Here are some ideas to make your meal stand out!

Garnishes

• Fresh Basil: Chopped fresh basil adds a vibrant color and aromatic flavor that brightens up the dish.
• Nutritional Yeast Sprinkle: A sprinkle of nutritional yeast on top before serving gives a cheesy flavor while maintaining its vegan credentials.
• Balsamic Reduction: Drizzling a bit of balsamic reduction over the stuffed shells adds a sweet-tart contrast that enhances every bite.

Side Dishes

• Garlic Bread: Crispy garlic bread is perfect for scooping up any leftover marinara sauce on your plate, adding an enjoyable crunch to your meal.

• Mixed Green Salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette provides a refreshing balance to the hearty stuffed shells.

• Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or carrots add color and nutrition to your plate, complementing the Italian flavors beautifully.

• Steamed Broccoli: Simple yet nutritious, steamed broccoli offers a lovely green element that pairs well with stuffed pasta dishes.

These ideas not only enhance your Vegan Stuffed Shells but also create a well-rounded dining experience that everyone will enjoy!

Make Ahead and Storage

These Vegan Stuffed Shells are perfect for meal prep! You can make them ahead of time and store them in the fridge or freezer for a quick and easy dinner option later on.

Storing Leftovers

• Store any leftovers in an airtight container in the fridge.
• They will keep well for up to 3 days.
• Be sure to let them cool completely before sealing to maintain freshness.

Freezing

• If you want to freeze the stuffed shells, prepare them as directed but do not bake them.
• Cover your casserole dish tightly with foil or plastic wrap and freeze for up to 2 months.
• For best results, label the container with the date so you can keep track.

Reheating

• To reheat frozen shells, thaw overnight in the refrigerator before baking.
• Bake at 350 degrees F until heated through (about 40-50 minutes).
• If reheating leftovers from the fridge, simply cover with foil and bake for 20-25 minutes or until warm.

FAQs

Here are some common questions about making Vegan Stuffed Shells:

Can I use other types of pasta instead of jumbo shells?

Absolutely! This recipe is versatile. You can use any large pasta shape that can be stuffed, such as manicotti or even conchiglie (shells).

How do I make vegan stuffed shells creamy?

To achieve a creamy texture in your vegan stuffed shells, make sure to blend the cashews and tofu thoroughly. Adding a bit more oat milk can also enhance creaminess.

Are Vegan Stuffed Shells healthy?

Yes! These Vegan Stuffed Shells are packed with nutrients from spinach and protein from tofu and cashews, making them a wholesome choice for dinner.

What marinara sauce works best for Vegan Stuffed Shells?

Use your favorite marinara sauce! Whether it’s homemade or store-bought, a good quality marinara will elevate the flavor of your vegan stuffed shells.

Can I customize the filling for my Vegan Stuffed Shells?

Definitely! Feel free to add any veggies you love, such as mushrooms, zucchini, or bell peppers. You can also experiment with different herbs and spices for added flavor!

Final Thoughts

I hope this recipe for Vegan Stuffed Shells brings joy to your kitchen! It’s not just a meal; it’s a comforting dish that everyone will love. Enjoy making these delicious shells for family dinners or meal prep throughout the week. Don’t hesitate to get creative with your fillings or sauces—make it your own! Happy cooking!