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stuffed shells with ricotta recipe

Vegan Stuffed Shells with Ricotta

These vegan stuffed shells with ricotta are a comforting, dairy-free twist on the classic Italian dish, yet just as rich, cozy, and crave-worthy as the original. Featuring velvety cashew-tofu ricotta blended with tender spinach, lemon, and bright Italian herbs, each pasta shell is stuffed to perfection and baked in savoury marinara sauce until warm and bubbly. It's the ultimate comfort-food dish for Thanksgiving and Christmas dinners, packed with flavour and loved by vegans and non-vegans alike.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Lunch, Main Course
Servings 6 servings
Calories 613.7 kcal

Ingredients
  

  • 340 grams jumbo pasta shells
  • 3 cups marinara sauce

Vegan Ricotta

  • 1.5 cups raw cashews
  • 1 block extra-firm tofu
  • ¾ cup nutritional yeast
  • Juice of 1.5 - 2 large lemons
  • 1 cup + 2 tbsp soy milk
  • 1-1.5 teaspoons salt to taste
  • 2 tsp Italian seasoning
  • 1 clove garlic
  • 300 grams chopped frozen spinach thawed

Toppings

  • ½ cup Shredded Vegan Parm
  • Fresh basil

Instructions
 

  • Boil a large pot of water, then cook your jumbo pasta shells according to the package directions. I cooked mine for 9 minutes. There will be a few shells left over, but that is okay because some may break during cooking.
  • Make your cashew ricotta in a large high-speed blender like a Vitamix. Add all ingredients and blend until smooth. Start with 1 cup of plant milk and add more as needed until completely smooth. Adjust lemon and salt to taste.
  • If you do not have a high speed blender you may want to first soak your cashews in boiling water for 15 minutes to soften. If doing so, just be sure to reduce the amount of liquid.
  • Add 1 cup of marinara to the bottom of a large baking dish (mine was 14x8) and spread it evenly over the bottom.
  • Stuff your jumbo shells with about 2 tbsp of ricotta per shell, then place them inside your baking dish.
  • Drizzle the remaining 2 cups of marinara sauce over, then sprinkle on some vegan parmesan or mozzarella.
  • Bake at 350°F for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
  • Serve with fresh basil or other fresh herbs.

Nutrition

Serving: 1servingCalories: 613.7kcalCarbohydrates: 75.3gProtein: 30.9gFat: 23.8gSaturated Fat: 5.7gPolyunsaturated Fat: 5.2gMonounsaturated Fat: 9.44gSodium: 1101.2mgPotassium: 1344.4mgFiber: 10.5gSugar: 11.3gVitamin A: 340.79IUVitamin C: 27.67mgCalcium: 401.2mgIron: 9.5mg
Keyword baked stuffed shells, stuffed shells, stuffed shells with ricotta, vegan stuffed shells, vegan stuffed shells recipe
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