Description of this recipe: These Easy Vegan Stuffed Shells are a hearty and satisfying plant-based take on a classic comfort food. Jumbo pasta shells are filled with a creamy, savory cashew “ricotta” and nestled in a rich marinara sauce. They are baked to bubbly perfection, resulting in a dish that is both impressive and incredibly easy to make.
Why you will love this recipe:
- Creamy and Delicious: The cashew-based filling is unbelievably creamy and flavorful, mimicking the texture and taste of traditional ricotta cheese without any dairy.
- Easy to Make: This recipe is surprisingly simple, requiring minimal effort and readily available ingredients.
- Vegan-Friendly: Perfect for vegans, vegetarians, or anyone looking to enjoy a delicious and wholesome plant-based meal.
- Comfort Food Classic: A comforting and satisfying dish that is perfect for a weeknight dinner or a special occasion.
- Customizable: Easily adapt the filling with your favorite vegetables or herbs to create a personalized version.
Introduction
Stuffed shells have always been a favorite in my household. The comforting combination of tender pasta, creamy filling, and rich tomato sauce is simply irresistible. However, as I transitioned to a plant-based diet, I found myself missing this classic dish. After several attempts and numerous taste tests, I finally perfected a vegan version that is even better than the original!
The secret to these Easy Vegan Stuffed Shells is the cashew-based filling. Soaked cashews, blended with nutritional yeast, lemon juice, and a blend of seasonings, create a remarkably creamy and savory “ricotta” that is both decadent and surprisingly healthy. The addition of fresh spinach adds a pop of color and nutrients, while the marinara sauce brings everything together in perfect harmony.
This recipe is not only incredibly delicious but also surprisingly easy to make. With just a few simple steps, you can create a show-stopping dish that is sure to impress your friends and family. Whether you are a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these Easy Vegan Stuffed Shells are a must-try! So, gather your ingredients, preheat your oven, and get ready to enjoy a truly unforgettable meal.
Ingredients:
- 12 jumbo pasta shells
- 1 cup raw cashews, soaked for at least 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 fresh spinach, chopped
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil leaves, for garnish (optional)
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Prepare the baking dish by lightly greasing it with vegan butter or spraying it with cooking spray. This will prevent the shells from sticking to the bottom of the dish during baking.
Step 2: Cook the pasta shells according to the package instructions. Be careful not to overcook them, as they will continue to cook in the oven. Aim for al dente, slightly firm to the bite. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. This will also help prevent them from sticking together. Lay the cooked shells on a baking sheet lined with parchment paper to cool slightly and prevent them from tearing when you start stuffing them.
Step 3: Prepare the cashew “ricotta” filling. Drain the soaked cashews thoroughly and place them in a food processor. Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy, scraping down the sides of the food processor as needed. This may take a few minutes, depending on the power of your food processor. If the mixture is too thick, add a tablespoon or two of water until you achieve a smooth, spreadable consistency. The cashew filling should be rich, creamy, and full of savory flavor. Taste and adjust seasonings as needed to suit your preferences. You may like to add a pinch of red pepper flakes for a slight kick.
Step 4: Gently fold the chopped spinach into the cashew mixture. Make sure the spinach is evenly distributed throughout the filling. The spinach adds a pop of color, nutrients, and a subtle earthy flavor that complements the creamy cashew base.
Step 5: Stuff each cooked pasta shell with the cashew mixture. Use a spoon or your fingers to carefully fill each shell with the cashew “ricotta,” making sure to pack it in tightly. Arrange the stuffed shells in the prepared baking dish. Place them close together to help them maintain their shape and prevent them from drying out during baking.
Step 6: Pour the marinara sauce over the stuffed shells, covering them evenly. Ensure that all the shells are well-coated with sauce. The marinara sauce adds moisture and flavor to the dish, helping to keep the shells tender and prevent them from drying out.
Step 7: Cover the baking dish with aluminum foil and bake for 25 minutes. Covering the dish with foil helps to trap moisture and prevent the shells from drying out during baking. The foil also helps to ensure that the filling is heated through.
Step 8: Remove the foil and bake for an additional 5-10 minutes, or until the sauce is bubbly and the shells are slightly golden. Removing the foil allows the sauce to thicken and the shells to brown slightly, adding to the overall flavor and texture of the dish.
Step 9: Garnish with fresh basil leaves, if desired, and serve immediately. The fresh basil adds a pop of color and a burst of fresh flavor that complements the rich and savory flavors of the stuffed shells.
COOKING Rating:
- Ease: Easy
- Taste: Delicious
- Looks: Appealing
Serving Suggestions:
- Serve with a side salad or steamed vegetables for a complete and balanced meal.
- Pair with garlic bread or crusty bread for dipping into the marinara sauce.
- Top with a sprinkle of vegan parmesan cheese for added flavor.
- Serve as a main course for a weeknight dinner or a special occasion.
- Can be made ahead of time and reheated, making it perfect for meal prepping.
Tips:
- Soaking the cashews is crucial for creating a smooth and creamy filling. If you are short on time, you can quick-soak the cashews by boiling them for 10-15 minutes, then draining and rinsing them.
- Use a high-quality marinara sauce for the best flavor. You can also make your own homemade marinara sauce for an even more delicious dish.
- Don’t overcook the pasta shells, as they will continue to cook in the oven.
- Adjust the amount of seasonings in the filling to suit your taste.
- Feel free to add other vegetables to the filling, such as mushrooms, zucchini, or bell peppers.
- If you don’t have fresh spinach, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
Prep Time:
20 minutes (plus soaking time for cashews)
Cook Time:
30-35 minutes
Total Time:
50-55 minutes (plus soaking time for cashews)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 450-500 per serving
- Protein: Approximately 15-20 grams per serving
- Sodium: Approximately 500-700 mg per serving
Conclusion
These Easy Vegan Stuffed Shells are a delicious and satisfying plant-based alternative to a classic comfort food. The creamy cashew “ricotta” filling is surprisingly easy to make and packed with flavor, while the marinara sauce adds a touch of richness and tanginess. Whether you are vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a new favorite. So, give it a try and let me know what you think!
Questions and Answers:
Q1: Can I use a different type of nut besides cashews for the filling?
A: While cashews are the best choice for achieving a creamy and ricotta-like texture, you could experiment with other nuts. Macadamia nuts would offer a similar richness, but they are more expensive. Blanched almonds, soaked and with their skins removed, could also work, but the texture might be slightly grainier. You might need to add a bit more liquid to achieve the desired creaminess. Just be aware that the flavor profile will change depending on the nut you use.
Q2: I don’t have nutritional yeast. Can I substitute it with something else?
A: Nutritional yeast is crucial for the cheesy, savory flavor of the vegan ricotta, but if you absolutely can’t find it, you can try a few substitutions. A small amount (about 1-2 tablespoons) of miso paste can add umami depth. Alternatively, a tablespoon or two of tahini, which has a nutty and savory flavor, can be used in conjunction with a pinch of onion and garlic powder. However, neither of these options will perfectly replicate the taste of nutritional yeast, so the final dish will have a slightly different flavor.
Q3: Can I freeze these stuffed shells?
A: Yes, these stuffed shells freeze very well! Assemble the shells completely, but don’t bake them. Place them in a freezer-safe baking dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 2 months. When ready to bake, thaw the shells in the refrigerator overnight. Then, bake according to the recipe instructions, adding an extra 10-15 minutes to the baking time to ensure they are heated through. Freezing is a great way to meal prep and have a comforting dinner ready to go at a moment’s notice.
Q4: Can I add other vegetables to the filling?
A: Absolutely! Adding vegetables to the filling is a fantastic way to customize the recipe and add extra nutrients. Some excellent additions include sautéed mushrooms, zucchini, bell peppers, or even finely diced carrots. Sauté the vegetables before adding them to the cashew mixture to remove excess moisture and enhance their flavor. Just be sure to chop them finely so they blend well with the other ingredients. Sun-dried tomatoes, finely chopped, can also add a burst of intense flavor.
Q5: My cashew filling is too thick. How can I thin it out?
A: If your cashew filling is too thick, simply add a tablespoon or two of water or unsweetened plant-based milk (such as almond or soy milk) at a time while the food processor is running. Blend until you achieve a smooth, spreadable consistency. You can also add a bit more lemon juice to help thin it out and brighten the flavor. The ideal consistency should be similar to that of traditional ricotta cheese – easily spreadable but not too runny.
