Vegan Stuffed Shells

Ah, Vegan Stuffed Shells! Just the words conjure up images of cozy family dinners and the comforting aroma of marinara simmering on the stove. There’s something magical about these jumbo pasta shells, each one cradling a creamy, flavorful filling. It reminds me of Sundays spent in my grandmother’s kitchen, watching her create culinary masterpieces with simple ingredients. This recipe, though vegan, is reminiscent of her “marry me” chickpeas in its ability to bring people together.

One of my fondest memories is attempting to help Grandma stuff the shells, inevitably making a mess with ricotta and sauce! Those were the days of flour-dusted aprons and laughter echoing through the house. Now, I get to share similar moments with my own daughter, teaching her the joy of cooking and carrying on our family’s food traditions.

This Vegan Stuffed Shells recipe is not only incredibly delicious and satisfying, but it’s also a fantastic way to enjoy a hearty meal while keeping things plant-based. My secret is that it’s surprisingly low-stress, even on busy weeknights.

What You Need to Make This Recipe

At the heart of these Vegan Stuffed Shells lies a creamy cashew ricotta, brightened with lemon juice and aromatic garlic. The rich marinara sauce complements the nutty filling, creating a symphony of flavors that’s both comforting and delightful. Similar to my roasted eggplant pasta, this dish showcases the versatility of plant-based ingredients. You’ll find the complete list of ingredients and precise measurements in the recipe card below.

How to Make Vegan Stuffed Shells

Making these Vegan Stuffed Shells is easier than you might think! Simply cook the jumbo shells, prepare the cashew ricotta filling, stuff each shell generously, and bake in a delicious marinara sauce until bubbly and golden. You will love how simple it is, just like creating a Mediterranean crescent ring.

Emma

Vegan Stuffed Shells with Cashew Ricotta

These Vegan Stuffed Shells are filled with a creamy cashew ricotta and baked in a rich marinara sauce. A comforting and satisfying plant-based meal that's perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups raw cashews soaked in hot water for at least 30 minutes
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice freshly squeezed
• 1 clove garlic minced
• 1 tsp dried oregano
• 1/2 tsp salt or to taste
• 1/4 cup water plus more as needed
• 1 lb jumbo pasta shells
• 24 oz vegan marinara sauce store-bought or homemade
• 1/4 cup fresh basil chopped, for garnish
• 2 tbsp olive oil

Equipment

• Large pot
• 9x13 inch baking dish
• Food Processor
• Mixing Bowl

Method

 

• Drain the soaked cashews and add them to a food processor. Add the nutritional yeast, lemon juice, garlic, oregano, and salt. Process until smooth, adding water a tablespoon at a time until you reach a ricotta-like consistency. Set aside.
• Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
• Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9x13 inch baking dish.
• Using a spoon or your fingers, carefully stuff each pasta shell with the cashew ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.
• Pour the remaining marinara sauce over the stuffed shells, making sure they are well coated.
• Bake in the preheated oven for 30-40 minutes, or until the sauce is bubbly and the shells are heated through.
• Remove from the oven and let cool for a few minutes before garnishing with fresh basil. Serve warm.

Notes

For a richer flavor, consider adding sautéed spinach or mushrooms to the cashew ricotta filling. You can also use a store-bought vegan ricotta if you prefer. Leftovers can be stored in the refrigerator for up to 3 days.

Pro Tips for Making This Vegan Stuffed Shells

Here are a few tips and tricks I’ve learned over the years to make your Vegan Stuffed Shells experience even better:

Getting the Perfect Texture

• Don’t overcook the shells: Aim for al dente. They’ll continue to cook in the oven, and you want them to hold their shape.
• Soak the cashews: Soaking raw cashews in hot water before blending ensures a super creamy and smooth ricotta filling.

Flavor Boosters

• Fresh herbs are your friend: Adding a sprinkle of fresh basil or oregano before serving elevates the dish.
• My Secret Trick: I always add a pinch of red pepper flakes to the marinara sauce for a subtle kick! It enhances the flavors without making it overly spicy.

Easy Filling

• Use a piping bag: Spooning the cashew ricotta filling into a piping bag (or even a Ziploc bag with the corner snipped off) makes stuffing the shells much easier and less messy.

Fun Variations for Vegan Stuffed Shells

Want to mix things up a bit? Here are a few fun and easy variations for your Vegan Stuffed Shells:

• Spinach and Artichoke: Add sautéed spinach and chopped artichoke hearts to the cashew ricotta filling for a boost of nutrients and flavor.
• Spicy Italian Sausage: For a non-vegan twist, mix cooked and crumbled spicy Italian sausage into the filling.
• Roasted Vegetable Medley: Incorporate roasted vegetables like zucchini, bell peppers, and eggplant into the marinara sauce for a heartier meal.
• Pesto Power: Swirl a spoonful of pesto into the cashew ricotta for an herbaceous and vibrant flavor.

What to Serve With Vegan Stuffed Shells

These Vegan Stuffed Shells are delicious on their own, but here are a few side dishes that complement them perfectly:

• Garlic Bread: A classic pairing! Crispy garlic bread is perfect for soaking up the extra marinara sauce.
• Simple Salad: A fresh and light salad with a vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells.
• Roasted Asparagus: A simple side of roasted asparagus adds a touch of elegance to the meal.
• Steamed Broccoli: My tip is to steam your broccoli with a touch of garlic for a simple yet flavorful side.

How to Store Vegan Stuffed Shells

To store leftover Vegan Stuffed Shells, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze them for up to 2 months. I find that reheating slowly in the oven helps to bring the dish back to life and preserve its flavors.

Nutritional Benefits

These Vegan Stuffed Shells offer a good source of plant-based protein from the cashews, as well as essential vitamins and minerals from the vegetables and herbs. It’s a delicious and satisfying meal that you can feel good about serving your family, blending both comfort and nutrition in every bite.

FAQs

Can I make Vegan Stuffed Shells ahead of time?

Absolutely! You can assemble the Vegan Stuffed Shells a day in advance, cover them tightly, and store them in the refrigerator until you’re ready to bake. This makes them perfect for entertaining or busy weeknights. Just add a few extra minutes to the baking time to ensure they’re heated through.

How can I prevent the shells from sticking together?

To prevent the shells from sticking together after cooking, toss them gently with a little olive oil. This will keep them separate and make them easier to stuff. Nobody wants clumped-up Vegan Stuffed Shells!

Can I use a different type of vegan cheese in the filling?

Yes, you can substitute other vegan cheeses for the cashew ricotta, but the texture and flavor will vary. A good option is a blend of tofu and nutritional yeast for a cheesy taste. Get creative and find what works best for your Vegan Stuffed Shells!

Is it possible to freeze these Vegan Stuffed Shells?

Yes, you can freeze these Vegan Stuffed Shells. Allow them to cool completely, then place them in a freezer-safe container or bag. When ready to eat, bake directly from frozen, adding about 15-20 minutes to the cooking time. It’s a great way to have a comforting meal ready whenever you need it!

Conclusion

These Vegan Stuffed Shells are a delightful and comforting dish that’s perfect for any occasion. Whether you’re looking for a hearty weeknight meal or a crowd-pleasing dish to share with friends and family, this recipe is sure to be a hit. Plus, you can also try this recipe for a delicious vegan cream of broccoli soup. So gather your ingredients, put on some music, and get ready to create some delicious memories in the kitchen!

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