Looking for a cozy dinner that satisfies your cravings without a lot of fuss? These Vegan Stuffed Shells are just the ticket! Imagine tender pasta shells filled with a creamy, savory mixture that’s not only plant-based but also packed with flavor. If you’re navigating a busy life, whether you’re a working professional or a parent juggling countless tasks, this recipe will quickly become a go-to in your weekly meal rotation.
This dish features jumbo pasta shells that are generously stuffed with a delightful mixture of cashews, tofu, and spinach, creating a rich and creamy texture. Topped with your favorite marinara sauce and a sprinkle of fresh basil, these stuffed shells not only look appetizing but also taste divine! You’ll love how comforting and satisfying they are, making it an instant favorite at the dinner table.
Why You’ll Love This Recipe
- Benefit 1: Ready in under 45 minutes
- Benefit 2: Made with pantry staples
- Benefit 3: Great for feeding a crowd or meal prep
- Benefit 4: Naturally vegan and gluten-free options available
Ingredients List
- 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
- 9 oz package frozen spinach, thawed and squeezed out as much liquid as possible
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara sauce
- (Optional) fresh basil, roughly chopped
- (Optional) dairy-free cheese, shredded
Step-by-Step Instructions of Vegan Stuffed Shells
- Soak the cashews in warm water for about 20 minutes to soften.
- Blend the cashews along with tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk in a food processor until smooth and creamy.
- Fold in the thawed spinach, mixing until evenly combined.
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions until al dente; drain and let cool slightly.
- Fill each shell generously with the creamy spinach mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well covered.
- Sprinkle optional dairy-free cheese on top, if using.
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- Garnish with fresh basil before serving and enjoy!
Tips for Success
- Soak the cashews: This step ensures a super creamy filling. Don’t skip it!
- Adjust flavors: Taste the filling before stuffings and add extra spices or herbs if desired.
- Experiment with sauces: Try a pesto or white sauce for a fun twist!
Substitutions & Variations of Vegan Stuffed Shells
To Make It Vegan/Gluten-Free: Use gluten-free jumbo shells and ensure that your marinara sauce is also gluten-free.
Variations: Add in some chopped sun-dried tomatoes or olives to the filling for a flavor boost! You can also mix in cooked lentils or chickpeas for added protein.
Storage Instructions of Vegan Stuffed Shells
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: These stuffed shells freeze well! You can freeze them for up to 3 months; just make sure to layer with marinara to avoid freezing together.
Make-Ahead: Prepare the filling and stuff the shells a day in advance to save time on busy nights.
Frequently Asked Questions (FAQ) of Vegan Stuffed Shells
Can I use different greens? Absolutely! Swap spinach for kale or even a mix of herbs for a fresh flavor.
Can I make these ahead of time? Yes! You can assemble the stuffed shells and store them in the refrigerator or freezer until you’re ready to bake.
How do I reheat leftovers? Simply cover with foil and heat in a 350°F (175°C) oven until warm, about 15-20 minutes.
Conclusion
Creating a dish that you and your family will love can be a challenge, but these Vegan Stuffed Shells make it easy and enjoyable. It’s the perfect meal for any day of the week, and you’ll have everyone begging for seconds. Don’t hesitate to leave a comment below and give this recipe a star rating if you try it! Happy cooking!
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Vegan Stuffed Shells
Cozy vegan stuffed shells filled with a creamy cashew and spinach mixture, topped with marinara sauce.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 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
- 9 oz package frozen spinach, thawed and squeezed out
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara sauce
- (Optional) fresh basil, roughly chopped
- (Optional) dairy-free cheese, shredded
Instructions
- Soak the cashews in warm water for about 20 minutes to soften.
- Blend the cashews along with tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk in a food processor until smooth and creamy.
- Fold in the thawed spinach, mixing until evenly combined.
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions until al dente; drain and let cool slightly.
- Fill each shell generously with the creamy spinach mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well covered.
- Sprinkle optional dairy-free cheese on top, if using.
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- Garnish with fresh basil before serving and enjoy!
Notes
Soak the cashews for extra creaminess and adjust flavors to taste. Experiment with sauces for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan