Vegan stuffed shells with spinach and cheese are a delicious and wholesome twist on a classic Italian dish. These stuffed shells are filled with a creamy cashew-based ricotta cheese and spinach mixture, then baked in a savory marinara sauce. This recipe is perfect for those following a vegan diet or anyone looking to enjoy a flavorful and satisfying plant-based meal.
To make vegan stuffed shells with spinach and cheese, start by soaking raw cashews in water for at least 4 hours or overnight. This softens the cashews and makes them easier to blend into a creamy ricotta-like consistency.
Once the cashews are soaked, drain them and add them to a food processor or blender along with nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend the mixture until smooth and creamy, adding water as needed to achieve the desired consistency. This cashew ricotta is rich, creamy, and packed with flavor, making it the perfect filling for the stuffed shells.
Next, prepare the jumbo pasta shells according to the package instructions until they are al dente. Drain the shells and set them aside to cool slightly.
In a large bowl, combine the cashew ricotta mixture with thawed and squeezed dry chopped spinach. Stir the mixture until the spinach is evenly distributed throughout the ricotta.
Spread a thin layer of marinara sauce in the bottom of a greased baking dish. Stuff each cooked shell with a spoonful of the cashew ricotta and spinach mixture and place them in the baking dish.
Remove the foil from the baking dish and let the stuffed shells cool slightly before serving. Garnish with fresh basil or parsley, if desired. These vegan stuffed shells with spinach and cheese are hearty, flavorful, and sure to be a hit with vegans and non-vegans alike. Serve them as a main dish for a special dinner or enjoy them as a comforting weeknight meal.
Ingredients
24 jumbo pasta shells cooked al dente per package instructions
▢16 oz spinach chopped – fresh or frozen* spinach is fine – *be sure to thaw and drain thoroughly before using
▢1 8 oz pkg vegan cream cheese I like Miyokos
▢½ C vegan ricotta style cheese or other soft vegan cheese
▢3 cloves garlic finely minced
▢2 tablespoon olive oil extra virgin
▢1 teaspoon sea salt
▢½ teaspoon black pepper freshly ground
▢¼ teaspoon nutmeg ground
▢24 oz marinara sauce bottled or homemade
▢⅓ C bread crumbs Italian style
▢¼ C vegan parmesan grated
Methods:
Preheat oven to 375° Combine spinach, ricotta and cream cheese, salt, pepper, and nutmeg in a large bowl. In a microwave-safe dish, heat garlic and olive oil for 20 seconds in microwave. Add garlic and oil to spinach/cheese mixture. Mix thoroughly.
Pour ⅔’s of the marinara sauce (2 cups) in the bottom of a 9″x13″ baking dish. Using a teaspoon, fill each shell with spinach/cheese mixture.
Place filled shells (open side up) in pan. Cover pan with foil and bake at 375° for 25 minutes.
Remove foil and sprinkle breadcrumbs and parmesan over shells.
Continue baking (uncovered) for 10 minutes until bread crumbs are golden brown.
Remove from oven and allow to sit for a few minutes before serving. When ready to serve, heat up remaining marinara sauce and spoon over shells.
Add extra parmesan if desired.