Vegan Stuffed Shells Recipe

Name: Vegan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (12 Oz. Size) Jumbo Pasta Shells; 2 cups Cashews, Soaked In Water For At Least 2 Hours Or Overnight; 1 Tablespoon Lemon Juice; 2 Tablespoons Sunflower Oil; 1 whole Lemon, Zested; 3 cloves Garlic; 1 Tablespoon Dried Basil; 1/2 teaspoons Dried Oregano; 7 pieces Sun-dried Tomatoes, Not Oil Packed And Soaked In Water For About 15 Minutes; 1/4 cups Nutritional Yeast; 1/4 cups Almond Milk; 1- 1/2 teaspoon Sea Salt; 1 package (7 Oz. Size) Baby Spinach; 32 ounces, fluid Pasta Sauce

Servings: persons

1 package (12 Oz. Size) Jumbo Pasta Shells
2 cups Cashews, Soaked In Water For At Least 2 Hours Or Overnight
1 Tablespoon Lemon Juice
2 Tablespoons Sunflower Oil
1 whole Lemon, Zested
3 cloves Garlic
1 Tablespoon Dried Basil
1/2 teaspoons Dried Oregano
7 pieces Sun-dried Tomatoes, Not Oil Packed And Soaked In Water For About 15 Minutes
1/4 cups Nutritional Yeast
1/4 cups Almond Milk
1- 1/2 teaspoon Sea Salt
1 package (7 Oz. Size) Baby Spinach
32 ounces, fluid Pasta Sauce

1
In a large pot, cook your jumbo shells, drain in a colander, set aside and begin making your ricotta sauce.
2
Drain the cashews and place them into your food processor.
3
Add in the lemon juice, sunflower oil, and lemon zest and blend.
4
Next add in the garlic, basil, oregano, sun-dried tomatoes, nutritional yeast, almond milk and sea salt.
5
Blend until completely smooth.
6
Leave this mixture in your food processor.
7
Preheat the oven to 350 degrees F.
8
In a large pot, cook your spinach until it is wilted; let it cool slightly.
9
Then add it to the cashew ricotta and blend again.
10
Pour some of your pasta sauce on the bottom of a 9x14 inch casserole dish.
11
Fill your cooked shells with the spinach/cashew mixture.
12
Place them into the casserole dish side by side.
13
Once they are all stuffed and placed into the casserole dish, cover them with more pasta sauce, then cover with foil and bake at 350 degrees F for 30 minutes.

1215

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (12 Oz. Size) Jumbo Pasta Shells, 2 cups Cashews, Soaked In Water For At Least 2 Hours Or Overnight, 1 Tablespoon Lemon Juice, 2 Tablespoons Sunflower Oil, and more.

Yes, Vegan Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Stuffed Shells

How did you like this recipe?

Frequently Asked Questions