All topped in a classic marina sauce for a meal that is so rich no one will believe it’s vegan! Vegan Tofu Cashew Ricotta Cheese (see recipe and directions below) 1 box Barilla Jumbo Stuffed Shells; 2 jars Barilla Tomato and Basil Spaghetti Sauce (or your favorite) Bring a large pot of salted water to a boil. Whether it’s Vegan Pesto Pasta, Classic Fettucine Alfredo, or One-Pot Garlic White Wine Pasta with Peas, there is something so classically charming about simple vegan pasta dishes. Jump to Recipe - Print Recipe. All-things vegan,in your mailbox and inbox, Never miss out on exclusive stories, recipes, and giveaways, Copyright © 2020 Fresh Healthy Media, LLC. Make the shells according to the instructions below. If you’re a fan of comfort food (and really, who isn’t?) These jumbo pasta shells are filled with almond ricotta which gives this dish the satisfying cheesy taste it needs, without dairy. I just found your website and will be making the vanilla cupcakes today. Blend together the cashews with nutritional yeast, lemon juice, and a few spices. To stuff the shells, take a single shell and gently press it open from the top and the bottom with your finger, opening it up width-wise (rather than lengthwise). Our food allergies include dairy, egg, peanuts and tree nuts. Top these shells with your favorite pasta sauce, and you have the ultimate lunch or dinner perfect for any night of the week. If they are too soft, they will tear when filled. Next make the cashew cheese by draining and rinsing the cashews. Vegan stuffed shells are made with simple cashew or tofu based vegan ricotta, spinach, and flavorful pasta sauce, it’s both heavenly and comforting! It’s freezable, and one of the best pasta dishes in the entire world. Once thawed, gently reheat in the oven until heated all the way through. Add all ingredients to a Food Processor and pulse until well-combined; the final mixture should be … The shells are stuffed with a vegan tofu ricotta cheese and spinach topped with your favorite marinara sauce (jarred or homemade). With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. There are usually around 36 jumbo shells in a 12 ounce box, and you’ll need roughly 16, so about half the box. Otherwise, they will tear as you try and stuff them. If you are going to store the shells, wrap them in plastic wrap before baking them and place them in the refrigerator or freezer. VegNews Guide to Being a Fabulous Vegan — I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Jumbo pasta shells are filled with a blend of vegan ricotta and spinach, then topped with marinara sauce and a sprinkle of vegan Mozzarella shreds. You could try a tofu ricotta like this one. They won’t be quite as smooth but it should work. This site uses Akismet to reduce spam. Rich and creamy cashew-tofu ricotta is blended with fresh spinach, stuffed into tender little pasta pockets and smothered in a quick garlicky tomato sauce to make these vegan stuffed shells. There are 10 grams of plant based protein in every cup! Hello. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Cashew Parmesan adapted from The Minimalist Baker. Let’s make vegan stuffed shells! Into a food processor or high-powered blender, combine cashews, milk, nutritional yeast, garlic, lemon juice, salt, and black pepper. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Thank you! Stuff the shells, top with pasta sauce … And, while they are an impressive meal, they are surprisingly easy to make. This Spinach-Ricotta Stuffed Shells recipe is easy to put together and on the table in about 40 minutes. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Then we mix the tofu, cashew cream, spinach and other tofu ricotta ingredients together til well combined. Fill the pasta shells … When ready, drain and rinse the cashews and blend them together in a food processor. Simply whip everything together in a food processor or blender, fill your shells up and bake until hot. When ready to eat, thaw in the refrigerator the night before. Then, combine the cashews, chickpeas (drained & rinsed), nutritional yeast, salt, garlic powder, and lemon juice in a food processor and … These Vegan Stuffed Shells are so easy to put together, and a total crowd-pleaser. Sausage Stuffed Shells - Add a batch of my vegan sausage crumbles to the ricotta or dice up a package of vegan Italian sausage, saute it in a frying pan and add it to the ricotta mixture. Spinach Cashew Ricotta: The cashew ricotta is made with soaked and drained cashews, water, nutritional yeast, apple cider vinegar, garlic, onion powder, salt, and pepper. Required fields are marked *, I have read and accepted the Privacy Policy *. Making vegan ricotta for stuffed shells is easier than you might think. I usually suggest they start with the foods they like and make a vegan version. Then stuff the shells with the tofu ricotta mixture until all the shells are full or all of the ricotta … Pro Tip: If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. Here comes the (vegan) bride and groom! As vegans and those eating a plant-based diet, you will be thrilled to have this easy, vegan cheese in your culinary library! Suitable for vegans and can be prepped a day in advance to help save time! Drizzle with olive oil and set aside to cool. Stuff the Shells. Prepare the ricottaif you haven’t already done so. Yes, if you are allergic to cashews, you can make the ricotta with equal parts macadamia nuts, raw sunflower seeds, or extra tofu. Take care not to cook your shells past al dente. Make sure to check out all my vegan pasta recipes for more inspiration. Since this recipe is made mainly … Serve with vegan parmesan and fresh parsley. Do we agree that pasta is simply one of the most romantic meals? To bake frozen shells, let them thaw in the refrigerator overnight before baking them. These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. (including our all-time favorite recipes)! Reminder: You can find the printable, detailed recipe in the recipe card below. Vegan Stuffed Shells with Cashew Ricotta and Parmesan. Yes! Stuffed with my vegan tofu ricotta, my Vegan Stuffed Shells recipe is an easy pasta dinner made with 5 simple ingredients and serves 4-6 people. It’s important to stir this in by hand so that the herbs don’t get completely puréed. Vegan stuffed shells with a tofu ricotta filling and an easy homemade marinara sauce. (<