Stuffed Ricotta Shells (Vegan)

Here’s a delicious Ricotta Stuffed Shells recipe using cashews and tofu for the ricotta. It’s creamy, flavorful, and satisfying!

Yield: 6 Servings

Ingredients

For the Ricotta:

  • 1 cup raw cashews (soaked for 2-4 hours or boiled for 10 minutes, then drained and rinsed)
  • 1/2 block (7 oz) firm tofu, broken into chunks (drained, not pressed)
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2–3 tbsp unsweetened plant milk (as needed for consistency)

For the Spinach Filling:

  • 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes (optional)

For the Shells & Sauce:

  • 18 jumbo pasta shells
  • 2 cups marinara sauce (store-bought or homemade)
  • 1/2 cup vegan mozzarella (optional, for topping)
  • Fresh basil or parsley for garnish

Instructions

  1. Prepare the Pasta:
    • Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
  2. Make the Ricotta:
    • In a food processor, blend the soaked cashews, crumbled tofu, nutritional yeast, lemon juice, oregano, basil, garlic powder, salt, pepper, and plant milk.
    • Blend until smooth but slightly grainy, like ricotta cheese. Add more plant milk if needed. Taste and adjust seasoning.
  3. Prepare the Spinach:
    • Heat olive oil in a pan over medium heat.
    • Add chopped spinach, salt, and red pepper flakes. Sauté for 2-3 minutes until wilted.
    • Let cool slightly, then mix into the ricotta.
  4. Assemble the Shells:
    • Preheat oven to 350°F.
    • Spread about 3/4 cup of marinara sauce on the bottom of a 8″ x 8″ baking dish.
    • Stuff each shell with 2 tbsp of the ricotta-spinach filling and place in the dish.
    • Pour the remaining marinara over the shells and sprinkle vegan mozzarella on top if using.
  5. Bake:
    • Cover with foil and bake for 20 minutes.
    • Remove foil and bake for another 10 minutes, until heated through and slightly golden.
  6. Serve:
    • Garnish with fresh basil or parsley and serve warm.

Enjoy your delicious Vegan Ricotta Stuffed Shells!