You’re going to love these vegan stuffed shells. They are filled with herbed cashew ricotta and fresh spinach and topped with a marinara sauce for a classic plant-based pasta dish that the whole family will love.
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Do we agree that pasta is simply one of the most romantic meals? 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.
With just a few days before Valentine’s day, I thought I’d share with you one of the most romantic and delicious pasta of all time: vegan stuffed shells.
These jumbo shells are filled with delicious cashew and tofu ricotta flavored with fresh parsley and spinach. All topped in a classic marina sauce for a meal that is so rich no one will believe it’s vegan!
Let’s take a closer look.
Recommended Ingredients & Equipment
These vegan stuffed shells are rich, creamy, and topped with a delicious Sage Cream Sauce that makes this recipe perfect for fall. And, while they are an impressive meal, they are surprisingly easy to make.
Ingredients & Substitutions
- Jumbo Pasta Shells – If you are looking for a gluten-free option, I like this brand of gluten-free pasta. (<<affiliate link)
- Cashew Ricotta – This homemade vegan ricotta is a blend of raw cashews, water, garlic, nutritional yeast, lemon juice, and salt.
- Tofu – I recommend using extra-firm tofu. You need tofu that will keep it’s structure when crumbles. Avoid silken tofu and look for tofu that is water-packed (found in the refrigerated section of your local grocery store).
- Herbs & Spices – You will need salt and pepper and oregano as well as fresh parsley.
- Fresh Spinach
- Marinara Sauce – Use either store bought or homemade.
- Vegan Parmesan – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
Recommended Equipment
For this recipe, you will need a high-quality food processor. You will also need a 9×13 baking pan (or similarly sized pan), basic kitchen utensils, a colander, and tin foil. (<<affiliate links)
Step-by-Step Instruction
Step One – Boil the Pasta Shells
Cook these pasta shells in boiling water for 10-12 minutes, until shells are al dente. Take care not to cook your shells past al dente. If they are too soft, they will tear when filled.
Once your pasta shells are done, drain the water through a colander and set them aside to cool enough so that you can handle them.
Step Two – Make the Filling
Blend together the cashews with nutritional yeast, lemon juice, and a few spices. While I typically recommend using a Vitamix for blended cashew recipes, in this case, since you’re looking for the consistency of ricotta cheese, a food processor works great!
Pro Tip: If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. When ready, drain and rinse the cashews and blend them together in a food processor. They won’t be quite as smooth but it should work.
Transfer the cashew ricotta to a small bowl and add parsley and spinach. It’s important to stir this in by hand so that the herbs don’t get completely puréed.
Step Three – Assemble the Shells
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).
Scoop 2 heaping tablespoons of herbed cashew ricotta inside each shell and place them in your prepared pan. Repeat until all shells are gone. You will likely have a few torn shells, so I always make about 4-5 extra shells for this recipe.
Cover the shells with marinara sauce and bake.
Serving and Storing
Serving – Serve these cashew ricotta stuffed shells immediately with vegan parmesan and fresh basil or parsley. Serve the shells with a big Caesar salad or homemade soup
Storing – Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator the night before. Once thawed, gently reheat in the oven until heated all the way through.
Tips and Tricks
- Make sure not to overcook the pasta shells. They should be cooked just to al dente. Otherwise, they will tear as you try and stuff them.
- If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. When ready, drain and rinse the cashews and blend them together in a food processor. They won’t be quite as smooth but it should work.
- I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
Frequently Asked Questions
Yes! Make the shells according to the instructions below. If you are going to store the shells, wrap them in plastic wrap before baking them and place them in the refrigerator or freezer. To bake frozen shells, let them thaw in the refrigerator overnight before baking them. They will need a little longer in the oven since they will be chilled.
Sure! There are many brands of gluten-free pasta. Follow the directions on the package for cooking.
Yes, if you are allergic to cashews, you can make the ricotta with equal parts macadamia nuts, raw sunflower seeds, or extra tofu.
More Vegan Pasta
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Creamy Butternut Squash Pasta with Bechamel Sauce
- Penne Pasta with Vegan Vodka Sauce
- Vegan Fettuccini Alfredo
Make sure to check out all my vegan pasta recipes for more inspiration.
Vegan Stuffed Shells with Cashew Ricotta
Ingredients
Spinach Ricotta Filling
- 1 batch Cashew Ricotta
- 6 oz. extra-firm tofu, crumbled
- 1 tsp dried oregano
- salt and pepper, to taste
- 1/4 cup fresh parsley, minced
- 1 1/2 cups fresh spinach, minced
- freshly ground pepper
Everything Else
- 20 jumbo pasta shells
- 2 cups marinara sauce
- 2 tbsp. vegan parmesan, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the jumbo shells according to packaged directions. Strain through the water when shells are al dente. Do not overcook as they will become too tender to stuff. Allow shells to cool while preparing the filling.
- In a food processor blend together the ingredients for the Cashew Ricotta until it begins to resemble ricotta cheese. Add tofu, oregano, salt, and pepper and blend until evenly incorporated. Transfer to a large bowl. Stir in parsley and spinach and set aside.
- Pour 1 cup of marinara sauce into a 9×13 baking pan. To stuff shells, gently press the top and the bottom with your fingers so that shells open width-wise. Spoon in 2 heaping tablespoons of spinach ricotta filling and place in the pan on top of the marinara sauce. Repeat until all the filling is gone. It should fill about 20 shells. Top with remaining marinara sauce.
- Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.
- Serve with vegan parmesan and fresh parsley.
Notes
- Make sure not to overcook the pasta shells. They should be cooked just to al dente. Otherwise, they will tear as you try and stuff them.
- If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. When ready, drain and rinse the cashews and blend them together in a food processor. They won’t be quite as smooth but it should work.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
lesley says
We have been vegan for several years, trying new recipes all the time, this is one of our favorites!! A go-to recipes when we are having company for dinner, it never fails to please!
Leora says
These are delicious! Even non-vegans agree.
Cheryl says
No leftovers for my family of four so I would say it’s a big hit!
Hayley says
We made this last night and it was really good!! Making the vegan ricotta was really easy and quick! Thank you!
Amy says
Hello. I just found your website and will be making the vanilla cupcakes today. I also found this stuffed shells recipe and my son has been asking for a pasta meal using these large shells. Our food allergies include dairy, egg, peanuts and tree nuts. Is it possible to make the ricotta without the cashews? I cannot find a no dairy and no nut “ricotta” recipe.
Thank you for any suggestions.
Sarah McMinn says
You could try a tofu ricotta like this one.