Vegan Stuffed Jumbo Shells with Spinach Recipe
Introduction
These vegan stuffed jumbo shells are a comforting and delicious dish perfect for family dinners or special occasions. Filled with a creamy spinach “ricotta” made from cashews and tofu, they offer a satisfying plant-based alternative that everyone will love.
Ingredients
- 12 ounces jumbo shells
- 26 ounces marinara sauce (about 3 cups)
- 2 cups raw cashews
- 14 ounces firm tofu (drained from package)
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 10 ounces chopped frozen spinach, thawed (or 2-3 cups fresh)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to prepare for baking.
- Step 2: Bring a large pot of water to a boil. Add the jumbo shells and cook for 8-10 minutes until tender. Drain and rinse with cold water to stop cooking. Set aside. It’s okay if some shells break, as you will need about three-quarters of the package.
- Step 3: To make the spinach ricotta, place the cashews in a food processor and blend until fine and crumbly. Add tofu, nutritional yeast, lemon juice, water, salt, basil, oregano, and garlic powder, then process until smooth and creamy, scraping down the sides as needed.
- Step 4: Squeeze excess water from the thawed spinach and add it to the food processor. Pulse several times just to combine evenly into the creamy mixture without overprocessing.
- Step 5: Spread about 1 cup of marinara sauce evenly across the bottom of a large casserole dish.
- Step 6: Carefully stuff each jumbo shell with about 2 tablespoons of the spinach ricotta filling. Arrange the stuffed shells open side up in the baking dish. Using a piping bag or spoon helps make this easier and neater.
- Step 7: Pour the remaining marinara sauce over the stuffed shells. Bake uncovered in the preheated oven for 25 minutes. Serve hot and enjoy your delicious vegan stuffed shells!
Tips & Variations
- For a smoother filling, soak cashews in hot water for 15 minutes before blending.
- Use fresh spinach if available, but be sure to cook and squeeze out excess water before adding.
- Add a pinch of crushed red pepper flakes to the filling or sauce for a subtle kick.
- Try topping with vegan parmesan or your favorite plant-based cheese before baking for extra flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave in short intervals, stirring gently to ensure even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe nut-free?
Yes, you can replace cashews with soaked sunflower seeds or omit them entirely, but the texture may be less creamy. Adjust seasoning to taste.
How do I prevent the shells from breaking?
Cook the shells just until al dente and handle them gently when stuffing. Using a slotted spoon to remove shells from the water helps avoid damage.
PrintVegan Stuffed Jumbo Shells with Spinach Recipe
These Vegan Stuffed Jumbo Shells with Spinach are a delicious plant-based twist on a classic Italian comfort dish. Tender pasta shells are filled with a creamy spinach and cashew ricotta mixture, layered with savory marinara sauce, and baked to perfection. This recipe is perfect for a hearty, nutritious meal that is both satisfying and dairy-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Shells & Sauce
- 12 ounces jumbo shells
- 26 ounces marinara sauce (about 3 cups)
Spinach Ricotta Filling
- 2 cups raw cashews
- 14 ounces firm tofu (drained from package)
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 10 ounces chopped frozen spinach, thawed (or 2–3 cups fresh)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the stuffed shells.
- Boil the Shells: Bring a large pot of water to a rolling boil and add the jumbo shells. Cook for 8 to 10 minutes until they are al dente. Drain the shells and rinse them with cold water to stop the cooking process. Set aside. Expect some shells to break; you only need about three-quarters of the package.
- Make the Spinach Ricotta: Add the raw cashews to a food processor and pulse until they become fine and crumbly. Next, add firm tofu, nutritional yeast, fresh lemon juice, water, salt, dried basil, dried oregano, and garlic powder. Process until the mixture is smooth and creamy, scraping down the sides as needed. Finally, squeeze excess water from the thawed spinach and pulse it in until well combined.
- Prepare the Baking Dish: In a large casserole dish, spread about 1 cup of the marinara sauce evenly across the bottom to create a flavorful base for the shells.
- Stuff the Shells: Using a spoon or piping bag with a large tip, fill each jumbo shell with approximately 2 tablespoons of the spinach ricotta mixture. Place the stuffed shells seam side up in the baking dish on top of the marinara sauce. Continue this process until all the filling is used.
- Add Remaining Sauce and Bake: Spoon the remaining marinara sauce evenly on top of the stuffed shells. Place the casserole dish uncovered in the preheated oven and bake for 25 minutes until heated through and bubbly.
- Serve: Remove the dish from the oven and serve the stuffed shells immediately, enjoying a comforting and vegan-friendly meal.
Notes
- Be gentle when boiling the jumbo shells as some may break; broken shells can still be used for stuffing or eaten separately.
- Squeeze excess water from the spinach thoroughly to avoid soggy filling.
- Using a piping bag makes stuffing the shells easier and neater, but a spoon works fine too.
- You can use fresh spinach instead of frozen; just blanch and chop it finely.
- This dish can be prepared ahead and refrigerated before baking. Increase baking time by 5-10 minutes if baking straight from the fridge.
Keywords: Vegan stuffed shells, spinach ricotta shells, dairy-free Italian pasta, vegan Italian recipe, cashew tofu ricotta
