Stuffed with a cashew-tofu spinach ricotta, Vegan Stuffed Jumbo Shells are a crowd-pleasing and classic pasta dinner that even the pickiest kids couldn’t turn down! It’s filled with healthy fats and a good serving of spinach. Use your favorite store bought marinara or make your own if you have the time.
Happy New Year friends!
Meet my new favorite dinner: Vegan Stuffed Jumbo Shells with Spinach!
One of my goals this year at Nora Cooks is to create more vegan versions of YOUR favorite, classic meals; and make them mouthwateringly delicious! (If there is a meal you would love to have “veganized” or “plant-based-ified”, comment below and let me know!) 🙂
These Vegan Stuffed Jumbo Shells have been such a hit at my house lately. I even ended up making them on Christmas Day alongside a tasty Caesar Salad (recipe coming soon!) and roasted brussels sprouts.
They are fairly easy to make, and can be on the table in about 45 minutes (most of that time is in the oven, hands off). The most annoying thing about them is stuffing the shells. But as long as you don’t try to be a perfectionist during this part, and are okay with your hands getting a little dirty, you will be fine! 🙂
I hope you LOVE these Vegan Stuffed Shells. They are:
Savory & rich tasting
Filling & oh-so-satisfying
Serve alongside a large salad, if desired.
For more vegan versions of your favorite pasta dishes, check out these recipes on my site:
- Vegan Baked Ziti
- The Best Vegan Lasagna
- Spaghetti and Easy Vegan Meatballs
- Butternut Squash Mac and Peas
Stuffed with a cashew-tofu spinach ricotta, these jumbo shells are a vegan version of the classic pasta dish. This meal is crowd-pleasing, family friendly and oh-so-satisfying!
- (1) 12-ounce package jumbo shells
- (1) 12-ounce jar marinara sauce (about 3 cups)
- 2 cups raw cashews
- (1) 14-ounce firm tofu
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- (1) 10-ounce package chopped frozen spinach, thawed
Preheat oven to 350 degrees F.
Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up.
Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook for 25 minutes.
-I like Trader Joe's Tomato Basil Marinara, but use your favorite. Just check the label to make sure it's vegan (and oil-free, if you are avoiding it).
-To make this lower fat, use 2 blocks of tofu and omit the cashews.
-These make excellent leftovers and will keep for 3-4 days in the refrigerator.