Vegan Stuffed Shells

Vegan  Stuffed Shells


6 Servings


45 Minutes


Jumbo Shells Crushed Tomatoes Italian Seasonings Salt & Pepper Frozen Chopped Spinach Raw Cashews Nutritional Yeast Apple Cider Vinegar Garlic Onion Powder

Step 1

Bring a small pot of water to boil. Add cashews. Boil for 5 minutes. Drain, and set aside.

Step 2

Bring a large pot of water to boil. Salt the water to taste. Add jumbo shells, and cook until al dente. Drain, rinse, and set aside.

Step 3

Add cashews to food processor. Add water, vinegar, nutritional yeast, garlic, onion powder, salt and pepper. Pulse until smooth. Add the spinach to the food processor.

Step 4

In a medium saucepan heat the crushed tomatoes on medium-low heat. Whisk in the Italian seasoning, salt and pepper.

Step 5

Add tomato sauce to the bottom of a baking dish. Stuff shells with ricotta filling. Place the shells in the baking dish on top of the marinara.

Step 6

Top the shells with the remaining marinara sauce. Bake for 20-25 minutes. Allow to cool slightly before serving.

Vegan Stuffed Shells

with Cashew Spinach Ricotta

Hi! I'm Alison!

I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.