These vegan stuffed shells are the perfect comfort food! Rich and creamy homemade vegan ricotta, smothered in a hearty Italian red sauce. Throw in a Caesar Salad and a nice glass of red wine and the night is set! Enjoy!
Vegan Stuffed shells with ricotta and spinach
This is so flavorful and delicious you won't believe it's VEGAN!
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Servings: 8
Ingredients
Vegan Ricotta
- 1 1/2 Cup Raw Cashews Soaked
- 1 14 oz Organic Tofu
- 3 T Fresh Lemon Juice
- 1 T Cider Vinegar
- 2 T Nutritional Yeast
- 1+ T Dried Basil
- 2+ t Dried Oregano
- 1 T Garlic Powder
- 2 t Salt
- 1 t Pepper
- 2 Bunches Fresh Spinach
- 6 Cloves Garlic Minced
- 1/2 Cup Grated Vegan Parmesan
San Marzano Marinara
- 1 28oz Can whole San Marzano Tomatoes
- 1 15oz Chopped Italian Tomatoes
- 8 Cloves Garlic Diced
- 1 Small Onion Diced
- 1/2 Cup Veggie Stock
- 1 T Dried Basil
- 2 t Dried Oregano
- 1 T Organic Cane Sugar
- Salt and Pepper
1 Box of Large Shell Pasta
1 Cup of Panko Breadcrumbs
Instructions
Vegan Ricotta
- Soak the raw cashews for at least 4 hours, or boil some water, pour over the cashews and let soak for 30 minutes.
- Drain the cashews and place them in a food processor along with the tofu, lemon juice, cider vinegar, nutritional yeast, dried basil and oregano, garlic powder, salt and pepper. Blend together until smooth and creamy. I added a little water at the end because it seemed a little dense.
- Place in a container and refrigerate for around an hour to allow the flavors to come together.
- Add the garlic to a pan with a little olive oil and lightly saute.
- Chop the fresh spinach and add it to the garlic and cook the spinach down. I added a little salt and pepper as well.
- Once the spinach is cooked down, add it to the vegan ricotta and then add the vegan parmesan. Stir to mix well.
San Marzano Marinara
- Add the garlic and onion to a large pot with a little olive oil. Saute the onions and garlic until they are brown - BUT DON'T BURN THE GARLIC!
- Add in the San Marzano tomato's, the italian diced tomato's, and the veggie stock. Bring to a boil, reduce heat and begin to simmer.
- Add the basil, oregano, sugar, salt and pepper. Continue to simmer for at least 20 minutes.
- You can begin to breakdown the San Marzano with a spoon, but I also used an immersion blender to help break up the tomato's. I did not blend until smooth - I wanted some chunks of tomato's in my sauce.
Cook the shells per the instructions. Leave al dente since they will also cook in the oven
- Preheat the oven to 350 degrees
- Take a 9 x 13 pan and place a small layer of marinara sauce on the bottom.
- Once the shells are cooked and cooled enough to handle, using a spoon, fill each shell with the spinach ricotta. Place the filled shells in rows in your 9 x 13.
- Once all the shells are filled, ladle the marinara over the rows until well covered.
- Sprinkle the panko bread crumbs over the shells and drizzle lightly with some olive oil.
- Cover with tinfoil and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
- Serve with a little vegan parmesan on top and ENJOY!
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Summary
Recipe Name
Vegan Stuffed Shells with Spinach Ricotta
Author Name
Dan Winchester
Published On
