Vegan Stuffed Shells with Cashew-Almond Ricotta
These vegan stuffed shells with cashew-almond ricotta are a creamy, dairy-free comfort food made with rich nut-based filling and savory marinara sauce. Perfect for weeknight dinners or special occasions, this plant-based pasta dish is hearty, flavorful, and easy to make.
Ingredients
- Pasta & Sauce:
- 12 –16 oz jumbo pasta shells
- 2 –3 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Cashew-Almond Ricotta:
- 1 cup raw cashews soaked
- 1/2 cup almonds soaked or blanched
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- Salt to taste
- 1/4 –1/2 cup plant-based milk
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells until al dente, then drain and set aside.
- Blend soaked cashews, almonds, nutritional yeast, lemon juice, garlic, salt, and plant milk until smooth and slightly textured.
- Spread a layer of marinara sauce in a baking dish.
- Fill each shell with the ricotta mixture.
- Arrange shells in the dish and top with remaining marinara sauce.
- Drizzle with olive oil and sprinkle Italian seasoning.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes until heated through.
- Let rest for a few minutes, garnish, and serve.
Notes
- Soak nuts well for a creamy texture.
- Do not overcook pasta to prevent tearing.
- Adjust plant milk for desired ricotta consistency.
- Add extra sauce to prevent dryness.
- Blend ricotta until smooth but slightly textured.