Vegan Stuffed Shells Spinach (Printer-Friendly Version)

Jumbo pasta shells filled with dairy-free ricotta and spinach, baked with marinara for a comforting plant-based meal.

# What You'll Need:

→ Dairy-Free Ricotta

01 - 1 cup raw cashews
02 - 8 ounces firm tofu, drained and pressed
03 - 2 tablespoons lemon juice
04 - 1/4 cup nutritional yeast
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper
07 - 1/4 cup unsweetened oat milk

→ Filling and Assembly

08 - 1 cup frozen spinach, thawed and drained
09 - 20 jumbo pasta shells
10 - 3 cups marinara sauce
11 - Fresh basil, optional for garnish
12 - Dairy-free shredded cheese, optional for topping

# Steps to Follow:

01 - Soak raw cashews in hot water for 30 minutes, then drain thoroughly before use.
02 - Combine soaked cashews, firm tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk in a food processor. Blend until creamy and smooth, scraping down the sides as needed.
03 - Transfer dairy-free ricotta to a medium mixing bowl. Add thawed and well-drained frozen spinach, mixing thoroughly to incorporate.
04 - Cook jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
05 - Fill each cooked shell with a generous spoonful of the ricotta-spinach mixture, ensuring even distribution among all shells.
06 - Spread 1 1/2 cups marinara sauce evenly over the base of a large baking dish. Arrange stuffed shells seam-side up in the dish. Pour remaining marinara sauce over the shells. Sprinkle with dairy-free shredded cheese if desired.
07 - Cover the baking dish with aluminum foil and bake in a preheated 350°F oven for 30 minutes. Remove foil and continue baking for an additional 5–10 minutes until heated through and lightly browned.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil and serve warm.

# Additional Tips:

01 - For best results, thaw and drain spinach thoroughly to prevent excess water in the filling.
02 - Prepared stuffed shells can be refrigerated for up to 2 days before baking.
03 - To freeze, assemble but do not bake. Cover tightly and freeze for up to 2 months.

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