Get ready to indulge in a delightful Italian classic that’s completely plant-based! These Vegan Ricotta Stuffed Pasta Shells are not just a feast for the eyes; they are packed with rich flavors and creamy textures that will make your taste buds dance with joy. Imagine perfectly al dente jumbo shells filled with a luscious cashew ricotta and fresh spinach, all smothered in a vibrant marinara sauce. Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to impress at your next dinner party or family gathering. Ready to elevate your pasta game? Let’s dive in!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup cashews, soaked
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 cup spinach, chopped
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Soak cashews in hot water for at least 30 minutes to soften. If possible, soak overnight for smoother texture.
- Preheat oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly coating with olive oil or non-stick spray.
- Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking.
- Drain soaked cashews and place in a food processor. Add lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed.
- Finely chop spinach and fold into the cashew ricotta mixture, ensuring even distribution.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Carefully stuff each pasta shell with the cashew ricotta and spinach mixture, filling generously but not overpacking.
- Arrange stuffed shells in the baking dish, then pour remaining marinara sauce over the top.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- Remove foil and bake an additional 5-10 minutes until sauce is bubbly and edges are slightly crisp.
- Let cool for 5 minutes before serving. Garnish with fresh basil or nutritional yeast if desired.
Tips
- Soak Cashews for Best Texture: For a smoother ricotta, soak your cashews in hot water for at least 30 minutes, or overnight if you have the time. This will create a creamier filling that melds beautifully with the other ingredients.
- Don’t Overcook the Pasta: When cooking the jumbo shells, aim for al dente. They will continue to cook in the oven, so undercooking slightly will help prevent them from becoming mushy.
- Customize Your Filling: Feel free to add other ingredients to your cashew ricotta, such as nutritional yeast for a cheesy flavor or fresh herbs like basil or parsley for an extra pop of freshness.
- Layer Your Sauce: Spreading a layer of marinara sauce at the bottom of your baking dish not only adds flavor but also prevents the pasta from sticking.
- Watch the Baking Time: Keep an eye on your stuffed shells while they bake. The goal is to have bubbly sauce and slightly crisp edges, so adjust the time as needed based on your oven.
- Garnish for Presentation: Just before serving, sprinkle some fresh basil or nutritional yeast on top for an attractive finish that enhances both flavor and visual appeal.
Nutrition Facts
Calories: 314kcal
Carbohydrates: 38g
Protein: 10g
Fat: g
Saturated Fat: 3g
Cholesterol: 0mg
