Prepare to indulge in a delightful Italian classic with a vegan twist that will leave your taste buds singing! These Vegan Ricotta Stuffed Shells are not only a feast for the eyes but also a creamy, savory treat that’s perfect for any occasion. Imagine perfectly cooked jumbo pasta shells generously filled with a rich cashew ricotta, all enveloped in a luscious marinara sauce. Whether you're a seasoned vegan or simply looking to impress your friends at dinner, this recipe is a must-try! Dive into the world of plant-based comfort food that’s sure to become a favorite in your kitchen.
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
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 jar (24 oz) marinara sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak cashews in hot water for at least 30 minutes prior to preparation to soften them completely.
- Preheat the 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, ensuring they remain al dente. Drain and rinse with cold water to stop cooking process.
- Drain soaked cashews and transfer to a food processor. Add nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Using a spoon or piping bag, carefully fill each pasta shell with the cashew ricotta mixture, ensuring they are generously stuffed.
- Arrange stuffed shells in the baking dish, then pour remaining marinara sauce over the top, covering shells completely.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes until sauce is bubbling and shells are heated through.
- Remove from oven, let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Tips
- Soak the Cashews: For the best texture, soak your cashews in hot water for at least 30 minutes before blending. This ensures a smooth and creamy ricotta that mimics the richness of traditional cheese.
- Cook Pasta Al Dente: When boiling your jumbo pasta shells, make sure to cook them al dente. This helps prevent them from becoming too soft during baking and maintains their shape for stuffing.
- Layering is Key: Spread a thin layer of marinara sauce at the bottom of your baking dish before adding the stuffed shells. This not only prevents sticking but also adds extra flavor to the dish.
- Fill Generously: Don’t be shy when filling your pasta shells! A generous amount of the cashew ricotta will ensure each bite is packed with flavor.
- Baking Time: Keep an eye on your stuffed shells while they bake. You want the sauce to be bubbling and the shells heated through, so adjust the baking time if necessary based on your oven.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds a pop of color but also enhances the dish's flavor. Serve your Vegan Ricotta Stuffed Shells with a side salad for a complete meal!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
