Stuffed with a cashew-tofu spinach ricotta, these jumbo shells are a vegan version of the classic pasta dish. This meal is crowd-pleasing, family friendly and oh-so-satisfying!
Course: Main Course
Servings: 8 servings
Calories: 415 kcal
- (1) 12-ounce package jumbo shells
- (1) 12-ounce jar marinara sauce (about 3 cups)
- 2 cups raw cashews
- (1) 14-ounce firm tofu
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- (1) 10-ounce package chopped frozen spinach, thawed
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- Preheat oven to 350 degrees F.
- Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
- Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
- In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
- Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up.
- Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook for 25 minutes.
Recipe Notes-I like Trader Joe's Tomato Basil Marinara, but use your favorite. Just check the label to make sure it's vegan (and oil-free, if you are avoiding it).
-To make this lower fat, use 2 blocks of tofu and omit the cashews.
-These make excellent leftovers and will keep for 3-4 days in the refrigerator.