Spinach Stuffed Jumbo Shells
These vibrant Vegan Stuffed Jumbo Shells are packed with an incredible cashew-tofu spinach ricotta, drenched in marinara sauce, and baked to perfection. A comforting and satisfying pasta dinner ideal for feeding a crowd, this dish is sure to please even the pickiest eaters. It's savory, rich, and pasta perfection!
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Bring a large pot of water to a boil and add the jumbo shells (12 ounce). Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. (You will only need about 3/4 of the package, so some breaking is okay).
- 3
Make the Spinach Ricotta: Add the raw cashews (2 cups) to a food processor, and process until fine and crumbly. Now add the firm tofu (14 ounce), nutritional yeast (0.5 cup), fresh lemon juice (0.25 cup), water (0.25 cup), salt (1.5 teaspoons), dried basil (2 teaspoons), dried oregano (2 teaspoons), and garlic powder (1 teaspoon). Process until smooth and creamy, scraping the sides as needed. Now add the chopped frozen spinach (10 ounce), squeezing out excess water before adding. Pulse to combine.
- 4
In a large casserole dish, evenly spread about marinara sauce (1 cup) in the bottom.
- 5
Stuff the Shells: Scoop about spinach ricotta (2 tbsp) into each shell and place open side up into the baking dish. Repeat until all the filling is used up. (Using a piping bag with a large tip makes filling a breeze!).
- 6
Spoon remaining [marinara sauce] on top of the stuffed shells, and place in the oven. Cook, uncovered, for 25 minutes. Serve immediately and enjoy!
Nutrition Facts
Per portion