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Large pasta shells stuffed with a cheese and spinach filling, topped with tomato sauce and melted cheese, baked in a white casserole dish on a wooden surface. A green cloth and another dish are in the background.

Vegan Stuffed Pasta Shells

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Ingredients

  • ½ packet giant pasta shells
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2-3 cups fresh spinach roughly chopped
  • 2 cups raw cashews soaked and drained
  • ½ cup water
  • 14-ounce firm tofu drained from package
  • ⅓ cup nutritional yeast
  • 2 med lemons- juice
  • 1 tablespoon garlic paste
  • 1 teaspoon black pepper
  • 1 tsp salt
  • 1 can marinara sauce or passata
  • Grated vegan cheese

Instructions

  • Bring a large pot of salted water to a boil. Cook the giant pasta shells according to package instructions until just al dente. Drain and rinse with cold water. Set aside.
  • Heat olive oil in a pan. Add chopped onion. Cook over medium heat until golden brown (around 8-10mins).
  • Add chopped fresh spinach. Cook for around 5 mins, until spinach is wilted. Set aside.
  • In a food processor or high-speed blender, add the soaked cashews and water. Blend until mostly smooth.
  • Add the tofu, nutritional yeast, lemon juice, garlic paste, salt and pepper. Blend until smooth, scraping down the sides as needed. Add a splash of water if it’s too thick. The texture should be thick but creamy—like ricotta.
  • Fold in the onion and spinach mixture. Taste and adjust seasoning if needed (more salt, lemon, or garlic paste, depending on your preference).
  • Preheat oven to 200℃.
  • Spread a layer of marinara sauce/ passata on the bottom of baking dish.
  • Using a spoon or piping bag, fill each cooked shell with a generous amount of ricotta filling. Arrange them in the baking dish, open side up.
  • Spoon the remaining marinara sauce over the shells. Add grated vegan cheese.
  • Cover the dish with foil and bake for 25–30 minutes, until hot and bubbly. For a slightly crisped top, remove foil for the last 5–10 minutes of baking.
  • Let cool for a few minutes before serving.
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