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Recipe || Vegan Stuffed Pasta Shells

Updated: Dec 3, 2021

#Foodiefriday is all about tasty vegan recipes and today, we are making cashew ricotta stuffed shells.

You'll Need:

1 Tbsp. Dried Basil

3 Garlic Cloves

Juice from 2 lemons

1/4 Cup Breadcrumbs

16 Oz. of Spinach (frozen is fine if you defrost before cooking)

1 (25 Ounce) Jar of Marinara Sauce

21 Jumbo Pasta Shells

1 Tsp Salt

2 Cups Raw Cashews (Soaked overnight in advance)


- Cook shells per the directions on the box, set aside

- Process the soaked cashew cheese along with lemon juice and salt, set aside

- Thoroughly strain and dry the spinach. Add it to the cashew cheese bowl along with the basil and minced garlic.

- Preheat your oven to 350 degrees Fahrenheit

- Pour half of the marinara into the bottom of a 9 x 13 oven safe dish

- Start filling each shell with the cheese mixture and place the shells into your dish. You will top the shells with the other half of the marinara before baking

- Cover with foil, bake for 35 minutes, and enjoy!

I like to store these tasty morsels in an airtight container in the fridge.

If you make this recipe, snap a photo and tag me!


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