Vegan Stuffed Jumbo Shells with Spinach Recipe

Introduction

These vegan stuffed jumbo shells with spinach offer a comforting and delicious plant-based twist on a classic Italian favorite. Filled with creamy cashew and tofu “ricotta” and baked in savory marinara, they’re perfect for a family dinner or meal prep.

Ingredients

• 12 ounces jumbo shells
• 26 ounces marinara sauce (about 3 cups)
• 2 cups raw cashews
• 14 ounces firm tofu (drained from package)
• 1/2 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1 1/2 teaspoons salt
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 10 ounces chopped frozen spinach, thawed (or 2-3 cups fresh)

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8–10 minutes until tender, then drain and rinse with cold water. Set aside. It’s okay if some shells break since you only need about three-quarters of the package.
3. Step 3: To make the spinach ricotta, add the cashews to a food processor and process until fine and crumbly. Add the tofu, nutritional yeast, lemon juice, water, salt, basil, oregano, and garlic powder. Process until smooth and creamy, scraping the sides as needed. Squeeze excess water from the thawed spinach and add it, then pulse to combine evenly.
4. Step 4: Spread about 1 cup of marinara sauce evenly over the bottom of a large casserole dish.
5. Step 5: Using a spoon or a piping bag, scoop about 2 tablespoons of the spinach ricotta filling into each shell. Place the shells open side up in the baking dish. Repeat until all the filling is used.
6. Step 6: Spoon the remaining marinara sauce over the stuffed shells. Bake uncovered for 25 minutes. Serve warm and enjoy!

Tips & Variations

• Use fresh spinach if available; just sauté briefly and drain excess moisture before mixing in.
• For extra flavor, sprinkle vegan mozzarella or parmesan on top before baking.
• If you don’t have a piping bag, a zip-top bag with a corner snipped off works well for filling shells.
• Soaking cashews for 2–4 hours before processing can yield an even creamier filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven or microwave until warmed through. For longer storage, freeze the stuffed shells in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Sauté it briefly until wilted and squeeze out excess water before adding it to the filling to avoid extra moisture.

Do I need to soak the cashews before using?

Soaking cashews is optional but recommended to soften them for a creamier texture. If you’re short on time, processing them raw still works fine but may be slightly less smooth.

Vegan Stuffed Jumbo Shells with Spinach Recipe

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★★★★★

4.8 from 120 reviews

These Vegan Stuffed Jumbo Shells with Spinach feature tender pasta shells filled with a creamy, flavorful cashew-tofu ricotta and spinach mixture, baked in a rich marinara sauce. Perfect as a comforting plant-based main dish, this recipe is packed with protein, wholesome ingredients, and vibrant Italian flavors.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

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Pasta

• 12 ounces jumbo shells

Sauce

• 26 ounces marinara sauce (about 3 cups)

Filling

• 2 cups raw cashews
• 14 ounces firm tofu (drained from package)
• 1/2 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1 1/2 teaspoons salt
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 10 ounces chopped frozen spinach, thawed (or 2–3 cups fresh)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the stuffed shells.
2. Boil the Shells: Bring a large pot of water to a boil. Add the jumbo shells and cook for 8-10 minutes until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside. Note that some shells may break — you’ll only need about three-quarters of the package.
3. Make the Spinach Ricotta: Place the cashews into a food processor and process until they become fine and crumbly. Add the firm tofu, nutritional yeast, lemon juice, water, salt, dried basil, dried oregano, and garlic powder to the processor. Blend until smooth and creamy, scraping down the sides as needed. Squeeze excess water from the thawed spinach and add it to the mixture. Pulse a few times until the spinach is well incorporated but still has some texture.
4. Prepare Baking Dish: In a large casserole dish, spread about 1 cup of the marinara sauce evenly on the bottom to prevent sticking and add flavor.
5. Stuff the Shells: Using a spoon or a piping bag fitted with a large tip, fill each cooked shell with approximately 2 tablespoons of the spinach ricotta filling. Place each stuffed shell open side up in the baking dish on top of the sauce. Continue until all filling is used.
6. Add Remaining Sauce and Bake: Spoon the remaining marinara sauce evenly over the stuffed shells. Place the dish uncovered in the preheated oven and bake for 25 minutes until heated through and bubbly.
7. Serve: Remove from the oven and serve immediately, garnished if desired. Enjoy your delicious vegan meal!

Notes

• If using fresh spinach, sauté it briefly to remove excess moisture before adding to the filling.
• To save time, soak cashews in hot water for 15 minutes before processing for a creamier texture.
• Using a piping bag makes stuffing the shells neater and faster, but a small spoon works well too.
• Ensure the tofu is well drained to avoid a watery filling.

Keywords: vegan stuffed shells, spinach ricotta, plant-based Italian recipe, dairy-free pasta, cashew tofu filling, vegan comfort food