Classic Vegan Stuffed Shells
Delicious plant-based pasta shells filled with a creamy almond-tofu ricotta, nestled in a flavorful marinara and garnished with vegan cheese and fresh basil.
Equipment
- food processor
- oven
Ingredients
Marinara Sauce Ingredients
- 1 onion diced
- 1 cup carrots diced
- 16 oz can crushed tomatoes
- 8 oz tomato sauce
- 1 Tbsp minced garlic or 2 tsp garlic powder
- 1 tsp parsley
- 1 tsp Italian seasoning blend
- 1 tsp Herbs de Provence blend
- ¼ - ½ tsp red pepper flakes
- ¼ cup nutritional yeast
- Salt to taste optional
Almond-Tofu Ricotta Ingredients
- 1½ cups slivered almonds*
- 8 ounces firm tofu
- 1 cup plant milk
- ¼ cup Vegan Egg Batter or Just Egg**
- ¼ cup nutritional yeast
- 1-2 Tbsp fresh lemon juice
- ½-1 tsp garlic powder
- ½-1 tsp onion powder
- ½ cup vegan parmesan optional
- ½ cup vegan mozzarella cheese optional
- 2-3 Tbsp fresh basil chiffonade or 2 tsp dry
- Salt to taste optional
Stuffed Shells Ingredients
- 20 jumbo pasta shells
- 3 cups Marinara recipe follows
- Almond Ricotta recipe follows
- 1 cup vegan mozzarella or parmesan***
- 1-2 Tbsp fresh parsley or basil chiffonade (optional)
Instructions
Marinara Instructions
- In a large saucepan, sauté onions and carrots on medium-low heat until onions are translucent and carrots are cooked through. Add a tablespoon of water to prevent sticking, as needed.
- Stir in the remaining ingredients and simmer for 1-2 minutes. Set aside.
Almond Ricotta Instructions
- Combine the almonds, plant milk, tofu, nutritional yeast, vegan egg batter, lemon juice, garlic powder, and onion powder in a food processor or high-speed blender.
- Using a food processor, process for 60-90 seconds. (If using a high-speed blender, turn the knob to medium power (setting 5-6 on Vitamix) for 60-90 seconds. Use the tamper as needed.) Blend or pulse until the almonds are broken down and finely chopped but not smooth. Taste the mixture to ensure the almonds aren’t too course. The mixture should resemble ricotta - not chunky or crunchy, but not too smooth.
- Add the cheese and basil and pulse a couple of times to incorporate the cheese. Adjust seasonings to taste. Set aside.
Stuffed Shells Instructions
- Boil the shells according to the package directions minus 1-2 minutes - the pasta should be al dente. I boiled my shells for 8 minutes. Drain and set aside.
- Preheat the oven to 375° F.
- Spread 1 cup of marinara evenly across the bottom of a casserole dish.
- Spoon the almond ricotta mixture into each shell and place them in rows in the dish.
- Spoon the marinara over the shells and sprinkle with shredded cheese.
- Cover the dish with aluminum foil and bake for 20-25 minutes.
- Remove the foil and bake 5-10 more minutes, until cheese melts and marinara is bubbly.
- Allow to rest 5 minutes before serving.
- Garnish with parsley or fresh basil.
Notes
* Slivered almonds make incredible ricotta. This is because they are softer and pale in color since they are peeled. If you can’t use almonds, you can opt for soaked and rinsed cashews instead.
** I like using my Vegan Egg Batter in this recipe. You can use a tofu if you don’t have access to mung beans or Just Egg.
*** You can use any kind of vegan mozzarella or parmesan cheese shreds. I have successful used my Vegan Mozzarella, Daiya, Follow your Heart, and Miyoko’s.