Creamy Dreamy Vegan Stuffed Shells Ricotta Bake

Recipe Introduction

Quick Hook

Fancy a comforting hug in food form? Are you looking for the best Vegan Stuffed Shells with Ricotta recipe ever? Honestly, these babies are total game changers and they are a perfect example of Plant Based Comfort Food.

This recipe is cheesy, saucy, and totally satisfying.

Brief Overview

Stuffed Pasta Shells are an Italian American classic and a perfect example of Baked Vegan Pasta. This dairy-free Stuffed Shells version uses Cashew Ricotta Recipe (or tofu!) and is way easier than you might think.

It takes about an hour and twenty minutes, and makes enough to feed 6-8 hungry humans.

Main Benefits

Want to sneak in extra nutrients while still indulging? Using a Tofu Ricotta Filling is packed with protein, it’s perfect for a cosy Sunday night with family.

This recipe is special because it proves that you don't need dairy to enjoy Vegan Italian Recipes .

Ready to try the Vegan Stuffed Shells ?

Let's Talk Ingredients

Alright, let’s gather our goodies. You'll need some bits for the "ricotta," the sauce, and the shells themselves. Don't worry; most of it's stuff you probably already have.

Ingredients & Equipment: Let's Get Ready to Rumble!

Right then, gather 'round! Before we dive headfirst into making these incredible Vegan Stuffed Shells With Ricotta , let’s get all our bits and bobs in order.

Honestly, being organised makes the whole shebang a lot less stressful. Trust me on this one. Think of it like lining up your ducks in a row before they all go for a swim.

Main Ingredients: The Stars of the Show

• Cashew (or Tofu) "Ricotta":
  • 2 cups (280g) raw cashews or 1 package (14 oz/400g) extra firm tofu.
  • 1/4 cup (60ml) plant based milk.
  • 2 tablespoons nutritional yeast.
  • 1 tablespoon lemon juice.
  • 1 teaspoon garlic powder and 1/2 teaspoon onion powder.
  • 1/4 teaspoon each of salt and pepper.
  • 1/4 cup chopped fresh basil and parsley.
• Tomato Sauce:
  • 2 tablespoons olive oil.
  • 1 medium onion, chopped.
  • 2 cloves garlic, minced.
  • 1 (28 ounce/800g) can crushed tomatoes and 1 (15 ounce/425g) can tomato sauce.
  • 1 teaspoon dried oregano and 1/2 teaspoon dried basil.
  • 1/4 teaspoon red pepper flakes (optional).
  • 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • 1 tablespoon agave nectar or maple syrup.
• Vegan Shells With Tomato Sauce
  • 1 (12 ounce/340g) package jumbo pasta shells.
  • Vegan Parmesan cheese , for topping (optional).

For the cashews, make sure they are raw. This recipe for Vegan Stuffed Shells requires fresh, unsalted ones. Quality tomatoes will make all the difference too.

Seasoning Notes: Flavour Town, Population: You!

Okay, spices are where the magic happens. The oregano and basil in the tomato sauce are essential. They give it that authentic Vegan Italian Recipes taste.

For the Cashew Ricotta Recipe , don't skip the nutritional yeast! It’s the secret ingredient that gives that cheesy depth.

Feel free to chuck in a pinch of red pepper flakes for a bit of a kick. If you don't have agave nectar, maple syrup will do the trick.

You could also try a bit of sugar. We're aiming for Plant Based Comfort Food , not a chemistry experiment!

Equipment Needed: Keep It Simple, Stupid!

All you need are the basics, no need to bankrupt yourself buying kithenalia.

• Large pot for boiling pasta.
• Colander, obvs.
• High speed blender or food processor (for the dairy-free Stuffed Shells filling).
• Large skillet or saucepan.
• 9x13 inch (23x33 cm) baking dish.

Don't have a fancy blender? A food processor will work just fine. No colander? Use a sieve! It's all about making do, innit? I've even used a potato masher in a pinch when I couldn't find my garlic press.

Remember that these Stuffed Pasta Shells are easy to make, so don't be put off. These Baked Vegan Pasta are great and can be customised to your taste.

This recipe for Vegan Parmesan Cheese is also well worth making.

Let's Make Creamy Dreamy Vegan Stuffed Shells With Ricotta !

Fancy a bit of comfort food, but keeping it plant based? Honestly, you gotta try these Vegan Stuffed Shells ! Even your Nan, who's a total dairy fiend, will be sneaking seconds.

This plant based comfort food is next level.

Prep Steps: Get Your Stuff Together!

First things first: mise en place, darling! Get all your ingredients prepped. Chop your onions, mince your garlic, measure out your spices.

Time saving is the name of the game. Remember to soak those cashews in boiling water for at least 30 minutes if you're going that route.

It softens them up nicely. Safety wise, watch out when you drain the pasta - that steam is sneaky.

Making Magic: step-by-step

Okay, time to cook! Here's the lowdown:

1. Ricotta Time: Whizz up those cashews (or crumbled, pressed tofu) with the other ricotta ingredients in a blender until super smooth. Stir in fresh basil and parsley. This is your dairy-free Cashew Ricotta Recipe ! If you're using tofu, this is a Tofu Ricotta Filling .
2. Pasta Power: Boil those jumbo shells until al dente . This is key - you don't want mush. Drain 'em and rinse with cold water.
3. Sauce Boss: Sauté onion and garlic in olive oil. Add tomatoes, herbs, and a pinch of red pepper flakes if you're feeling spicy. Simmer for 15- 20 minutes .
4. Stuff 'Em Up: Preheat your oven to 375° F ( 190° C) . Spread some sauce in the baking dish, stuff each shell with ricotta, and arrange them neatly.
5. Bake It Off: Pour the remaining sauce over the shells. Sprinkle with Vegan Parmesan Cheese , if you like. Cover with foil and bake for 20 minutes . Remove the foil and bake for another 15- 20 minutes , until bubbly.

Pro Tips for Winning Vegan Italian Recipes

Want to be a stuffed shell superstar? Here's the secret sauce. Don't overcook the pasta. Seriously. Al dente or bust.

Taste your sauce as you go. Needs more salt? Pepper? Now's your chance. These dairy-free Stuffed Shells can be made ahead! Assemble the dish and freeze it before baking.

Thaw overnight and bake as directed. Voila! Baked Vegan Pasta for days.

Honestly, these Vegan Shells with Tomato Sauce are proper banging. Whether you are looking for new ways of cooking Stuffed Pasta Shells or just stumbled upon the internet, this recipe will have you craving Italian food every week.

You’re gonna love it.

Recipe Notes for the Best Vegan Stuffed Shells Ever

So, you’re about to embark on the adventure of making Vegan Stuffed Shells With Ricotta ! First off, go you!.

Let’s dive into some key stuff to make sure they turn out perfect. Honestly, this recipe has become a staple.

I make it often!

Making it Your Own: Serving Suggestions

Plating this dish is surprisingly fun. Think rustic Italian!

• Presentation: A simple sprinkle of fresh basil is my go-to. Maybe add a drizzle of balsamic glaze, if you’re feeling fancy. I really love topping with Vegan Parmesan Cheese .
• Sides: Serve these Stuffed Pasta Shells with a side of garlic bread. A fresh green salad with a lemon vinaigrette is fab too. For drinks, a chilled glass of Pinot Grigio works wonders.

Keepin' it Fresh: Storage Tips

Leftovers? Lucky you! They taste even better the next day, honestly!

• Refrigeration: Store leftover Vegan Stuffed Shells in an airtight container in the fridge for up to 3-4 days . This dish also freezes so well.
• Freezing: For longer storage, freeze the assembled (but unbaked) shells. Wrap tightly in foil and freeze for up to 3 months . Thaw overnight in the fridge before baking.
• Reheating: Reheat in the oven at 350° F ( 175° C) until warmed through. You can also microwave individual portions. Be careful not to overcook the shells and dry them out.

Mix it Up: Fun Variations

Want to put your own spin on these dairy-free Stuffed Shells ? Here are a few ideas!

• Dietary: For a gluten-free version, simply use gluten-free jumbo pasta shells. Boom!. Use Tofu instead of the Cashew Ricotta Recipe
• Seasonal Swaps: In the fall, try adding roasted butternut squash to the ricotta filling. So autumnal, you know?. During the summer, think of fresh zucchini or bell peppers.

Nourish Your Body: Nutrition Basics

Ok, I'm no nutritionist, but here's the lowdown:

• These Vegan Shells with Tomato Sauce are packed with plant based protein from the cashews.
• You'll get plenty of vitamins from the veggies and tomatoes. As Plant Based Comfort Food , it is fairly healthy, but be mindful of portion sizes.

These Baked Vegan Pasta shells are a guaranteed winner, and a great intro to Vegan Italian Recipes . The best part? You made it yourself! Now go forth and enjoy!