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Soak cashews overnight, or boil them for 10 minutes.
Press tofu wrapped in paper towel with a cutting board. It doesn't need to be pressed very well, just a bit to get the excess moisture off.
Chop tofu into small bite-sized chunks.
Add all ingredients for the tofu ricotta to a food processor, blend until smooth. Scrape down the sides as needed. It will take a few minutes to become smooth.
Preheat oven to 375. Get a 9x9 casserole dish out.
Bring a large pot of salted water to a boil.
Prepare shells according to package directions. I boiled mine for 15 minutes.
Drain shells and allow to cool for about 10 minutes.
On a large plate or cutting board, arrange the shells so they are all facing upward.
Stuff each of the shells with 1-2 tbsp of tofu ricotta cheese. The amount of ricotta cheese depends on your preference!
Mix the tomato & basil pasta sauce with the Heinz tomato soup. Spread about 1/3 of the pasta sauce over the bottom of the casserole dish.
Place the stuffed shells in the casserole dish, line them up in 3 rows of 5, or whatever way you feel they fit best.
Pour the remaining pasta sauce over the shells.
Top with parsley flakes if desired. Bake at 375 for about 40 minutes. Keep covered with aluminum foil for the first 25 minutes of cooking to prevent the shells from drying out.
*You can soak the cashews for 4 hours to overnight, or you can boil them for 10 minutes to save time!
**The Heinz tomato soup is optional, but it is recommended as it adds thickness and sweetness! Lasagna sauce is traditionally made by mixing bechamel sauce with tomato sauce for an extra rich and creamy texture. The Heinz tomato soup performs the same function!
This recipe features my Tofu Ricotta Cheese Recipe.
My Favorite Recipes To Make With Leftover Vegan Ricotta Cheese: