vegan ricotta stuffed shells recipe hero plate and casserole

Vegan Ricotta Stuffed Shells

Vegan ricotta stuffed shells make the perfect cozy meal for a cool fall afternoon! They’re cheesy, decedant, and so satisfying! Made using homemade tofu ricotta cheese, these vegan stuffed shells are the ultimate comfort food. Plus use the leftover sauce or ricotta cheese for yummy lasagna!
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Yields1 Serving
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins

Ingredients

Tofu Ricotta Cheese
 1 Block of Firm Tofu
 1 cup Soaked Cashews*
 3 tbsp Nutritional Yeast
 ½ tbsp Garlic (minced)
 2 tsp Lemon Juice
 1 tbsp Parsley Flakes
 1 tbsp Italian Seasoning
Vegan Ricotta Stuffed Shells
 15 Large Shell Pasta cooked
 1 cup Tomato & Basil Pasta Sauce
 ½ cup Heinz Tomato Soup**
 ¾ cup Tofu Ricotta Cheese
 1 tbsp Parsely Flakesfor topping
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Directions

Tofu Ricotta Cheese
1

Soak cashews overnight, or boil them for 10 minutes.

2

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.

3

Chop tofu into small bite-sized chunks.

4

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.

Vegan Ricotta Stuffed Shells
5

Preheat oven to 375. Get a 9x9 casserole dish out.

6

Bring a large pot of salted water to a boil.

7

Prepare shells according to package directions. I boiled mine for 15 minutes.

8

Drain shells and allow to cool for about 10 minutes.

9

On a large plate or cutting board, arrange the shells so they are all facing upward.

10

Stuff each of the shells with 1-2 tbsp of tofu ricotta cheese. The amount of ricotta cheese depends on your preference!

11

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.

12

Place the stuffed shells in the casserole dish, line them up in 3 rows of 5, or whatever way you feel they fit best.

13

Pour the remaining pasta sauce over the shells.

14

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.

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Notes

*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:

 

 

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