If comfort food had a love language, it would be pasta stuffed with creamy goodness. These Vegan Stuffed Shells with Cashew Ricotta are rich, cozy, and unapologetically satisfying — the kind of dinner that makes you forget it’s completely plant-based.
They’re saucy, cheesy (without cheese), and perfect for nights when you want something warm, filling, and just a little extra.
Why This Recipe Is Awesome
This recipe delivers everything you want from classic stuffed shells — creamy filling, tender pasta, and bubbling sauce — without dairy. Cashew ricotta is the real MVP here: smooth, savory, and surprisingly close to the real thing.
It’s also great for meal prep, feeding a crowd, or making ahead for busy evenings. Plus, it’s endlessly customizable, which means you can tweak it based on what’s in your fridge and still win dinner.
Ingredients You’ll Need
For the Shells
- Jumbo pasta shells
- Marinara sauce
For the Cashew Ricotta
- Raw cashews, soaked
- Garlic
- Lemon juice
- Nutritional yeast
- Olive oil
- Salt & black pepper
Optional Add-Ins
- Fresh spinach, chopped
- Basil or parsley
- Vegan mozzarella, for topping
Step-by-Step Instructions
- Cook the pasta shells
Boil shells until just al dente. Drain and set aside carefully so they don’t tear. - Blend the cashew ricotta
Drain cashews and blend with garlic, lemon juice, nutritional yeast, olive oil, salt, and pepper until smooth and creamy. - Add greens (optional)
Stir chopped spinach or herbs into the ricotta for extra flavor and color. - Assemble the dish
Spread marinara sauce in a baking dish. Stuff each shell generously with cashew ricotta and arrange in the dish. - Top and bake
Spoon more sauce over the shells and sprinkle with vegan mozzarella if using. - Bake until bubbly
Bake at 375°F (190°C) for 25–30 minutes until heated through. - Rest and serve
Let cool slightly, garnish with fresh herbs, and serve warm.
Common Mistakes to Avoid
- Not soaking cashews long enough — smoothness matters.
- Overcooking the shells — they’ll tear when stuffed.
- Skipping lemon juice — it brightens the ricotta.
- Under-seasoning — cashews need help.
Alternatives & Substitutions
You can swap cashews for tofu for a lighter filling, add sautéed mushrooms for depth, or use pesto instead of marinara for a twist. Gluten-free shells work too — just handle gently.
This dish also fits beautifully into Meatless Fridays, offering all the comfort without compromise.
FAQ
Does cashew ricotta really taste like ricotta?
It’s not identical, but it’s creamy, savory, and very convincing.
Can I make this ahead?
Yes — assemble, cover, and refrigerate, then bake when ready.
Is it freezer-friendly?
Absolutely. Freeze before baking for best texture.
Can I add vegetables?
Yes — spinach, zucchini, or mushrooms work great.
Do I need vegan cheese on top?
No, but it adds that classic baked pasta look.
What should I serve with it?
A simple green salad or garlic bread.
Final Thoughts
These Vegan Stuffed Shells with Cashew Ricotta are rich, comforting, and perfect for cozy nights or sharing with family and friends. They prove that plant-based comfort food can be just as indulgent — and just as satisfying — as the classics.
Make a big pan, grab a fork, and enjoy every creamy, saucy bite.