Vegan Jumbo Stuffed Shells with Cashew ‘Ricotta’

Simple stuffed shells with thick and creamy cashew ricotta. The perfect meal for freezing to save for later.

I have had these vegan jumbo stuffed shells on my recipe list for like two months! I kept forgetting and forgetting and forgetting, but not this time honey. I made these delicious shells and loved every bite! I think the winning component of this dish is the cashew ricotta. It turned out to be thicker than I thought it would be and it is creamy. Anyway, enough of my chatter, let’s get to cooking!

So, I started on my shells and put the cashews in the water to boil. While those things were boiling, I went on to prepare the “stuffing” for the shells. I didn’t quite let the onions get translucent before I added the bell peppers to the skillet. I wanted to maintain some type of texture to vegetables. I did not “cook” the meat crumbles in the skillet. Instead, I added the crumbles, then turned off the heat. I really just wanted to allow the meat crumbles to cook mostly in the oven.

After the shells were done, I strained them and lined them up in my ceramic dish. I poured the water from the cashews into a measuring cup and it measured out to be exactly one cup. Perfect! I put all of the ingredients for the cashew ricotta into a small blender and blended it up. Next, I stuffed the jumbo shells with the meat and vegetable mixture.

After stuffing the shells, I poured the cashew ricotta, then the tomato sauce liberally onto the stuffed shells.

I served these with a heavy portion of asparagus and French bread. What would you have served with this delicious dish?

Print Recipe
Vegan Jumbo Stuffed Shells
Simple stuffed shells with thick and creamy cashew ricotta. The perfect meal for freezing to save for later.
Course Main Dish
Cuisine Italian
Keyword dairy-free, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
shells
Ingredients
Cashew 'Ricotta'
Stuffing & Shells
Course Main Dish
Cuisine Italian
Keyword dairy-free, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
shells
Ingredients
Cashew 'Ricotta'
Stuffing & Shells
Instructions
Stuffing & Shells
  1. Pre-heat oven to 390 degrees
  2. Boil jumbo shells according to the directions on the package. Prior to placing shells into the boiling water, add salt to the water.
  3. In a skillet on medium high heat, add the oil, then the onion. Allow the onion to cook until slightly translucent (about 5 minutes). Add the bell pepper and cook for an additional 5 minutes.
  4. Drain your shells and line them up in the ceramic dish.
  5. Add the meat crumbles to the vegetable mixture and turn off the heat. Stir in the salt, pepper and red pepper flakes.
  6. Stuff shells with about a tablespoon of the meat mixture for each shell. Pour ricotta over the shells, then the tomato sauce. Ensure that the sauces cover the shells completely.
  7. Bake for 30 minutes. Enjoy!
Cashew 'Ricotta'
  1. Boil cashews for 5 minutes, then turn off heat.
  2. Place all ingredients for ricotta into blender and blend for 60 seconds.
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