Vegan Jumbo Stuffed Shells
Simple stuffed shells with thick and creamy cashew ricotta. The perfect meal for freezing to save for later.
Servings Prep Time
20shells 5minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
20shells 5minutes
Cook Time Passive Time
45minutes 10minutes
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.