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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!… Continue reading Vegan Jumbo Stuffed Shells with Cashew ‘Ricotta’

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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