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Partially eaten stuffed shells and cauliflower ricotta

Vegan Stuffed Shells With Cauliflower Ricotta

Protein packed Italian food filled with hidden veggies? Yes please! These vegan stuffed shells with cauliflower ricotta won't let you down.
Course Main Course
Cuisine Italian
Keyword non dairy ricotta, vegan pasta recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 5
Calories 511 kcal
Author Sophia DeSantis

Ingredients

  • 20 jumbo shells
  • 1 cup raw cauliflower (cut into small enough pieces to fill the cup)
  • ½ cup raw cashews (see note)
  • ½ cup raw almonds (see note)
  • ½ cup unsweetened cashew or almond milk (or use low sugar Silk Protein Nutmilk for a higher protein meal)
  • ½ cup veggie broth , low sodium if needed
  • 4 cloves garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup fresh spinach

Roasted Tomato Sauce:

  • 8 cloves garlic , chopped
  • 19 tablespoons veggie broth , low sodium if needed (1 cup plus 3 tablespoons, see note)
  • 56 ounces diced fire roasted tomatoes (two 28 ounce cans)
  • 1 cup fresh basil , chopped
  • 2 teaspoons sea salt (not needed if tomatoes have salt)

Almond Cashew Parmesan:

US Customary - Metric

Instructions

  1. Preheat oven to 350 F (175 C)

  2. Cook shells to al dente texture, according to package directions. I cooked mine for about 6 minutes.

Make the roasted tomato sauce:

  1. Add the chopped garlic and 2 tablespoons of veggie broth (or you can use a drizzle of oil) and sauté over medium heat for 1-2 minutes until fragrant.

  2. Then add the rest of the ingredients and turn the heat down to medium-low. Allow to simmer while preparing the rest of the meal.

Make almond cashew Parmesan:

  1. Add all ingredients into a food processor and blend until you get a crumbled Parmesan like texture.

make ricotta filling

  1. Blend cauliflower, cashews, almonds, nutmilk, broth, garlic, salt and pepper in a food processor. Keep blending until you get a ricotta like texture.

  2.  Add in spinach and pulse to incorporate.

Assemble shells:

  1. When the shells are done, rinse with cold water so they aren’t too hot to handle. 

  2. Put 1 cup of the tomato sauce in the bottom of a 9 x 12 baking dish. 

  3. Stuff each shell with 1 ½ - 2 tablespoons of filling and place side by side in the baking dish. 

  4. Drizzle the rest of the tomato sauce on top, then sprinkle with ¼ cup Parmesan.

  5. Bake covered for 25 minutes. Uncover and bake an additional 10 minutes. 

  6. Allow to set about 5-10 minutes after baking. Serve while still nice and warm!

Recipe Notes

Tips to prep ahead:

Baby/kid food idea:

Nutrition Facts
Vegan Stuffed Shells With Cauliflower Ricotta
Amount Per Serving
Calories 511 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 884mg37%
Potassium 521mg15%
Carbohydrates 55g18%
Fiber 8g32%
Sugar 11g12%
Protein 19g38%
Vitamin A 2117IU42%
Vitamin C 20mg24%
Calcium 222mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.