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–+ servings
Three jumbo vegan stuffed shells on a white plate
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5 from 1 vote

Vegan stuffed shells (with pesto ricotta)

These vegan stuffed shells are full of a delicious dairy free pesto ricotta made from white beans, cashews and nutritional yeast. Perfect for a warm, cozy evening. Chock full of fiber and protein to keep you feeling full and satisfied.
Prep Time18 minutes
Cook Time25 minutes
Total Time43 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 365kcal
Author: Maria

Ingredients

  • 1 box jumbo pasta shells
  • 1 jar marinara sauce
  • 1 package vegan mozzarella shredded cheese optional

Vegan pesto ricotta

  • 2 cans great northern beans
  • 2 cloves garlic
  • ¼ cup basil
  • 1 teaspoon salt
  • ½ lemon juiced
  • ½ cup raw cashews
  • 2 tablespoon nutritional yeast
  • ⅓ cup olive oil
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees
  • Bring a large pot of water to boil. Cook the jumbo shells al dente. Rinse with cold water. Place cooked pasta in cool water and set aside. This prevents the noodles from sticking while you get everything together
    1 box jumbo pasta shells
  • In a food processor or blender, add all of the ingredients in the 'Vegan pesto ricotta" section. Blend until smooth-ish.
    2 cans great northern beans, 2 cloves garlic, ¼ cup basil, 1 teaspoon salt, ½ lemon, ½ cup raw cashews, ⅓ cup olive oil, 2 tablespoon nutritional yeast
  • Grab a baking dish and cover bottom of dish lightly with a layer of marinara sauce. Stuff the shells. Cover the shells with as much marinara sauce as you'd like. Top with vegan shredded cheese.
    1 jar marinara sauce, 1 package vegan mozzarella shredded cheese
  • Cover baking dish with tin foil and bake at 350 degrees for 25 minutes. Cook covered to melt the vegan cheese

Video

Notes

To make this oil free, just use unsweetened oat milk instead of oil. 
This is great to make ahead, and keep as a freezer meal. Just do steps 1-4 and cover with a couple layers of tin foil, put in the freezer instead of baking. When you're ready to bake, take it out of the freezer, keep the tin foil on and bake at 350 degrees for about an hour.
To make this nut free, substitute for hemp seeds, sunflower seeds or tofu. 
 
I've tweaked the recipe a little since making this video, so follow the directions of the written recipe. 

Nutrition

Calories: 365kcal | Carbohydrates: 50g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 742mg | Potassium: 655mg | Fiber: 7g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 3mg