Go Back
+ servings
Three jumbo vegan stuffed shells on a white plate

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.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Italian
Keyword: Vegan ricotta
Prep Time: 18 minutes
Cook Time: 25 minutes
Total Time: 43 minutes
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 tsp salt
  • ½ lemon (juiced)
  • ½ cup raw cashews
  • 2 tablespoon nutritional yeast
  • cup olive oil

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 tsp 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

Nutrition Facts
Vegan stuffed shells (with pesto ricotta)
Amount per Serving
Calories
365
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Sodium
 
742
mg
32
%
Potassium
 
655
mg
19
%
Carbohydrates
 
50
g
17
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
13
g
26
%
Vitamin A
 
410
IU
8
%
Vitamin C
 
11
mg
13
%
Calcium
 
58
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.