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–+ servings
Ricotta Stuffed Shells recipe served in a large bowl.

Ricotta Stuffed Shells

Ricotta Stuffed Shells! Vegan of course. This is my most likked recipe so far. So why not share a close up. It's such a comforting meal.
4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Plant-Based Ricotta, Vegan Ricotta Pasta Shells
Author: Denise
Servings: 4

Ingredients
 

  • 18 pieces pasta shells about 200 gram
  • 1 1/2 cup cashews soaked for 2-3 hours
  • 1/2 cup plant milk
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 small clove garlic
  • salt and pepper to taste
  • 250 gram vegan creamed spinach frozen (I love using the german product "Würzspinat" by Iglo, but you can also use normal spinach)
  • 1 can tomatoes
  • 1 handful pine nuts
  • vegan parmesan or grated cheese
  • a few sprigs fresh thyme

Instructions

  • Cook shell pasta according to package instructions.
  • Add all ingredients for the ricotta cheese [cashews, plant milk, lemon juice, nutritional yeast, garlic, salt & pepper] into a good blender and mix until smooth & creamy.
  • Defrost spinach.
  • Put the canned tomato chunks into a casserole/oven dish.
  • Stuff the shell pasta with ricotta and spinach. Put them on top of the tomato base. Top with vegan parmesan, herbs and pine nuts.
  • Bake at 200C/390F for about 20 minutes.

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