These vegan stuffed shells are a comforting, flavor-packed dish that’s as nourishing as it is delicious. Tender jumbo pasta shells cradle a creamy blend of cashew ricotta and vibrant kale, creating a perfect balance of textures. Each bite offers a satisfying mix of earthy greens and rich, savory notes, all baked under a golden layer of marinara sauce. Ready in just 50 minutes, this recipe is a weeknight lifesaver that doesn’t skimp on taste or nutrition.
With its hearty, wholesome ingredients, this dish is a crowd-pleaser that even non-vegans will adore. The kale adds a fresh, slightly crisp bite, while the cashew ricotta brings a velvety smoothness that melts in your mouth. Aromatic garlic and herbs elevate the flavors, making every forkful a delight. Whether you’re cooking for family or friends, these stuffed shells are a surefire way to bring warmth and joy to the table.
Ingredients for Vegan Stuffed Shells with Kale
- For the Vegan “Ricotta”:
- 1.5 cups cashews (soak overnight & drain)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar (or substitute with more lemon juice + salt)
- ¼ cup water (just enough to get the blade going)
- Salt and pepper, to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale (or spinach)
- Handful of chopped chives and/or other fresh herbs
- For the Shells:
- 16 jumbo shells
- 2-3 cups marinara sauce
- Drizzle of olive oil (optional)
- Grated vegan parmesan or pecorino cheese (optional, for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Make the Vegan “Ricotta”: In a blender or food processor, puree the soaked cashews, garlic, lemon juice, and ume vinegar. Add water gradually, just enough to help the blade move smoothly. Taste and season with salt and pepper.
- Combine the filling: Transfer the cashew cream to a large bowl. Add crumbled tofu, oregano, red pepper flakes, chopped kale, chives, and a pinch of salt and pepper. Stir well and taste to adjust seasoning.
- Cook the shells: Boil the jumbo shells in salted water until al dente (about 9-11 minutes). Drain and set aside.
- Assemble the dish: Spread a thin layer of marinara sauce at the bottom of a baking dish. Stuff each shell with a few tablespoons of the filling and place them in the dish. Top each shell with a spoonful of marinara sauce and a drizzle of olive oil (if using).
- Bake: Place the dish in the oven and bake for 25 minutes, or until the sauce is bubbly and the shells are heated through.
- Serve: Optionally, sprinkle with grated vegan parmesan or pecorino cheese before serving. Enjoy warm!
Perfect Pairings: Sauce and Topping Ideas
While marinara is a classic choice, try experimenting with pesto or a creamy cashew Alfredo for a twist. For toppings, a sprinkle of nutritional yeast adds a cheesy flavor, or add a handful of toasted breadcrumbs for a crunchy finish. A drizzle of balsamic glaze can also elevate the dish with a sweet and tangy touch.
Make It Ahead: Storage and Reheating Tips
These stuffed shells are great for meal prep! Store them in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. You can also freeze them for up to 2 months—just thaw overnight in the fridge before reheating.
Customize It: Recipe Variations
Swap out the kale for spinach or Swiss chard if you prefer. For a nut-free version, use silken tofu instead of cashews in the ricotta. If you’re feeling adventurous, add sun-dried tomatoes or roasted red peppers to the filling for extra flavor. You can also use gluten-free pasta shells to make this dish gluten-free.
Time-Saving Hacks for Busy Cooks
To save time, prepare the cashew ricotta a day ahead and store it in the fridge. Use pre-chopped kale or baby spinach to skip the chopping step. If you’re short on time, skip the baking step and simply warm the stuffed shells in a skillet with marinara for a quicker meal.
Equipment Tips for Smooth Prep
A high-speed blender or food processor works best for the cashew ricotta to ensure it’s creamy and smooth. Use a large pot for boiling the shells to prevent overcrowding, and a 9×13 baking dish is ideal for arranging the stuffed shells neatly. A cookie scoop can make filling the shells quicker and less messy.
Vegan Stuffed Shells with Kale
Ingredients
vegan “ricotta”
- 1.5 cups cashews soak overnight & drain
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons ume vinegar or sub more lemon + salt
- ¼ cup water just enough to get the blade going
- salt, pepper to taste
- ½ cup crumbled firm tofu
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 cup finely chopped raw kale or spinach
- handful chopped chives and/or other fresh herbs
- salt & pepper to taste
for the shells
- 16 jumbo shells
- a few cups marinara sauce
- drizzle olive oil very optional
- grated parmesan or pecorino cheese
Instructions
- Preheat oven to 350 degrees.
- In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
- Scoop cashew cream into a large bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
- Cook your shells in salty water until al dente.
- Prepare a baking dish with a good slathering of marinara at the bottom.
- Scoop a few tablespoons of filling into each shell, place them into the baking dish.
- Top each with a generous spoonful of marinara and a drizzle of olive oil.
- Bake for 25 minutes.