Vegan Ricotta Stuffed Shells
These vegan ricotta stuffed shells is stuffed with an amazing almond ricotta. It's simple to make and will please a crowd.
Servings: 5 -6 servings
Ingredients
Tomato Sauce Or skip this and use store bought
- 1 TB olive oil
- ⅔ cup onion, chopped
- ⅔ cup celery, chopped
- ½ cup carrots, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 14 oz cans crushed tomatoes
- 1 14 oz can tomato sauce
- 1 ¼ teaspoon basil, dried
- 1 ¼ teaspoon oregano, dried
- 1 teaspoon brown sugar
Ricotta
- 2 cups slivered raw almonds
- 1 TB nutritional yeast
- 2 TB lemon juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¾ cup water
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1 cup vegan mozzarella
- ½ cup vegan cashew parmesan *recipe below*
Pasta
- 20 shells Jumbo pasta shells
- sprinkle salt for water
Instructions
- Start by making your sauce. In a medium, pot add your oil, chopped onion, chopped carrots, chopped celery, and garlic. Cook on medium to high heat for 8 to 10 minutes stirring occasionally until the vegetable softens up a bit. Now add the remaining sauce ingredients, stir until combined. Put a lid on the pot and bring it a low simmer and cook for 20 minutes, until the vegetables are cooked. Once cooked take an emersion blender or carefully a regular blender and blend the vegetables so the sauce doesn't have large chunks in it, set aside.
- While the sauce is cooking boil the water for the shells. Cook the shells according to the package instructions, mine took about 10 minutes. Once cooked strain and set aside.
- Preheat your oven to 350 degrees. Take a 9x13 pan and lightly grease it.
- While the noodles and sauce are cooking you can make the Ricotta. Take your high-speed blender or food processor and mix all the ricotta ingredients, except the cashew parmesan and vegan mozzarella. Blend until it still has some chunkiness to it but not big chunks. Look at the picture. Once blended stir in your vegan cheeses until mixed and set aside.
- Take your shells and fill them with the ricotta mixture. The amount will depend on the size of your noodles. Take your 9x13 pan and pour about half of the tomato sauce and spread evenly to make a layer of sauce. Then take the filled shells and place them evenly in the pan/sauce, then cover evenly with the remaining tomato sauce. Sprinkle with vegan cheese if desired. Bake for 30 to 40 minutes. **If you don't want to make your own pasta sauce you can use your favorite store-bought sauce. This recipe uses about 5 cups of sauce. Cashew Parm recipe ¾ cup raw cashews 2 tablespoons nutritional yeast ½ teaspoons garlic powder ¾ teaspoon salt Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.