Creamy Vegan Spinach & Ricotta Stuffed Shells

Name: Creamy Vegan Spinach & Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: ‘Ricotta’; 100g/3.5 oz cashews, soaked for minimum one hour or boiled for 10 minutes then drained and rinsed (if you don’t have time, it’s ok to leave them raw as it can create a ‘ricotta’ texture); 300g/10.5 oz (approx.) silken tofu, drained and lightly patted dry; 3 tbsp nutritional yeast; 2 tsp white miso paste; 1 clove garlic, crushed; ½ tsp nutmeg; 1 tbsp lemon juice; 1 tsp salt; ¼ tsp pepper; Spinach; 250g/8.8 oz (approx.) baby spinach; Tomato sauce; 2 cloves garlic, finely chopped; 2 x 400g/14 oz tins chopped tomatoes; 1 tbsp tomato purée; 1 tsp white miso paste; 2 tsp sugar or syrup (eg agave or maple); 1 vegan stock cube, crumbled; Salt and pepper, to taste; Pasta; 18 x large pasta shells (Conchiglioni – sold in most large supermarkets); Topping; 2 handfuls of fresh basil leaves, stalks removed (optional); 150g/5.3 oz vegan cheese, grated (we used Cathedral City Plant-Based)

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These Vegan Spinach & Ricotta Stuffed Shells are the ultimate comfort food, featuring jumbo pasta shells filled with a creamy tofu and cashew ricotta, baked in a rich tomato sauce and topped with melty vegan cheese. Perfect for a cosy family dinner or meal prep, they’re hearty, satisfying and surprisingly easy to make.

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Preparation time

20 min

Cook time

40 min

Total time

Meal

mains

Servings

Ingredients

‘Ricotta’

100g/3.5 oz cashews, soaked for minimum one hour or boiled for 10 minutes then drained and rinsed (if you don’t have time, it’s ok to leave them raw as it can create a ‘ricotta’ texture)
300g/10.5 oz (approx.) silken tofu, drained and lightly patted dry
3 tbsp nutritional yeast
2 tsp white miso paste
1 clove garlic, crushed
½ tsp nutmeg
1 tbsp lemon juice
1 tsp salt
¼ tsp pepper

Spinach

250g/8.8 oz (approx.) baby spinach

Tomato sauce

2 cloves garlic, finely chopped
2 x 400g/14 oz tins chopped tomatoes
1 tbsp tomato purée
1 tsp white miso paste
2 tsp sugar or syrup (eg agave or maple)
1 vegan stock cube, crumbled
Salt and pepper, to taste

Pasta

18 x large pasta shells (Conchiglioni – sold in most large supermarkets)

Topping

2 handfuls of fresh basil leaves, stalks removed (optional)
150g/5.3 oz vegan cheese, grated (we used Cathedral City Plant-Based)

Instructions

Preheat the oven to 200°C/390°F/Gas Mark 6.

‘Ricotta’

Using a high-speed blender, blend all the ingredients until smooth.
Empty into a large mixing bowl then set aside.

Spinach

Place the spinach into a colander and pour a kettle of boiling water over the top to wilt it.
Run it under cold water then squeeze out the excess water.
Finely chop the spinach then add it to the ‘ricotta’ and thoroughly combine before setting aside.

Tomato sauce

In a large pan fry the garlic in a little oil for 2 minutes, stirring frequently.
Add all the other ingredients, apart from the basil leaves, then simmer for around 20 minutes until the sauce has thickened.

Pasta

Using a large saucepan, add the shells to boiling salted water then boil for 10 minutes so they are softened but still holding shape well.
Leave to cool slightly before filling.

Assembly/topping

Pour the tomato sauce into the base of an oven-proof dish.
Top with the basil leaves.
Add the pasta shells.
Fill the pasta shells with the ‘ricotta’/spinach mix.
Top with the vegan cheese then place in the oven for 20-25 minutes or until crispy.

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