Introduction
These creamy stuffed shells are a delicious plant-based twist on a classic comfort food. Perfect for family dinners or special occasions.
Why You’ll Love This Recipe
This recipe is packed with flavor from the spinach and artichoke filling, and it’s completely dairy-free and vegan. It’s surprisingly easy to make and always impresses guests.
Ingredients
- 1 box jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 ounces fresh spinach
- 1 can artichoke hearts, drained and chopped
- 1 cup raw cashews, soaked
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and stir in chopped artichoke hearts.
- In a blender, combine soaked cashews, nutritional yeast, lemon juice, salt, pepper, nutmeg, and 1/2 cup water. Blend until smooth and creamy.
- Mix the cashew cream with the spinach and artichoke mixture in the pan.
- Preheat oven to 375 degrees Fahrenheit.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Fill each cooked pasta shell with the spinach and artichoke mixture and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 5 more minutes.
- Garnish with fresh basil before serving.
Nutrition Information
Serving Size: 6 servings
Calories: 420
Protein: 15g
Serving Suggestions
Serve with a fresh green salad and crusty bread for a complete meal.
Recipe Variations
Try adding sun-dried tomatoes or mushrooms to the filling. For a nut-free version, use white beans instead of cashews.
Chef’s Tips
Soak cashews in hot water for 30 minutes for the creamiest texture. You can prepare the filling a day ahead to save time.
Recipe Details
Prep Time: 25 minutes
Cook Time: 30 minutes