Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk
- 9 oz package frozen spinach, thawed and squeezed
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Instructions
- Preheat oven to 350°F.
- Soak raw cashews in boiling water for 10-15 minutes.
- Cook shells according to package instructions, about 1 minute less than normal.
- Drain the cashews and blend with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until smooth.
- Mix in thawed spinach.
- Add marinara sauce to the bottom of a casserole dish.
- Fill shells with the ricotta mixture and place them in the dish.
- Top with remaining marinara and optional dairy-free cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil for the last 5-10 minutes if using cheese.
- Serve warm with fresh basil if desired.
Notes
For meal prep, assemble shells and refrigerate up to 24 hours before baking. This dish freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan, Gluten-Free (if using gluten-free shells)
Nutrition
- Serving Size: 3-4 shells per adult
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, stuffed shells, plant-based, healthy dinner, meal prep