Easy Vegan Stuffed Shells (No Tofu)
Learn how to make the best vegan stuffed shells with a delicious, dairy-free almond “ricotta”. No tofu included. See how easy it is in the recipe video.
Ingredients
Pasta
- 16 jumbo pasta shells
- 23 oz jar of marinara pasta sauce 652g or 3 cups homemade marinara
Almond Ricotta
- 2 cups almond flour 192g
- 1 tbsp nutritional yeast 4g
- 1 cup water 236ml
- 2 teaspoon minced garlic
- 2 tbsp lemon juice 30ml
- ½ teaspoon salt or to taste
- black pepper to taste
- Handful of fresh basil chopped
- 1 teaspoon olive oil 5ml
Instructions
Cook the Pasta Shells
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions. Cook until slightly underdone. Drain and rinse under cool running water.16 jumbo pasta shells
Make the Almond Ricotta
- In a bowl, combine the almond flour, nutritional yeast and salt. Scoop out 2 tablespoons of the mixture and set aside for topping.2 cups almond flour, 1 tbsp nutritional yeast, ½ teaspoon salt
- Gradually add the water, garlic, lemon juice, salt and black pepper to the remaining mixture. Stir until combined. The almond ricotta should be well moistened but not runny. Add more or less liquid as needed. Stir in the fresh basil.1 cup water, 2 teaspoon minced garlic, 2 tbsp lemon juice, ½ teaspoon salt, black pepper, Handful of fresh basil
Fill and Bake the Pasta shells
- Preheat your oven to 400℉/200℃.
- Grab a 10-inch or 9 by 13-inch casserole dish and lightly oil. Pour in the sauce and spread to cover the bottom.1 teaspoon olive oil, 23 oz jar of marinara pasta sauce
- Start filling each cooked pasta shell with about 1 tbsp of almond ricotta filling. Place in the casserole dish. Top with the dry almond-nutritional yeast mixture.
- Cover the casserole dish with a lid or foil and place in the oven for 15 to 18 minutes.
- Remove and serve.
Video
Notes
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Vegan ricotta recipe adapted from Minimalist Baker.