Name: Easy Vegan Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 16 jumbo pasta shells; 23 oz jar of marinara pasta sauce (652g or 3 cups homemade); 2 cups almond flour (192g); 1 tbsp nutritional yeast (4g); 1 cup water (236ml); 2 teaspoons 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)

Why Make This Recipe

Easy Vegan Stuffed Shells are a great choice for anyone looking for a delicious, plant-based meal. They are simple to make, filled with rich flavors, and perfect for gatherings or a cozy dinner at home. Plus, with no tofu involved, this recipe is light and refreshing, making it suitable for everyone, including those with soy allergies.

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How to Make Easy Vegan Stuffed Shells

Ingredients

16 jumbo pasta shells
23 oz jar of marinara pasta sauce (652g or 3 cups homemade marinara)
2 cups almond flour (192g)
1 tbsp nutritional yeast (4g)
1 cup water (236ml)
2 teaspoons 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)

Directions

Cook the Pasta Shells: Boil water in a large pot. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set aside to cool.
Make the Almond Ricotta: In a bowl, combine almond flour, nutritional yeast, water, minced garlic, lemon juice, salt, and black pepper. Mix well until you get a creamy texture. You can use a blender for a smoother filling if desired.
Fill and Bake the Pasta Shells: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Carefully fill each pasta shell with the almond ricotta mixture and place them in the dish. Once all shells are filled, pour the remaining marinara sauce over the top. Drizzle with olive oil and sprinkle with fresh basil.
Bake in the oven for about 25-30 minutes, until heated through and bubbly.

How to Serve Easy Vegan Stuffed Shells

Serve the stuffed shells hot, directly from the oven. You can garnish with more chopped fresh basil or a sprinkle of nutritional yeast for extra flavor. Pair them with a side salad or garlic bread for a wonderful meal.

How to Store Easy Vegan Stuffed Shells

Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen before baking. Just cover tightly with foil or plastic wrap. When ready to serve, thaw in the refrigerator overnight and bake as directed.

Tips to Make Easy Vegan Stuffed Shells

To make cooking easier, prepare the almond ricotta while the pasta shells are boiling.
For a bit of extra flavor, add chopped spinach or kale to the almond ricotta mixture.
If you want a creamy sauce, consider mixing in a little coconut cream or cashew cream with the marinara sauce.

Variation

You can customize your stuffed shells by adding different vegetables to the filling. Chopped mushrooms, zucchini, or sun-dried tomatoes can add some delicious variety.

FAQs

Can I use regular pasta instead of jumbo shells?
Yes, you can use any pasta shape that you prefer, like penne or rigatoni. Just adjust the cooking time as needed.

Is there a substitute for nutritional yeast?
If you don’t have nutritional yeast, you can omit it, but the flavor will be slightly different. Consider using vegan cheese instead.

Can I make this recipe ahead of time?
Absolutely! You can prepare the shells and the filling a day ahead, assemble them in the baking dish, and keep them in the fridge until you’re ready to bake.