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Cashew & Tofu "Ricotta" Stuffed Shells w/ Sweet Potato

4.02 from 91 votes
These are a family favorite - surprisingly easy and super delicious!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: dinner
Ingredients Method

Ingredients
  

  • 1 sweet potato can sub for butternut squash
  • ~25 jumbo shells
For the cashew cream:
  • 1 1/2 cups cashews soaked in warm water for 4 hours (if you're on a time crunch, you can pour boiling water over cashews and let sit for 15 mins)
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/2 cup room temperature water more if needed
For the tofu ricotta:
  • 1 14-16 oz package extra firm tofu pressed then crumbled
  • 1 - 2 cups chopped spinach or kale
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp chives dry or minced fresh works
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp crushed red pepper omit if you do not like spice
For topping:
  • 1 24 oz jar marinara sauce add more if you like it extra saucy!

Method
 

  1. Peel and chop the sweet potatoes into 1 inch cubes. Place on a baking pan with some olive oil and roast at 375°F for ~25 minutes. Once done, preheat the oven to 400°F.
  2. Cook the shells according to directions on the box.
  3. Place all ingredients for the cashew cream into a blender and blend until completely smooth. Add water as needed.
  4. In a bowl, mix the ingredients for the tofu ricotta. Pour the cashew cream into the bowl and mix it all together.
  5. Fill each shell with the filling (check out the easiest way to do this above!) and top each with a few cubes of baked sweet potato.
  6. Spread 1/4 of the marinara sauce on the bottom of a large glass baking dish. Place the shells on the dish.
  7. Drizzle the rest of the marinara sauce over them all.
  8. Cover with foil and bake for ~30 minutes. Enjoy!