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Stuffed Shells with Cashew Ricotta

3.24 from 13 votes
A family favorite - turned vegan! And in our opinion, better than the original.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Course: dinner
Ingredients Method

Ingredients
  

  • 1 1/2 cups raw cashews
  • 14-16 pasta shells
  • 2 cups tomato sauce
  • 2 cloves of garlic
  • 2 tsp lemon juice
  • 1 tbsp nutritional yeast
  • Pinch of salt
  • 3 cups of kale chopped
  • Thyme to taste
  • Dried basil to taste

Method
 

  1. Soak the cashews in water for 4 hours.
  2. Cook the pasta shells according to the instructions on the packaging. Rinse with cold water and set aside.
  3. Pre-heat the oven to 400° F and coat the bottom of a baking dish or cast-iron skillet with 1 cup of marinara. Set aside.
  4. Strain the soaked cashews and put into a food processor.
  5. Add garlic, lemon juice, nutritional yeast & salt.
  6. Blend on high until you get a creamy/ricotta consistency (you may need to scrape the sides and re-blend to get it all mixed together). If it isn’t getting creamy, add ~2-3 tbsp. of water.
  7. Put the cashew ricotta in a bowl and set aside.
  8. In a pan over medium-high heat, steam the kale in about an inch of water until wilted (it should take about five minutes).
  9. Strain kale and add it to cashew ricotta. Mix.
  10. Fill each shell with the cashew ricotta/kale mixture and place in the baking dish with the marinara.
  11. Once you have filled all the shells and placed them in the baking dish, pour another cup of marinara on top of of the stuffed shells.
  12. Sprinkle the dish with dried basil and thyme, to taste.
  13. Cover the stuffed shells with foil and put them in the oven for 30 minutes.
  14. Eat up!