Stuffed Shells in Creamy Tomato Sauce

IMG_4094.JPGYou guys have to make this. It is delicious, satisfying and perfect to make for a party or a family dinner. It isn’t hard to make but it can be a bit time consuming there are a lot of parts to it. But trust me when I say it is well worth it.


This recipe is soy free but it does contain nuts. If you don’t mind eating soy I also have a recipe for tofu ricotta. Which I do prefer just a little more. You will also have some leftover sauce which I love for adding onto the pasta later.


Almond ricotta:
6 oz almonds soaked for 2 hours
2 tbsp nutritional yeast
4-6 tbsp of almond milk
1 tbsp lemon juice
1 tsp salt

Creamy tomato sauce:
1/4 cup onion, chopped
1 clove of garlic, minced
2 14.5 oz cans of tomato sauce
1 tbsp olive oil
1/4 cup almond milk
1 tsp coconut sugar or any sugar
1 tsp salt                                                          1/2 cup cashews

Almond ricotta
2 cups spinach, chopped
1/4 tsp salt
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
2 tbsp vegan parmesan
2 tbsp almond milk

16 jumbo shells, cooked to al dente

Soak cashews and almonds for 2 hours before using them or you can boil them for 30 minutes. Preheat oven to 450F. In a pan on medium heat add in 1 tbsp of olive oil, chopped onion and minced garlic. Cook until everything is fragrant. Take two cans of diced tomatoes and blend them up until they are smooth. Add it to the pan and cook for 20-30 minutes on medium low heat. Allow it to reduce and thicken up a bit.

Then make your almond ricotta by adding the ingredients into a high speed blender. I tried to do this in the food processor it wasn’t working. Blend for about 2-4 minutes until it is smooth. You may need to scrape down the sides a bit and add the almond milk in slowly. It won’t be completely smooth there will be tiny pieces of the almond. For the tofu ricotta recipe click here. In a big bowl add the almond ricotta and the rest of the ingredients from the filling, mix together and set aside.

Cook the pasta in salted water. In the blender add the soaked cashews, tomato sauce that was cooking on the stove, almond milk, coconut sugar and salt. Blend until smooth and thick. Now assemble everything by taking a baking dish, spreading some sauce on the bottom. Take your shells and fill them. You can top with some extra sauce and if you would like some vegan mozzarella and vegan parm. Bake in the oven at 450F for 20 minutes. Serve up with more sauce, more cheese and fresh basil.

Makes 16 stuffed shells.

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vegan stuffed shells.png


5 thoughts on “Stuffed Shells in Creamy Tomato Sauce

  1. How much of the cashews did you use in your recipe? You don’t mention it here or in your video. Thanks! I’m looking forward to trying this!


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