Thank you Victoria Fine Foods for sponsoring this post, "Best Vegan Stuffed Shells".
Victoria Pasta Sauce are Committed to Ingredients Come First!
In my Italian family, we take marinara sauce pretty seriously! My grandmother would spend all day slow-cooking tomato sauce. The delicious aroma would fill the house and come dinnertime, we would all gather around the table for good food and lively conversation.
As a mom with two little boys, I want to re-create these memories. Unfortunately, I don't have the time (or the patience!) to spend all day making sauce. Thankfully, there's Victoria Pasta Sauce, knows that good pasta sauce comes from fresh, quality ingredients! Victoria Pasta Sauce makes sauce the same way my grandmother did, with 100 percent Italian tomatoes, imported olive oil, fresh garlic, fresh basil, and fresh onions, with no preservatives, water, or added sugar/ salt. And, Victoria Pasta Sauce uses a slow kettle-cooking process. It's an authentic homemade sauce that you don't have to make yourself!
Best Vegan Stuffed Shells
These Vegan Stuffed Shells are one of my favorite easy meals to make for weeknight dinner. Traditional ricotta is replaced with a vegan version which consists of cashews, tofu, lemon juice, and nutritional yeast. It's strikingly similar to real ricotta! Victoria Marinara Sauce is the perfect finishing touch for this dish. Victoria Pasta Sauces are slow kettle-cooked to enhance the flavors of fresh ingredients to give you a truly homemade taste.
These stuffed shells are picky-eater approved and they're a great way to sneak green veggies into your kid's diet. My kids don't even notice the 3 cups of spinach in these shells!
Jumbo shell pasta
Fresh lemon juice
Preheat the oven to 350 degrees. Bring a large pot of water to a boil and add the shells. Cook according to the time listed on the box. While the shells are cooking, make the filling. Add the cashews and process until they are fine. Then, add the tofu, lemon juice, basil, lemon juice, garlic, and nutritional yeast and blend until combined. Add the spinach and pulse a few times.
Add a cup of Victoria's Marinara Sauce to the bottom of a baking dish. Once the shells are cooked, drain them. Add approximately 2 tablespoons of filling to each shell. I've found that the easiest way to do this is to use a piping bag with a large tip. If you don't have a piping bag, you can spoon in the filling. Bake the shells for 20 minutes.
- 12 oz box jumbo shells
- 3 cups of Victoria Marinara Sauce
- 1 ½ cups raw cashews
- ½ cup nutritional yeast
- 14 oz package of firm tofu
- Juice from 1 lemon
- ⅓ cup water
- 2 teaspoons fresh basil, chopped
- 1 teaspoon minced garlic
- 3 cups fresh spinach
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the directions on the box. Drain and set aside.
- Add the cashews to a food processor and mix until fine. Add the tofu, nutritional yeast, basil, lemon, garlic, and water and blend until smooth. Add the spinach and pulse a few times to combine.
- Add approximately 1 ½ cups of Victoria Marinara Sauce to the bottom of a casserole dish.
- Add 2 tablespoons of ricotta mixture to each shell. You can either scoop it in with a spoon or use a piping bag with a large tip. I find the piping bag to be easier and neater.
- Arrange the shells in the casserole dish and top with the remaining Victoria Marinara Sauce. Cook for 20-25 minutes.
If you're looking for an easy weeknight meal, these Vegan Stuffed Shells are a crowd-pleaser! Victoria Pasta Sauce transforms this simple meal into something really special. They feed their customers, like they would family, only the best!