If you haven’t yet tried my Cannellini Bean & Basil Spinach Lasagna, you’re missing out. Maybe you’re just not a huge lasagna fan? If that’s the case, this post is especially for you.
I actually made these vegan stuffed shells before I made the lasagna, and the lasagna recipe was born from inspiration that came from the shells (that and the fact that I couldn’t find jumbo shells in ANY grocery store – they were sold out where I normally get them).
So if you like what you see/read and you have the same trouble finding jumbo shells too, feel free to try the lasagna recipe instead – it won’t disappoint!
These stuffed shells taste so rich and decadent (and “cheesy”) but they are filled with nothing but wholesome ingredients – beans, cashews, spinach, etc. They are a true crowd-pleaser, even for those non-vegan types :).
Vegan Stuffed Shells
- 1 16oz Box of Jumbo Shells
- 1 24oz jar of your favorite Marinara Sauce
- 2 Cans (15oz) Cannellini Beans, drained and rinsed
- 1 cup Raw Cashews
- 2 Cups Spinach
- 1 Garlic Clove
- 2 TBSP Fresh Basil
- ¼ Cup Nutritional Yeast
- Salt & Pepper
Preheat your oven to 375°F. Cook the pasta shells according to package directions, maybe slightly less so that they are al dente. Combine the cannellini beans, cashews, spinach, garlic, basil, nutritional yeast, salt & pepper in a food processor and blend until smooth. Pour sauce in a 13”x9” baking dish. Spoon bean mixture into shells and place in the sauce. Continue until you have used up all of the filling. Bake for 20-30 minutes or until the sauce is nice and bubbly.