Vegan Stuffed Shells

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.

VeganStuffedShells

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).

VeganStuffedShellsVeganStuffedShells

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!

VeganStuffedShellsVeganStuffedShells

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 :). 

VeganStuffedShells

Vegan Stuffed Shells

Ingredients

  • 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

Directions

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.

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