Vegan Ricotta Jumbo Stuffed Shells
Jumbo pasta shells stuffed with creamy vegan ricotta, baked in rich marinara, and topped with melted dairy-free cheese until warm, golden, and bubbly.
Ingredients
- 16 ounce bag jumbo shells
- 15.5 ounce can of white northern beans
- 2 tablespoons garlic vinaigrette or use 1 tablespoon apple cider vinegar and add an extra teaspoon garlic powder
- 12 ounce frozen riced cauliflower
- 1 cup nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cloves garlic
- 26 ounce jar of sauce
- 1/2 cup plant-based mozzarella shreds optional
Instructions
- Preheat the oven to 375 degrees F.
- Cover the bottom of a casserole dish with sauce. Set aside.
- Cook the shells according to the package, strain and set aside.
- Add the cauliflower, beans, nutritional yeast, garlic cloves, garlic powder, salt, and the vinaigrette to a high-speed blender and pulse until just combined.
- Use the mixture to stuff each shell individually and place into the casserole dish. Layer the stuffed shells as needed.
- Cover the stuffed shells with the remaining sauce.
- Place in the oven for 30 minutes.
- After 30 minutes, sprinkle the shredded mozzarella onto the shells, if using. Place back into the oven for five minutes or until the cheese has melted.
- Serve with a side salad and garlic bread! Enjoy!