epicurious
Vegan Stuffed Shells
From Joe Yonan's cookbook, "Mastering the Art of Plant-Based Cooking," these vegan stuffed shells are filled with a wonderfully savory, tangy cashew-artichoke filling.
👥 6 Servings⏱️ Prep & Cook: 1h👤 Joe Yonan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●food processor
- ●oven
- ●baking dish
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add 6 oz. (170 g) jumbo pasta shells and cook for ⏱️ 2 minutes shy of al dente according to the package directions. Drain, then spread onto a sheet pan until cool enough to handle
2
Preheat oven to 350°. In a food processor, combine 2 cups (260 g) raw cashews, soaked overnight, drained, and rinsed, 1⁄2 cup (120 mL) plus 1 Tbsp. nut milk, oat milk, soy milk, or store-bought plant-based milk, 1½ Tbsp. white wine vinegar, 1½ Tbsp. nutritional yeast, 1 garlic clove, peeled, left whole, ½ tsp. onion powder, ¾ tsp. finely grated lemon zest (from ½ lemon), and ¾ tsp. flaky sea salt. Purée, scraping down the sides of the bowl if needed, until completely smooth. Use your hands to squeeze the extra liquid out of scant 1½ cups (190 g) chopped canned or jarred artichoke hearts (packed in oil or water), drained, transfer to food processor, and pulse until incorporated, about 5 pulses. You should have about 3 cups cashew ricotta. Taste and season with more salt if needed.
(260 g) raw cashews, soaked overnight, drained, and rinsed2 cups⁄2 cup (120 mL) plus 1 Tbsp. nut milk, oat milk, soy milk, or store-bought plant-based milk1(700 mL) homemade or store-bought marinara sauce, divided3 cups. (170 g) jumbo pasta shells6 oz½ Tbsp. white wine vinegar1½ Tbsp. nutritional yeast1Flaky sea saltScant 1½ cups (190 g) chopped canned or jarred artichoke hearts (packed in oil or water), drained
3
Pour 1½ cups homemade or store-bought marinara sauce in the bottom of a 13x9" baking dish with a cover. Stuff each shell with about 2 Tbsp. cashew ricotta mixture. (If you have a pastry bag, it can make the job easier. If not, use a small spoon.) Place the stuffed shells on top of the sauce. Pour remaining 1½ cups homemade or store-bought marinara sauce into the baking dish, leaving some of the cashew ricotta mixture exposed.
4
Cover and bake until hot and bubbling and the pasta is completely cooked, about ⏱️ 30 minutes. Let sit for a few minutes, then top with chopped 3 Tbsp. finely chopped fresh parsley and serve warm. Do Ahead: Shells can be made 3 days ahead. Store in an airtight container and refrigerate.
. (170 g) jumbo pasta shells6 oz(260 g) raw cashews, soaked overnight, drained, and rinsed2 cups(700 mL) homemade or store-bought marinara sauce, divided3 cups. finely chopped fresh parsley3 Tbsp
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