Prepare to revolutionize your pasta night with a plant-based twist that will make even die-hard cheese lovers forget about dairy! These Vegan Stuffed Shells with Cauliflower Ricotta are not just a meal – they're a culinary revelation that proves plant-based cooking can be incredibly delicious, creamy, and satisfying. Imagine tender pasta shells packed with a rich, velvety cauliflower "ricotta" that's so convincing, you'll be questioning everything you thought you knew about vegan cuisine.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 20 jumbo pasta shells
- 1 head cauliflower, steamed
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 jar (24 oz) marinara sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Steam the cauliflower florets until tender and soft, approximately 10-12 minutes. Drain thoroughly and let cool slightly.
- Transfer the steamed cauliflower to a food processor. Add nutritional yeast, lemon juice, garlic powder, salt, and pepper. Pulse until the mixture reaches a smooth, ricotta-like consistency.
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Carefully stuff each pasta shell with the cauliflower ricotta mixture, filling them generously but not overpacking.
- Arrange the stuffed shells in the baking dish, then pour the remaining marinara sauce over the top, ensuring each shell is well-covered.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes until the sauce is bubbling and heated through.
- Remove the foil and bake for an additional 5-7 minutes to slightly crisp the top of the shells.
- Let the stuffed shells rest for 5 minutes before serving to allow the filling to set and cool slightly.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Cauliflower Ricotta Perfection: Ensure your cauliflower is thoroughly drained and cooled before processing to achieve the ideal creamy texture.
- Prevent Sticking: Always spread a thin layer of marinara sauce at the bottom of the baking dish to keep your shells from sticking and burning.
- Don't Overcook Shells: Cook pasta just until al dente, as they'll continue to soften during baking.
- Flavor Boost: Feel free to add fresh herbs like basil or nutritional yeast for extra depth of flavor.
- Make Ahead Friendly: You can prepare the stuffed shells in advance and refrigerate, adding a few extra minutes to the baking time if cooking from cold.
- Texture Tip: For a crispy top, remove the foil in the last 5-7 minutes of baking to allow slight browning.
- Serving Suggestion: Let the shells rest for 5 minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
