Vegan Pesto Stuffed Shells
Prep time
Cook time
Total time
Baked vegan pesto stuffed shells with ricotta and marinara. Easy, creamy, saucy, BIG flavor, + made with just 10 ingredients.
Recipe type: Main Course
Cuisine: Italian, Vegan
Serves: 6 servings
  • 10 oz large pasta shells
  • 2 cups marinara
  • ½ cup vegan mozzarella
  • Cheezy Cashew Sauce
  • 2 cups soaked cashews
  • 1½ cups water
  • ¼ cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp salt
  • Pesto Ricotta
  • 16 oz firm tofu
  • 2 cups vegan pesto
  1. Preheat the oven to 375 F. Boil the shells according to package instructions then drain and rinse with cold water.
  2. While the pasta cooks, make the cheezy cashew sauce. blend the cashews, garlic, lemon juice, salt and water until smooth and creamy, about 2 minutes.
  3. Drain the tofu and crumble it into a bowl. Add 1¾ cups pesto, reserving the rest to top the dish.
  4. Lightly oil a 9x13 baking pan or use 2 8x8 baking pans. Spread the cashew sauce over the bottom of the pan.
  5. Use a small spoon to stuff the shells. Be sure to fill them completely so there’s no air left inside, or the top of the shells will become crunchy in the oven.
  6. Line the shells in the baking pan. Pour the marinara over the shells, spreading the sauce to fully cover them, then top with cheese if using. Bake for 40 minutes until the sauce is bubbly.
  7. Drizzle the finished dish with pesto, then dig in and enjoy!
Recipe by Carrots and Flowers at