Vegan ricotta can be made by blitzing tofu with some nutritional yeast and salt. The texture is surprisingly fluffy soft, stuffed in pasta shells, submerge in marinara then topped with melted vegan mozzarella.
Why this works
Vegan ricotta stuffed pasta shells in marinara sauce are a delightful dish that showcases the versatility and creativity of plant-based cooking. By using simple ingredients and following a few easy steps, you can create a flavorful and satisfying meal that will impress both vegans and non-vegans alike. So, gather the ingredients, roll up your sleeves, and enjoy the process of making and savoring this delicious vegan dish.
This recipe offers a delightful combination of flavors and textures. The jumbo pasta shells provide a satisfying bite, while the creamy and flavorful vegan ricotta filling adds a rich and indulgent element to the dish. The tangy marinara sauce complements the creamy filling perfectly, creating a harmonious balance of flavors.
Each bite of the stuffed pasta shells is a burst of deliciousness, with the creamy ricotta filling melting in your mouth and the marinara sauce adding a zesty kick. The combination of the soft pasta shells, the creamy filling, and the tangy sauce creates a comforting and satisfying heartwarming experience.
Topped with vegan mozzarella, broiled to perfection, the cheese melting along with the stuffed shells and marinara. A classic combination that never fails to comfort one's stomach.
What you need
Conchiglioni is a type of pasta that is shaped like large shells or conch shells. The name "conchiglioni" is derived from the Italian word "conchiglia," which means seashell. These pasta shells are typically large and can hold a generous amount of filling, making them a popular choice for stuffed pasta dishes.
Conchiglioni pasta is often boiled until al dente, meaning it is cooked until it is firm to the bite. It can then be used in a variety of recipes, both baked and sautéed. One popular preparation is to stuff the pasta shells with a filling such as ricotta cheese, spinach, or meat, and then bake them in a sauce or with cheese on top.
The large size and unique shape of conchiglioni make them versatile for various types of fillings and sauces. They can be used in dishes like baked pasta casseroles, pasta salads, or even served with a simple tomato sauce.
When cooking conchiglioni, it's important to handle them with care to prevent them from breaking. Boil them in salted water according to the package instructions, and be sure to stir occasionally to prevent sticking.
Conchiglioni pasta is a fun and delicious option to explore in your culinary adventures. Whether you stuff them, bake them, or use them in other creative ways, they can add a delightful twist to your pasta dishes. Enjoy experimenting with different fillings and sauces to create a dish that suits your taste preferences.
Vegan ricotta
Make vegan ricotta by simply blitzing tofu, nutritional yeast & salt. The texture will be surprisingly like ricotta!
Vegan tofu ricotta is a delicious and versatile dairy-free alternative to traditional ricotta cheese. It can be used in various recipes, such as lasagna, stuffed shells, or as a topping for pizzas and salads.
Feel free to experiment with additional ingredients to customize the flavor of your tofu ricotta. You can add chopped fresh herbs like parsley or basil, sun-dried tomatoes, or even some chopped olives for extra flavor and texture.
Enjoy your vegan tofu ricotta as a dairy-free alternative in your favorite recipes, and savor the creamy and cheesy goodness it brings to your dishes!
Make the sauce
Saute onions and tomatoes in olive oil. I used a lot of olive oil, I think I ended up pan frying than scattering. Add your jar of marinara, I used the generic organic 365 of whole foods which comes already flavored.
Assemble
Stuff vegan ricotta to cooked pasta shells. This is the fun part! This is what makes this dish ideal for vegan cheese lovers. Lay them on top of the simmering sauce, sprinkle with some mozzarella. Pop it in the oven on broil for 5 minutes or until cheese has melted.
I served it with some greens, added some clumps of vegan Boursin.
Variations
- Cheesy Spinach Shells: Add chopped fresh spinach to the ricotta filling for a boost of nutrients and color.
- Herbed Ricotta: Incorporate fresh herbs like basil or parsley into the filling for a fresh flavor.
- Spicy Stuffed Shells: Mix in some red pepper flakes or a dash of hot sauce to the ricotta mixture for a spicy kick.
- Sun-Dried Tomato Variation: Fold in chopped sun-dried tomatoes into the ricotta mixture for an extra burst of flavor.
- Creamy White Sauce: Drizzle a creamy white sauce over the stuffed shells before baking for added richness.
- Gluten-Free Option: Use gluten-free jumbo shells to cater to gluten-sensitive individuals.
Substitutions
- Nutritional Yeast: For a cheesy flavor, you can substitute nutritional yeast with vegan parmesan cheese if desired.
- Vegan Ricotta Cheese: Instead of store-bought vegan ricotta cheese, you can make homemade vegan ricottausing raw cashews blended with lemon juice and garlic.
- Pasta Sauce: Replace tomato sauce with homemade marinara or any preferred pasta sauce.
- Pasta Shells: If you can't find jumbo pasta shells, try using regular shell pasta or cannelloni as an alternative.
- Garlic: Fresh garlic can be substituted with garlic powder if you don’t have fresh on hand.
FAQ
- Can I make the filling ahead of time?
- Yes! You can prepare the ricotta filling in advance and store it in an airtight container in the fridge for up to three days before using it.
- How do I know when the shells are done cooking?
- Cook the jumbo shells according to the package directions until they are al dente, as they will continue to cook when baked with the sauce.
- Can I freeze the stuffed shells?
- Absolutely! You can freeze the assembled shells before baking. Just cover them with aluminum foil and store in the freezer. Bake them straight from frozen, adding extra time to the cooking process.
- What is the best way to reheat leftovers?
- To reheat, place the stuffed shells in a casserole dish and cover with foil. Heat in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.
- Can I make this dish gluten-free?
- Yes, simply use gluten-free jumbo shells and ensure any sauces or additional ingredients are gluten-free as well.
Top Tip
- Piping Bag Method: Use a piping bag or a plastic bag with a corner cut off to easily fill the shells with the ricotta mixture, ensuring a neat and efficient process.
Hint
- Flavor Boost: For the best flavor, allow the ricotta mixture to sit for about 15 minutes after mixing to let the flavors meld before stuffing the shells.
These suggestions and tips will help you create a delicious Vegan Ricotta Stuffed Shells dish that's sure to please everyone at the table!
Vegan Ricotta Stuffed Shells
Ingredients
- 1 Bulb onion
- 1 Handful grape tomatoes
- 1 Jar 16oz Marinara
- 5 tablespoon olive oil
- 1 Pack conchiglioni shell pasta
- 1 Block firm tofu
- 5 tablespoon nutritional yeast
- ½ Cup vegan mozzarella
Instructions
- Cook conchiglioni in a pot of salted boiling water for 16 minutes. Strain and set aside.
- While pasta is cooking, make the sauce by scattering onions and tomatoes. If you'd like a richer sauce add in tomato paste. Season to your liking, add in marinara and rinse out the jar with water and add it to the pan of sauteed onions. Put lid on and turn the heat down to simmer.
- Make vegan ricotta by blitzing tofu & nutritional yeast. Food processor will provide good results. After making this vegan ricotta. Stuff them into the cooked shells, lay on top of the simmering sauce, top with vegan cheese and broil till cheese has melted.