These are the vegan stuffed shells dreams are made of! Jumbo shells are filled with creamy almond ricotta, pan-roasted garden vegetables, and herbs; smothered with tomato sauce and cashew mozzarella, and baked to perfection. I went many years of my life putting riffs on tofu ricotta in my dairy-free stuffed shells, and it was a...
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These are the vegan stuffed shells dreams are made of! Jumbo shells are filled with creamy almond ricotta, pan-roasted garden vegetables, and herbs; smothered with tomato sauce and cashew mozzarella, and baked to perfection.

I wanted my vegan stuffed shells to have a little something “extra”, so I stir-fried some zucchini, yellow squash, and bell pepper with olive oil and herbs. Folded together with the almond ricotta, it makes for a flavorful garden vegetable filling that is at-home here with spicy tomato sauce but would also pair beautifully with a more delicate dairy-free cream- or olive oil-based sauce if you prefer.
The stuffed shells recipe on my pasta box called for mixing mozzarella and ricotta together inside the shells. Because my mozzarella-style cashew cheese isn’t shreddable, I opted instead to dollop it all over the top of the casserole. Also taking a cue from the pasta box, I topped the whole thing with some almond parmesan, because the recipe didn’t have enough nuts in it already :D.
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