PASTA: Bring a pot of salted water to a boil and add shells. Stir and cook until al dente according to package instructions. Drain and rinse with cold water.
FILLING: Meanwhile, add cashews, nutritional yeast, lemon juice, garlic, salt, and water (starting with the lesser amount) to a food processor or high-speed blender. Mix/blend, scraping down sides as needed. Add more water 1 Tbsp (15 ml) at a time until a thick paste forms.
Add the tofu and blend until smooth. Taste and adjust as needed, adding more lemon juice for brightness, garlic for zing, nutritional yeast for cheesiness, or salt to taste. Then add the spinach and stir with a spoon until just combined.
Preheat the oven to 375 degrees F (190 C). Once the shells are done, drain and let cool slightly. Pour 1 cup (240 ml) marinara sauce in the bottom of a 9 x 9-inch (or similar size) glass or ceramic baking dish, then generously stuff the shells with the filling.
Arrange shells split side up in the pan and top with remaining marinara — they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve warm garnished with fresh basil and vegan parmesan cheese (optional).
These go great with Caesar salad (or other salads), steamed or roasted broccoli, and/or garlic bread.
Store leftover shells covered in the refrigerator for up to 3-4 days. Reheat in a 350 F (176 C) oven or in the microwave until warmed through. Not freezer friendly — the noodles become mealy when reheated.

Vegan Cheesy Stuffed Shells

Ingredients