Stuffed Shells

Looking for a super satisfying dinner with minimal work - these Stuffed Shells take only a little bit of prep work and are filled with nutritional kale, mushrooms, and onions. The payoff is the time while it bakes and fills your home with amazing scents of garlic, tomatoes, and basil.

 Stuffed Shells

Stuffed Shells


Serves 6

Stuffed Shells

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups mushrooms, sliced
  • 2 cups kale, chopped
  • 1 box jumbo pasta shells
  • 1 jar pasta sauce
  • 2 cups cashews, raw & unsalted
  • 1/2 lemon, juiced
  • 1/4 cup nutritional yeast
  • 1 cup basil
  • 1 1/2 cups water
  • 1 cup Follow Your Heart vegan paremsan cheese, optional

Boil the Jumbo Shells

Boil the jumbo shells for about 6 minutes, you want them soft, but not all the way cooked through. Drain and rinse under cold water when done.

Sauté

Sauté the onion and garlic in 1/2 a cup of water until translucent. Add in the sliced mushrooms and kale and cook another 10 minutes.

Make the Cashew Cheese Filling

This cashew cheese filling should be thicker than sauces and more like a ricotta texture. Combine 2 cups of cashews, 1/2 of a juiced lemon, 1/4 cup of nutritional yeast, 1 cup of basil, and 1 cup of water into your Vitamix, food processor, or blender, and pulse until you get a thick consistency. You can add more water as you go if the mixture is too dry. When done, scoop out into a large bowl and mix in the sautéd vegetables.

Fill the Shells

Fill each shell with a good scoopful of the filling. Add a 1/2 a cup of pasta sauce to the bottom of a large baking dish and layer each filled shell on top. Pour more sauce over the top and sprinkle with Follow Your Heart parmesan cheese if you choose so.

Bake, covered, at 375 degrees for 45 minutes. Uncover and bake another 15 minutes.

 Stuffed Shells

Stuffed Shells