Description
Creamy cashew ricotta and sautéed zucchini stuffed shells with olives and bell pepper. Covered in pasta sauce and vegan mozzarella cheese that is baked on top.
Overview
This recipe is comprised of jumbo pasta shells that are filled to the brim and delicately seasoned. Smothered in pasta sauce and vegan cheeses that are baked to perfection. The result is a creamy, delicious, and satiating meal.
The filling consists of zucchini, onion, garlic, bell pepper, homemade cashew ricotta, vegan cheeses, pasta sauce, and seasoned with oregano and fennel. If you have never made homemade cashew ricotta before you are in for a treat. The complete process is described in the section below.
This recipe has two special equipment considerations. You will need a food processor and 9 x 13 inch baking dish. The food processor is used to make the cashew ricotta. While the 9 x 13 baking dish, as you may have guessed, is used to bake the meal.
Cooking Notes
Prep Work
Soak the raw cashews in water for two to three hours before starting this recipe. Start by mincing the garlic, chopping the onion, and slicing the red bell pepper. Place all three in a bowl. Dice the zucchini next and place in a separate bowl.
Cashew Ricotta
Use a strainer to drain the water from the cashews. Place all the cashew ricotta ingredients in a food processor. Pulse until the mixture is smooth. If required, use a silicone spatula to scrape the sides of the food processor and repeat as necessary. Once the cashew ricotta is prepared place it in the refrigerator until it is ready to be used.
Cook the filling
Bring a skillet up to medium heat and add a tablespoon of olive oil. When the pan is up to temperature add the onion, garlic, and bell pepper. Cook until the onion starts to turn translucent. Stir the veggies frequently so that nothing sticks to the bottom of the pan.
At this stage you can also cook the noodles based on the package instructions. I recommend cooking the entire box even though you will only need about 16 jumbo shells. The reason is because some of the shells will break during the process.
Next, add the zucchini and cook until tender. Then add the olives, pasta sauce, oregano, and fennel. Stir to combine the filling ingredients and bring the mixture up to temperature. Turn the heat off and move the skillet to a cool part of the stove top.
To help the mixture cool faster remove the lid from the skillet. Generally about 5 to 10 minutes is all that is needed. In the next step it will be combined with the cashew ricotta that has been in the refrigerator and the remaining filling ingredients which will also help to cool the mixture.
Bake the shells
When the zucchini mixture has cooled sufficiently add it, the cashew ricotta, and remaining filling ingredients to a bowl. Use a silicone spatula to fold the mixture until it is combined.
Add a tablespoon of olive oil to the 9 x 13 inch baking dish. Evenly coat the dish by using a paper towel. Use a spoon to fill the shells with the filling and place in the baking dish. After the shells are filled pour the remaining pasta sauce evenly over the shells. Cover the baking dish with a sheet of aluminum foil and bake at 350ºF for 30 minutes.
When the time elapses remove the baking dish with oven mitts and place on a wire rack. Carefully remove the aluminum foil and evenly spread the remaining vegan mozzarella cheese over the top of the shells. Place the aluminum foil over the top of the baking dish and bake for another 5 to 10 minutes. Then, remove from the oven and serve immediately. Garnish with vegan parmesan or nutritional yeast.
Storage
Depending on the amount of leftovers you have it may be easiest to just add a sheet of aluminum foil over the top of the 9 x 13 inch baking dish. Alternatively, if most of the meal has been consumed then it might be best to move those remaining shells to a small storage container. In either case, store the leftovers in the refrigerator. They should keep nicely for a few days before the flavors and freshness start to taper off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
1 box ( 12 oz or 340 g ) jumbo shells
1/2 red onion or 1 yellow onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
1 cup zucchini, diced
1/3 cup sliced olives
1 jar ( 24 oz.) tomato pasta sauce
1 ( 7.1 oz. ) package Daiya Mozzarella shreds
1/4 cup Follow Your Heart Parmesan
1/4 teaspoon oregano
1/2 teaspoon fennel
Cashew Ricotta
3/4 cup raw cashews, soaked
1/4 cup water
2 teaspoons lemon juice
2 teaspoons nutritional yeast
1/4 teaspoon garlic powder
salt to taste
Directions
- Soak cashews 2-3 hours before use. Then drain and add all the cashew ricotta ingredients to a food processor. Pulse until smooth.
- Bring a skillet up to medium heat and add a tablespoon of olive oil. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent. Add the zucchini and cook until tender.
- Stir in 1/4 cup of pasta sauce, olives, oregano, and fennel.
- Cook the pasta based on the package instructions.
- In a medium bowl add the cashew ricotta, vegan parmesan, and a 1/2 cup vegan mozzarella. Mix in zucchini mixture and stir to combine.
- Grease a 9 x 13 inch glass baking dish. Preheat the oven to 350ºF. Fill each cooked pasta shell with zucchini mixture. Place in the baking dish and put remaining pasta sauce over the shells.
- Cover the baking dish with aluminum foil and bake for 30 minutes. When the time elapses remove the baking dish from the oven and remove the aluminum foil. Sprinkle the remaining vegan mozzarella cheese over the top. Add the aluminum foil back to the top of the dish and bake for another 5 – 10 minutes. Remove from the oven and serve immediately.