Vegan Stuffed Shells 🌱 MAKE THIS TONIGHT!

How to make Vegan Stuffed Shells! This is a super easy vegan dinner recipe that's packed with protein and plant- based goodness but tastes like a cozy, comforting weeknight treat. Recipe below :)
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Vegan Stuffed Shells
Serves 6-8
1 12oz box of jumbo shell pasta
2 jars of pasta sauce (tomato basil or marinara work well)
1 portion of Basil Cream Sauce (below)
2 portions of Vegan Ricotta (below)
Note: I find that I only use about 1/3 of the second jar of tomato sauce for this recipe. Start with one jar and see if you'd like to add more. If you have leftover sauce you can store it in the fridge to use for reheating leftovers or as a nice sauce for a veggie bowl later in the week. More sauce is better than less in this recipe!
1. Start by making the Vegan Ricotta. Recipe is below. I double the recipe for these shells and often prep this step a a day, or even a few days, in advance. If you're making this day of, then just refrigerate the ricotta until ready to use so it will thicken slightly.
2. Next cook the pasta according to package directions to al dente. Use salted water if desired to impart some additional flavor into the noodles. Note: the pasta should be al dente so it doesn't get too soft in the oven :)
3. While the pasta cooks, preheat your oven to 375 degrees and make the Basil Cream Sauce.
Vegan Basil Cream Sauce
1/2 cup raw cashews, soaked
10 basil leaves
1 clove of garlic
1 tbsp nutritional yeast
1/2 tsp sea salt
1/2 cup water
Combine all of the ingredients in a blender and blend until very smooth and creamy.
TIP: Make it a Parmesan Cream Sauce instead by removing the basil leaves, and adding a handful of vegan parmesan. Lower the salt to 1/4 tsp and add some fresh black pepper and a tiny pinch of nutmeg if desired :)
4. To assemble the shells, add 3/4 -1 jar of pasta sauce to the bottom of one very large or two small baking pans (depending on how much sauce you like) and drizzle 1/3 of the basil cream sauce on top.
5. Then rinse the cooked pasta with cool water so it's cold enough to handle. Pat dry and stuff generously with vegan ricotta.
6. Place the stuffed shells into the pan on top of the sauce and add more tomato sauce on top. Finish with a drizzle of Basil Cream sauce and bake for 20-25 minutes.
This can be topped with vegan mozzarella and veggies like sautéed zucchini and mushrooms can be added too! Get creative and have fun with this recipe!
I like to serve this with a simple green salad and/or some sautéed greens like chard or spinach.
Hope you enjoy!
Vegan Ricotta Recipe: / b2nltzjaw1t
(I used 1 garlic clove instead of garlic powder)
M Y K I T C H E N
✰ Non-stick/ Non-toxic pan: rstyle.me/+HQw...
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✰ The BEST garlic press! rstyle.me/+wuB...
MUSIC
Epidemic Mound

[@michellek1121]

My mouth is watering! You come up with such creative recipes. Thanks for sharing!

[@NikkiVegan]

Thank you Michelle!! I try ☺️☺️💚💚

[@Ecotrekbistro]

I love to mix the ricotta with sautéed spinach or shredded carrot and zucchini. More veggies!!!!!!

[@NikkiVegan]

Yep! That’s a great way to add more veggies 🙌🙌🙌

[@jillschwartz2442]

This looks SO good! What is life without pasta?!? 🌱💚

[@BeyoncePadThai6009]

I just made the basil cream sauce and OMG THIS IS SOOO GOOD!! Can’t wait to try the whole pasta 😍

[@HeatherEPope]

Making this when my mom comes down! She loves stuffed shells but has used ground beef and traditional ricotta for years. She’s wanting to eat more plant based so hopefully this will help her!

[@ecobeautygirl]

Gardein makes vegan crumbles which would go great in these! www.gardein.com/products/gluten-free-beefless-ground/

[@Dan-ru2xq]

When I went vegan over 5months ago, I started following you because I didn't know what to cook but your recipes have helped me out no end. Thank you so much, much lv and respect ❤

[@ladyvibe1]

I meal prep on Sundays for the week but just in case I'm not in the mood, I can fall back on these "make it tonight" videos!! Thanks Nikki Baby!! #wootwoot

[@jettison27]

this looks ridiculously tasty! Mus try it during quarantine

[@edmae2243]

Tonight I made a variation of this. I mixed whole-grain ziti with the ricotta and tomato sauce. Then poured the basil sauce over the top and baked it at 350 for about 20 - 30 minutes. (Sorry I didn't pay attention to the time I put it in.) OMG - big hit with me and my daughter. It was a really great Sunday night meal.

[@throwing_tomatoes]

one thing i do while i cook that makes cooking easier is i clean as i go, so like for this recipe while the pasta is baking that’s the perfect time to wash dishes bc sure you can wait until after dinner but after that delicious pasta and a couple glasses of wine who’s really gonna wanna clean up?! that way it can be done and you can relax after dinner🖤

[@thiakantner9724]

Ok, got this in the oven rn! Here's to hoping the kids like it. So hard finding Vegan options the kids love too. ❤❤❤

[@NikkiVegan]

Yay!! I’m so excited to hear what you and the kids think 💚💚💚 hope you all love it

[@jennifers2555]

This looks great! If I hadn't already planned dinner for tonight I would totally make it right now! I couldn't agree more about timers. My husband is a dedicated kitchen timer user, and I try to remember... it really helps! I have a tip that I SWEAR by but it's only because I try to limit salt in my cooking. I use a mini mortar and pestle and grind my salt to a fine powder. It literally increases the volume by double. That way, if you wait until your food is prepared (not salting at every layer, like the crazy chefs do on TV!) you have this fine powder of salt that spreads all over your food very evenly, and you use SO much less. I do it for Everything but the Bagel seasoning as well because I don't especially like the seeds, but I love the flavor of the spice. Again, doubles in volume and you use much less. I love my mini mortar & pestle, I use it practically every day!

[@melrox8809]

Wow they look amazing 🤤

[@VeganAlohaKitchen]

I want to try these and top them with my homemade vegan mozerella. Just to make it extra extra. Love your channel!

[@lorenzom30]

Awesome Nikki, keep the recipes coming. I’m a spaz in the kitchen but somehow when I make your recipes it comes out delicious.

[@reachtrita]

This is my kind of food! Looks amazing! This series is awesome. Thank you, Nikki!

[@madcitywendy]

OMG! I cannot wait to make and eat this dish. This will be a Thanksgiving Day dish for sure. Loving your videos!

[@NikkiVegan]

Nice! That's a great idea Wendy! I hope you love it :)

[@erink3760]

Great recipe, as always! I'll definitely be trying it. Also, I appreciate the different style of music in this video... Nearly every youtuber uses the same exact style of music, which gets so repetitive and generic feeling. I appreciate your unique style!

[@AA28374]

I wonder how this would taste stuffed with a pesto type sauce, instead of the vegan ricotta. You could make this so many ways, it’s versatile. The vegan cream sauce on top looks amazing!

[@NikkiVegan]

Hey Abbey :) The basil cream sauce gives this dish kind of a pesto flavor!! Great minds think alike lol Although, you could def skip it add pesto to the ricotta instead, I love that idea. You could also make a creamy pesto cashew sauce and use that instead of tomato sauce if you like. This recipe is super versatile :)

[@VeganAlohaKitchen]

That sounds so good. I am going to try your version for sure!

[@bynro7]

So true about the timer! But I had to learn to use it the hard way! (Too many cups of tea that were too cold to drink, over cooked pastas, etc etc!) Great recipe - thanks!!!

[@NikkiVegan]

haha that's how I learned too. Funny how such a simple thing can really make a big difference :)

[@monsyd913]

Holy Tofu does this look creamy delicious?!? I am so going to make this!!

[@cherhonda]

🥳Yummy, I'm making this for dinner right now and snuck a taste🍽️

[@cherhonda]

I still love this recipe 💕 Making it Tonight and will save some to the side to dip my crackers💃🏾

[@ladyamon7974]

As always you hit it out of the park with this recipe! I can't wait to try it out and I made your enchiladas, oh my soo good...Please keep it up because again these recipes are a lifesaver for me when my dinner ideas are stale! Much love from KC!💕🌱

[@NikkiVegan]

Thank you! I’m beyond thrilled that this series is helpful for you ☺️💚 more to come!

[@thewholesomevegan]

Looks Delicious 😋

[@JuliaAndPaigeMane]

Currently making this for my parent’s 29th wedding anniversary!

[@ecobeautygirl]

This looks delicious! Going to have to see if I can find some gluten free shells. I love using timers! One thing I will say though is that if you aren't using a pot where you have tons of space between the top and your pasta or potatoes, please glance at it every once in a while even if you've set a timer. I've had both boil over on me if I'm not careful.

[@sabrinacraft1281]

🧡

[@1024specialkay]

omg this look mouthwatering!!

[@NikkiVegan]

hehe thanks! hope you love it!

[@bean3537]

These look AMAZING! I can’t wait to make them

[@NikkiVegan]

Thank you Anna! 💚💚💚 so excited for you to try it

[@amylphillips1]

Love these menu ideas for busy vegan families. Thank you. Keep making!

[@alexandraperez4573]

This looks sooo so delicious. Greetings from Mexico

[@NikkiVegan]

Thank you Alexandra! So cool that you’re watching from Mexico ☺️ hope you’re having a good day! 💚

[@vanessaroman-sotolongo324]

I just made this and it was DELICIOUS!

[@NikkiVegan]

YAY!! I'm so glad!! That makes me so happy :)

[@pastapower594]

My new kitchen timer is Alexa lol. It does work. 👍 good tip. Looks Delish! Wish I could come to your house to try it 😁 Will definitely try to make this. Thanks for the recipe!

[@NikkiVegan]

Right?! So handy! Glad you can relate

[@candacetoms4927]

“The more sauce, the better.” Those are words I live by! I’m really loving this series, by the way. The taquitos were awesome, and these stuffed shells look just as good!

[@NikkiVegan]

Hahaha! I also live by those words! And thank you! I’m thrilled that you’re liking it so far 💚

[@katc.1138]

I made this, and it was delicious! I cant believe how much the tofu mixture tastes exactly like ricotta cheese!! My husband loved it, too!! Thank you for this video.

[@mariebrockhhcaadp14]

Agree 100% my timer is my best friend in the kitchen! Getting everything out that I need for a particular meal, and then putting away each item as I use it really helps me. There’s been times when I’ve forgotten if I added something. Putting it away after I use it eliminates that issue.

[@NikkiVegan]

Oooo that’s a great tip too! I do that when I film and it’s so handy 🙌

[@whitneylee33]

Yum!!! Macadamia nut ricotta is delish too (my favorite). You dont have to soak the nuts either :)

[@NikkiVegan]

Cool! Never tried making that. Do you have a favorite recipe? ☺️

[@whitneylee33]

@@NikkiVegan I love Minimalist Baker's! minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/

[@VeganAlohaKitchen]

I love the Mac nuts as well ! So creamy. Makes a good mozzarella!

[@whitneylee33]

@@VeganAlohaKitchen ooo never tried making mozzarella with them! Mmm vegan cheese :) literally just as good or better than dairy cheese.

[@DARYLGRANTLINDSAY]

Oh WOWOWOWOWOW!!!! Nikki DARLIN'......This looks FAAAAAAAAABulous!!!! I can't WAIT to make this recipe.....By the way, I like to use whole wheat pastas, and I have NEVER, EVER been able to find JUMBO size 100% WHOLE WHEAT (or other whole grain) PASTA SHELLS anywhere. Have you ever seen them, or have any advice on where I might look??.....I've checked ALL the health food stores, Whole Foods, Trader Joe's, plus ALL the major pasta companies, organic or conventional, including DeLallo (my favorite whole wheat ORGANIC pasta!), and NOT A SINGLE ONE carries JUMBO whole wheat/grain shells.....MOST ALL sell the small shells, never the jumbo.....I have never been able to find 100% whole wheat MANICOTTI either, even though I've looked everywhere for them as well. ANY RECOMMENDATIONS (besides just trying to make my own, from scratch?!).....I always love your videos, and you grow more beautiful every day.....Inside (I'm sure!) and out!!!....Thanks for all you do....love, Daryl

[@GreenVegan816]

Definitely going to try this one. That basil cream sauce sounds so good! Thanks!

[@meaghanfay7902]

Whatever I crave you make it’s awesome lol I also use my phone for timing things. It makes life so much easier.

[@lindasaether9364]

I wish I had this right now with a green salad and sparkling water....thank you!

[@NikkiVegan]

Yum, yes, perfect combo!! :)

[@davidthescottishvegan]

Great recipes for a quick budget vegan meal. It also shows where vegans get their protein from so there's no justification for eating animal products to get protein. If you're not vegan ask yourself why not. Go Vegan!

[@lindarosenthal6835]

Looks great. Will be making! Thanks.

[@TheNightGaiden]

I have a potluck at school on Wednesday I CANNOT wait to make this and give it to my non-vegan friends!!🥰

[@jkrotke1]

Yum! I'll definitely be trying this soon. Thanks for the recipe and the kitchen timer tip! One of my favorite tips lately has been for eating more greens - I'll take a fine mesh strainer, rinse on my greens (kale, chard, collards) in it, and then place that strainer in an appropriately sized sauce pan with a little water on the bottom, then put a lid on top of the whole thing. Then I'll just let it steam while I reheat my dinner, it's done in a few minutes, and clean up is very easy. My hearty greens consumption has gone way up because of this!

[@OurTinyCozyCasita]

Looks delicious 😋

[@NikkiVegan]

Thank you!! I hope you love it 🙌

[@Yawnks3]

Omg these look so good. Def making this week

[@NikkiVegan]

Awesome!! I’m so happy to hear that 🙌 hope you love it! Let me know what you think

[@kathleenswenning9915]

Great tip! It does make sense, I’ve just never learned how to do that on my phone and I don’t have a timer....I’m going to have to remedy that ASAP! Dinner looks delicious and very inspiring! Thank you Nikki! ❤️Kathy

[@NikkiVegan]

Hey! Just go to the clock app and the timer can be found at the bottom right of the page ⏰☺️🙌

[@kathleenswenning9915]

Thank you Nikki! You are so cool!

[@carlahamilton5831]

Looks delicious! Can't wait to try❤

[@amelian9677]

Holy mother of God, I need this dinner in my life!

[@cubbymombudgeting8027]

Ghurl!!! I live by my timers! Stove, Phone & Alexa LMBO 😂 my hubby thinks I'm over the top! Thanks for the video and have a Blessed day.

[@amanda3456]

i do that tip you shared!!! i also watch youtube videos while i cook :)

[@lipstickaddict86]

Amazing tip....using it tonight! :D

[@HeatherMoreau]

Love these!! I have already made the rolled tacos 3x so these are next, thanks!!

[@NikkiVegan]

So glad you liked that recipe!! Thanks for letting me know Heather 🙌🙌💚💚

[@jess.summers]

Instead of organizing ingredients “mise en place,” I organize them in bowls by steps. So instead of having a million little bowls of ingredients, I have the bowls lined up on deck with the ingredients together that get cooked at the same time.

[@asher64061]

I use the timer. I have an alexa and I use her in my kitchen all the time. Reading books, music, recipe, conversions

[@NikkiVegan]

Yeah so handy right? I really noticed a difference ☺️

[@melissabarrett3088]

❤❤

[@comom2055]

Timers are my best friend! I also use the timer on my phone if I’ve got more than one thing going at a time

[@NikkiVegan]

Oh I like that idea, you’re right, so handy for multiple dishes especially around the holidays! Thanks for sharing 💚💚💚

[@mada7393]

Yumm definitely making this with my mom☺️🥰

[@NikkiVegan]

Nice! I hope you both love them! Can’t wait to hear what you think 💚💚💚

[@reva510]

This looks SO good. Really excited to try this recipe! Just saw “Game Changers” so this is the perfect post-movie recipe 😄 🌱 💚

[@NikkiVegan]

Oooo nice! I’m excited to see it. How was it?

[@reva510]

NikkiVegan It was a great movie, you definitely need to see it! Very cool to see all of the vegan athletes.

[@NotYourOrdinaryVegan]

Nice‼️‼️‼️‼️

[@lauralvegan2835]

Okay....this intro is adorable!!

[@23Bentley45]

Hi Nikki! How do we make ricotta to be used in sweet recipes? Thank you! Love your channel

[@everafter275]

made this today. amazing even my anti-tofu mom liked it!!!

[@itwasyo]

Your make up and hair😍

[@nicolebarton4591]

It looks delicious but I don't see the link or recipe for the ricotta, am I missing it somewhere?

[@NikkiVegan]

Refresh the page! It’s there now ☺️💚

[@nicolebarton4591]

I see it now, thanks! It looks amazing!

[@pranusha999]

Looks delishhh!! I would give it 100 thumbs up if i could!😍

[@HeatherMoreau]

PS. I make my lasagna ricotta the same way and it's perfect- try it with the no cook lentil noodles, super easy!

[@NikkiVegan]

Excellent idea with the lentil pasta! Yum! Thanks hun 💚

[@barbararup2123]

Did you sprinkle crushed red pepper on top?

[@vintagejudie_]

Can cashews be subbed with any nuts or seeds? Like raw sunflower? 🤔

[@NikkiVegan]

Probably but I'm not sure since I haven't tried it. Cashews are great because they have such a mild flavor compared to many other nuts for sauces but I would perhaps suggest using a bit of runny tahini and maybe adjusting the spices to your liking! You can also omit the basil cream sauce in this recipe and it's still delicious!

[@silkyrobinson5079]

Something we can all make together how? It's not going to come out like that if you have kids helping you make it.

[@taylorlaverdiere2463]

What tomato sauce did you use?! I can’t find one with no sugar in it! 😃

[@NikkiVegan]

Hey! I don’t have a favorite brand. I usually buy the organic store brand version because it’s cheaper. Often times a little sugar is added to balance the acidity of the tomatoes. Its usually only a little bit but I understand wanting to avoid it. I’ve seen carrots used to sweetened the tomatoes in authentic Italian sauces so that might be something to look into for you! Eatly has an online store that carries a lot of imported sauces. Can’t remember the brand but I remember it being delicious 🙌🙌🙌 hope that helpful 💚

[@madonna816]

Rao’s marinara is the best. It just is. It has won every taste test I’ve seen. And though Rao’s is pricier than most jar sauce, my homemade marinara is also pricey (you can taste the difference), & they’re virtually indistinguishable. Try it. You’ll never look back.

[@sanyamalhi]

So for this recipe we need 2 blocks of tofu?

[@NikkiVegan]

Yep, the recipe serves around 8 people ☺️