Creamy Vegan Cajun Stuffed Shells
These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.
Ingredients
- 8 oz Vegan Tofu Ricotta
- 3 cups Creamy Vegan Cauliflower Sauce
- 1/2 tsp cajun seasoning* plus more to taste
- 12 large pasta shells**
- 8 oz frozen spinach thawed and drained
- 1/4 cup sun-dried tomatoes packed in oil, drained and diced
- 4 large basil leaves chopped
- 2 tbsp flat-leaf parsley chopped, plus more for topping
Instructions
- Prepare the Tofu Ricotta according to the instructions. Place in the fridge until ready to use.
- Prepare the Creamy Cauliflower Sauce according to the instructions. Once the sauce is finished, add cajun seasoning and stir to combine. Set aside until ready to use.
- Preheat oven to 350 degrees and spray a baking dish with non-stick spray.
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water.
- While the pasta is cooking, combine the ricotta, spinach, sun-dried tomatoes, basil and parsley in a bowl.
- Spread 1 cup of sauce on the bottom of the baking dish. Using a spoon, stuff each shell with the ricotta filling and place in the baking dish. Pour the remaining sauce over the shells and cover with foil. Place in the oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until heated through. Remove from the oven.
- Top shells with additional parsley and serve with a salad or roasted veggies.
Notes
*You can see the seasoning I used here.
**I would cook 16-20 shells in case any of them break while boiling.
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