stuffed pasta shells

Updated: Jul 1

Jumbo stuffed pasta shells are one of my favourite dishes to make - it's sooo delicious! The filling is made with a creamy cashew and spinach base. This tastes perfect when paired with a homemade tomato sauce. I found these pasta shells at my local supermarket.

You will need to soak the cashews prior to making this. The longer you soak the better as this will give the cashews a beautiful creamy texture. You can place them in a bowl and cover with water for up to 8 hours before making this. Or if you forget to do it earlier you can speed soak them in boiling water for at least 1 hour.

I usually cook my spinach first in a pan with a bit of olive oil, turning the leaves until they wilt. I then add this to the cashew mix. There have been times where I've added the spinach raw without cooking and to be honest it was still delicious but I think cooking them works really well.


Jumbo Pasta Shells - enough for 2

400g tomato sauce

1 cup raw cashews, pre-soaked

3 cloves garlic, minced

Half a lemon juice

2 to 3 tbsp olive oil (you can alter this to get a creamier texture)

300g fresh spinach, wilted

2 tbsp nutritional yeast

Salt & Pepper to taste

1. Bring a large pot of water to the boil and cook the pasta shells. You should only cook them for about 3/4 of the time listed on the packet instructions as you want them to be soft but not completely cooked as they will also go in the oven. Drain and let them cool while you prepare the cashew filling. (You will be using your hands to stuff so it's easier if they cool a little) 2. I use a food processor to make my cashew cream, you can also use a mortar and pestle. Add the soaked cashews, spinach, olive oil, garlic, nutritional yeast, lemon juice and salt & pepper. Process until the cashews are broken down and the mixture is nice and smooth. You can add a little extra olive oil to get a creamier texture.

3. Preheat your oven to 190 degrees C.

4. Pour the tomato sauce into a baking dish and spread it out across the dish. Spoon the filling mixture into each jumbo pasta shell and place the shells into a baking dish. 5. Cover with foil and place baking dish into the oven and bake for 25-30 mins.

*You can use a jar of tomato sauce or if you'd like to make your own simply combine 1 can of chopped tomatoes, 2 tbsp tomato paste, 1 small onion, 2 cloves garlic and 1 tbsp olive oil. Bring to the boil then reduce heat and let it simmer for about 30 mins. Season with salt, pepper and dried Italian herbs.

Tag @veganbyeden if you try my stuffed pasta shells recipe, I'd love to see your creations.

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