Home > Recipes > Cashew & Spinach Ricotta Stuffed Pasta Shells

Kevin Curry

Cashew & Spinach Ricotta Stuffed Pasta Shells

Cashew & Spinach Ricotta Stuffed Pasta Shells


* Optional Substitution Note

Ingredients for 6 Servings

Cashew Ricotta

  •   2 cups raw cashews, soaked
  •   ⅔ cup water
  •   ¼ cup fresh lemon juice (approx. 2 lemons)
  •   ¼ cup nutritional yeast
  •   ¾ tsp salt



  •   1 bag (16 oz) frozen spinach, thawed
  •   1 tbsp dried oregano
  •   1 tbsp dried basil (OPTIONAL)
  •   1 tsp garlic powder
  •   Fresh cracked black pepper to taste
  •   2 tbsp olive oil
  • 8 (½ box) jumbo pasta shells (I used manicotti but pasta shells are easier to source)
  •   2 cups favorite marinara sauce
  •   1 ¼ cup plant-based shredded mozzarella (I used Violife)
  •   Fresh basil for garnish


Step 1

Prepare the jumbo pasta shells according to package instructions and set aside.

Step 2

To prepare the cashew ricotta, start by soaking the cashews in room temperature water overnight or in hot water for one hour. Drain the cashews and add them to a high-speed blender along with the remaining ingredients. Blend until it reaches a smooth consistency, scraping down the edges as needed.

Step 3

Transfer the cashew ricotta to a large bowl along with the oregano, basil*, garlic powder, olive oil, and black pepper.

Step 4

Place the defrosted spinach in a colander and press out as much liquid as possible. Add the spinach to the bowl with the cashew ricotta ingredients and mix to combine. Adjust for seasoning.


Step 5

Preheat the oven to 375F and set aside a 9×13’’ baking dish. Pour half of the marinara sauce into the baking dish, smoothing out in an even layer.

Step 6

Scoop the cashew spinach filling (roughly two tablespoons) into each cooked shell and arrange in the baking dish. Pour over the remaining sauce and top with the mozzarella cheese.

Step 7

Cover with tin foil and place in the oven to bake for 35-40 minutes. After 30 minutes, remove the tin foil to let the cheese brown.


This is a cast-iron skillet in the shape of NY by the way! 🙂

Step 8

Top with fresh basil or parsley and enjoy with a nice salad or steamed vegetables for a full meal!


Step 9

Store any extras in the fridge for up to 5 days.

(Based on 0 reviews)


Your email address will not be published. Required fields are marked *

Rate the recipe:


Prep 30min
Cook 45min
Total 1h 15min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!