Garlic and herb stuffed shells (dairy-free)
These dairy-free stuffed shells are filled with garlic and herb cashew cheese, sautéed spinach, mushroom, and shallot, then baked on a bed of marinara under a layer of melty mozzarella. Between the bubbling sauce and the smell of garlic and basil filling the kitchen, it’s hard to stop at one serving.
They’re quick to put together, too. Sauté the vegetables, mix them into the cheese, fill the shells, and let the oven do the rest. Bake a pan on Sunday for easy meals all week, bring it to a potluck, or make it a date night project, since filling the shells together is half the fun. Kids love helping with the stuffing, too.
Preparation Time: 45 minutesIngredients
Pasta
- 6.5 ounces jumbo pasta shells, about 16 to 18 shells, plus a few extra in case some tear
- 4 quarts (about 4 liters) water, for boiling
- 1 tablespoon kosher salt, for the pasta water
Filling
- 2 teaspoons extra-virgin olive oil
- 1 small shallot, finely diced
- 1 large white mushroom, finely chopped
- 1 cup baby spinach
- pinch of salt
- 1 package (about 6 ounces) Treeline French-style cashew cheese, herb and garlic, softened
- freshly ground black pepper, to taste
To Assemble
- 1.5 cups marinara sauce with basil and garlic
- 1 cup shredded vegan mozzarella
- 1 fresh basil leaves, for serving (optional)
Preparation
- Soften the Cheese: Take the cashew cheese out of the refrigerator about 15 minutes before you start, so it mixes easily.
- Cook the Shells: Bring the water and kosher salt to a boil in a large pot. Add the shells and cook 1–2 minutes less than the package directions, until just al dente, stirring gently every couple of minutes so they don’t stick to each other or the bottom of the pot. Drain, rinse briefly with cool water so they don’t stick, and lay them out in a single layer on a tray.
- Sauté the Vegetables: Heat the olive oil in a medium pot or skillet over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the mushroom and cook until it releases its liquid and it evaporates, 6–8 minutes. Stir in the spinach until wilted, 1–2 minutes. Season with a pinch of salt and let cool for a few minutes.
- Make the Filling: In a bowl, mix the softened cashew cheese with the sautéed vegetables and freshly ground black pepper until evenly combined.
- Prepare the Dish: Preheat the oven to 375°F (190°C). Spread the marinara over the bottom of an 8×8-inch baking dish.
- Fill the Shells: Spoon about 1½ tablespoons of filling into each shell and nestle them open side up on the bed of sauce. Sprinkle the dairy-free mozzarella over the top.
- Bake: Cover the dish tightly with foil and bake until the mozzarella melts, about 15 minutes. It must stay covered, since vegan mozzarella needs the steam trapped under the foil to melt. Then remove the foil, switch the oven to broil, and broil for about 3 minutes, watching closely, until the cheese is fully melted and bubbly.
- Rest and Serve: Let the shells rest for 5 minutes, then top with fresh basil and serve.
Tips
ook a few extra shells: A couple almost always tear, so having spares means every one in the dish looks good.
Cook down the mushroom: Let the mushroom release its liquid and cook it off, so the filling stays thick instead of watery.
Use a spoon or a piping bag: A small spoon works well, but for faster filling, put the filling in a zip-top bag, snip off a corner, and pipe it into the shells.
Use the full cup of mozzarella: A thin layer of vegan mozzarella won’t melt well, so spread it all the way to the edges of the dish.
Don’t skip the resting time: Five minutes out of the oven lets the sauce settle, so the shells hold together when you serve them.
Make ahead: Assemble the dish, cover it tightly, and refrigerate it for up to a day. Add 5 to 10 minutes to the covered baking time, since it will go into the oven cold.
Storage: Refrigerate leftovers in a covered container within two hours of baking and enjoy within 3 to 4 days, or freeze them for 3 to 4 months.
Reheating: Reheat covered in a 350°F oven until hot, or warm individual portions in the microwave.
Try Plant-based Today
