Skip to main content

Vegan Ricotta Stuffed Shells with Marinara Sauce and Roasted Vegetables


This creamy and satisfying pasta dish is a vegan take on the classic Italian comfort food. The cashew-based ricotta filling adds a rich and velvety texture, while the marinara sauce provides a tangy and savory flavor. The roasted vegetables add a pop of color and natural sweetness.

Cuisine: Italian-inspired Vegan Fusion
Servings: 4-6


  • 12-16 jumbo pasta shells
  • Cashew ricotta filling (see below)
  • Marinara sauce (homemade or store-bought)
  • Roasted vegetables (such as broccoli, Brussels sprouts, or sweet potatoes)
  • Nutritional yeast (optional)

Cashew Ricotta Filling:

  • 1 cup cashews
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions.
  3. Prepare the cashew ricotta filling by blending the cashews, water, lemon juice, salt, and black pepper until smooth and creamy.
  4. Stuff each pasta shell with the cashew ricotta filling.
  5. Place the stuffed shells in a baking dish and cover with marinara sauce.
  6. Roast the vegetables in the oven until tender and lightly caramelized.
  7. Serve the stuffed shells with roasted vegetables and a sprinkle of nutritional yeast (if using).

Matching Wines

For this dish, we would recommend a red wine that complements the rich and savory flavors of the pasta and sauce. Here are a few options:

Sangiovese: This Italian red wine is known for its bright acidity and flavors of cherry, plum, and earth.

Valpolicella: A medium-bodied Italian red wine with flavors of dark fruit, spice, and leather would also pair nicely.

Pinot Noir: A light-bodied Pinot Noir with flavors of strawberry, raspberry, and earthy notes would provide a nice contrast to the rich pasta dish.