Cashew Ricotta Stuffed Pasta Shells


  • 1 package of jumbo shell pasta
  • 1 1/2 cups of cashew ricotta (check previous posts for our recipe)
  • 1 tbs of fresh chopped parsley
  • 1 tbs of fresh chopped taragon
  • 1 tbs of fresh chopped dill
  • 2 tbs of extra virgin olive oil
  • 2 cloves of garlic
  • 2/3 cup of chopped yellow onion
  • 3 vine ripe tomatoes pulped and blended
  • 1/4 cup of good red wine (we used malbec)
  • 1 tbs of fresh chopped basil
  • 1 stem of thyme
  • 1/2 tsp of salt
  • fresh cracked black pepper


  1. In a large pot bring water to a boil, add pasta and cover

  2. While pasta is cooking add parsely, taragon, and dill to cashew ricotta stir well and set aside

  3. In a large pan on medium

  4. Heat add olive oil, garlic, and onion, cook until fragrant

  5. Then pour blended tomatoes into pan add red wine, herbs, and seasoning cook for 10 to 15 minutes or until most water has evaporated, and remove thyme stem

  6. Preheat oven to 350°, drain pasta and with a spoon and hands stuff pasta shells with cashew ricotta

  7. In a glass baking pan pour tomato sauce on bottom and place stuffed shells on top, put pan in oven and bake for 10 minutes

  8. Once time's up remove pan and allow 5 minutes to cool

  9. Garnish with fresh chopped parsely, nutritional yeast flakes, and enjoy

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