Cashew ‘Ricotta’ and Spinach Stuffed Shells Recipe | Yummly
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Cashew ‘Ricotta’ and Spinach Stuffed Shells

Best: "Amazing. I have 3 boys and they all ask for secon…" Read More
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  • 2 cups raw cashews (soaked in water*)
  • 2 lemons
  • 1 teaspoon salt
  • 16 ounces frozen spinach (defrosted)
  • 3 garlic cloves (minced)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 21 jumbo shells
  • 25 ounces marinara sauce
  • 1/4 cup fresh parsley (whole wheat panko breadcrumbs +, for topping)
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    NutritionView More

    Sodium11% DV270mg
    Fat12% DV8g
    Protein10% DV5g
    Carbs6% DV19g
    Fiber12% DV3g
    Calories150Calories from Fat70
    Total Fat8g12%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate19g6%
    Dietary Fiber3g12%
    Vitamin A60%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Best 4 months ago
    Amazing. I have 3 boys and they all ask for seconds every time I make these.
    Jennie a year ago
    Maybe I did not do a very good job but it was not the best. I did not wait 6 hours to soak the cashews so maybe that was it. Also Maybe less spinach?
    Bonnie Taylor 2 years ago
    I enjoyed this recipe. I recommend using less spinach because it took over the filling. I’ll eat it Vegan style but if I make it again I’ll pair it with some chicken for my girlfriend lol. I seen someone say they added nutritional yeast for a more cheesy feel, I would probably try that too
    Christine 2 years ago
    It’s great -I added some nutritional yeast too for a more cheesy taste.
    Taylor McAnnally 2 years ago
    This was surprising very good! I think there was a bit too much spinach for my liking, but still an excellent dish
    it was sooo yammy and good
    AwesomeChef 3 years ago
    Exceptionally tasty! Didn’t miss the cheese at all.
    Very tasty - would definitely make it again.
    jasso 3 years ago
    Very good. Non plant base eaters said it was really tasty.
    Elle 3 years ago
    Awesome! My family really loved this recipe! I used 1 1/2 lemons
    michelle 3 years ago
    Loved it, tasted just like regular stuffed shells with ricotta. Will definitely make again
    Peggy 3 years ago
    Good recipe. But I only had enough ricotta to stuff 15 shells and at the end, I was taking stuffing out of the first shells to make it go farther. I think next time I’ll skip the shells and use the ricotta for lasagna.
    Julie Ahasay 3 years ago
    Great recipe. I added some nutritional yeast to the cashew cheese mixture for some extra richness. I’ll be making this many times.
    Tatusko 3 years ago
    Delicious! We only used 1 lemon instead of 2. Good decision- great recipe!
    Tina 3 years ago
    Absolutely the easiest thing to make and most definitely the most delicious!
    Jess 3 years ago
    SO yummy! I ended up using roasted cashews and only soaked them for three hours (at room temperature) and they still turned out great!
    Vanessa Williams 3 years ago
    Turned out great! Such a hearty guilt free meal
    Alexa 3 years ago
    Excellent receipe!! Will definitely make it again and again!!
    Beaulivaric 3 years ago
    This recipe is PHENOMENAL😋 I didn’t soak the cashews for the full 6 hrs due to a time crunch, but it still came out delicious.
    Janae Daugherty 3 years ago
    It’s delicious. You really wouldn’t know it’s vegan. You can’t even tell it’s made with cashews. Will definitely make this again.
    Eve Davignon 3 years ago
    So good! On va refaire cette recette c'est sur!
    Shayla Baraniuk 3 years ago
    Delicious would definitely make it again
    Rebekah 3 years ago
    This was so freaking will never be disappointed
    Graeme G. 4 years ago
    Loved it, So simple to make and an enjoyable entrée to start any dinner without overpowering the main course.