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Herbed squash stuffed jumbo pasta shells baked in a creamy tomato sauce and it’s all vegan, gluten-free and oil free! Friends, this recipe is so easy to make but has taken me forever to share because I’ve been on the hunt for these jumbo gluten-free pasta shells and they’ve proven to be more difficult to find than I had originally imagined. I ended up ordering them online and had to get a three pack for the best price… The gluten allergy struggle is real sometimes, am I right? Nevertheless, today I present to you this recipe for Vegan Stuffed Shells + Creamy Tomato Sauce!
The beauty of the weather warming up is that fresh produce is making its return and the veg is so flavourful as is. Paired with herbs, garlic and onion, it’s such a fresh and bright flavour and the creamy tomato sauce is the perfect complement.
I also added white beans to these vegan stuffed shells for a little plant, protein, texture and extra flavour. This makes for an amazing lunch or dinner that in my opinion, is a much more fun way to enjoy pasta.
If you aren’t allergic to gluten, you can absolutely make this with regular jumbo pasta shells, and the best part about it is that the stuffing is (as with most of my recipes) something that you can play with depending on what veggies you have on hand. I’ll share the exact recipe for the herbed squash and white bean mix in the recipe card below, but you could definitely sub with your favourite bean and favourite veg.
For the creamy tomato sauce, I’m sharing 2 different options depending on your preference or your allergies–one with cashews, the other with coconut! The cashew variety utilizes my Easy Cashew Cream recipe, and you essentially just add a little bit of that right into the sauce.
I used this 1.25 qt baking dish, and for the sake of presentation, ended up not being able to fit all the shells into the dish, but squeeze them into whatever dish you’re using or split it up into two dishes! Ideally, making sure each shell is well submerged in sauce is the best way to infuse flavour and end up with an even cook.
The best part is, if you don’t feel like baking the pasta, or you’re not able to find jumbo shells, you can simply enjoy the herbed filling with the sauce and regular pasta mixed in a saucepan. It’s equally delicious this way (trust me, I’ve had it for dinner multiple nights in a row with the leftovers and I wasn’t mad about it!).
Prepare your pasta shells according to package, and set aside in a colander until ready to use.
In a pan, sauté onion until fragrant and slightly caramelized. Use veggie broth or oil as preferred. Next add garlic and sauté another few minutes until fragrant. Add herbs and seasonings and mix with a spatula.
It should smell pretty amazing at this point, but go ahead and add your zucchini, squash and beans to the pan and let it cook down for about 2-5 minutes. Remove filling from the pan and transfer to a large bowl.
Next prepare your sauce by adding marinara to the same pan, or small saucepan until it reaches a simmer. Lower the heat, stir in cashew cream and stir until combined. You may also add additional herbs as you’d like.
Transfer the sauce to your baking dish, adding a generous layer to the dish.
Stuff each pasta shell with filling, and lay down in the sauce. Top with cracked pepper, additional sauce and additional ingredients as desired, and bake in the oven for about 20 minutes or so.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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