Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
10Ingredients
60Minutes
150Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
21 SERVINGS
- 2 cups raw cashews (soaked in water*)
- 2 lemons
- 1 tsp. salt
- 16 oz. frozen spinach (defrosted)
- 3 garlic cloves (minced)
- 1 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 21 jumbo shells
- 25 oz. marinara sauce
- 1/4 cup fresh parsley (whole wheat panko breadcrumbs +, for topping)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
NutritionView More
Unlock full nutritional details with subscription
150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol0mg0% |
Sodium270mg11% |
Potassium320mg9% |
Protein5g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A60% |
Vitamin C20% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(20)
Bonnie Taylor 5 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
Taylor McAnnally 6 years ago
This was surprising very good! I think there was a bit too much spinach for my liking, but still an excellent dish
michelle 6 years ago
Loved it, tasted just like regular stuffed shells with ricotta. Will definitely make again
Peggy 6 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.
Jess 6 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!
Janae Daugherty 7 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.
Graeme G. 7 years ago
Loved it, So simple to make and an enjoyable entrée to start any dinner without overpowering the main course.