10. Dairy-Free Spinach Artichoke Dip Stuffed Shells

If you’re looking for a creamy and satisfying meal that’s dairy-free, these Dairy-Free Spinach Artichoke Dip Stuffed Shells will hit the spot! This delicious recipe combines a flavorful spinach artichoke dip with jumbo pasta shells for the perfect vegan comfort food.

Equipment

Blender
Large Pan
1 Large Casserole Dish

Ingredients

12 oz box jumbo shells (use gluten-free shells if necessary)
3 cups tomato sauce (I used a 25 oz jar)
¼ tsp dried parsley

Instructions

Preheat the oven to 375 degrees.
Boil the cashews for 10 minutes and then drain and discard the water. Let the cashews cool for a few minutes.
Make the vegan spinach and artichoke dip.
While making the dip, cook the pasta shells in a large pot of salted boiling water. Undercook the shells by 2 minutes so they remain slightly firm, making them less likely to tear when filled. Drain the shells and rinse with cold water. Lay the cooked shells (not touching each other) open side up on a tray lined with parchment paper.
Pour 1 cup of tomato sauce into the bottom of a large casserole dish and spread it evenly.
When the shells are cool enough to handle, spoon 2 tbsp of the spinach dip into each shell. Place the shells open side up into the casserole dish. Repeat until the filling or shells are used up.
Pour the remaining tomato sauce over the shells, covering the edges to prevent hardening in the oven. If desired, add shredded vegan cheese at this stage.
Bake uncovered for 25-30 minutes. Remove from the oven and garnish with parsley.