These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.
I almost want to start and end the post right there, because I’m not sure you need to know anything else.
This casserole is totally comforting, but made with lots of healthy ingredients. I mean, it’s no kale salad, but the base of this creamy sauce is cauliflower.
To spice up this recipe, we are adding some cajun seasoning to the sauce. You can add as little or as much as you want. Taste as you go, and make it to your liking.
TSV TIP: Not sure where to get cajun seasoning? You should be able to find it in the spice aisle. It may be called “creole” seasoning as well. You can find the one I used online, here.
Stuff your shells, layer everything in a casserole dish, bake it up until bubbly, then dig in.
Serve this with a huge salad or some roasted veggies and you will have a totally delicious meal on your hands.
Creamy Vegan Cajun Stuffed Shells
- 8 oz Vegan Tofu Ricotta*
- 3 cups Creamy Vegan Cauliflower Sauce**
- 1/2 tsp cajun seasoning*** plus more to taste
- 12 large pasta shells****
- 8 oz frozen spinach thawed and drained
- 1/4 cup sun-dried tomatoes packed in oil, drained and diced
- 4 large basil leaves chopped
- 2 tbsp flat-leaf parsley chopped, plus more for topping
- Prepare the Tofu Ricotta according to the instructions. Place in the fridge until ready to use.
- Prepare the Creamy Cauliflower Sauce according to the instructions. Once the sauce is finished, add cajun seasoning and stir to combine. Set aside until ready to use.
- Preheat oven to 350 degrees and spray a baking dish with non-stick spray.
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
- While the pasta is cooking, combine the ricotta, spinach, sun-dried tomatoes, basil and parsley in a bowl.
- Spread 1 cup of sauce on the bottom of the baking dish. Using a spoon, stuff each shell with the ricotta filling and place in the baking dish. Cover the shells with the remaining sauce, cover with foil and place in the oven for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until heated through.
- Top shells with additional parsley and serve with a salad or roasted veggies.
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