These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.
Creamy...Cajun...Stuffed...Shells.
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.
How to make Creamy Vegan Cajun Stuffed Shells
I showed you this creamy cauliflower sauce a couple weeks ago, and this is the perfect recipe to try it out with. Missed the sauce recipe? Get it here.
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.
How to serve Creamy Vegan Cajun Stuffed Shells
Once you have your sauce made, combine the tofu ricotta (again, I have a recipe for that, here) and the rest of the stuffing ingredients in a bowl.
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.
Need more recipe inspo? Check these out:
Creamy Vegan Cajun Stuffed Shells
Ingredients
- 8 oz Vegan Tofu Ricotta
- 3 cups Creamy Vegan Cauliflower Sauce
- ½ teaspoon cajun seasoning* plus more to taste
- 12 large pasta shells**
- 8 oz frozen spinach thawed and drained
- ¼ cup sun-dried tomatoes packed in oil, drained and diced
- 4 large basil leaves chopped
- 2 tablespoon flat-leaf parsley chopped, plus more for topping
Instructions
- 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. Drain and rinse with cold water.
- 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. Pour the remaining sauce over the shells and cover with foil. Place in the oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until heated through. Remove from the oven.
- Top shells with additional parsley and serve with a salad or roasted veggies.
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Andy Kinslow
What would be good to serve with this dish?
Rene
Hi Andy - Anything veggie. Roasted veggies with some spices and olive oil. Or a big green salad!
Angela
This site is my go to site. I have made well over a dozen recipes from here, and loved nearly all of them. However, this one just didn't hit out of the park for me. I liked the shells themselves but not the sauce. It was a little on the bland side. I think I couldn't have gotten a way with one head of cauliflower and more Cajun seasoning. I used a heaping 1/2 teaspoon and you couldn't taste it at all.
Jane Rennie
personally, too much garlic. My husband didn't like it at all. i'll definitely make the vegan ricotta again
Laurel
These stuffed shells look AMAZING! So creamy and full of flavor!
Barb
Hi there,
I chose a vegan diet a year ago, and am loving it. Your recipes spark a lot of experimentation, and keep me on the right path, and satisfying my omnivorous husband. This is what success looks like! There are still foods that I miss.... but that also occurs in other parts of my life where I've chosen a better path.
As part of the whole earth, whole food approach to thinking and living, I wonder why I don't see whole wheat (or part whole wheat) pasta, pizza, pastries, cakes, sauces, and more, in your recipes rather than featuring all white, all the time (I may have missed some of your whole wheat, but it seems to be a pattern. I assume that it can be easier to photograph, but this might be something to explore in tandem with the vegan diet. So please, give us the whole shebang!
Also... For those of us with crappy eyesight, using black type in the comments, rather than a pale grey, would make it easier to read and write what I want to express, with less strain and fewer missed typos!
Thanks so much for all you do to guide my learning!
Barb
Rene
Hi Barb - so happy you are enjoying the recipes. Feel free to swap any recipe with your whole wheat preference.