Creamy Vegan Cajun Stuffed Shells

These Creamy Vegan Cajun Stuffed Shells are the ultimate casserole dinner. Lightened up by using cauliflower cream sauce and a tofu ricotta.
Creamy Vegan Cajun Stuffed Shells


  1. 8 oz Vegan Tofu Ricotta*
  2. 3 cups Creamy Vegan Cauliflower Sauce**
  3. 1/2 tsp cajun seasoning*** plus more to taste
  4. 12 large pasta shells****
  5. 8 oz frozen spinach thawed and drained
  6. 1/4 cup sun-dried tomatoes packed in oil, drained and diced
  7. 4 large basil leaves chopped
  8. 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.