I love making Vegan Stuffed Shells when I want a comforting, plant-based meal that feels just as satisfying as the classic version. The tender pasta shells filled with creamy dairy-free ricotta and spinach, baked in rich marinara sauce, create a hearty dish that’s full of flavor.
Why You’ll Love This Recipe
I appreciate how this recipe delivers creamy texture and savory flavor without any dairy. The filling is smooth and satisfying, while the marinara sauce keeps everything moist and flavorful. I also enjoy how it’s perfect for meal prep and great for serving to both vegans and non-vegans alike. It’s one of my favorite plant-based comfort foods.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 jumbo pasta shells
1 block (14 ounces) firm tofu, drained
2 tablespoons nutritional yeast
2 tablespoons olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 tablespoon lemon juice
1 teaspoon dried Italian seasoning
2 cups marinara sauce
Salt to taste
Black pepper to taste
Fresh basil for garnish (optional)
Directions
I start by preheating the oven to 375°F (190°C).
I cook the jumbo pasta shells according to package instructions until al dente, then drain and set them aside to cool slightly.
In a skillet over medium heat, I warm 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds. I add the chopped spinach and cook until wilted, then remove from heat.
In a food processor, I combine the drained tofu, nutritional yeast, remaining olive oil, lemon juice, Italian seasoning, salt, and black pepper. I blend until smooth and creamy. I fold in the sautéed spinach mixture.
I spread a layer of marinara sauce on the bottom of a baking dish. I fill each cooked shell with the tofu mixture and arrange them in the dish.
I spoon the remaining marinara sauce over the stuffed shells and cover the dish with foil.
I bake for 25–30 minutes, until heated through. I remove the foil during the last 5 minutes if I want the top slightly thicker and less saucy.
I garnish with fresh basil before serving.
Servings and Timing
I find this recipe serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: about 50 minutes
Variations
I sometimes add sautéed mushrooms to the filling for extra depth of flavor. When I want a creamier texture, I mix in a spoonful of dairy-free cream cheese. I also enjoy sprinkling vegan mozzarella on top before baking for a more traditional look and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through. These stuffed shells also freeze well for up to 3 months. I thaw them overnight in the refrigerator before reheating.
FAQs
Can I use store-bought vegan ricotta?
Yes, I can substitute store-bought vegan ricotta if I prefer convenience.
Do I need to press the tofu?
Yes, I press the tofu beforehand to remove excess moisture and achieve a creamy texture.
Can I make this gluten-free?
Yes, I use gluten-free jumbo shells and ensure the marinara sauce is gluten-free.
How do I keep the shells from sticking together?
I stir them occasionally while boiling and lightly coat them with a small amount of olive oil after draining.
Can I prepare this dish ahead of time?
Yes, I assemble the shells in advance and refrigerate them for up to 24 hours before baking.
Conclusion
I love how Vegan Stuffed Shells provide all the comforting flavors of a classic baked pasta dish while remaining completely plant-based. The creamy tofu filling and rich marinara sauce make this a satisfying and hearty meal that I enjoy making again and again.
