Description
Vegan Stuffed Shells is a comforting plant-based baked pasta dish filled with creamy tofu ricotta and spinach, layered with rich marinara sauce for a hearty and satisfying meal.
Ingredients
- 20 jumbo pasta shells
- 1 block (14 ounces) firm tofu, drained and pressed
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil, divided
- 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)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
- Add the chopped spinach and cook until wilted. Remove from heat and set aside.
- In a food processor, combine the pressed tofu, nutritional yeast, remaining olive oil, lemon juice, Italian seasoning, salt, and black pepper. Blend until smooth and creamy.
- Fold the sautéed spinach mixture into the tofu filling.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Fill each cooked shell with the tofu mixture and arrange them in the dish.
- Spoon the remaining marinara sauce over the stuffed shells and cover with foil.
- Bake for 25–30 minutes, until heated through. Remove foil during the last 5 minutes if desired.
- Garnish with fresh basil before serving.
Notes
- Add sautéed mushrooms to the filling for extra flavor.
- Mix in dairy-free cream cheese for a creamier texture.
- Sprinkle vegan mozzarella on top before baking for a traditional look.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months and thaw overnight before reheating.
- Assemble ahead of time and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
