Vegan Stuffed Shells
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Vegan Stuffed Shells
These vegan stuffed shells offer the ultimate plant-based comfort food experience, featuring jumbo pasta shells generously filled with a savory tofu-spinach ricotta mixture. They bake to perfection in a rich marinara sauce with melty vegan mozzarella, creating a dairy-free Italian dinner that satisfies everyone at the table. Perfect for weeknight family meals or entertaining guests with dietary preferences.
I discovered my love for stuffed pasta during my travels through Northern Italy, where every family seemed to have their cherished version. When I returned home and transitioned to plant-based cooking, recreating that comforting texture became my personal mission. These vegan stuffed shells emerged from countless kitchen experiments, becoming my go-to dish for Sunday dinners and potlucks alike. I often serve them alongside a crisp green salad and crusty bread, though they pair beautifully with our cheesy spinach artichoke pinwheels for larger gatherings. During holiday seasons, they make a wonderful complement to our vegan Thanksgiving pot pie for guests seeking traditional flavors without animal products.
Why You’ll Love This Vegan Pasta Recipe
- Made From Scratch Flavor: Every component combines to create authentic Italian taste without dairy.
- Family Approved: Even non-vegans adore the creamy texture and rich tomato sauce.
- Meal Prep Friendly: Assemble ahead and bake when needed for stress-free entertaining.
- Wholesome Ingredients: Packed with protein-rich tofu and nutrient-dense spinach for balanced nutrition.
Ingredients for Perfect Vegan Stuffed Shells
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Jumbo pasta shells: Look for brands that hold their shape well during boiling.
- Firm tofu: Provides the perfect base for mimicking ricotta’s texture when crumbled.
- Frozen chopped spinach: Squeeze thoroughly to remove excess water and prevent sogginess.
- Vegan ricotta cheese: Choose a brand that melts well and has neutral flavor.
- Nutritional yeast: Adds cheesy flavor and valuable B vitamins to the filling.
- Dried basil and oregano: Use high-quality herbs for the most aromatic results.
- Marinara sauce: Your favorite jarred variety works perfectly or use homemade.
- Vegan mozzarella: Shreds melt better than blocks for that golden brown finish.
Vegan Stuffed Shells
Delicious vegan stuffed shells with tofu-spinach filling. Easy plant-based Italian dinner ready in 75 minutes. Perfect dairy-free comfort food for family meals.
Equipment
- large pot
- baking sheet
- oven
- skillet
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- 9×13-inch baking dish
- spatula
Ingredients
Pasta and Filling
- 1 box jumbo pasta shells 12-ounce
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 package firm tofu 16-ounce, drained and crumbled
- 1 package frozen chopped spinach 10-ounce, thawed and squeezed dry
- 2 cups vegan ricotta cheese
- 1/4 cup nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar marinara sauce 24-ounce
- 1 cup shredded vegan mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente, then drain and arrange them in a single layer on a baking sheet to prevent sticking.
- Preheat your oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
- In a large mixing bowl, combine the crumbled tofu, squeezed-dry spinach, vegan ricotta, nutritional yeast, dried basil, dried oregano, salt, and pepper. Add the cooked onion and garlic mixture, then stir until everything is thoroughly combined.
- Spread 1 cup of the marinara sauce evenly on the bottom of a 9×13 inch baking dish. Use a spoon to fill each cooked pasta shell with the tofu-spinach mixture and place them seam-side up in the baking dish. Pour the remaining sauce over the top of the stuffed shells and sprinkle evenly with the shredded vegan mozzarella.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the sauce is bubbly and the cheese on top is melted and lightly browned.
Notes
Make sure to squeeze the spinach thoroughly to remove excess water for the best filling consistency.
Creative Ways to Customize Your Shells
- Extra Cheesy Version: Add ½ cup vegan parmesan to the filling mixture.
- Protein Boost: Mix in 1 cup cooked lentils or crumbled vegan sausage.
- Gluten-Free Option: Use brown rice or lentil-based jumbo shells instead.
My Secrets for Perfect Vegan Stuffed Shells
- Prevent Sticking: Arrange cooked shells in a single layer on oiled baking sheets.
- Flavor Development: Sauté onions until translucent before adding garlic for depth.
- Texture Balance: Squeeze spinach thoroughly to avoid watery filling consistency.
- Browning Control: Remove foil during final baking for ideal cheese melting.
Storing and Reheating Your Italian Masterpiece
- Store: Refrigerate in airtight containers for up to 4 days, keeping sauce separate if possible.
- Freeze: Arrange unbaked stuffed shells on parchment-lined trays before transferring to freezer bags for up to 3 months.
- Reheat: Bake frozen shells at 375°F for 35-40 minutes covered, then 10 minutes uncovered.
- Make-Ahead Tip: Assemble completely and refrigerate overnight before baking for enhanced flavor.
Frequently Asked Questions
Can I make vegan stuffed shells ahead of time?
Absolutely! These shells are perfect for advance preparation. Assemble them completely in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold. For longer storage, freeze unbaked shells as described in our storage tips.
What can I use instead of tofu in vegan stuffed shells?
If you prefer not to use tofu, try cashew ricotta made by blending soaked cashews with lemon juice and nutritional yeast. Cannellini beans mashed with vegan cream cheese also work wonderfully. For a different approach, our spinach ricotta stuffed shells recipe offers traditional inspiration that can be adapted.
How do I prevent my vegan stuffed shells from getting soggy?
The key is thoroughly draining all components. Cook pasta al dente since it continues cooking in the oven, squeeze spinach until no liquid remains, and drain tofu well. Also, avoid over-saucing the bottom of the baking dish—just a thin layer prevents sticking without creating excess moisture.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works beautifully. Use about 1 pound of fresh spinach, wilt it in a pan with a tablespoon of water, then drain and squeeze thoroughly. Fresh spinach actually has less water content than frozen, so you may get even better results. Chop it finely before adding to the filling mixture.
More Vegan Comfort Food Recipes
Why This Vegan Stuffed Shells Recipe Works
With its creamy tofu-spinach filling and perfectly melted vegan cheese topping, these stuffed shells deliver authentic Italian comfort without compromise. They come together in about an hour yet taste like they simmered all day, making them ideal for busy weeknights and special occasions alike. I hope this plant-based version becomes a cherished favorite in your kitchen, just as it has in mine.
