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
- 9x13-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 9x13 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.