Vegan Stuffed Shells Recipe – Easy Plant-Based Comfort Food Dinner Idea
This vegan stuffed shells recipe is creamy, cheesy, and flavorful, made with tofu ricotta, spinach, herbs, and marinara sauce. Perfect for family dinners, weeknight meals, or a comforting plant-based dish.
Equipment
- Large pot for boiling pasta
- Blender or food processor (for ricotta)
- Mixing bowls
- Baking dish (9x13 inch)
- Aluminum foil
- Spatula or spoon
Ingredients
- 20 jumbo pasta shells
- 1 ½ cups raw cashews (soaked) or firm tofu
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 tbsp olive oil (optional)
- 2 cups marinara or tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley or basil (for garnish)
- Optional: vegan mozzarella or Parmesan for topping
Instructions
- Cook Pasta Shells: Boil shells until al dente. Drain and cool slightly.
- Prepare Vegan Ricotta: Blend cashews or tofu with lemon juice, garlic, nutritional yeast, olive oil, salt, and herbs until creamy.
- Stuff Shells: Fill each shell with ricotta mixture. Arrange in a baking dish.
- Layer with Sauce: Spread tomato sauce on the bottom of the dish, place stuffed shells on top, and cover with more sauce. Add vegan cheese if desired.
- Bake: Cover with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil and bake an additional 10 minutes for browning.
- Serve: Garnish with fresh herbs and serve hot.
Notes
- Use soaked cashews for creaminess or tofu for a lighter, protein-rich filling.
- Drain tofu or vegetables well to avoid watery filling.
- Cover with foil during baking to keep shells moist; uncover at the end for browning.
- Make ahead: assemble shells, refrigerate, and bake when ready.
- Freeze assembled shells before baking for easy meal prep.