Jumbo pasta shells packed with creamy tofu ricotta cheese. This vegan stuffed shells recipe is sure to be a crowd-pleaser for both vegans and omnivores.
Are you ready for your life to change? I tend to be a bit melodramatic, but in the case of this incredible dish – the best vegan stuffed shells recipe – it’s completely warranted and true.
I mean, what’s not to love about this dish? You’ve got comforting carbs, a cheesy ricotta filling, and it’s all topped off with your favorite marinara sauce. The most awesome trifecta of food on the planet.
Are you ready? Carb coma commencing – NOW!
How To Make Tofu Ricotta
This tofu ricotta recipe is so easy to make. And, you won’t believe how rich, creamy, and cheesy it gets just by adding a few ingredients and blending in a food processor.
If You Are Using Frozen Spinach
- Start by crumbling the tofu by hand and adding it to the food processor.
- Add the nutritional yeast, frozen spinach, onion powder, garlic powder, seasonings, lemon juice, and a little salt. Pulse 5 or 6 times just so everything is mixed well enough to taste. Then, salt as needed.
- Start the food processor again and blend until you reach your desired consistency. I tend to like my ricotta with a little texture so I don’t process it very long.
If You Are Using Fresh Spinach
- Crumble the tofu by hand add it to your food processor with all ingredients except the spinach. Blend until everything is smooth or at your desired consistency.
- Then, toss in the fresh spinach and pulse 6 or 7 times until the spinach is well combined. This is to help prevent the vegan ricotta from turning green. That may or may not be a big deal for you. But, I at least wanted to let you know.
That’s it! A ridiculously delicious ricotta cheese substitute.
How To Make Vegan Stuffed Shells
First things first – choose your pasta. I could not find whole wheat jumbo pasta shells. So, I had to use just regular shells. However, I did find these gluten-free brown rice jumbo shells and that’s huge for those who typically have to avoid pasta dishes.
- Preheat your oven to 375 degrees ˚F while cooking the jumbo pasta shells according to the package directions.
- Make the tofu ricotta while the pasta is cooking and set aside. Then, drain the pasta once it has finished cooking.
- Pour 1 1/2 cups of sauce on to the bottom of an 8 x 8 baking dish or 9 x 13 baking dish and spread evenly. Start stuffing the shells by filling them with about 1-2 Tbsp of the vegan ricotta and placing them in the baking dish open side facing up. Continue until you have used all the ricotta filling. Pour the remaining sauce over the stuffed shells. NOTE: I used an 8 x 8 baking dish and was able to get 5 rows of 3. I also “overstuffed” my shells.
- Place the baking dish in the oven and bake uncovered for 25-30 minutes. You want the sauce to be all hot and bubbly. Once it’s ready simply remove it from the oven, top with freshly chopped basil (optional), and sprinkle with my Plant-based Parmesan Cheese.
And, just like that, a delicious, healthy, vegan, restaurant-style Italian meal even the kids are going to swoon over!
Can I Keep Vegan Stuffed Shells In The Refrigerator?
Yes! In the event there are leftovers, these vegan stuffed shells can be stored in the fridge in an air-tight container up to a week.
And, reheating them is super simple. Just preheat your oven to 325 degrees, place the shells in an oven-safe dish, cover, and cook for 10-15 minutes. Once they are ready simply remove and serve.
Can I Freeze Vegan Stuffed Shells?
Yes! It’s one of the things that makes this dish so amazing. It’s perfect for people who like to do the whole “meal prepping” thing.
Simply prepare the stuffed shells according to the directions but don’t cook them. Then, store in a freezer-safe dish and cover with plastic wrap and aluminum foil. You can store this in the freezer for up to 4 months. When you’re ready to enjoy simply bake the vegan stuffed shells as according to the recipe instructions but adding an extra 10-15 minutes.
Keep in mind every appliance is different so always keep an eye on it as it cooks.
Want More Healthy Pasta Dishes
- Vegan Minestrone
- The BEST Vegan Bolognese
- Creamy Sun-Dried Tomato & Kale Pasta
- Vegan Lasagna Rolls
- Sweet Chili Garlic Instant Pot Noodles
What Are Good Side Dishes For Stuffed Shells?
- Easy 5-Ingredient Whole Wheat Beer Bread
- Oven Roasted Asparagus with Tahini Sauce
- Roasted Brussels Sprouts
- Apple Walnut Salad
You are going to love these Vegan Stuffed Shells with Tofu Ricotta! They’re…
- Loved by kids
- & Delicious!
This recipe is great when you’re entertaining and need something everyone is sure to love. It’s also great as a holiday meal especially on Christmas and New Year’s Eve.
Also, here are a few of my favorite things: My list of 20 Kitchen Must Haves For Healthy Vegan Oil Free Cooking.
If you make this recipe be sure and let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!Print
Vegan jumbo pasta shells stuffed with wonderfully creamy and cheesy tofu ricotta. This vegan stuffed shells recipe is sure to be a crowd-pleaser for both vegans and omnivores.
- 1 box of gluten-free jumbo shell pasta or jumbo shell pasta of choice
- 1 26-ounce jar of oil-free pasta sauce, marinara sauce, or 3 cups of homemade marinara
- 1 14-ounce block firm tofu or extra firm tofu (NOT SILKEN)
- 1/2 cup fresh or frozen chopped spinach (does not have to be thawed)
- 1/2 cup nutritional yeast
- 2 Tbsp dried oregano
- 1 Tbsp dried parsely
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp lemon juice
- Salt to taste
- Preheat your oven to 375 degrees ˚F.
- Cook the pasta shells according to the package instructions.
- Make the Tofu Ricotta: Crumble the tofu by hand and add it to a food processor along with all the other ingredients. Pulse 7-8 times until everything is well combined and looks like ricotta. Stop and scrape the sides as needed. If you prefer a smooth and creamy texture simply process more until you get the texture you prefer.
- Spread 1 1/2 cups of marinara sauce evenly on the bottom of either a 9×13 baking dish or 8×8 baking dish.
- Fill each pasta shell with 1-2 heaping Tbsp of the tofu ricotta. Place the shells open side up in the baking dish and continue until you’ve used all the ricotta filling.
- Pour the remaining suace over the shells and bake uncovered for 25 minutes or until the sauce is bubbling.
- Remove and serve immediately with my Plant-based Parmesan sprinkled on top (optional)
Nutrition info is counted using store-bought sauce.
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Italian
Keywords: Italian, vegan Italian, plant-based, vegan pasta dish, vegan stuffed shells, tofu ricotta, stuffed jumbo shells
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