Vegan Stuffed Shells With Tofu Ricotta

  • Author: Shane Martin
  • Prep Time: 15 mins.
  • Cook Time: 40 mins. (includes boiling pasta)
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Diet: Vegan


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


  1. Preheat your oven to 375 degrees ˚F.
  2. Cook the pasta shells according to the package instructions.
  3. 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. 
  4. Spread 1 1/2 cups of marinara sauce evenly on the bottom of either a 9×13 baking dish or 8×8 baking dish. 
  5. 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.
  6. Pour the remaining suace over the shells and bake uncovered for 25 minutes or until the sauce is bubbling.
  7. 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