Name: Vegan Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 14 oz firm tofu, pressed and crumbled; 2 cups fresh spinach, chopped; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried basil; Salt and pepper, to taste; 20–25 jumbo pasta shells; 3 cups marinara sauce (store-bought or homemade); 1 tbsp olive oil (for pasta water); Vegan mozzarella shreds (optional); Fresh basil, for garnish

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Why You’ll Love This Recipe

I enjoy this recipe because it’s hearty, satisfying, and full of flavor without using any animal products. The filling is creamy and rich thanks to blended tofu or cashews, while the marinara sauce keeps everything saucy and flavorful. I also like that it’s versatile—I can pack the shells with spinach, mushrooms, or herbs to make them my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Extra-firm tofu (or soaked raw cashews)
Nutritional yeast
Lemon juice
Garlic powder
Fresh spinach, chopped
Fresh basil or parsley, chopped
Salt and pepper to taste
Marinara sauce
Olive oil (optional for sautéing spinach)

Directions

I preheat my oven to 375°F (190°C).
I cook the pasta shells in salted boiling water until just al dente, then drain and set aside to cool slightly.
For the filling, I blend tofu (or cashews), nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
I stir in chopped spinach and fresh herbs.
I spread a layer of marinara sauce in the bottom of a baking dish.
I stuff each shell with the ricotta-style filling and arrange them in the dish.
I spoon more marinara over the shells, cover with foil, and bake for 20–25 minutes.
I uncover and bake for another 5 minutes before serving.

Servings and timing

This recipe serves 4–6 people. I usually spend 20 minutes prepping and 25–30 minutes baking, so the total time is around 45–50 minutes.

Variations

I sometimes add sautéed mushrooms or roasted vegetables to the filling.
I make it spicy with red pepper flakes in the marinara sauce.
I top with vegan mozzarella for a cheesy finish.
I swap spinach for kale or Swiss chard for a different flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. I reheat in the oven at 350°F (175°C) until hot, adding extra marinara if needed.

FAQs

Can I make the filling ahead of time?

Yes, I prepare the filling up to 2 days in advance and store it in the fridge until ready to assemble.

Can I freeze stuffed shells before baking?

Yes, I assemble them in a freezer-safe dish, cover tightly, and freeze. I bake from frozen, adding extra time.

What’s the best tofu to use?

I use extra-firm tofu for a thicker, creamier texture.

Can I use store-bought vegan ricotta?

Yes, it’s a great shortcut if I don’t want to make the filling from scratch.

Can I make this gluten-free?

Yes, I use gluten-free jumbo shells.

Conclusion

I love making vegan stuffed shells because they’re rich, comforting, and completely dairy-free without sacrificing flavor. The creamy filling, tender pasta, and savory marinara come together in a dish that’s perfect for sharing. It’s a recipe I keep on repeat for cozy family dinners and special occasions alike.