Vegan Stuffed Shells
Jumbo pasta shells filled with a creamy plant-based ricotta and baked in rich marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Bake, Stovetop
- Cuisine: Italian, Vegan
- Diet: Vegan
Ingredients
For the Filling:
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
For the Pasta:
20–25 jumbo pasta shells
3 cups marinara sauce (store-bought or homemade)
1 tbsp olive oil (for pasta water)
For Topping:
Vegan mozzarella shreds (optional)
Fresh basil, for garnish
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo pasta shells in salted boiling water with olive oil until al dente. Drain and set aside.
In a skillet, sauté spinach for 1–2 minutes until wilted. Remove from heat.
In a mixing bowl, combine crumbled tofu, sautéed spinach, nutritional yeast, lemon juice, garlic powder, onion powder, basil, salt, and pepper. Mix until well combined.
Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
Stuff each shell with the tofu-spinach filling and arrange in the dish.
Top with remaining marinara sauce and vegan mozzarella (if using).
Cover with foil and bake for 20 minutes.
Remove foil and bake for an additional 10 minutes until heated through.
Garnish with fresh basil and serve warm.
Notes
Can be prepared ahead and baked when ready to serve.
Substitute kale or Swiss chard for spinach.
For extra flavor, add chopped sun-dried tomatoes to the filling.
Freezes well for up to 2 months—bake directly from frozen, adding extra time.
Find it online: https://allrecipesmade.com/vegan-stuffed-shells/
