My Delicious Vegan Stuffed Shells Recipe

My Delicious Vegan Stuffed Shells Recipe

You know those evenings when you want something a little special and not the usual meals, but you also want it to be satisfied afterwards? That’s when I think you need stuffed shells, in fact that is what I do and it’s the reason I recommend it. This version with a creamy tofu and spinach filling has been a go-to in my kitchen for a really long while. Friends who aren’t even vegan have asked for the recipe because they can’t believe how close it tastes to the classic version.

I start with jumbo pasta shells boiled until they’re just tender, then filled with a mix of crumbled tofu, nutritional yeast, garlic, lemon juice, olive oil, and fresh basil. The texture comes out creamy and smooth, almost like ricotta. If I want it a little silkier, I stir in a splash of soy milk. Spinach gets mixed in too, usually frozen spinach that I thaw and squeeze dry. It blends right into the filling and adds that fresh green flavor.

Once the filling is ready, the fun part starts. I spoon it into each shell and line them up in a baking dish. A generous layer of marinara goes underneath and more sauce gets poured on top. I like every bite to be saucy and rich. If I have vegan mozzarella on hand, I sprinkle it over the top for extra flavor. Then it goes into the oven and comes out bubbling, with golden edges and melty cheese that makes the whole dish feel comforting and homemade.

What I love about this recipe unlike others, is how easy it is to make ahead. You can assemble the stuffed shells earlier in the day, cover the dish, and bake it right before dinner. Leftovers are just as tasty the following day, sometimes even better after the flavors have had time to sit. You can even freeze the shells before or after baking, and they reheat beautifully, they’re very flexible.

If you’re here, you very likely love vegan stuffed shells and want to try it for yourself, so there’s no need to keep boring you with how I make and enjoy mine, rather guide with my special vegan stuffed shells recipe, and trust me you’d enjoy the result.

My Delicious Vegan Stuffed Shells Recipe

This my simple vegan stuffed shells recipe would help you make the best homemade stuffed shells, without using any non-vegan ingredients of course. The result is arguably better than the original.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Italian, Vegan

Calories: 380

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 16-18 jumbo pasta shells about half a 12 oz box
• 14 oz firm tofu pressed and crumbled
• 2 cups fresh spinach chopped (or thawed frozen spinach, squeezed dry)
• ¼ cup nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 cloves garlic minced
• ¼ cup fresh basil chopped (or 1 tsp dried basil)
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 3 cups marinara sauce
• 1 cup vegan mozzarella shredded (optional, for topping)

Equipment

• Large pot (to cook pasta shells)
• Colander (to drain pasta)
• Large mixing bowl
• Skillet or spinach & garlic saute and this is optional
• Baking dish (9x13-inch works best)
• Spoon for stuffing shells
• Aluminum foil

Method

 

Cook pasta shells

1. Bring a large pot of salted water to a boil.
2. Cook shells until just al dente (about 9 minutes). Drain and set aside.

Prepare filling

1. In a skillet, heat olive oil and sauté garlic until fragrant (1 minute).
2. Add spinach and cook until wilted (if using fresh). Remove from heat.
3. In a large bowl, combine crumbled tofu, nutritional yeast, lemon juice, basil, Italian seasoning, salt, pepper, and spinach mixture. Mix until creamy and ricotta-like.

Stuff shells

1. Spread 1 cup marinara sauce on the bottom of the baking dish.
2. Gently fill each shell with the tofu-spinach mixture and place into the dish.

Assemble

1. Pour remaining marinara over the stuffed shells.
2. Sprinkle vegan mozzarella on top (if using).

Bake

1. Cover with foil and bake at 375°F (190°C) for 25 minutes.
2. Uncover and bake another 10 minutes until heated through and bubbly.

Serve

1. Let cool slightly before serving. Garnish with fresh basil if desired.

Nutrition

Calories: 380kcal

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