These Vegan Stuffed Shells are a creamy, comforting plant-based twist on a classic Italian favorite.
Packed with protein-rich tofu, fiber-filled spinach, and heart-healthy olive oil, they’re both nourishing and satisfying.
Low in saturated fat and entirely dairy-free, this recipe is perfect for easy weeknight dinners, meal prep, or cozy gatherings, delivering wholesome flavor in every bite.
Creamy Vegan Stuffed Shells
Equipment
- 1 Large pot (for boiling pasta)
- 1 Colander (for draining pasta and spinach)
- 1 Food processor (for tofu ricotta)
- 1 Large baking dish (9×13 inches recommended)
- 1 Spatula (for mixing and pressing)
Ingredients
For the Pasta:
- 16 oz jumbo pasta shells gluten-free if desired
For the Tofu Ricotta:
- 28 oz extra-firm tofu drained and pressed (2 packages)
- ⅓ cup nutritional yeast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 garlic cloves
- ¼ cup fresh basil or 2 tbsp dried herbs
- ¼ teaspoon black pepper
- 1 splash soy milk or water, to adjust consistency
For the Filling:
- 16 oz frozen spinach thawed and drained (or 2 cups fresh wilted spinach)
For Assembly:
- 26 oz pasta sauce
- 1 cup vegan mozzarella optional
- ¼ cup vegan parmesan optional
Instructions
- Prepare the Jumbo Pasta Shells: Bring a large pot of water to a rolling boil and add a generous pinch of salt to season. Carefully drop in the jumbo pasta shells and cook for 8 minutes, stirring occasionally to prevent sticking. The goal is to slightly undercook the shells, as they will continue cooking in the oven later. Once tender yet firm, drain the shells and rinse them with cold water immediately to stop the cooking process. Gently set them aside on a plate or a clean kitchen towel, making sure they do not stick together.
- Drain and Press the Tofu: Open the packages of extra-firm tofu and place them on a clean kitchen towel or paper towels. Press out as much liquid as possible, either with your hands or by placing a weight on top (such as a heavy skillet) for 5–10 minutes. Removing excess moisture is essential for achieving a creamy, ricotta-like texture for the filling and prevents it from being watery when baked.
- Make the Tofu Ricotta Base: In a food processor, combine the pressed tofu, nutritional yeast, olive oil, garlic cloves, salt, black pepper, and fresh or dried basil. Pulse and blend for 1–2 minutes until smooth and creamy. If the mixture seems too thick, gradually add a splash of soy milk (or water) to reach a ricotta-like consistency. Taste the mixture and adjust seasoning if necessary. This tofu ricotta is the protein-rich, flavorful foundation for your stuffed shells.
- Prepare the Spinach or Vegetables: If using frozen spinach, place it in a microwave-safe bowl or a small saucepan and heat just until thawed. Once soft, transfer the spinach to a colander set in the sink. Press down with a spatula or the back of a spoon to squeeze out all excess liquid. This prevents the filling from becoming watery.If desired, you can also chop the spinach finely in the food processor for a smoother, kid-friendly texture, or leave it slightly chunky for a more rustic appearance. For a vegetable variation, you may use lightly steamed broccoli, diced zucchini, or any other preferred green vegetable.
- Combine Spinach with Ricotta Mixture: Add the well-drained spinach to the tofu ricotta mixture. Pulse for a few seconds to combine, or fold it in gently by hand if you prefer larger pieces of spinach visible in the filling. Ensure the mixture is uniform and creamy. The filling should be easy to scoop and hold its shape when spooned into the pasta shells.
- Preheat the Oven: Preheat your oven to 350°F (177°C). Preparing the oven at this stage ensures it reaches the correct temperature by the time your shells are assembled, allowing for even baking and perfectly melted cheese topping.
- Fill the Jumbo Shells: Using a small spoon or spatula, carefully fill each cooked pasta shell with about 2 tablespoons of the tofu-spinach ricotta mixture. Hold the shell gently on both ends to keep it open while filling. Place the filled shells upright in a large baking dish (9×13 inches recommended). If the shells do not all fit in a single layer, you can gently overlap or stack them slightly, or use a second smaller baking dish.
- Add the Sauce Layer: Pour the pasta sauce evenly over the filled shells, making sure each shell is partially covered to keep them moist during baking. You may also spread a thin layer of sauce on the bottom of the baking dish before placing the shells to prevent sticking. The sauce provides moisture, flavor, and a beautifully saucy finish for your baked shells.
- Cover and Bake the Shells: Cover the baking dish tightly with aluminum foil to trap steam and prevent the shells from drying out. Bake in the preheated oven for 20 minutes. This allows the flavors to meld and the shells to cook fully without losing moisture.
- Add Cheese and Continue Baking: Remove the foil, sprinkle vegan mozzarella and/or parmesan cheese evenly over the shells, then cover again with foil. Bake for an additional 20 minutes. This step melts the cheese and ensures it doesn’t dry out. For a crispy, lightly golden top, remove the foil for the last 10 minutes of baking. If you prefer softer, fully melted cheese without browning, you may leave the foil on until the end.
- Garnish and Serve: Once baked, remove the stuffed shells from the oven and let them rest for 5 minutes.Garnish with freshly chopped basil or parsley for a burst of color and added freshness. Serve the shells hot directly from the baking dish. Pair them with a simple green salad, garlic bread, or roasted vegetables for a complete plant-based meal.
Notes
- Slightly undercook the pasta shells to prevent breaking when stuffing.
- Press the tofu and spinach thoroughly to remove excess moisture for a creamy filling.
- Use a large baking dish to fit all shells; alternatively, divide into two dishes to maintain a neat presentation.
- For evenly baked cheese, add it midway and cover with foil to prevent over-browning.
- The recipe is versatile—swap spinach for broccoli or add vegan sausage for variation.
- Cashew ricotta is a great soy-free alternative but requires longer blending.
- Leftover stuffed shells reheat well in the oven or microwave.
- Stack shells slightly if your dish is smaller; baking time may need a few minutes adjustment.
Chef’s Secrets for Perfect Shells
Achieving the perfect stuffed shell starts with careful preparation.
Always press tofu and drain vegetables thoroughly to avoid watery filling.
Blending the tofu ricotta until smooth ensures a creamy, velvety texture that resembles traditional ricotta.
Undercooking the pasta slightly allows it to finish cooking in the oven without falling apart.
When filling the shells, hold them gently on both sides to keep them open, and don’t overfill—about 2 tablespoons per shell is ideal.
Covering the dish during the initial bake helps retain moisture, while uncovering at the end gives a lightly golden finish.
Small touches like freshly chopped herbs or a drizzle of olive oil before serving elevate flavor and presentation.
Serving Suggestions for Maximum Enjoyment
These stuffed shells shine when served as a hearty main course.
Pair them with a light side salad or roasted vegetables for a balanced meal.
Garlic bread or a crunchy baguette makes a delightful complement, soaking up any extra sauce.
For a family-friendly twist, offer additional vegan cheese or a sprinkle of crushed red pepper for spice.
They’re also excellent for meal prep, as each shell maintains its shape when reheated.
Serving slightly warm with fresh basil or parsley enhances both visual appeal and flavor, making these shells perfect for cozy weeknight dinners or entertaining guests.
Storage Tips for Longevity
Vegan stuffed shells store well both in the fridge and freezer.
To refrigerate, cover the baking dish tightly with foil or transfer shells to an airtight container.
They will stay fresh for up to 4 days, making them ideal for meal prep.
To freeze, place shells in a freezer-safe container with a layer of parchment between layers to prevent sticking.
Freeze for up to 3 months. Reheat from frozen by covering with foil and baking at 350°F (177°C) for 25–30 minutes, or thaw overnight in the fridge for quicker reheating.
Avoid microwaving frozen shells directly, as uneven heating can affect texture.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Absolutely! Use about 2 cups of fresh spinach, wilted in a pan or microwave. Be sure to squeeze out excess water before adding to the tofu ricotta to maintain a creamy consistency.
2. How can I make this recipe soy-free?
Swap the tofu with cashew ricotta made from soaked raw cashews blended with olive oil, lemon juice, and seasoning. This yields a creamy, nutty alternative while keeping the dish entirely plant-based.
3. Can I prepare this recipe ahead of time?
Yes! You can assemble the shells and store them covered in the refrigerator for up to a day before baking. This makes them perfect for meal prep or entertaining.
4. What if my shells stick together during cooking?
If shells start sticking, rinse them in cold water after boiling or keep them separated on a lightly oiled tray until ready to fill. Handling gently prevents breakage.
5. Can I add extra protein or vegetables?
Definitely! Stir in vegan sausage crumbles or additional chopped vegetables into the ricotta mixture for variety. Broccoli, zucchini, or mushrooms all work well and add nutrition without compromising flavor.
