Name: Vegan Stuffed Shells with Tofu Ricotta and Spinach Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 (12-ounce) package of jumbo pasta shells; 1 (16-ounce) block of extra-firm tofu, pressed; 1 medium yellow onion, roughly chopped; 5 garlic cloves; ¼ cup packed fresh basil leaves; 2 teaspoons dried oregano; 2 teaspoons salt; ¾ teaspoon ground black pepper; ¼ teaspoon red chili pepper flakes (optional); 2 Tablespoons nutritional yeast; Juice of 1 medium lemon; 1 cup packed spinach leaves; 1 (25-ounce) jar flavorful marinara sauce, divided; ½ cup vegan cheese shreds (optional); Fresh basil leaves for garnish (optional)

Ingredients

1 (12-ounce) package of jumbo pasta shells

1 (16-ounce) block of extra-firm tofu (pressed)

1 medium yellow onion (roughly chopped)

5 garlic cloves

¼ cup of packed fresh basil leaves

2 teaspoons of dried oregano

2 teaspoons of salt

¾ teaspoon of ground black pepper

¼ teaspoon of red chili pepper flakes (optional)

2 Tablespoons of nutritional yeast

Juice of 1 medium lemon

1 cup of packed spinach leaves

1 (25-ounce) jar of flavorful marinara sauce, divided

½ cup of vegan cheese shreds (optional)

Fresh basil leaves, for garnish (optional)

Instructions

Step 1: In a large pot of boiling water, cook the jumbo pasta shells according to the package’s prebake cooking directions. Drain and rinse with cold water to prevent sticking, then set aside.

Step 2: In the bowl of a food processor, combine the pressed tofu, chopped onion, garlic cloves, fresh basil, dried oregano, salt, black pepper, red chili flakes (if using), nutritional yeast, and lemon juice. Pulse about 15 times until partially mixed.

Step 3: Add the spinach leaves to the mixture and pulse just a few more times until combined. The texture should resemble ricotta cheese—be careful not to overpulse to avoid making it green.

Step 4: Preheat your oven to 375°F (190°C). Pour half of the marinara sauce into a 9 × 13-inch baking dish, spreading it evenly across the bottom.

Step 5: Fill each cooked shell with a generous spoonful of the tofu ricotta mixture, then place them in the prepared baking dish. Continue until all the filling is used and the dish is full. Sprinkle vegan cheese on top, if using.

Step 6: Drizzle the remaining marinara sauce over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until the vegan cheese is melted and the edges of the shells are lightly browned.

Step 7: Garnish with fresh basil leaves if desired. Serve immediately while hot and enjoy!

Tips & Variations

Press the tofu well to remove excess moisture for a firmer, creamier filling.

Try adding sautéed mushrooms or sun-dried tomatoes to the filling for extra flavor.

If you don’t have a food processor, you can mash the tofu and mix everything by hand, but the texture will be chunkier.

Use gluten-free jumbo shells if you need a gluten-free version.

For a spicier dish, increase the red chili pepper flakes or add a dash of cayenne pepper.

FAQs

Can I use regular cheese instead of vegan cheese?

Yes, you can substitute with your favorite dairy cheese if you are not strictly vegan. Mozzarella or a blend of Italian cheeses works well for a melty topping.

How do I prevent the pasta shells from sticking together?

Rinsing the cooked shells under cold water after boiling helps stop the cooking process and removes surface starch, preventing them from sticking. You can also toss them lightly with a bit of olive oil if you prefer.