Description
These Vegan Stuffed Shells feature jumbo pasta shells filled with a creamy tofu ricotta mixture combined with fresh herbs, spinach, and nutritional yeast, baked in a rich marinara sauce. This comforting plant-based twist on a classic Italian dish is perfect for a hearty and healthy meal that’s both flavorful and satisfying.
Ingredients
Scale
Pasta
- 1 (12-ounce) package of jumbo pasta shells
Tofu Ricotta Filling
- 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
Sauces & Toppings
- 1 (25-ounce) jar flavorful marinara sauce, divided
- ½ cup vegan cheese shreds (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta Shells: Bring a large pot of water to a boil and cook the jumbo pasta shells according to the package’s prebake directions. Once cooked, drain and rinse the shells with cold water to prevent sticking. Set aside.
- Prepare the Tofu Ricotta Filling: In a food processor bowl, 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 ingredients are partially mixed. Add the spinach leaves and pulse a few more times just until combined, achieving a ricotta-like texture without overprocessing to keep the color light.
- Preheat the Oven and Prepare Baking Dish: Set your oven to 375°F (190°C). Spread half of the marinara sauce evenly on the bottom of a 9 × 13-inch baking dish.
- Stuff the Shells: Fill each cooked shell generously with the tofu ricotta mixture. Arrange the filled shells in the prepared baking dish until full. Sprinkle vegan cheese shreds over the top if using.
- Add Remaining Sauce and Bake: Drizzle the remaining marinara sauce over the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 20 minutes until the vegan cheese is melted and the edges of the shells are lightly browned.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves if desired. Serve immediately hot and enjoy the creamy, flavorful vegan stuffed shells.
Notes
- Press the tofu well to remove excess moisture for a creamier filling.
- Do not overpulse the tofu mixture to avoid turning it green and losing the ricotta texture.
- The red chili flakes are optional but add a nice hint of heat.
- Rinsing the cooked shells with cold water prevents them from sticking together before stuffing.
- Vegan cheese topping is optional but adds a nice melty texture to the dish.
- For gluten-free option, use gluten-free jumbo shells.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Vegan stuffed shells, tofu ricotta, vegan pasta bake, plant-based Italian recipe, vegan dinner, jumbo pasta shells, nutritious vegan meal
