The Best Vegan Stuffed Shells

These vegan stuffed shells are made from simple ingredients but don't fall short on creamy, cheesy flavor! Perfect for a special occasion or holiday meal.

Course Main

Cuisine American

Diet Vegan, Vegetarian

Method Oven

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 229kcal

Author Caitlin Shoemaker

Ingredients

For the Stuffed Shells:

8 ounces jumbo pasta shells gluten-free or regular
Vegan Ricotta below
6 ounces frozen spinach thawed and drained; optional
1/2 cup loosely packed fresh basil chopped
25 ounce jar pasta/marinara sauce of choice
1/2-1 cup dairy-free parmesan optional

For the Vegan Ricotta:

1 block organic firm or extra firm tofu
1 cup cashews soaked for at least 4 hours
2 tablespoons nutritional yeast
3-5 cloves of garlic
Juice of 1 small lemon
1/2 teaspoon lemon zest about ½ small lemon
2 teaspoons Italian seasoning blend
1 teaspoon kosher salt
Freshly ground black pepper to taste

US Customary - Metric

Instructions

Prep: Pre-heat the oven to 375F. Grease a 9x13" baking dish and set aside. Set a baking sheet aside as well.
Par-cook the Pasta: Bring a large pot of salted water to a boil and par-cook the jumbo shells according to the stuffed shell cooking instructions on the package. (If your shells don’t have this, cut the cooking time of the pasta in half, then add two minutes). Once the noodles have finished cooking, carefully drain them and rinse with cold water, then transfer them to the baking sheet to prevent sticking.
Make the Ricotta: Add the tofu, cashews, nutritional yeast, garlic, lemon juice and zest, Italian seasoning, salt, and black pepper to a food processor with an S-blade. Process until smooth and creamy, 45 to 60 seconds. Transfer the ricotta to a bowl and fold in the spinach and freshly chopped basil.
Stuff the Shells: Spread 1 cup of marinara sauce across the base of the baking dish. Use a spoon, cookie dough scoop, or piping bag to fill each shell, gently close it, then place it cut side-up in the pan. The amount of ricotta needed will vary on the size of the shell; I was able to fit around 1 1/2 tablespoons of filling in each shell. Repeat with the remaining shells.
Bake: Cover the shells with the remaining marinara and cheese, if using. Bake in the middle rack of the oven for 30 to 35 minutes, until browned and bubbly. Top with additional fresh basil if desired, then serve warm. Store leftovers in the fridge for up to 5 days.

Notes

Jumbo Shells: If you have extra shells, I’d recommend cooking 10 ounces instead of 8; a few shells inevitably crack, and this way you’ll have a few extras just in case!

Spinach: I like to use frozen spinach as it is pre-cooked and saves a step in the assembly process. Make sure to thoroughly squeeze any excess liquid out of the spinach to prevent the filling from getting runny; it should be near-dry.
Make Ahead: You can make the vegan ricotta filling up to 3 days in advance - just store in the fridge in the meantime! I’d recommend folding in the spinach and basil the day-of cooking the shells.

Nutrition