Easy and delicious vegan stuffed jumbo shells filled with creamy tofu ricotta and spinach, baked in marinara sauce for a comforting, dairy-free meal.
Stuffed jumbo shells were always a comfort food for me, and I knew I had to create a vegan version that was just as rich and satisfying. This recipe is packed with a creamy tofu ricotta filling, fresh spinach, and plenty of flavor, all baked in a delicious marinara sauce. It’s the perfect dish for a cozy dinner, meal prep, or even impressing guests—no one will miss the dairy! Plus, it’s surprisingly easy to make, and the leftovers taste just as amazing the next day.
Why You’ll Love These Vegan Stuffed Shells
I love these vegan stuffed shells because they’re the perfect mix of comfort food and wholesome ingredients. The tofu ricotta is incredibly creamy, flavorful, and packed with protein, making it a satisfying plant-based alternative to traditional ricotta. Plus, this dish is easy to prepare, great for meal prep, and bakes to perfection with minimal effort. Whether you’re serving it for a family dinner or meal prepping for the week, these stuffed shells always hit the spot—and no one can even tell they’re dairy-free!
Here’s a delicious Vegan Stuffed Jumbo Shells recipe with a creamy tofu ricotta filling and rich marinara sauce!
Ingredients
For the shells:
- 20 jumbo pasta shells (cook a few extra in case of breakage)
- 1 jar (24 oz) marinara sauce
For the tofu ricotta filling:
- 1 block (14 oz) firm tofu, drained and pressed
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 1 cup fresh spinach, chopped
- 1/4 cup fresh basil, chopped (or 1 tsp dried)
Topping (optional):
- 1/4 cup vegan parmesan (store-bought or homemade with blended cashews & nutritional yeast)
- Fresh basil for garnish
Instructions
- Cook the pasta: Boil jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Make the tofu ricotta:
- In a food processor, blend cashews, lemon juice, nutritional yeast, garlic powder, onion powder, salt, black pepper, basil, oregano, red pepper flakes, and olive oil until smooth.
- Crumble the tofu into the food processor and pulse until the mixture resembles ricotta cheese (don’t over-blend; you want some texture).
- Stir in chopped spinach and fresh basil.
- Assemble the shells:
- Preheat oven to 375°F (190°C).
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each shell with 1-2 tbsp of the tofu ricotta mixture and place in the dish.
- Pour the remaining marinara sauce over the shells.
- Bake: Cover with foil and bake for 20 minutes. Uncover, sprinkle with vegan parmesan, and bake for another 5-10 minutes until heated through.
- Serve & enjoy: Garnish with fresh basil and serve warm!
Recipe Tips
Cook the shells al dente – They’ll continue to soften while baking, so slightly undercooking them prevents them from becoming too mushy.
Press the tofu well – Removing excess water from the tofu helps create a thicker, creamier ricotta texture.
Blend cashews until smooth – Soaking the cashews and blending them well ensures a rich and creamy ricotta-like consistency.
Don’t overstuff the shells – Adding too much filling can cause them to break or overflow while baking. A heaping tablespoon per shell is usually perfect.
Make it ahead – Assemble the stuffed shells a day in advance and store them in the fridge. Just bake when ready for an easy meal!
Vegan Stuffed Shells
Ingredients
For the shells:
- 20 jumbo pasta shells
- 1 jar marinara sauce
For the tofu ricotta filling:
- 1 block (14 oz) firm tofu drained and pressed
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried basil optional
- 1/2 tsp dried oregano optional
- 1 cup fresh spinach chopped
Topping (optional):
- 1/4 cup vegan parmesan
- Fresh basil for garnish
Instructions
- Cook the pasta: Boil jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Make the tofu ricotta:In a food processor, blend cashews, lemon juice, nutritional yeast, garlic powder, onion powder, salt, black pepper, basil, oregano, red pepper flakes, and olive oil until smooth.Crumble the tofu into the food processor and pulse until the mixture resembles ricotta cheese (don’t over-blend; you want some texture).Stir in chopped spinach and fresh basil.
- Assemble the shells:Preheat oven to 375°F (190°C).Spread 1 cup of marinara sauce in the bottom of a baking dish.Stuff each shell with 1-2 tbsp of the tofu ricotta mixture and place in the dish.Pour the remaining marinara sauce over the shells.
- Bake: Cover with foil and bake for 20 minutes. Uncover, sprinkle with vegan parmesan, and bake for another 5-10 minutes until heated through.
- Serve & enjoy: Garnish with fresh basil and serve warm!