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Vegan Stuffed Shells

Easy and delicious vegan stuffed jumbo shells filled with creamy tofu ricotta and spinach, baked in marinara sauce for a comforting, dairy-free meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Italian
Servings 4 servings

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!