Vegan Stuffed Shells

These are the best vegan stuffed shells you will ever eat! Filled with tofu ricotta and spinach and topped with tomato sauce and melty vegan mozzarella cheese.  This is my go-to comfort food for holidays, dinner parties, or just a hearty weeknight meal.

I’ve been making this stuffed shell recipe for over 20 years and my family and I never get tired of them.  They’re even a hit with non-vegan friends and family.  They tell me that “They taste just like the real thing.”  My mother (who is not vegan) even requests that I make them when she comes to visit.

I’m not sure what took me so long to post this recipe on my blog.  I think that I was trying to get a picture of the stuffed shells that captured how good they taste. I’m not sure if I did it, but I can’t wait anymore to share this recipe.

You’ll LOVE these vegan stuffed shells because they’re…

• absolutely delicious!
• dairy-free, nut-free, and can easily be made gluten-free.
• easy to make ahead, freeze, and reheat.
• great for leftovers and meal prep.
• packed with plant-based protein.
• filling for families will hearty appetites.

What you will need for vegan stuffed shells:

For the Pasta:

• Jumbo Pasta Shells – to stuff.  Use gluten-free shells if necessary.
  • (You can also use manicotti tubes, lasagna noodles rolled up, or thinly sliced zucchini or eggplant rolled up with spinach ricotta in the middle).

For the Vegan Ricotta:  

• Tofu – to make the base of your tofu ricotta.  You will need 2 14 oz packs of extra firm tofu.  (You can also use the high protein tofu that comes in the vacuum-sealed packs, but you will need to add an extra splash of soy milk to get the right consistency).
• Nutritional Yeast – for a cheesy flavor.  Nutritional yeast is a cheesy flavored flaky powder that gives foods an umami flavor.  You can find it in most large grocery stores or health food stores.
• Olive Oil – for a richer flavor.
• Salt – for flavor. (You can add more or less to suit your taste).
• Garlic -for flavor.  I usually use fresh garlic, but you can use 1/2 tsp of garlic powder instead if you wish.
• Basil – or other fresh herbs like oregano or parsley for flavor.  Fresh basil has the best flavor, but you can also use 2 tbsp of dried herbs instead.
• Black Pepper – for flavor.  Fresh ground black pepper is delicious and adds a little extra flavor.
• Soy Milk – or water to thin out the ricotta if needed to achieve the correct texture.

For Spinach or Veggie Stuffed Shells: 

• Spinach – for spinach stuffed shells.  This is optional, yet highly recommended.  I use a 16 oz. bag of frozen spinach thawed and drained to make it easy.  You can also use 22 cups of fresh spinach and steam it until it wilts and add it to the ricotta instead.  (It takes 11 cups of fresh spinach to equal 1 cup of cooked spinach).
• Other Veggies – You can also use 2 cups of broccoli or other steamed veggies in place of the spinach.

Other Ingredients:

• Pasta Sauce – any jarred red sauce will work.  If you have time I highly recommend my homemade oven-roasted tomato sauce.
• Vegan Mozzarella or Vegan Parmasean Cheese – to put on top of your stuffed shells. (optional).

How to make the best vegan stuff shells ever…

Make the Pasta:

1. Cook jumbo shells in salted boiling water for 8 minutes. Drain and rinse with cold water to stop the cooking process. (It’s better to slightly undercook them than overcook them.  They will continue to cook a little more when you bake them).

While the shells are boiling, make the tofu ricotta:

1. Drain and press the tofu to get out as much liquid as possible.
2. Add tofu, garlic, basil, olive oil, salt, and pepper to your food processor.  Blend for about 1-2 minutes until smooth.  (Add a splash of plain soy milk if needed to make it a ricotta texture.
3. Heat 2 cups of frozen spinach until thawed. (You can use a microwave or stovetop)  Once it has thawed, put into a colander, set in the sink, and press the spinach with a spatula to squeeze the liquid out of it.
4. Add thawed and drained spinach to the ricotta mixture and blend again for a few seconds.  (You can blend for another minute or two to get the spinach finely chopped for picky kids or you can stir the spinach in if you want it to remain more whole).

Assemble the shells:

1. Preheat the oven to 350°F.  It should be heated the time you finish filling the shells.
2. Fill the cooked jumbo shells with the tofu ricotta mixture (About 2 tbsp. in each shell) and place them into a large baking dish.  (Hold the shell putting pressure on both ends so that it opens up to fill it).
3. Pour a jar of marinara sauce over the shells or use 2 1/2 cups of my oven-roasted tomato sauce. ( You can also place the stuffed shells on a bed of sauce).

Bake the shells:

1. Cover with foil and bake for 20 minutes at 350° F.
2. Top with vegan mozzarella cheese, cover again and bake for another 20 minutes.
3. Take the foil off and bake the shells for an additional 10 minutes until bubbly in the center.  (I bake them uncovered at the end to make them a little crispy on the edges.  If you don’t want that, you can bake them covered the whole time).
4. Garnish with fresh chopped basil or parsley.

Recipe Notes and Pro Tips:

• Slightly undercooking your shells will help to prevent them from breaking in the stuffing process.
• This makes a very large lasagna dish full of stuffed shells.  I stack my shells on top of each other a little to make them all fit, but if you want a very orderly presentation, you divide them into 2 baking dishes.  *Reduce baking time by 10 minutes if you are baking in 2 smaller dishes.
• You can add the cheese to the top in the beginning and skip the step of taking back out of the oven to add the cheese.  However, some of the store-bought vegan cheese cook down too much and will kind of disappear into your pasta sauce.  (My homemade mozzarella can withstand baking for the full 50 minutes.
• If the shells start to stick together, simply rinse them again in cold water or place them in a pan of cold water before stuffing them.
• *You can use 3 cups of store-bought vegan ricotta instead.
• I double my basic vegan ricotta recipe for these stuffed shells to make enough filling to fill a whole box of cooked jumbo shells.  (You can cut the recipe in half if you want).

Variations:

• Cashew Ricotta – If you want a soy-free version, you can use 2 cups of raw cashews that you have soaked overnight then drained and rinsed instead of tofu.  Replace the oil with lemon juice and follow the rest of the recipe the same.  It will take a lot more blending and you will need to stop and scrap the edges frequently.  (You can also use a high powdered blender instead of a food processor).
• Broccoli Stuffed Shells – Use 2 cups of chopped steamed broccoli instead of spinach.
• Sausage Stuffed Shells – Add a batch of my vegan sausage crumbles to the ricotta or dice up a package of vegan Italian sausage, saute it in a frying pan and add it to the ricotta mixture.
• Extra Cheesy Stuffed Shells – Stir a cup of vegan mozzarella style cheese into the tofu ricotta mixture and top the shells with another layer of cheese.  Or you can use my vegan alfredo sauce instead or in addition to the red sauce.

Frequently asked questions:

Can you freeze stuffed shells before baking?

Yes! Simply cover the stuffed shells with a layer of plastic wrap pushed tightly against the shells to keep out as much air as possible.  Then place another layer of foil or air-tight lid and freeze for up to 3 months.  Allow to thaw for a day in the fridge before baking or add an additional 20-30 minutes of bake time if baking them from frozen.  *Be sure to take the plastic wrap off before cooking!

How long do vegan stuffed shells keep in the refrigerator?

They will keep well in the fridge for up to 5 days.  They are just as delicious as leftovers and make great lunches if you have access to a microwave to heat your food.

Can I make stuffed shells ahead of time?

Yes!  If you want to prepare these for a holiday or party, simply assemble them a day ahead of time, keep them covered in the fridge, and then bake them 1 hour before you want to eat.

How do you reheat stuffed shells?

To reheat stuffed shells that have already been baked, you can add a couple of tablespoons of water to the baking dish, cover tightly and bake at 350 F for 15-20 minutes.  (The time will depend on how much volume you have left).  You can also microwave individual servings for about 3-4 minutes depending on the volume.

What other side dishes go well with stuffed shells?

Since stuffed shells are sort of a filling dish, I like to serve them with some easy vegan broccoli salad or a vegan Ceasar salad on the side.  Some vegan cheddar bay biscuits are also amazing with this meal.

Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas!  Tag me at #thehiddenveggies!  I love to see what you made too!

5 from 3 votes

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Vegan Stuffed Shells

Prep Time

30 mins

Cook Time

50 mins

 

A classic tasting stuffed shell recipe made with tofu ricotta and spinach.

Course: Main Course

Cuisine: Italian, vegan

Keyword: Vegan Stuffed Shells, Vegan Stuffed Shells with Spinach

Servings: 8

Calories: 361 kcal

Author: Monica Davis | The Hidden Veggies

Ingredients

For the Pasta:

• 1 16 oz package Jumbo Pasta Shells (gluten-free if necessary)

For the Ricotta:

• 2 14 oz. packages Extra-firm tofu drained and pressed
• 1/3 cup Nutritional Yeast
• 2 tbsp Olive Oil
• 2 tsp Salt
• 2 cloves Garlic
• 1/4 cup Basil or other fresh herbs or 2 tbsp dried herbs
• 1/4 tsp Black Pepper
• 1 splash Soy Milk or water if needed to thin the ricotta

For Spinach or Veggie Stuffed Shells:

• 1 16 oz package Frozen Spinach or 2 cups wilted spinach

Other Ingredients:

• 1 26 oz jar Pasta Sauce
• 1 cup Vegan Mozzarella to sprinkle on top (optional)
• 1/4 cup Vegan Parmesan Cheese to sprinkle on top (optional)

US Customary - Metric

Instructions

Make the Pasta:

1. Cook jumbo shells in salted boiling water for 8 minutes. Drain and rinse with cold water to stop the cooking process. (It's better to slightly undercook them than overcook them.  They will continue to cook a little more when you bake them).

While the shells are boiling, make the tofu ricotta:

1. Drain and press the tofu to get out as much liquid as possible.
2. Add tofu, garlic, basil, olive oil, salt, and pepper to your food processor.  Blend for about 1-2 minutes until smooth.  (Add a splash of plain soy milk if needed to make it a ricotta texture.
3. Heat 2 cups of frozen spinach until thawed. (You can use a microwave or stovetop)  Once it has thawed, put into a colander, set in the sink, and press the spinach with a spatula to squeeze the liquid out of it.
4. Add thawed and drained spinach to the ricotta mixture and blend again for a few seconds.  (You can blend for another minute or two to get the spinach finely chopped for picky kids or you can stir the spinach in if you want it to remain more whole).

Assemble the shells:

1. Preheat the oven to 350°F.  It should be ready by the time you finish filling the shells.
2. Fill the cooked jumbo shells with the tofu ricotta mixture (About 2 tbsp. in each shell) and place them into a large baking dish.  (Hold the shell putting pressure on both ends so that it opens up to fill it).
3. Pour a jar of marinara sauce over the shells ( You can also place the stuffed shells on a bed of sauce).

Bake the stuffed shells:

1. Cover with foil and bake for 20 minutes at 350° F.
2. Top with vegan mozzarella cheese, cover again and bake for another 20 minutes.
3. Take the foil off and bake the shells for an additional 10 minutes until bubbly in the center.  (I bake them uncovered at the end to make them a little crispy on the edges.  If you don't want that, you can bake them covered the whole time).

4. Garnish with fresh chopped basil or parsley and serve hot.

Recipe Notes

Tips:

• Slightly undercooking your shells will help to prevent them from breaking in the stuffing process.
• This makes a very large lasagna dish full of stuffed shells.  I stack my shells on top of each other a little to make them all fit, but if you want a very orderly presentation, you divide them into 2 baking dishes.  *Reduce baking time by 10 minutes if you are baking in 2 smaller dishes.
• You can add the cheese to the top in the beginning and skip the step of taking back out of the oven to add the cheese.  However, some of the store-bought vegan cheese cook down too much and will kind of disappear into your pasta sauce.  (My homemade mozzarella can withstand baking for the full 50 minutes.
• If the shells start to stick together, simply rinse them again in cold water or place them in a pan of cold water before stuffing them.

Variations:

• Cashew Ricotta - If you want a soy-free version, you can use 2 cups of raw cashews that you have soaked overnight then drained and rinsed instead of tofu.  Replace the oil with lemon juice and follow the rest of the recipe the same.  It will take a lot more blending and you will need to stop and scrap the edges frequently.  (You can also use a high powdered blender instead of a food processor).
• Broccoli Stuffed Shells - Use 2 cups of chopped steamed broccoli instead of spinach.
• Sausage Stuffed Shells - Add a batch of my vegan sausage crumbles to the ricotta or dice up a package of vegan Italian sausage, saute it in a frying pan and add it to the ricotta mixture.
• Extra Cheesy Stuffed Shells - Stir a cup of vegan mozzarella style cheese into the tofu ricotta mixture and top the shells with another layer of cheese.  Or you can use my vegan alfredo sauce instead or in addition to the red sauce.
•  

Nutrition Facts

Vegan Stuffed Shells

Amount Per Serving (4 shells)

Calories 361 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Sodium 817mg36%

Potassium 451mg13%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 3g3%

Protein 18g36%

Vitamin A 4613IU92%

Vitamin C 3mg4%

Calcium 106mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.