Vegan Stuffed Shells

Stump your socks off with this vegan stuffed shells recipe! These Spinach Tofu Ricotta stuffed shells are packed with healthy spinach, extra-firm tofu, smothered with vegan mozzarella cheese, and baked to creamy perfection in a mixture of marinara sauce.

These tofu stuffed shells are a real crowd-pleaser. You’d never know they were meatless if you didn’t read the recipe! I love the gooey cheese and the tomato sauce you can’t get enough of. Well, I decided to make a lighter version of stuffed shells but made them healthier with spinach and tofu ricotta.

These dairy-free stuffed shells make my mouth water just thinking about them. They are the perfect meal weeknight vegan dinner for a cold winter night. The shells are stuffed perfectly, so each bite is packed with flavor. They are baked instead of fried so that you can enjoy them without guilt. 

Whenever I make this easy vegan pasta recipe, I like to make enough so I can have leftovers. It is so lovely to heat them whenever we crave them again. I love meals you can freeze and have ready to go.

Vegan stuffed shell recipe variations:

While I love my recipe for Spinach Tofu Ricotta Stuffed Shells, there are other variations of this Italian vegan recipe.

A few ways to alter the recipe and make a cashew or broccoli stuffed shell are:

  1. Make a broccoli stuffed shell by adding steamed chopped broccoli, replacing spinach with the ricotta mixture and the marinara sauce.
  2. Make cashew stuffed shells using raw cashews as a substitute for tofu to make this vegan Italian food soy free. Before using the cashews, soak them overnight and rinse them.
  3. Make sausage stuffed shells using store-bought vegan sausage and a spicy marinara sauce.

How to make Spinach Tofu Ricotta Stuffed Shells?

These stuffed shells had a delicious spinach-tofu ricotta filling; they are so creamy, savory, and delicious. These stuffed shells are vegan and dairy free. It will be one of the best easy vegan recipes you will add to your rotation menu. So, what’s the delay? Let’s get blending and baking!

Ingredients

Spinach Tofu Ricotta
  • 14 oz extra-firm tofu drained and pressed
  • 3 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 garlic or 1/4 tsp garlic powder
  • 2 tsp mellow white miso
  • 1/2 lemon juiced
  • 1.5 cup spinach
  • salt and pepper to taste
Stuffed Shells
  • 12-14 jumbo pasta shells
  • 3/4 cup vegan mozzarella cheese
  • 2 cups marinara sauce
  • Basil or parsley for garnish chopped
Instructions
Spinach Tofu Ricotta
  1. Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to a food processor or blender bowl and blend until creamy, stopping to scrape down the sides as needed.
  2. Add in spinach and blend until well combined.
  3. Add salt and pepper to taste.
  4. Set aside
Stuffed Shells
  1. Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  2. Spread about 1/2 of the sauce in the bottom of an 8 x8 or 9 x 9 baking dish.
  3. Stuff shells with the spinach tofu ricotta mixture and place them in the baking dish.
  4. Top with the remaining sauce and vegan mozzarella and bake for 20-30 minutes or until warmed through.
  5. Serve immediately topped with basil and parsley, if desired.
Pro Tips:
  • To prevent breaking of your shells during stuffing, mildly undercook them.
  • In the case of sticky shells, let them soak in cold water further before stuffing them.
  • To ensure that the spinach and ricotta filling is seasoned to your taste, try it before stuffing the pasta shells.

What to serve with Spinach Tofu Ricotta Stuffed Shells?

Stuffing pasta shells with vegan cheese and tofu is usually a hearty and filling meal itself. Still, you can serve something light alongside it to balance it out. This dairy-free pasta recipe is an excellent dish for those who love eating a healthy low-fat meatless meal. Let me suggest a few side dishes that pair well with this tofu cheese recipe.

Roasted Asparagus – As far as I am concerned, I’d serve something spicy as a side with stuffed shells like roasted asparagus for a vegetarian option. This might seem a little “out of the box,” but totally a worthy side and tastes incredible with these tofu stuffed shells.

Baked Potatoes – Baked potatoes are an excellent accompaniment to these tofu stuffed shells. It’s comparatively easy to cook but tastes fantastic. Plus, it is a reasonably healthy option as a side.

Vegan Caesar Salad – Another option that I would recommend is a vegan Caesar salad. It is pretty good on its own but goes well with any version of pasta you choose to serve.

Cucumber Salad – You can go wrong serving these vegan stuffed shells alongside a cool and comforting cucumber salad. You can slice cucumbers and onions and add salt and pepper, followed by a drizzle of olive oil to turn bland cucumbers into a savory salad. This crunchy and hearty side will have your guests coming for seconds or even thirds.

Can I prepare tofu ricotta stuffed shells ahead of time and bake them later?

Yes, you can easily prepare and freeze stuffed shells! Follow the recipe instructions until baking, then store the shells in a freezer-safe container or cover tightly with cling wrap and foil. In the case of frozen stuffed shells, you will need to bake them for an additional 5 – 10 minutes at each temperature suggested in the recipe when you are ready to enjoy them. Frozen stuffed shells will keep for up to 24 hours, whereas ricotta filling can be made 2 to 3 days before baking.

How to store leftovers?

Keeping leftover ricotta stuffed shells in an airtight container in the fridge would be best. The leftover shells should be consumed within 3-4 days for freshness. However, if you plan on freezing the ricotta stuffed shells, a freezer-safe airtight container can be used to store these tofu-stuffed shells for up to 3 months.

How to reheat?

If you’re heating a whole casserole dish of stuffed shells, cover it with foil and reheat at 350° for 15-20 minutes, or until it’s heated through. If you want to heat individual shells, put them in a square container, cover, and zap them in the microwave for 2 minutes at full power.

INGREDIENTS
Spinach Tofu Ricotta
  • 1 14 oz package of extra-firm tofu, drained and pressed
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 clove garlic or 1/4 tsp garlic powder
  • 2 teaspoons mellow white miso
  • juice of 1/2 lemon
  • 1 1/2 cup spinach
  • salt and pepper, to taste

Stuffed Shells

  • 12-14 jumbo pasta shells
  • 3/4 cup vegan mozzarella cheese
  • 2 cups marinara sauce
  • Basil or parsley for garnish, chopped
METHOD
Spinach Tofu Ricotta
  1.  Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  2. Add in spinach and blend until well combined.
  3. Add salt and pepper to taste.
  4. Set aside
Stuffed Shells
  1. Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  2. Spread about 1/2 of the sauce in the bottom of an 8 x8 or 9 x 9 baking dish.
  3. Stuff shells with the spinach tofu ricotta mixture and place them in the baking dish.
  4. Top with the remaining sauce and vegan mozzarella and bake for 20-30 minutes or until warmed through.
  5. Serve immediately topped with basil and parsley, if desired.

Spinach Tofu Ricotta Stuffed Shells

Course Main Course

Ingredients
  

Spinach Tofu Ricotta

  • 14 oz extra-firm tofu drained and pressed
  • 3 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 garlic or 1/4 tsp garlic powder
  • 2 tsp mellow white miso
  • 1/2 lemon juiced
  • 1.5 cup spinach
  • salt and pepper to taste

Stuffed Shells

  • 12-14 jumbo pasta shells
  • 3/4 cup vegan mozzarella cheese
  • 2 cups marinara sauce
  • Basil or parsley for garnish chopped

Instructions
 

Spinach Tofu Ricotta

  • Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  • Add in spinach and blend until well combined.
  • Add salt and pepper to taste.
  • Set aside

Stuffed Shells

  • Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  • Spread about 1/2 of the sauce in the bottom of an 8 x8 or 9 x 9 baking dish.
  • Stuff shells with the spinach tofu ricotta mixture and place them in the baking dish.
  • Top with the remaining sauce and vegan mozzarella and bake for 20-30 minutes or until warmed through.
  • Serve immediately topped with basil and parsley, if desired.