Vegan Stuffed Shells

Vegan pasta shells with tofu ricotta on a plate.

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5 from 9 votes

These vegan stuffed shells are everything: creamy tofu ricotta, tender pasta shells, and marinara baked to bubbling, golden perfection. It’s a comforting, crowd-pleasing dish that’s surprisingly easy to make and endlessly adaptable. Whether it’s a weeknight dinner or a special gathering, these shells bring the cozy, plant-based vibes every time.

Prep Time20

Cook Time40

Total Time1

Course: dinner

Cuisine: American, Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 255kcal

Author: Michelle Cehn

Ingredients

1 12-ounce package jumbo pasta shells
1 16-ounce block of extra firm tofu pressed
1 medium yellow onion roughly chopped
5 medium cloves garlic
¼ cup packed fresh basil leaves
2 teaspoons dried oregano
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon red chili pepper flakes
2 tablespoons nutritional yeast
1 medium lemon juiced
1 cup packed spinach leaves
1 25-ounce jar flavorful marinara sauce

Optional toppings

½ cup vegan cheese shreds optional
Fresh basil leaves for garnish (optional)

Instructions

In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta-like. Do not over pulse or your ricotta will turn green!
Preheat the oven to 375 degrees F. Pour some of the marinara sauce into a 9×13 inch baking dish, spreading to evenly coat the bottom of the dish.
One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled.
Drizzle the remaining marinara sauce over the stuffed shells. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil—if desired, sprinkle with vegan cheese shreds—and bake for another 20 minutes or until the cheese (if using) is melted and the edges of the shells are lightly browned.
Remove from oven, garnish with thinly sliced fresh basil, and serve.

Video

Notes

Storage: Store leftover vegan stuffed shells in an airtight container in the fridge for up to 3–4 days.
Reheating Leftovers: Reheat in a preheated oven at 350°F for 20–25 minutes, or microwave individual portions in 30-second intervals until warmed through. Add a little marinara if they seem dry.
Freezing Instructions: Assemble the stuffed shells in a freezer-safe dish, but don’t bake them. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to cook, bake straight from frozen at 375°F for 60–70 minutes, or until hot and bubbly. Alternatively, thaw in the fridge overnight and bake as directed.
Make-Ahead Tips: Prep these up to 24 hours ahead by assembling the shells, covering them tightly, and refrigerating. When ready to bake, add 5–10 extra minutes to ensure they’re heated through.
Customization Ideas: Make it your own! Add sautéed spinach, kale, or roasted veggies like zucchini and mushrooms to the ricotta filling, or layer them underneath for extra flavor and texture.
Make It Oil-Free: Use an oil-free marinara sauce and skip the optional vegan cheese for a completely oil-free dish. The tofu ricotta is naturally oil-free, so no extra adjustments are needed!

Nutrition