Vegan Stuffed Shells with Tofu Ricotta

Name: Vegan Stuffed Shells with Tofu Ricotta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 14 oz firm tofu, drained and pressed; 1 cup fresh spinach, chopped; 2 cloves garlic, minced; 1 tbsp nutritional yeast; 1 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups marinara sauce; 1 tbsp olive oil

Author: Tessa

Published: August 24, 2025

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Oh, let me tell you about my absolute favorite weeknight lifesaver – these vegan stuffed shells! The first time I made them, I couldn’t believe how creamy and satisfying they were without any dairy. Picture this: jumbo pasta shells stuffed with the most luscious tofu ricotta and spinach mixture, all smothered in rich marinara sauce. It’s the kind of comfort food that makes you forget it’s plant-based. What I love most is how simple it is – just a handful of ingredients, one baking dish, and about 40 minutes from start to finish. Perfect for when you need something hearty but don’t want to spend hours in the kitchen!

Why You’ll Love These Vegan Stuffed Shells

Let me count the ways these stuffed shells will win you over:

Unbelievably creamy filling – That tofu ricotta? So rich and velvety you won’t miss the dairy one bit
Weeknight easy – Just stuff, bake, and boom – dinner’s ready in under an hour
Crowd-pleaser magic – Even my meat-loving uncle asks for seconds of these babies
Flavor bomb – Garlicky, herby, with that perfect tang from the lemon and marinara
Meal prep dream – Makes amazing leftovers that taste even better the next day

Honestly, these shells converted me from a pasta skeptic to a shell-obsessed believer. Once you try that first bite, you’ll get it.

Ingredients for Vegan Stuffed Shells

Here’s what you’ll need to make magic happen – and trust me, every single one of these ingredients plays a special role:

12 oz jumbo pasta shells – The bigger the better! These sturdy shells hold all that glorious filling without breaking
14 oz firm tofu, drained and pressed – This is your ricotta’s base – pressing is crucial (I’ll show you how)
1 cup fresh spinach, chopped – Wilted just enough to blend in perfectly
2 cloves garlic, minced – Because what’s Italian food without garlic?
1 tbsp nutritional yeast – Our secret weapon for that cheesy flavor
1 tsp lemon juice – Just a splash brightens everything up
1/2 tsp salt – Brings all the flavors together
1/4 tsp black pepper – Freshly ground if you’ve got it
2 cups marinara sauce – Store-bought is fine (I won’t tell!) or homemade if you’re feeling fancy
1 tbsp olive oil – For that golden finish

See? Nothing crazy or hard-to-find. Just simple ingredients that transform into something extraordinary when they come together in the oven. Now let’s get cooking!

How to Make Vegan Stuffed Shells

Alright, let’s dive into the fun part – making these beautiful, stuffed-to-the-brim shells! I promise it’s easier than it looks, and the smell while they bake? Absolute heaven. Here’s exactly how I do it every single time for perfect results.

Preparing the Tofu Ricotta Filling

First things first – that glorious tofu ricotta. The key here is pressing your tofu well (I wrap mine in a clean kitchen towel and place a heavy pan on top for 15 minutes). Once it’s nice and dry, crumble it into a bowl with your hands – you want it to look like ricotta cheese, with some small and some larger pieces for texture.

Now the magic happens! Add in your chopped spinach (I like to give mine a quick chop while the tofu presses), minced garlic, nutritional yeast, lemon juice, salt, and pepper. Mix it all together gently – I use a fork at first, then finish with my hands to really incorporate everything. Taste it! This is your chance to adjust the seasoning. Want more garlic? Go for it! Need more tang? Add a squeeze more lemon. The filling should be creamy but still hold its shape when you scoop it.

Vegan Stuffed Shells - detail 1

Stuffing and Baking the Shells

Time to assemble! Spread about half your marinara sauce in the bottom of a 9×13 baking dish – this creates a delicious base so the shells don’t stick. Now take each cooked shell (careful, they’re hot!) and spoon in about a tablespoon of filling. I like to slightly overfill them because, let’s be honest, more filling is always better!

Arrange all your stuffed soldiers snugly in the dish – they can touch, it’s okay. Pour the remaining sauce over the top, making sure each shell gets some love. Here’s my secret finishing touch: drizzle that olive oil over everything. It helps the tops get beautifully golden while baking.

Pop it in your preheated 375°F oven for 20-25 minutes. You’ll know they’re ready when the edges of the shells start to get slightly crisp and the sauce is bubbling around the edges. The smell will have you dancing around your kitchen, I promise!

Tips for Perfect Vegan Stuffed Shells

After making these stuffed shells more times than I can count (seriously, my friends request them weekly), I’ve picked up some foolproof tricks to make them absolutely perfect every single time. Here are my can’t-live-without tips:

Press that tofu like your dinner depends on it (because it kinda does!). I wrap my block in a clean kitchen towel, place it on a plate, and stack my heaviest cast iron pan on top for at least 15 minutes. All that extra water needs to go – wet tofu means soggy filling, and nobody wants that.

Fresh spinach is your best friend here. Frozen works in a pinch, but it releases way more water and can make your filling mushy. If you must use frozen, thaw it completely and squeeze out every last drop of liquid with your hands. I mean really wring it out like you’re mad at it!

Don’t overstuff your shells – I know, I know, it’s tempting to pack in as much filling as possible. But if you go overboard, they’ll burst open in the oven. Aim for about a tablespoon per shell, just enough that the edges meet but don’t have to strain to close.

Taste your filling before stuffing – this is your golden opportunity to adjust! Need more salt? More garlic? A pinch of red pepper flakes for heat? Now’s the time to make it perfect for your taste buds. I always add an extra sprinkle of nutritional yeast because I’m extra like that.

Let them rest for 5 minutes after baking – I know it’s hard when your kitchen smells amazing, but this lets the filling set slightly so they don’t fall apart when you serve them. Use this time to toast some garlic bread or toss a quick salad. Your patience will be rewarded with picture-perfect shells!

Variations for Vegan Stuffed Shells

One of my favorite things about this recipe? How easily you can mix it up to keep things exciting! Here are my go-to twists when I’m feeling creative (or just need to use what’s in my fridge):

Greens swap: Not a spinach fan? Try chopped kale (remove those tough stems first) or even Swiss chard. I sometimes do half spinach, half arugula for a nice peppery kick. Last Thanksgiving, I used roasted Brussels sprout leaves – sounds weird, but oh my goodness, the nuttiness was incredible!

Mushroom magic: For a heartier, meatier vibe, I sauté some finely diced mushrooms with the garlic before adding them to the tofu mixture. Cremini work great, but if I’m feeling fancy, I’ll splurge on shiitakes. Pro tip: cook them until they release all their liquid and get nice and golden – that concentrated flavor makes all the difference.

Creamy upgrade: Sometimes I’ll blend half the tofu with soaked cashews for an extra-rich filling. Just throw 1/4 cup raw cashews (soaked overnight or quick-soaked in hot water for 15 minutes) into the food processor with half the tofu until silky smooth, then mix with the remaining crumbled tofu. It’s like the vegan version of whole-milk ricotta – so indulgent!

Spice it up: My husband loves when I add a diced roasted red pepper or a few chopped sun-dried tomatoes to the filling. For heat lovers, mix in some crushed red pepper flakes or a dash of hot sauce. Once I even stirred in some vegan pesto instead of the nutritional yeast – game changer!

Vegan Stuffed Shells - detail 2

The beauty is, once you’ve got the basic method down, you can play around to your heart’s content. That’s how some of my best kitchen accidents (I mean, intentional recipe developments) happen!

Serving Suggestions

Oh, let me tell you how I love to serve these beauties! A big hunk of garlic bread is non-negotiable – perfect for scooping up that extra sauce. For something green, I’ll toss together a quick arugula salad with lemon vinaigrette or roast some broccoli with garlic. Simple, satisfying, and oh-so-delicious!

Storing and Reheating

Okay, confession time – I almost never have leftovers because we gobble these up so fast! But when I do manage to save some (usually by hiding a few shells at the back of the fridge), here’s how I keep them tasting fresh and delicious:

Fridge storage: These shells keep beautifully in an airtight container for 3-4 days. I like to separate them with parchment paper if I’m stacking them to prevent sticking. The sauce actually seeps into the shells more over time, making them even more flavorful – it’s like a happy little bonus!

Reheating magic: For that just-baked taste, I pop individual portions in the oven at 350°F for about 15 minutes. If I’m in a hurry (hello, lunch break!), the microwave works too – just cover with a damp paper towel and heat in 30-second bursts until warmed through. The damp towel keeps them from drying out.

Freezer-friendly: Yes! These freeze like a dream. I assemble the whole dish (minus baking), cover tightly with foil, and freeze for up to 2 months. When ready to eat, bake straight from frozen (add 10-15 minutes to the baking time). You can also freeze individual baked shells – perfect for quick single servings. Just thaw overnight in the fridge before reheating.

One last tip – if your reheated shells seem a bit dry, drizzle a tiny bit of olive oil or spoon over some warm marinara before serving. Works like a charm every time!

Vegan Stuffed Shells Nutritional Info

I know we’re all about the deliciousness factor, but it doesn’t hurt that these stuffed shells pack some pretty great nutrition too! Just remember – these numbers are estimates since your exact ingredients might vary slightly from mine. Here’s the scoop per generous serving:

Calories: 320 – Not bad for such a satisfying meal!
Protein: 14g – Thanks to that mighty tofu doing its plant-based protein magic
Carbohydrates: 45g – Mostly from those wholesome pasta shells
Fiber: 5g – The spinach and whole grain pasta really shine here
Fat: 10g – Mostly the good-for-you kind from olive oil and tofu
Sodium: 480mg – Easy to reduce if you use low-sodium marinara

What I love is how this dish gives you that classic comfort food feel while still being packed with nutrients. The tofu offers complete protein, the spinach brings iron and vitamins, and those complex carbs keep you full for hours. Not too shabby for something that tastes this indulgent, right?

Frequently Asked Questions

After sharing this recipe with so many friends, I’ve gotten some great questions about these vegan stuffed shells. Here are the ones that come up most often – and my tried-and-true answers!

Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it completely and squeeze out every last drop of water. I wrap it in a clean kitchen towel and wring it like I’m trying to get out the last bit of juice from a lemon. Otherwise, you’ll end up with watery filling.

How do I make this recipe gluten-free?
Easy peasy! Just swap the regular pasta shells for your favorite gluten-free jumbo shells (I like the ones made from brown rice flour). And double-check that your marinara sauce is gluten-free – most are, but some sneaky brands add wheat as a thickener.

Can I prep these ahead of time?
You bet! I often assemble the whole dish the night before, cover it tightly, and refrigerate. Just add 5-10 minutes to the baking time since it’ll be cold from the fridge. The flavors actually develop even more – bonus!

What’s the best way to press tofu without a tofu press?
No fancy equipment needed! Wrap your tofu block in a clean kitchen towel or paper towels, place it on a plate, and put something heavy on top (I use my cast iron skillet or a few heavy books). Let it sit for at least 15 minutes while you prep other ingredients.

Can I freeze the leftovers?
Absolutely! These freeze like a dream. Let them cool completely, then store in an airtight container with parchment between layers for up to 2 months. Reheat straight from frozen in a 350°F oven until warmed through (about 20 minutes).