Make the best vegan stuffed shells with tofu ricotta, marinara sauce, and vegan mozzarella for a creamy, comforting, filling, family-friendly meal in under an hour.
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Jump to:
- Why You'll Love This Recipe
- The Ingredients and Substitutes
- The Add-ins and Variations:
- How to Make Vegan Stuffed Shells
- FAQs
- Pro Recipe Tips
- How to Freeze Vegan Stuffed Shells
- Serving Suggestions
- Storage Instructions
- More Vegan Dinner Recipes to Consider
- Quick Vegan Gumbo
- Easy Pastina Recipe (Italian Penicillin Soup!)
- Vegan Gnocchi Soup
- Vegan Stuffed Shells (with Tofu Ricotta)
Why You'll Love This Recipe
Made up of jumbo pasta shells stuffed with a simple, flavor-packed tofu ricotta (that's high-protein, low-fat, and ready in minutes!), smothered with marinara sauce, then sprinkled with optional vegan mozzarella, these vegan stuffed shells are a creamy, 'cheesy', comforting family-friendly meal, similar to my vegan white lasagna, but with faster, simpler assembly.
Best of all, it's just as satisfying and delicious as the classic, but now 100% vegan, made with wholesome, plant-based ingredients. Make it ahead, freeze it for later, and enjoy it just as perfectly as a mid-week meal as it is at special occasions and holiday meals.
Looking for more cozy pasta dishes? Try my vegan baked ziti or vegan stuffed manicotti.
The Ingredients and Substitutes
The Add-ins and Variations:
- Spinach: To bulk up the vegan ricotta filling. Use fully thawed spinach squeezed of excess liquid, and finely chopped.
- Basil pesto: Added to the vegan ricotta for deep herby, savory depth.
- Seasonings: Add depth to tofu ricotta with nutmeg or cayenne/chili flakes.
- Breadcrumbs: Remove the foil and sprinkle with breadcrumbs in the last 5 minutes (or broil at the end) for a little crunch.
How to Make Vegan Stuffed Shells
Step 1: Cook the pasta shells until al dente (about 2 minutes less than the package instructions suggest). Then, drain and rinse them to halt the cooking process.
Step 2: Meanwhile, roughly chop the onion and peel the garlic. Transfer both to a food processor with the tofu, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend to about 80% smooth. Then, pulse in the basil (just 4-6 times).
Avoid over-blending to avoid the tofu ricotta becoming green.
Step 3: Next, preheat the oven to 375°F/190°C. Meanwhile, spread half the marinara sauce over the bottom of a 9x13-inch baking dish.
Step 4: Then, use a small spoon or piping bag to fill each pasta shell with the tofu ricotta mixture and place them open-side-up in the dish.
Step 5: Spoon the remaining marinara sauce over the top, sprinkle with vegan mozzarella, and cover the dish with foil.
Step 6: Bake the stuffed vegan shells for 20-30 minutes, until the vegan cheese has melted and the sauce is bubbly. Finally, remove it from the oven, let it sit for 5-10 minutes, then optionally garnish with fresh basil, and enjoy.
FAQs
Try using almond or cashew ricotta (sunflower seeds make a nut-free version).
Sure! Just note, the flavor and texture will vary, so I can't guarantee results.
Sure! Assemble, then store the vegan ricotta stuffed shells wrapped tightly in the refrigerator for up to 24 hours. Bring to room temperature for 20 minutes before baking.
You could also prepare the vegan ricotta filling up to 3 days in advance. Any leftover vegan tofu ricotta works well for this vegan manicotti, lasagna (like this vegan white lasagna), over pizza (like this flatbread mini pizza, vegan breakfast pizza, or air fryer pizza rolls), as a dip/spread, and more.
Pro Recipe Tips
- To avoid overcooked pasta: Only cook until al dente, then rinse immediately to halt the cooking process. It continues cooking in the oven.
- For more flavorful pasta: Cook it in salted water or vegetable broth.
- For easy filling: A piping bag makes things quick and easy.
- Cover the baking dish: To avoid dry baked pasta. Uncover it to broil at the end for crispier edges.
- To avoid watery tofu stuffed shells: Thoroughly drain the pasta and press the tofu.
How to Freeze Vegan Stuffed Shells
To freeze before baking: Assemble the tofu stuffed shells up until the point of baking, then cover the dish with plastic wrap AND aluminum foil and store for up to 2 months.
Bake from frozen, remove the plastic wrap and re-cover it with the foil, at 375°F/190C for 45-60 minutes until piping hot with melted vegan cheese.
To freeze after baking: Let it cool, then freeze the entire dish or (as I prefer) individual portions in freezer-safe containers, for up to 2 months.
Reheat the tofu ricotta stuffed shells in a microwave or oven at 350°F (175°C) until piping hot.
Serving Suggestions
Enjoy a portion of these comforting, filling vegan stuffed shells as a side or main, alone or with:
A simple side salad (leafy green or veggie-based like a vegan Cobb salad), and/or some bread (like crusty bread, this easy air fryer garlic bread, vegan focaccia, or a fluffy dinner roll like this garlic herb dinner roll).
It also pairs well with favorite holiday sides like this dairy-free green bean casserole, stuffing, candied yams with marshmallows, and more.
Storage Instructions
Fridge: Store vegan stuffed pasta shells in an airtight container for 4-5 days.
Reheat: Microwave portions (for 2-3 minutes) or bake covered at 350°F/180°C until piping hot.
More Vegan Dinner Recipes to Consider
If you tried this vegan stuffed shells recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Stuffed Shells (with Tofu Ricotta)
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Ingredients
- 1 (12-ounce) package of jumbo pasta shells
- 1 (16-ounce) block of extra-firm tofu drained
- 1 medium yellow onion chopped
- 3 whole garlic cloves peeled
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup nutritional yeast
- 1 lemon juiced
- 3 tablespoons olive oil
- ¼ cup fresh basil leaves
- 1 (25-ounce) jar of marinara sauce
- 2 cups vegan mozzarella
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta shells for 2 minutes less than the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta is cooking, add the tofu, onion, garlic, salt, pepper, nutritional yeast, lemon juice, and olive oil to a food processor. Blend until mostly smooth but not completely creamy.
- Add the basil leaves and pulse 5 times. Avoid over-blending to keep the tofu ricotta from turning green. Set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish.
- Using a small spoon, fill each pasta shell with the tofu ricotta mixture and place them open-side up in the baking dish. Continue until all the ricotta is used.
- Spoon the remaining marinara sauce over the stuffed shells and top with vegan mozzarella.
- Cover with aluminum foil or a baking sheet and bake for 20-30 minutes, or until the vegan cheese is melted.
- Remove from the oven and let cool slightly. Garnish with fresh basil if desired, and serve warm.
Notes
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- To avoid overcooked pasta: Only cook until al dente, then rinse immediately to halt the cooking process. It continues cooking in the oven.
-
- For more flavorful pasta: Cook it in salted water or vegetable broth.
-
- For easy filling: A piping bag makes things quick and easy.
-
- Cover the baking dish: To avoid dry baked pasta. Uncover it to broil at the end for crispier edges.
Andrea says
So creamy and delicious!