Vegan Stuffed Shells (with Tofu Ricotta)
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.
Servings: 6 - 8
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
If you're making this for meal prep, freeze the shells in single-serving portions so they're easy to grab and reheat.
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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.
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- For more flavorful pasta: Cook it in salted water or vegetable broth.
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- For easy filling: A piping bag makes things quick and easy.
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- Cover the baking dish: To avoid dry baked pasta. Uncover it to broil at the end for crispier edges.