5 from 66 votes
Vegan Stuffed Shells with Tofu Spinach Ricotta
This vegan stuffed shells recipe features large pasta shells filled with a tofu-based ricotta mixture blended with spinach, nutritional yeast, miso, herbs, and vegan mozzarella. The shells are baked in marinara sauce, creating a hearty plant-based casserole with creamy and savory filling complemented by tender pasta and tomato sauce. It can be prepared ahead and is adaptable for nut-free, soy-free, and gluten-free diets.
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings:
6
Calories:
335 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 6 to 7 ounces large pasta shells cooked according to packaging instructions, 16-18 shells
- 24 ounces marinara sauce
- 2 tablespoons vegan parmesan optional, for topping
For the ricotta filling
- 14 oz tofu pressed for 10 minutes, firm
- 1/4 cup nutritional yeast
- 1/2 cup almond flour or use pumpkin seed meal or 2 oz more tofu for nutfree
- 2 teaspoons miso mellow
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons basil dried
- 2 teaspoon oregano dried
- 2 tablespoons lemon juice
- 2 tablespoons basil fresh
- 1 clove garlic chopped
- 1 teaspoon garlic powder
- 1/2 cup vegan mozzarella
- 4 to 5 ounces spinach frozen
- 1 tablespoon extra-virgin olive oil
Instructions
- Make the pasta: Cook your shells according to packaging instructions, then drain and rinse with cold water. Add a teaspoon or two of extra virgin olive oil and toss well, so that the oil coats the shells and they don’t dry out.
- Thaw the spinach if you haven’t already or microwave it for a minute. Remove some of the excess moisture and set aside.
- Make the filling; add the tofu, nutritional yeast, almond flour, miso, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and extra virgin olive oil to a food processor, and process until the tofu completely breaks down and the mixture is coarse mix. Then add in the spinach and pulse a couple of times.
- Assemble: Add half of your marinara sauce to a baking dish. Use a baking dish size that your shells fit snugly in.
- Fill each of the shells with the filling and place them in the marinara sauce, snugly one beside the other.
- Once all the shells are filled and fitted into the baking dish, drizzle the rest of the marinara sauce over the shells.
- Also, sprinkle 1 to 2 tablespoons of water all over and especially on the edges. Top with vegan Parmesan. You can also top with Italian herbs and pepper flakes.
- Then bake in the oven at 350ºF/180ºC for 25 to 30 minutes. (Cover lightly witb parchment if you like the top to stay moist)
- Remove from the oven, let it sit for a few minutes then scoop out the shells with some sauce and serve as is or with some garlic bread or a side salad.
Cup of Yum
Notes
- The ricotta filling can be made up to 3 days in advance and kept refrigerated, assembling just before baking.
- You can assemble the entire dish ahead and refrigerate overnight, then bake and serve the next day.
- To make this recipe soy-free, substitute 1 cup soaked cashews for the tofu.
- For a nut-free version, replace almond flour with pumpkin seed meal or add more tofu.
- Frozen spinach works best for this filling; you may omit or substitute other greens if preferred.
- Use gluten-free pasta shells to make the dish gluten-free.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
41g
(14%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
590mg
(25%)
Potassium
743mg
(16%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
2416IU
(48%)
Vitamin C
20mg
(22%)
Calcium
197mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 590mg | 25% |
| Potassium | 743mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2416IU | 48% |
| Vitamin C | 20mg | 22% |
| Calcium | 197mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.