Servings
Font
Back
5.0 from 66 votes

Vegan Stuffed Shells with Tofu Spinach Ricotta

Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved. Soy-free and nut-free options included! Makes 16-18 shells

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 335 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 to 7 ounces large shells (16-18 shells) cooked according to packaging instructions
  • 24 ounces marinara sauce
  • 2 tablespoons vegan parmesan for topping optional
For the ricotta filling
  • 14 oz firm tofu pressed for 10 minutes
  • 1/4 cup nutritional yeast
  • 1/2 cup almond flour or use pumpkin seed meal or 2 oz more tofu for nutfree
  • 2 teaspoons mellow miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried basil
  • 2 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh basil
  • 1 clove garlic chopped
  • 1 teaspoon garlic powder
  • 1/2 cup vegan mozzarella
  • 4 to 5 ounces of frozen spinach
  • 1 tablespoon extra-virgin olive oil

Instructions

    Cup of Yum
  1. 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.
  2. Thaw the spinach if you haven’t already or microwave it for a minute. Remove some of the excess moisture and set aside.
  3. 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.
  4. Assemble: Add half of your marinara sauce to a baking dish. Use a baking dish size that your shells fit snugly in.
  5. Fill each of the shells with the filling and place them in the marinara sauce, snugly one beside the other.
  6. Once all the shells are filled and fitted into the baking dish, drizzle the rest of the marinara sauce over the shells.
  7. 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.
  8. 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)
  9. 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.

Notes

  • Make ahead: make the ricotta filling ahead and keep it in the fridge for up to 3 days and only assemble the shells when ready to bake and serve.
  • make ahead : you can also assemble Everythjng g and refrigerate upto overnight to bake and serve when needed the next day 
  • To make it soy free use 1 cup soaked cashews Instead of tofu
  • Nutfree: Instead of almond flour, you can use pumpkin seed meal or 2 oz more tofu for nutfree
  • Use frozen spinach for best results . You can user other greens of choice or omit if you don’t like spinach
  • Glutenfree: use Gluten-free shells 

Nutrition Information

Calories 335kcal (17%) Carbohydrates 41g (14%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 590mg (25%) Potassium 743mg (21%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 2416IU (48%) Vitamin C 20mg (22%) Calcium 197mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

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.