5.0 from 126 votes
Vegan Stuffed Shells
Vegan Stuffed Shells make the perfect Italian comfort food! This easy-to-make stuffed shells recipe delivers big smiles and full bellies when served up for meals. It’s definitely a vegan baked pasta dish the whole family loves.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 335 kcal
Course:
Dinner
Cuisine:
Italian , American
Ingredients
- 1 (12-ounce) package of jumbo pasta shells
- 1 (16-ounce) block of extra-firm tofu pressed
- 1 medium yellow onion roughly chopped
- 5 garlic cloves
- ¼ cup of packed fresh basil leaves
- 2 teaspoons of dried oregano
- 2 teaspoons of salt
- ¾ teaspoon of ground black pepper
- ¼ teaspoon of red chili pepper flakes optional
- 2 Tablespoons of nutritional yeast
- Juice of 1 of a medium lemon
- 1 cup of packed spinach leaves
- 1 (25-ounce) jar of flavorful marinara sauce (or 1 batch of the recipe on page 228), divided
- ½ cup of vegan cheese shreds optional
- Fresh basil leaves, for garnish optional
Instructions
- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
- Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricottalike. Do not overpulse or your ricotta will turn green!
- Preheat the oven to 375 degrees F (190 degrees C). Pour half of the marinara sauce into a 9 × 13 inch baking dish, spreading to evenly coat the bottom of the dish.
- One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top.
- Drizzle the remaining marinara sauce over the stuffed shells. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the vegan cheese (if using) is melted and the edges of the shells are lightly browned. Garnish with the basil leaves (if using). Serve immediately and enjoy hot.
Cup of Yum
Notes
- Families and large groups. These stuffed spinach shells are a perfect recipe to make for a family dinner and are easy to make to feed a larger group.
- Don't overcook the pasta. As a matter of fact, it’s a good idea to even undercook them a bit.
- If the pasta shells are dry, add one cup of pasta water to the cooked shells.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
57g
(19%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Sodium
1486mg
(62%)
Potassium
727mg
(21%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1071IU
(21%)
Vitamin C
13mg
(14%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 1486mg | 62% |
| Potassium | 727mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1071IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.