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Vegan Stuffed Shells in a white baking dish, filled with creamy plant-based ricotta and spinach, served in marinara sauce.
Layla

Creamy Vegan Stuffed Shells with Marinara

Indulge in these rich and satisfying vegan stuffed shells, brimming with a creamy tofu-cashew ricotta and baked in a savory marinara sauce. A perfect plant-based comfort food for any occasion.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Shells
  • 24 pieces Jumbo pasta shells (about 12 oz), cooked al dente
For the Vegan Ricotta Filling
  • 1 block Extra-firm tofu (14 oz), pressed and crumbled
  • 1/2 cup Raw cashews soaked in hot water for 15 minutes, then drained
  • 1/4 cup Nutritional yeast
  • 2 tbsp Lemon juice fresh
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
  • 5 oz Fresh spinach chopped, optional
For the Marinara Sauce
  • 24 oz Marinara sauce (1 jar), or homemade
  • 2 cloves Garlic minced
  • 1 tbsp Olive oil
For Garnish (Optional)
  • 2 tbsp Fresh parsley chopped
  • 2 tbsp Vegan parmesan cheese grated

Equipment

  • Large Pot
  • 9x13-inch baking dish
  • Food Processor or Blender
  • Large Mixing Bowl
  • Spatula
  • Measuring cups and spoons
  • Small saucepan

Method
 

Prepare the Pasta Shells
  1. Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente, about 10-12 minutes. Drain, rinse with cold water to prevent sticking, and set aside.
Prepare the Marinara Sauce
  1. In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Pour in the marinara sauce and bring to a gentle simmer. Reduce heat to low, cover, and keep warm while you prepare the filling.
Make the Vegan Ricotta Filling
  1. In a food processor, combine the pressed and crumbled tofu, soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper.
  2. Process until mostly smooth and creamy, scraping down the sides as needed. It should have a texture similar to ricotta cheese.
  3. Transfer the filling to a large mixing bowl. If using, fold in the chopped fresh spinach until well combined.
Assemble the Stuffed Shells
  1. Preheat your oven to 375°F (190°C).
  2. Pour about half of the warm marinara sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
  3. Carefully fill each cooked pasta shell with approximately 1-2 tablespoons of the vegan ricotta filling.
  4. Arrange the filled shells in a single layer in the baking dish, open-side up, on top of the marinara sauce.
Bake the Stuffed Shells
  1. Pour the remaining marinara sauce over the stuffed shells, ensuring most of them are covered or nestled in the sauce.
  2. Cover the baking dish tightly with aluminum foil.
  3. Bake for 20 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the shells are heated through.
Serve
  1. Remove from the oven and let rest for 5 minutes before serving.
  2. Garnish with fresh chopped parsley and/or vegan parmesan cheese, if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Unbaked or baked shells can be frozen. For unbaked, assemble in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45-60 minutes, covered, then 15-20 minutes uncovered. For baked, cool completely, then freeze for up to 2 months. Reheat gently in the oven.
Spice Level: Add a pinch of red pepper flakes to the marinara sauce for a bit of heat.
Vegetable Boost: Feel free to add finely diced mushrooms or bell peppers to the filling for extra veggies.