Vegan Stuffed Shells
Comforting and satisfying vegan stuffed shells filled with a creamy and savory plant-based mixture, perfect for any occasion.
Ingredients
Pasta
- 12-15 pieces jumbo pasta shells Gluten-free if necessary
Filling
- 1 cup tofu (firm, drained, and pressed)
- 1 cup spinach (fresh or frozen, chopped)
- 1/2 cup nutritional yeast
- 1/4 cup vegan ricotta Store-bought or homemade
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce Store-bought or homemade
Topping (optional)
- Fresh basil or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil a pot of salted water and cook the jumbo pasta shells according to package instructions, usually around 8–10 minutes. Aim for al dente, as they will cook more in the oven. Once done, drain and cool slightly.
- In a large mixing bowl, combine the tofu, spinach, nutritional yeast, vegan ricotta, lemon juice, garlic powder, salt, and pepper. Use a fork to mash and combine the ingredients until well mixed.
- Using a spoon, fill each pasta shell with the mixture, making sure not to overfill.
Assembly and Baking
- Spread a layer of marinara sauce on the bottom of a baking dish. Place the filled shells on top, seam side up. Pour the remaining marinara sauce over the shells.
- Cover the dish with aluminum foil and bake for 25 minutes. Afterward, remove the foil and bake for another 10 minutes, allowing the sauce to bubble and the flavors to meld.
- Once done, remove from the oven, let it cool for a few minutes, and then garnish with fresh basil or parsley before serving.
Notes
Choose fresh ingredients for the best flavor. Prepare the stuffed shells in advance and store them for up to 2 days. For freezing, prepare and freeze in the baking dish.