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Vegan Stuffed Shells

Creamy vegan ricotta stuffed into jumbo shells and baked in marinara for a comforting plant-based casserole.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 8 ounces jumbo pasta shells gluten-free or regular
  • 1 block organic firm or extra-firm tofu
  • 1 cup cashews soaked at least 4 hours
  • 2 tablespoons nutritional yeast
  • 3-5 cloves garlic
  • 1 small lemon juice of 1 small lemon
  • 1/2 teaspoon lemon zest about 1/2 small lemon
  • 2 teaspoons Italian seasoning blend
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 6 ounces frozen spinach thawed and drained; optional
  • 1/2-1 cup dairy-free parmesan optional
  • 25 ounce jar pasta or marinara sauce of choice

Instructions

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish; set a baking sheet aside to place shells on after cooking.
  • Bring a large pot of salted water to a boil and par-cook the jumbo shells following package "stuffed shell" instructions; if no guidance, cook for half the recommended time plus 2 minutes.
  • Drain the shells carefully, rinse with cold water to stop cooking, and spread them on the baking sheet to prevent sticking.
  • Make the vegan ricotta: combine the tofu, soaked cashews, nutritional yeast, garlic, lemon juice, lemon zest, Italian seasoning, kosher salt, and black pepper in a food processor and process until smooth and creamy, about 45–60 seconds.
  • Transfer the blended ricotta to a bowl and fold in the drained spinach and chopped fresh basil (about 1/2 cup loosely packed basil from the ingredients).
  • Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
  • Fill each par-cooked shell with the ricotta mixture using a spoon, cookie scoop, or piping bag (about 1½ tablespoons per shell depending on shell size), then place each shell cut-side up in the baking dish.
  • Pour the remaining marinara over the filled shells and sprinkle dairy-free parmesan on top if using.
  • Bake on the middle rack for 30–35 minutes, until sauce is bubbly and the tops are lightly browned.
  • Remove from oven, top with additional fresh basil if desired, and serve warm.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Baking Sheet
  • food processor with S-blade
  • Mixing Bowl
  • Spoon or Cookie Scoop
  • Colander

Notes

  • If you have extra shells, cook 10 ounces instead of 8 for backups.
  • Thoroughly squeeze excess liquid from thawed spinach so the filling is not runny.
  • You can make the ricotta filling up to 3 days ahead and refrigerate.
  • Fold in spinach and basil on the day you assemble for best texture and flavor.