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20-Minute Vegan Stuffed Shells That Taste Like Heaven

vegan stuffed shells
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A delicious vegan pasta dish featuring jumbo shells stuffed with a creamy tofu ricotta and spinach filling, baked in marinara sauce.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 (14 oz) block firm tofu, pressed
  • 1 ½ cups fresh spinach, chopped
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 cups marinara sauce

Instructions

  1. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a food processor, add the tofu, nutritional yeast, lemon juice, garlic, salt, pepper, and Italian seasoning. Blend until smooth and creamy.
  3. Stir the chopped spinach into the tofu mixture.
  4. Preheat the oven to 375°F. Spread 1 cup of marinara sauce evenly over the bottom of a baking dish.
  5. Fill each cooked shell with the vegan ricotta mixture and arrange them in the baking dish.
  6. Spoon the remaining marinara sauce over the stuffed shells.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until heated through.

Notes

  • Press tofu for at least 15 minutes to remove excess water for a creamier texture.
  • Add red pepper flakes for a spicy kick.
  • Substitute spinach with kale or other leafy greens.

Nutrition

Keywords: vegan stuffed shells, vegan pasta bake, dairy free pasta, vegan Italian recipe, tofu ricotta, easy vegan dinner

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