Vegan Stuffed Shells
Indulge in the comforting flavors of Vegan Stuffed Shells, a plant-based twist on a classic family favorite. Tender jumbo pasta shells are generously filled with a creamy tofu ricotta infused with zesty lemon juice, nutritional yeast, and a hint of garlic and onion powder, then folded with nutrient-packed spinach. Nestled in a bed of rich marinara sauce and optionally topped with gooey vegan mozzarella, these shells are baked to perfection, creating a wholesome, dairy-free meal that's perfect for weeknight dinners or special occasions. Ready in under an hour, this recipe is simple to prepare, packed with protein, and bursting with Italian-inspired flavors. Serve garnished with fresh basil for an elegant, crowd-pleasing dish everyone will love! Keywords: vegan stuffed shells, plant-based pasta recipe, tofu ricotta stuffed shells, dairy-free comfort food, spinach and marinara pasta bake.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 14 oz Firm tofu
- 2 cups Spinach
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 cups Marinara sauce
- 0.5 cup Vegan mozzarella cheese (optional)
- 1 tsp Olive oil for greasing
- 2 tbsp Fresh basil for garnish
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
While the pasta cooks, prepare the tofu ricotta by draining and pressing the firm tofu to remove excess liquid. Crumble the tofu into a large bowl.
Add nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper to the tofu. Mix well to combine.
Roughly chop the spinach and fold it into the tofu mixture until evenly distributed. This is your ricotta filling.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Fill each cooked shell with approximately 2 tablespoons of the tofu ricotta filling and place them in the baking dish seam-side up.
Once all the shells are filled and arranged in the dish, pour the remaining 2 cups of marinara sauce over the top, ensuring all shells are coated.
If using vegan mozzarella, sprinkle it over the top of the shells.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese (if added) is melted.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 21.0 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1335 mg | 103% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
