Description
Vegan Stuffed Shells are a cozy and comforting Italian-inspired baked pasta dish filled with a delicious tofu-based ricotta, spinach, and herbs. Baked with marinara sauce and optionally topped with vegan cheese, it’s a crowd-pleasing plant-based dinner perfect for families.
Ingredients
- 1 (12-ounce) package of jumbo pasta shells
- 1 (16-ounce) block of extra-firm tofu, pressed
- 1 medium yellow onion, roughly chopped
- 5 garlic cloves
- 1/4 cup packed fresh basil leaves
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon red chili pepper flakes (optional)
- 2 tablespoons nutritional yeast
- Juice of 1 medium lemon
- 1 cup packed spinach leaves
- 1 (25-ounce) jar of marinara sauce, divided
- 1/2 cup vegan cheese shreds (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of water to a boil and cook the jumbo pasta shells according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
- In a food processor, combine tofu, onion, garlic, basil, oregano, salt, pepper, chili flakes (if using), nutritional yeast, and lemon juice. Pulse about 15 times until partially mixed. Add spinach and pulse a few more times until just combined. The texture should resemble ricotta. Do not overpulse.
- Preheat oven to 375°F (190°C). Pour half of the marinara sauce into a 9×13-inch baking dish, spreading it evenly across the bottom.
- Fill each cooked pasta shell with a generous spoonful of the tofu ricotta mixture and place them in the baking dish. Continue until all filling is used.
- Sprinkle vegan cheese on top if using. Drizzle remaining marinara sauce over the shells.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until cheese is melted and edges are lightly browned.
- Garnish with fresh basil if desired and serve hot.
Notes
- Do not overpulse the tofu mixture or it will turn overly green and lose the ricotta-like texture.
- Use a flavorful marinara sauce or homemade for best results.
- Optional vegan cheese adds creaminess but the dish is delicious without it.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg
