These Vegan Stuffed Shells are a comforting Italian-inspired classic made plant-based with a rich tofu ricotta filling, tender jumbo shells, and plenty of marinara sauce. It’s a crowd-pleasing baked pasta dish that’s hearty, flavorful, and perfect for everything from family dinners to special occasions.

Why You’ll Love This Recipe

This recipe brings all the indulgent, cozy feels of traditional stuffed shells — but without the dairy. The tofu-based ricotta is creamy, herby, and packed with flavor, while the marinara and optional vegan cheese add richness and depth. It’s simple to make, ideal for meal prep, and a great way to sneak in some greens thanks to the spinach in the filling. Whether you’re serving vegans or not, this dish always delivers.

Vegan Stuffed Shells

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (12-ounce) package jumbo pasta shells
1 (16-ounce) block extra-firm tofu, pressed
1 medium yellow onion, roughly chopped
5 garlic cloves
¼ cup packed fresh basil leaves
2 teaspoons dried oregano
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon red chili pepper flakes (optional)
2 tablespoons nutritional yeast
Juice of 1 medium lemon
1 cup packed spinach leaves
1 (25-ounce) jar marinara sauce, divided
½ cup vegan cheese shreds (optional)
Fresh basil leaves, for garnish (optional)

Directions

1. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package’s prebake instructions. Drain, rinse with cold water to stop cooking and prevent sticking, then set aside.

2. Make the Tofu Ricotta:
In a food processor, combine the pressed tofu, chopped onion, garlic, fresh basil, oregano, salt, pepper, chili flakes (if using), nutritional yeast, and lemon juice. Pulse about 15 times until partially mixed.
Add the spinach and pulse a few more times until just combined. The mixture should resemble ricotta cheese — be careful not to overmix or it will turn green and overly smooth.

3. Prepare the Baking Dish:
Preheat the oven to 375°F (190°C). Spread half of the marinara sauce across the bottom of a 9×13-inch baking dish.

4. Stuff the Shells:
Fill each cooked shell with a generous spoonful of the tofu ricotta and arrange them in the baking dish. Continue until all filling is used.

5. Bake:
Sprinkle vegan cheese (if using) over the stuffed shells. Drizzle the remaining marinara sauce over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is melted and the edges are lightly browned.

6. Serve:
Garnish with fresh basil if desired. Serve hot and enjoy.

Servings and timing

This recipe serves 6 people.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Add More Greens: Mix in kale or arugula along with the spinach for a nutrient boost.
Spicy Version: Increase the red chili flakes or add a dash of hot sauce to the filling.
Gluten-Free Option: Use gluten-free pasta shells to make the dish fully gluten-free.
Homemade Marinara: Swap jarred sauce with a homemade tomato sauce for even fresher flavor.
Extra Cheesy: Layer additional vegan cheese over the top before baking for an even richer dish.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Freeze fully assembled, unbaked shells in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating: Reheat in a 350°F oven for about 15–20 minutes, or microwave individual portions for 1–2 minutes until heated through.

FAQs

Can I make the tofu ricotta ahead of time?

Yes, you can prepare the ricotta filling up to 2 days in advance. Keep it refrigerated until ready to use.

Do I have to use vegan cheese?

No, it’s optional. The dish is flavorful without it, but vegan cheese adds extra richness.

What’s the best tofu for ricotta?

Use extra-firm tofu and press it to remove excess moisture for the best texture.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding it to the ricotta mixture.

How do I keep the shells from breaking?

Cook the pasta just until al dente and handle them gently during stuffing.

Can I make this dish gluten-free?

Yes, use gluten-free jumbo shells and check your marinara sauce to ensure it’s gluten-free.

How long does it take to bake from frozen?

Bake covered at 375°F for 45–60 minutes if baking straight from frozen, or until heated through.

Is this dish suitable for meal prep?

Absolutely. You can assemble the dish ahead of time and bake it just before serving.

What can I serve with vegan stuffed shells?

Serve with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.

Can I double the recipe?

Yes, this dish scales well. Use two baking dishes and rotate them in the oven if baking both at once.

Conclusion

Vegan Stuffed Shells are the perfect plant-based comfort food — rich, satisfying, and full of flavor. With a creamy tofu ricotta filling and plenty of savory marinara, this dish is a sure hit whether you’re cooking for family, guests, or meal prepping for the week. Simple to make and endlessly customizable, it’s a recipe you’ll come back to again and again.