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Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved. Soy-free and nut-free options included!

a serving of vegan stuffed shells in a white bowl served with two slices of bread
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Looking for vegan crowd-pleasing comfort food that is also totally kid-approved? Try these vegan stuffed shells! Pasta shells stuffed with a divine vegan ricotta filling, Savory and cheesy. Trust me, you’ve got to make it!

These stuffed shells are perfect for the holidays and festive meals.

a white casserole dish with vegan stuffed shells sprinkled with chili flakes

For the vegan ricotta I use a tried and tested blend of tofu, vegan mozzarella, almond flour, nutritional yeast and miso. I could eat it by the spoonful, it’s that good.

The filling comes together in a food processor in no time at all! Then all that’s left to do is to stuff the shells with that cheesy goodness and place them in a casserole dish along with some marinara sauce. You can use homemade or store-bought. Try my delicious homemade marinara from my instant pot book!  

Sprinkle with vegan parmesan cheese, bake and you’re done! Don’t forget a slice of toasted or garlic bread to get every last bit of that delicious pasta sauce,

a spoon with a vegan stuffed shell being held over a casserole dish
Why you’ll love these stuffed shells!

  • because comfort food pasta
  • the tofu spinach filling is easy and super delicious and also protein filled
  • You can make this ahead
  • Options for Nutfree and Soyfree
vegan spinach and ricotta stuffed shells served with two slices of white bread

More vegan pasta bakes:

Spinach Artichoke Pasta Bake Recipe

Cauliflower Parmesan Pasta Bake

Vegan Butter Chicken Lasagna Bake

Stuffed Shells with Butternut Squash Alfredo Tofu Ricotta

Creamy Vegan Mushroom Lasagna

Butternut Squash Lasagna with Caramelized Onion

Vegan Stuffed Shells with Tofu Spinach Ricotta

5 from 22 votes
By: Vegan Richa
Prep: 25 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved. Soy-free and nut-free options included! Makes 16-18 shells
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Ingredients 
 

  • 6 to 7 ounces large shells (16-18 shells), cooked according to packaging instructions
  • 24 ounces marinara sauce
  • 2 tablespoons vegan parmesan for topping, optional

For the ricotta filling

  • 14 oz firm tofu, pressed for 10 minutes
  • 1/4 cup nutritional yeast
  • 1/2 cup almond flour, or use pumpkin seed meal or 2 oz more tofu for nutfree
  • 2 teaspoons mellow miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried basil
  • 2 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh basil
  • 1 clove garlic, chopped
  • 1 teaspoon garlic powder
  • 1/2 cup vegan mozzarella
  • 4 to 5 ounces of frozen spinach
  • 1 tablespoon extra-virgin olive oil

Instructions 

  • Make the pasta: Cook your shells according to packaging instructions, then drain and rinse with cold water. Add a teaspoon or two of extra virgin olive oil and toss well, so that the oil coats the shells and they don’t dry out.
  • Thaw the spinach if you haven’t already or microwave it for a minute. Remove some of the excess moisture and set aside.
  • Make the filling; add the tofu, nutritional yeast, almond flour, miso, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and extra virgin olive oil to a food processor, and process until the tofu completely breaks down and the mixture is coarse mix. Then add in the spinach and pulse a couple of times.
  • Assemble: Add half of your marinara sauce to a baking dish. Use a baking dish size that your shells fit snugly in.
  • Fill each of the shells with the filling and place them in the marinara sauce, snugly one beside the other.
  • Once all the shells are filled and fitted into the baking dish, drizzle the rest of the marinara sauce over the shells.
  • Also, sprinkle 1 to 2 tablespoons of water all over and especially on the edges. Top with vegan Parmesan. You can also top with Italian herbs and pepper flakes.
  • Then bake in the oven at 350ºF/180ºC for 25 to 30 minutes. (Cover lightly witb parchment if you like the top to stay moist)
  • Remove from the oven, let it sit for a few minutes then scoop out the shells with some sauce and serve as is or with some garlic bread or a side salad.

Video

Notes

  • Make ahead: make the ricotta filling ahead and keep it in the fridge for up to 3 days and only assemble the shells when ready to bake and serve.
  • make ahead : you can also assemble Everythjng g and refrigerate upto overnight to bake and serve when needed the next day 
  • To make it soy free use 1 cup soaked cashews Instead of tofu
  • Nutfree: Instead of almond flour, you can use pumpkin seed meal or 2 oz more tofu for nutfree
  • Use frozen spinach for best results . You can user other greens of choice or omit if you don’t like spinach
  • Glutenfree: use Gluten-free shells 

Nutrition

Calories: 335kcal, Carbohydrates: 41g, Protein: 16g, Fat: 12g, Saturated Fat: 2g, Sodium: 590mg, Potassium: 743mg, Fiber: 6g, Sugar: 7g, Vitamin A: 2416IU, Vitamin C: 20mg, Calcium: 197mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
ingredients for making vegan stuffed shells

Ingredients:

  • I used large shells for this recipes. After cooking toss them with some olive oil so they don’t stick together
  • tofu in is our vegan swap for ricotta – vegan mozarella, nutritional yeast and miso paste lend it a cheesy flavor
  • almond flour helps thicken the cheese filling
  • seasoning: salt, pepper, basil, oregano, fresh garlic and garlic powder
  • lemon juice makes the cheese filling taste zingy and bright
  • marinara sauce – storebought or homemade
  • I like to sprinkle my stuffed shells with vegan parmesan
  • you can use fresh or frozen spinach for the filling. I prefer frozen as fresh can sometimes add a butter flavor if not blanched first.

Tip:

  • You can make the ricotta filling ahead and keep it in the fridge for up to 3 days and only assemble the shells when ready to bake and serve.
  • To make it soy free use 1 cup soaked cashews Instead of tofu
  • Nutfree: Instead of almond flour, you can use pumpkin seed meal or 2 oz more tofu for nutfree
  • Use frozen spinach for best results . You can user other greens of choice or omit if you don’t like spinach
  • Don’t overcook the pasta shells – they will continue to cook a little in the oven. Rinse the cooked shells in cold water as soon as they are done to stop the cooking process and toss with olive oil.

How to make Vegan Stuffed Shells

pasta shells in a pot with water

Cook your shells according to packaging instructions, then drain and rinse with cold water. Add a teaspoon or two of extra virgin olive oil and toss well, so that the oil coats the shells and they don’t dry out.

Thaw the spinach if you haven’t already or microwave it for a minute. Remove some of the excess moisture and set aside.

tofu cubes in a food processor container

Make the filling; add the tofu, nutritional yeast, almond flour, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and extra virgin olive oil to a food processor, and process until the tofu completely breaks down and the mixture is coarse and homogenously mixed.

nutritional yeast, tofu and vegan parmesan cheese in a food processor

Then add in the spinach and pulse a couple of times.

tofu, nutritional yeast, spinach and vegan parmesan cheese in the bowl of a food processor
filling ingredients for vegan ricottta stuffed shells in the container of a food processor
ingredients for vegan spinach ricotta filling in a food processor
vegan spinach ricotta pasta filling in a food processor container

Add half of your marinara sauce to a baking dish. Use a baking dish size so that your shells fit snugly in.

marinara sauce in a white casserole dish

Fill each of the shells with the filling and place them in the marinara sauce snugly, one beside the other.

stuffed shells being placed in a casserole dish with marinara sauce

Once all the shells and the filling are finished, drizzle the rest of the marinara sauce over the shells.

stuffed shells placed in a casserole dish with marinara sauce

Also, sprinkle 1 to 2 tablespoons of water all over and especially on the edges. Top with vegan Parmesan.
Then bake in the oven at 350ºF/180ºC for 25 to 30 minutes.

overhead shot of a casserole dish with vegan stuffed shells covered in marinara sauce

Remove from the oven, let it sit for a few minutes then scoop out the shells with some sauce and serve as is or with some garlic bread or a side salad.

Storage

Store refrigerated in a covered container for upto 3 days. Reheat with a bit more sauce or a sprinkle of water in the oven or microwave.

vegan stuffed shells served with a slice of bread

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 22 votes (4 ratings without comment)

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47 Comments

  1. Joanna says:

    5 stars
    Family favorite ❤️ thank you

  2. Sela says:

    This is so delicious! I crave the filling when I need comfort food. It’s so satisfying!

    1. Vegan Richa Support says:

      Yes!! I love it too!