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    Home » Comfort Food Recipes

    Vegan Stuffed Shells with Tofu Spinach Ricotta

    Published: Oct 12, 2022 by Richa 26 Comments

    Jump to Recipe   Print Recipe

    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

    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

    Print Recipe
    5 from 12 votes

    Vegan Stuffed Shells with Tofu Spinach Ricotta

    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
    Prep Time25 mins
    Cook Time40 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: vegan pasta bake, vegan stuffed shells
    Servings: 6
    Calories: 335kcal
    Author: Vegan Richa

    Ingredients

    • 6 to 7 ounces (170.1 g) large shells (16-18 shells) cooked according to packaging instructions
    • 24 ounces (623.69 g) marinara sauce
    • 2 tablespoons vegan parmesan for topping optional

    For the ricotta filling

    • 14 oz (396.89 g) firm tofu pressed for 10 minutes
    • 1/4 cup (11 g) nutritional yeast
    • 1/2 cup (56 g) 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 (56 g) vegan mozzarella
    • 4 to 5 ounces (113.4 g) 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.

    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

    Nutrition Facts
    Vegan Stuffed Shells with Tofu Spinach Ricotta
    Amount Per Serving
    Calories 335 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Sodium 590mg26%
    Potassium 743mg21%
    Carbohydrates 41g14%
    Fiber 6g25%
    Sugar 7g8%
    Protein 16g32%
    Vitamin A 2416IU48%
    Vitamin C 20mg24%
    Calcium 197mg20%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

     

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. BWeaves

      December 24, 2022 at 3:23 pm

      5 stars
      I tried this tonight and it was delicious. Carnivore hubby had seconds. If I didn’t know it was tofu, I would have thought it was ricotta and other cheeses.

      I wish I’d boiled up more than 18 shells, though. My 9 x 13 inch pan had room for lots more shells, and I had lots of leftover filling. Next time I’ll boil up 24 shells. I also wished I’d boiled my shells for longer than 5 minutes (package directions) because they were a little al dente for my taste, so I added a cup of boiling water to the pan, and cooked them covered for another 20 minutes.

      Reply
      • Vegan Richa Support

        December 26, 2022 at 8:40 pm

        Thanks for sharing!

        Reply
    2. Kendra

      December 06, 2022 at 8:21 am

      Looking forward to making this. However, is there another option instead of miso paste? Miso paste is made with soy. Thanks.

      Reply
      • Vegan Richa Support

        December 07, 2022 at 11:34 am

        You can use 1 teaspoon of coconut aminos as a replacement. Enjoy!

        Reply
      • Erin Thompson

        March 10, 2023 at 8:35 am

        There is also chickpea miso, non soy.

        Reply
    3. Noola

      November 29, 2022 at 10:05 am

      5 stars
      Used the ricotta recipe to make ravioli. Didn’t have spinach so subbed fried onions and mushrooms. It was delicious. Will have to find some of the shells to try the proper recipe. Not sure where I can get them in the UK. Thank you for the recipe Richa 🙂

      Reply
      • Vegan Richa Support

        November 30, 2022 at 4:53 pm

        Sounds tasty!

        Reply
    4. Jounayet Rahman

      November 22, 2022 at 1:06 am

      5 stars
      This was fantastic!!

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:08 pm

        Thank you!

        Reply
    5. Lesley

      November 18, 2022 at 5:35 pm

      5 stars
      This recipe made a nice full pan of stuffed shells, which is great! Because it tastes so good. Nice rich and cheesy filling. I made a second batch using vegan liquid mozzarella in place of red sauce. It was delicious as well!

      Reply
      • Vegan Richa Support

        November 18, 2022 at 11:30 pm

        I’m so glad you enjoy!

        Reply
      • Vegan Richa Support

        November 18, 2022 at 11:31 pm

        Yum!

        Reply
    6. Inken

      November 18, 2022 at 4:11 am

      5 stars
      Wow! This dish is AMAZING! Cooked this last night, enough for 2 days. Unfortunately it was so so yummy that I ended up eating all of it hence I didn’t sleep well because I had to much to eat! LOL
      Thank you so much for this wonderful recipe. xx

      Reply
      • Vegan Richa Support

        November 18, 2022 at 11:29 pm

        Haha thank you!

        Reply
    7. Jennifer

      November 15, 2022 at 5:28 am

      5 stars
      This was SO GOOD, but the instructions never say to add the miso, so I accidentally left it out, I’m just going to have to make these again!

      Reply
      • Vegan Richa Support

        November 16, 2022 at 9:49 am

        Thank you!

        Reply
    8. Emilie

      October 17, 2022 at 3:30 pm

      5 stars
      Absolutely delicious!! The filling is so so good, it really has a wonderful cheesy taste and smooth texture. Lots of praise from a non-vegan friend who loved it!! Even better than real ricotta for him!

      Reply
      • Richa

        October 17, 2022 at 7:56 pm

        So awesome!!

        Reply
    9. Stephanie

      October 17, 2022 at 10:03 am

      5 stars
      My partner and I loved this! I made it yesterday and the ingredients came together perfectly. We opted to go without the parmesan topping and used fresh spinach instead of frozen, since we had that on hand. Unfortunately there are no leftovers today… I will absolutely be making this again. Delicious!

      Reply
      • Richa

        October 17, 2022 at 7:56 pm

        Awesome!

        Reply
    10. Kelly

      October 16, 2022 at 10:49 am

      Can we use one of your variations of cashew mozzarella to replace the store-bought shreds? I haven’t found a store-bought vegan cheese that doesn’t taste “off” (as in, sour) to me yet.

      Reply
      • Richa

        October 16, 2022 at 10:42 pm

        Yes use my mozzarella from my margherita recipe

        Reply
    11. Giulia

      October 12, 2022 at 12:22 pm

      I’m definitely going to try this one! All your recipes are amazing. Just one question, do you cover the tray before putting it in the oven to bake?

      Reply
      • Richa

        October 12, 2022 at 12:38 pm

        I don’t, but you can cover lightly and bake if you like it more moist on top.

        Reply
    12. arj

      October 12, 2022 at 8:50 am

      I’ve been looking for a good “riNOTta” type filling for lasagna. I think I’ll try this one!

      Reply
      • Vegan Richa Support

        October 15, 2022 at 5:41 pm

        Enjoy, haha.

        Reply

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