These easy Vegan Stuffed Shells are a delicious comfort food, perfect for a cozy family dinner or a special gathering. Jumbo pasta shells are filled with creamy, dairy, and egg-free ricotta made from tofu and cashews, then baked in a savory marinara sauce until bubbly and delicious.
If you need an easy, hearty, protein-packed meal that works for holidays, meal prep, or just a regular weeknight dinner, these stuffed shells are about to earn a spot in your regular rotation.
People are always shocked to hear these are dairy-free and egg-free because they’re creamy and packed with flavor. And when you drop the bomb that the ricotta is made from tofu and cashews? Cue the double takes.
It pairs beautifully with my Vegan Caesar Salad where no one will guess that the dressing is vegan either.
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Why You'll Love This Recipe
- No One Will Guess It’s Vegan: It's worth repeating - its creamy, dreamy filling tastes like traditional ricotta, but it’s completely dairy and egg-free. If you have a tofu skeptic in the house, serve these shells, watch them rave about it, and then casually drop the tofu bomb.
- Easy to Make: Filling the shells may take a little time, but it’s worth it! This dish is simple and straightforward, making it perfect for beginner cooks or anyone new to vegan cooking who wants to impress without the stress.
- Great for Meal Prep: Make ahead and bake when ready, or freeze for easy weeknight dinners.
Ingredients
Get these ingredients ready for some serious goodness. See the recipe card for quantities.
- Marinara Sauce: To make this dish easy, buy your all-time favorite high-quality marinara sauce. Our choice is Rao's. To make it extra saucy, I use two 24-ounce jars. You can also make a delicious and quick sauce using Neapolitan Pizza Sauce Recipe or Hidden Veggies Pasta Sauce.
- Spinach: We use fresh, but frozen is fine to use. Just make sure to defrost and drain it really well so you don't have a watery dish. Substitute with baby kale.
- Tofu: Use firm or extra firm tofu for the best results. To press the moisture out of tofu, wrap it in a clean kitchen towel or paper towel, place it on a plate, and set a heavy object like a skillet, heavy lid, or book on top for 15-20 minutes.
Variations
- If you don't mind an extra step, sauté fresh spinach and toss in half an onion and some garlic to cook together for extra flavor. Fold into the ricotta.
- If you’re lucky enough to live in a mushroom-friendly household - no detectives pushing them to the edge of their plates - mix finely chopped, sautéed mushrooms into the ricotta. Sauté them with spinach and garlic and fold them into the ricotta. Mushrooms can create a lot of water, too, so make sure to drain them well.
- Mix 2–3 tablespoons of vegan pesto into the ricotta filling for a herby flavor.
- Use gluten-free jumbo pasta shells to make this recipe gluten-free.
How To Make Vegan Stuffed Shells
And now, for the magic - watch this deliciousness unfold in these pics, but see the recipe card for detailed directions.
Step 1: Boil salted water and cook the jumbo shells until al dente. Drain, rinse with cold water, and set aside to cool.
Step 2: Blend pressed tofu, soaked cashews, nutritional yeast, lemon juice, garlic, Italian seasoning, salt, and pepper until smooth.
Step 3: Add spinach and basil, then pulse to combine well.
Step 4: Spread ½ cup of the marinara sauce in a baking dish.
Step 5: Fill each shell with ricotta, place snugly in the dish, and top with remaining sauce, making sure to cover the shells well.
Step 6: Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes. Cool slightly, garnish with basil, vegan parmesan, and red pepper flakes if desired, then serve!
Top Tips
- The key to perfect vegan stuffed shells is keeping the moisture in check to avoid a watery dish - because nobody invited watery shells to dinner. Drain and press the tofu thoroughly to remove as much water as possible, drain the pasta shells well after boiling, and squeeze or dry the spinach thoroughly to eliminate excess liquid.
- After boiling, the shells might feel too firm, but don’t worry - they’ll soften more as they bake.
- For an easier and less messy way to fill the shells, consider transferring the ricotta mixture to a piping bag (or a zip-top bag with the corner snipped off) and pipe it directly into each shell. If you're good at pipping, this should be a breeze.
- When cooking your pasta, generously salt the water - it’s your chance to season the pasta itself and avoid a bland base that could dull the overall flavor of the dish.
Serving Suggestions
- Pair these stuffed shells with a crisp Vegan Caesar Salad or a fresh arugula and cherry tomato salad topped with Vegan Honey Mustard Dressing.
- Serve alongside warm, buttery vegan garlic bread to soak up all that delicious sauce.
Storage
- Refrigeration: Store leftover stuffed shells in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15–20 minutes, or microwave in short bursts until warmed.
- To Freeze: While baked stuffed shells are always best fresh or refrigerated, you can freeze them for later. For the best results, ensure the shells are well-covered with sauce before freezing—just like vegan lasagna, the sauce helps maintain the pasta’s texture. Place them in a freezer-safe container to prevent freezer burn and freeze for up to 3 months. When ready to bake, let the shells thaw in the fridge overnight, then bake at 350°F (175°C) for 30 minutes or until heated through. The texture may change ever-so-slightly, but they’ll still taste delicious!
- Meal Prep Tip: Portion the stuffed shells into individual containers for easy grab-and-go meals during the week.
Recipe FAQS
Yes. Assemble the shells, cover them tightly, and store them in the fridge for up to 24 hours before baking. When ready, bake as directed, adding an extra 5–10 minutes to account for the chill.
Yes, you can skip it if needed, but it adds a cheesy, umami flavor to the filling. For a substitute, try a small amount of vegan Parmesan or extra garlic for more flavor.
If you need a nut-free option, try replacing the cashews with ½ cup of vegan cream cheese.
More Delicious Vegan Pasta Recipes
Got a minute? I'd love for you to comment and rate Easy Vegan Stuffed Shells. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Vegan Stuffed Shells
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These easy vegan stuffed shells are rich, creamy, and flavorful thanks to the perfect blend of cashews, tofu, and herbs for a dreamy ricotta-style filling. It’s an easy, crowd-pleasing dish perfect for gatherings, meal prep, or weeknight dinners.
Ingredients
- 1 (12 oz) box of jumbo pasta shells
- 1 cup packed fresh spinach, roughly chopped
- 1 cup raw cashews, soaked for 4 hours (see Guide to Soaking Cashews for quicker alternatives)
- 1 block firm tofu, drained and pressed*
- ½ cup nutritional yeast
- 2 tablespoons lemon juice (about 1 large lemon)
- 2 large garlic cloves
- 2 tablespoons Italian seasoning
- ½-1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (to taste)
- 2 24-ounce jar of marinara sauce (store-bought or 5-6 cups of homemade)
- ¼ cup packed fresh basil, chopped
- vegan parmesan for garnish, optional
- red pepper flakes for garnish, optional
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside to cool.
- Preheat the Oven: While that boils, preheat your oven to 375°F (190°C).
- Prepare the Spinach and Basil: If using frozen spinach, thaw, drain, and squeeze out excess water well to avoid a watery dish. If using fresh spinach, ensure it is washed, dried well, then roughly chopped. Roughly chop the basil as well.
- Make the Cashew-Tofu Ricotta: Drain and press the tofu to remove excess water. In a high-speed blender or food processor, combine the soaked cashews, firm tofu, nutritional yeast, lemon juice, garlic, Italian seasoning, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Add the prepared spinach and chopped basil, and pulse a few times until evenly incorporated. Do not overpulse, or your ricotta will turn greenish. (Alternatively, fold it into the mixture)
- Assemble the Stuffed Shells: Spread about ½ cup of marinara sauce evenly across the bottom of a 9x13 baking dish. Fill each cooked pasta shell with 1–2 tablespoons of the spinach-ricotta mixture and arrange them snugly in the dish. Continue stuffing and arranging shells until all are filled. Pour the remaining marinara sauce over the stuffed shells, ensuring they are fully coated to prevent the edges of the pasta from drying and hardening. If needed, add more sauce to cover them completely. You may have some leftover marinara.
- Bake the Shells: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbly.
- Serve and Garnish: Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil and a sprinkle of vegan parmesan for a cheesy finish. Add a pinch of red pepper flakes on top for a bit of heat if desired.
Equipment
Notes
*The best way to press tofu is to wrap it in a clean kitchen towel or paper towel, place something heavy (like a skillet, heavy lid, or books) on top, and let it sit for 15–20 minutes to squeeze out excess moisture well.
I roughly chop the basil and spinach first to make it easy to incorporate into the ricotta without overblending it. You can also choose to saute, blanch, or steam the spinach first. Frozen is great to use, just make sure to defrost and drain it really well so you don't have a watery dish. I use about ½ heaping cups when using frozen. Substitute with baby kale.
This recipe makes enough to fill 32 jumbo shells, which fit snugly in a 9x13 baking pan. You might have a few extra shells that don’t fit, but there shouldn't be any leftover ricotta filling, so no worries. Plus, if a few shells break during boiling, you’ll have extras to choose the best-looking ones for the casserole.
The key to perfect stuffed shells is keeping the moisture in check to avoid a watery dish. Drain and press the tofu thoroughly to remove as much water as possible, drain the pasta shells well after boiling, and squeeze the spinach thoroughly to eliminate excess liquid. A little extra effort here makes all the difference!
Nutritional information is only an estimation.
The recipe time does not include soaking the cashews since there are many ways to soften cashews in my Guide to Soaking Cashews. It also accounts for multitasking, like boiling the shells while preparing the filling, to make the process smooth and efficient.
If necessary, assemble the dish a day in advance and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: oven
- Cuisine: Italian-Inspired
Simon G says
Great... can't wait to try.
Regi Pearce says
Wonderful, let me know when you do.