Delicious Vegan Stuffed Shells

This hearty vegan stuffed shells recipe transforms traditional Italian comfort food into a plant-based delight that satisfies even the pickiest eaters. The jumbo pasta shells cradle a creamy tofu ricotta and spinach filling, all baked in marinara sauce for a dinner that feels both indulgent and nourishing.

I first made these shells when hosting my non-vegan in-laws for dinner, and they couldn't believe the creamy filling contained no dairy. Now it's become our go-to recipe whenever we need to impress omnivores with how delicious plant-based eating can be.

Ingredients

• Jumbo pasta shells: Providing the perfect vessel for holding the creamy filling
• Tofu: For the ricotta base offering protein and a remarkably authentic texture
• Frozen chopped spinach: Adding nutrients and beautiful flecks of green
• Marinara sauce: Creating the perfect tangy complement to the creamy filling
• Vegan parmesan: For that essential cheesy finishing touch
• Oil spray: Helps the vegan cheese melt properly for that authentic golden top

Step-by-Step Instructions

Start the pasta water:

Bring a large pot of water to a boil with a tablespoon of salt. This flavors the pasta from within. Cook the jumbo shells until they are al dente which typically takes about 8-9 minutes. Be careful not to overcook as the shells need to hold their shape for stuffing. Drain thoroughly but avoid rinsing to help the sauce cling better.

Prepare the oven:

Preheat your oven to 375°F ensuring it reaches full temperature before baking. This consistent heat helps cook the shells evenly while melting the flavors together without drying out the pasta.

Prep the spinach:

Thaw frozen spinach completely then squeeze out excess moisture. This critical step prevents watery filling. Press firmly using a strainer until the spinach feels just slightly damp. Break apart any clumps to ensure even distribution throughout the ricotta mixture.

Create the filling:

Blend the tofu ricotta ingredients in a food processor until smooth and creamy. Add the prepared spinach and pulse just enough to incorporate it without losing texture. The filling should be thick enough to hold its shape when stuffed into shells.

Assemble the dish:

Spread a layer of marinara sauce across the bottom of a 9x13 baking dish. This prevents sticking and dries shells. Fill each cooked shell with a generous spoonful of ricotta mixture using a piping bag or spoon with a pointed tip for precision. Arrange filled shells in the baking dish in neat rows.

Add final touches:

Dollop remaining sauce over exposed parts of the pasta avoiding direct contact with filling. Grate vegan parmesan generously over the top and give a light spray of oil to help the cheese melt beautifully during baking.

Bake to perfection:

Place the baking dish in the preheated oven for 15-20 minutes. The pasta edges should become slightly golden and the sauce should bubble gently around the edges indicating it's heated through.

The spinach in this recipe is my secret weapon. My children who normally push green vegetables around their plates devour these shells without complaint. I remember the first time my daughter asked for seconds, and I silently celebrated this parenting victory while passing her another serving.

Make-Ahead Magic

These stuffed shells are perfect for meal preparation. You can assemble everything up to two days before baking. Simply cover the unbaked dish tightly with foil and refrigerate. When ready to eat, add an extra 10 minutes to the baking time since you'll be starting with cold ingredients. The flavors actually develop beautifully during this resting period, making this an even tastier dinner option.

Freezer-Friendly Storage

To freeze these vegan stuffed shells, assemble the entire dish but do not bake. Cover tightly with plastic wrap then aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before baking. Alternatively, freeze individual portions in small containers for quick single servings. Reheat thawed portions in the microwave for 2-3 minutes or in a 350°F oven until heated through.

Perfect Pairings

These stuffed shells call for simple accompaniments that enhance without overwhelming. A crisp green salad with a light vinaigrette balances the richness of the dish. Homemade vegan garlic bread offers the perfect vehicle for sopping up extra sauce. For a complete Italian feast, start with a small cup of minestrone soup and finish with fresh fruit and coffee.

Winning Variations

The basic recipe provides endless opportunities for customization. Add sautéed mushrooms to the filling for earthy depth. Mix in fresh basil and oregano during summer months when herbs are abundant. For those who enjoy heat, incorporate red pepper flakes into the ricotta mixture. You can also swap the spinach for kale or replace half the spinach with artichoke hearts for a spin on the classic dip flavor profile.

Frequently Asked Questions

→ Can I make these stuffed shells gluten-free?

Yes, simply use gluten-free jumbo pasta shells. The rest of the ingredients are naturally gluten-free.

→ How do I make vegan ricotta?

To make vegan ricotta, blend tofu, lemon juice, garlic, salt, and nutritional yeast in a food processor. It's quick, easy, and delicious!

→ Can I prepare these stuffed shells ahead of time?

Yes, you can assemble the shells, cover them tightly, and refrigerate them up to 24 hours before baking. Just add a few extra minutes to the baking time.

→ What can I use instead of vegan parmesan?

If you don't have vegan parmesan, vegan mozzarella shreds or homemade vegan cheese work well. Nutritional yeast can also add a cheesy flavor.

→ What’s the best way to defrost spinach?

Defrost frozen spinach in the refrigerator, on the counter, or in the microwave on a low setting. Squeeze out the excess water before using it.

→ Can I freeze leftover stuffed shells?

Yes, assemble the shells but don't bake them. Freeze in an airtight container and bake from frozen at 375°F until heated through.