Vegan Stuffed Shells

I make these vegan stuffed shells when I want a hearty, comforting pasta dish without any dairy. I love how the large pasta shells cradle a creamy, flavorful filling made from tofu, spinach, and seasonings, all baked in a rich tomato sauce. It’s satisfying, wholesome, and perfect for a cozy dinner.

Why You’ll Love This Recipe

I love this recipe because it delivers all the comforting flavors of classic stuffed shells while keeping it plant-based. I enjoy how the filling is creamy and well-seasoned, with a texture that complements the tender pasta. I also appreciate that it’s a versatile recipe—I can prepare it ahead of time and bake it when I’m ready to eat, making it great for weeknight dinners or meal prep.

Ingredients

• 12–15 jumbo pasta shells

• 1 block (14 ounces) firm tofu, drained and crumbled

• 2 cups fresh spinach, chopped

• 2 cloves garlic, minced

• 1/4 cup nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 cups marinara sauce

• 2 tablespoons olive oil

• Optional: fresh basil or parsley for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.

3. In a skillet, I heat olive oil over medium heat and sauté the minced garlic until fragrant. I add the chopped spinach and cook until wilted, then remove from heat.

4. In a large bowl, I combine the crumbled tofu, cooked spinach, nutritional yeast, lemon juice, oregano, salt, and pepper. I mix until the filling is creamy and well combined.

5. I spoon the filling into each pasta shell and place them in the prepared baking dish.

6. I pour the marinara sauce evenly over the stuffed shells, making sure each shell is covered.

7. I cover the dish with foil and bake for 25 minutes. I remove the foil and bake for an additional 10 minutes to let the sauce thicken slightly.

8. I garnish with fresh basil or parsley before serving.

Servings and timing

I usually get about 4–5 servings from this recipe.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: about 55 minutes

Variations

I sometimes add roasted red peppers or mushrooms to the filling for extra flavor. I also enjoy stirring in vegan mozzarella or cashew cream for a richer, cheesier texture. When I want a little spice, I add crushed red pepper flakes to the filling or sauce. For a lower-carb version, I use gluten-free or whole wheat pasta shells.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat covered in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through. I can also freeze the stuffed shells before baking for up to 2 months and bake directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use frozen spinach?

I can use frozen spinach, but I make sure to thaw and drain it well to avoid excess moisture in the filling.

Can I prepare this ahead of time?

I often assemble the shells the day before, cover them, and bake when ready to eat.

What type of tofu works best?

I prefer firm or extra-firm tofu since it holds up well in the filling and creates a nice texture.

Can I make this gluten-free?

Yes, I use gluten-free pasta shells and check that the marinara sauce is gluten-free.

Can I add vegan cheese on top?

I sometimes sprinkle vegan mozzarella or cashew-based cheese on top for a melty, cheesy finish.

Conclusion

I love making these vegan stuffed shells because they’re creamy, comforting, and full of flavor without any animal products. I enjoy the combination of tender pasta, savory filling, and rich tomato sauce. It’s a recipe I return to whenever I want a hearty, plant-based meal that feels indulgent yet wholesome.

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