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Vegan Stuffed Shells

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Hearty vegan stuffed pasta shells filled with a creamy tofu and spinach mixture, baked in rich marinara sauce for a comforting, plant-based dinner.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4–5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegan

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

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
  3. Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted, then remove from heat.
  4. In a large bowl, combine crumbled tofu, cooked spinach, nutritional yeast, lemon juice, oregano, salt, and pepper. Mix until creamy and well combined.
  5. Spoon the filling into each pasta shell and place them in the prepared baking dish.
  6. Pour marinara sauce evenly over the stuffed shells, ensuring each shell is covered.
  7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to let the sauce thicken slightly.
  8. Garnish with fresh basil or parsley before serving.

Notes

  • Add roasted red peppers or mushrooms to the filling for extra flavor.
  • Stir in vegan mozzarella or cashew cream for a richer, cheesier texture.
  • Add crushed red pepper flakes to the filling or sauce for spice.
  • Use gluten-free or whole wheat pasta shells for a lower-carb or gluten-free version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through.
  • Freeze assembled stuffed shells before baking for up to 2 months and bake directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://juliameals.com/vegan-stuffed-shells/