These vegan stuffed shells are stuffed with an almond-tofu spinach ricotta, baked with marinara sauce and sprinkled with vegan parmesan for a fabulous crowd-pleasing dinner favorite.
If you’re a fan of comfort food (and really, who isn’t?) then these vegan jumbo stuffed shells are right up your street.
It’s not only an extremely delicious meal but it’s relatively quick and easy too. You can even prep a few things ahead of time, so it’s a great option for a dinner party and looks really impressive too.
It’s also really filling and a little goes a long way.
How to make vegan stuffed shells
The base of the ricotta filling is our recipe for vegan ricotta which is made with slivered almonds and is totally divine!
But I thought that using only this ricotta might make this dish a little too rich and I wanted to bump up the protein as well.
So I added in some tofu, chopped parsley and baby spinach to create an almond-tofu-spinach ricotta that was just perfect to stuff the shells.
The marinara sauce
Store-bought marinara sauce for the win! You can make it yourself if you want to, and if you do want to, then try our tomato sauce from our vegan enchiladas, but store-bought is going to save heaps of time.
And there are always good options for a basic marinara sauce pretty much everywhere. This is an easy way to save time on this recipe.
Preparing ingredients in advance
If you want to prepare any ingredients in advance, then having your basic recipe for almond ricotta already made will save time, then you can just add that to your food processor along with the tofu, parsley, spinach and spices.
The almond ricotta requires soaking the slivered almonds for an hour in hot water first, so that takes up some time.
If that’s already made, then you can just cook your shells, whip up the filling in the food processor, stuff the shells and then assemble in the dish with the marinara sauce and bake in the oven for 25 minutes covered and then another 5-10 minutes uncovered.
Serve with a sprinkle of vegan parmesan.
If you want to make the whole thing in advance you can do so. Just make it up to the point that it would go into the oven, cover with foil and keep in the fridge for up to 24 hours and then bake it as usual!
Tips for the best stuffed shells!
Cook your shells until they are al dente at most. You can even cook them a little less. They should be cooked to the point where they are ‘almost’ done but you wouldn’t eat them exactly like that, you’d think they were underdone if they were served right away.
This prevents them from being over-cooked by the time you serve them and also makes them easier to stuff since they are nice and firm.
Make sure your almond-tofu-spinach ricotta tastes good before you stuff the shells. If it tastes a little bland add more flavoring. Make sure you enjoy how it tastes, because it isn’t going to taste all that different once it’s baked.
Use a tasty marinara sauce. It’s hard to go wrong with marinara sauce, but it is the crowning glory of this dish so you need it to be a tasty one! Use your favorite variety that you know is good. Also don’t be shy with it and use a nice liberal amount.
Fancy it up if you like! If you want to add something like vegan mozzarella to the top and let that melt in the oven when the foil comes off, well, go on with your bad self! That would be pretty awesome!
I hope you’ll love this recipe for vegan stuffed shells and get lots of use out of it! It is:
- Rich and delicious
- Great for a dinner party
- Easy and filling
- Ideal comfort food!
Keep leftovers in the fridge and enjoy within the next 3-4 days.
More vegan pasta recipes…
- Vegan Pasta Bake – a goodie!
- The Best Vegan Lasagna – a really decadent version of the classic recipe.
- Vegan Mac and Cheese – totally divine!
- Vegan Pesto Pasta – ready in under 30 minutes!
- Vegan Pasta Salad – super quick!
- Vegan Bolognese – the best thing served on pasta.
Vegan stuffed shells stuffed with an almond tofu spinach ricotta and topped with a rich and delicious marinara sauce and baked. Ideal comfort food.
For the Almond Tofu Spinach Ricotta:
- 1 Full Batch Vegan Ricotta (made with almonds as per linked recipe)*
- 10-ounces (280g) Extra Firm Tofu
- 1 cup (40g) Baby Spinach (Chopped)
- 2 Tbsp Finely Chopped Parsley
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
For the Pasta Shells:
- 1/2 of an 18-ounce package (250g) Jumbo Shells
For the Marinara Sauce:
- 2 and 1/2 cups (600ml) Marinara Sauce*
- Vegan Parmesan Cheese
- Chopped Parsley
- Prepare the vegan ricotta according to the linked recipe.*
- Put the pasta on to cook according to package directions but only cook them until al dente or just before. They need to be firm for stuffing.
- When your almond ricotta is made, add the full batch to the food processor and add the tofu (broken into pieces), chopped baby spinach, chopped parsley, garlic powder, onion powder, salt and black pepper. Process until everything is well mixed. If your mixture goes a little green from the spinach, this is fine.
- When the shells are al dente, drain and rinse.
- Preheat the oven to 350°F (180°C).
- Add 1 cup (240ml) of marinara sauce to the bottom of a 9×13 baking dish and spread it evenly across the bottom.
- Stuff the shells using a spoon and stuff each one to the brim so that you use up all the filling. Place the stuffed shells into the 9×13 dish on top of the marinara sauce.
- When all the shells are in, pour over the remaining marinara sauce. Cover the dish with foil and place into the oven to bake for 25 minutes, then remove the foil and return to the oven to bake for 10 minutes uncovered.
- Sprinkle with vegan parmesan cheese (optional) and serve.
*Note that the full batch of almond ricotta that you need to make for this recipe requires soaking the slivered almonds for 1 hour in hot water. So get that on the go before you start with the rest of this recipe.
*Use any great tasting marinara sauce.
*Nutritional information does not include vegan parmesan cheese on top.
- Category: Entree, Savory
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 376
- Sugar: 6.1g
- Sodium: 814mg
- Fat: 19.3g
- Saturated Fat: 3.9g
- Carbohydrates: 35.8g
- Fiber: 5.4g
- Protein: 15.8g
Keywords: vegan stuffed shells