Vegan Stuffed Shells
This vegan stuffed shells recipe transforms the traditional comfort food dish filled with cheese into a yummy meal that anyone can enjoy! You'll make a quick tofu ricotta for these jumbo shells and then top with your favorite pasta sauce and a vegan mozzarella.
Servings: 6
Calories: 323kcal
Ingredients
For the Shells
- 25 jumbo pasta shells
- 24 oz jar pasta sauce
- 1 1/2 cups shredded vegan mozzarella cheese
For the Tofu Ricotta
- 14 oz package firm tofu
- ¼ cup nutritional yeast
- 1 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups frozen chopped spinach, thawed
- 1 tablespoon red wine vinegar*
Instructions
- Preheat oven to 375 degrees Fahrenheit.
Cook the Shells
- Bring water to boil in a large pot. Add the pasta and cook according to package directions. When finished, drain through a colander, rinse under cold water, and set cooked pasta aside.
Make the Ricotta
- Add the tofu, nutritional yeast, Italian seasoning, garlic powder, salt, and pepper to a food processor and blend until smooth. Transfer to a bowl and stir in the thawed spinach and red wine vinegar.
Assembly
- In a 8"x11" baking dish, pour in 1/2 cup of the sauce and spread evenly in the pan. Arrange shells on top of the sauce. Stuff each shell with ~1 heaping tablespoon of cheese filling. Repeat until you've filled all the shells and run out of cheese filling.
- Sprinkle with the shredded vegan mozzarella if using.
- Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Serve!
Video
Notes
- To thaw frozen spinach: add to the microwave for a minute or two to thaw. Squeeze or drain off any excess moisture if needed before adding the spinach to your ricotta filling. You can also add the frozen spinach to a fine mesh strainer and run under hot water until thawed.
- Homemade sauce: Check out my small batch tomato sauce.
- Red Wine Vinegar Alternative: One tablespoon fresh squeezed lemon juice can be used in the ricotta instead of red wine vinegar.
- Leftovers: Leftovers can be stored in the fridge for up to 3 days. Shells can be frozen for up to 3 months.
Nutrition
Serving: 3Shells | Calories: 323kcal | Carbohydrates: 43g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 958mg | Potassium: 646mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6603IU | Vitamin C: 11mg | Calcium: 207mg | Iron: 4mg