If you have ever dreamed of a comforting, creamy pasta dish that’s entirely plant-based and bursting with flavor, you are in for a real treat with this Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe. It’s a beautiful balance of tender jumbo pasta shells filled with a luscious tofu ricotta blend, layered with vibrant marinara sauce, and topped with melty vegan mozzarella. Perfect for weeknight dinners or impressing guests, this dish brings all the warmth and satisfaction of traditional Italian cuisine without any dairy or animal products.

Ingredients You’ll Need

A clear food processor bowl sits on a white marbled surface, filled with untreated layered ingredients ready to be mixed. At the top left, there are chunks of white tofu with a sprinkle of black pepper on one piece. To the right, there is more large white tofu with smooth texture close by. On the bottom right is a yellowish, crumbly powdery layer, slightly covering some of the tofu. Just left of this powder is a pile of small white chopped onions. At the center of the bowl is a dollop of creamy yellowish liquid. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe lies in its elegantly simple ingredients. Each component plays a critical role in building layers of taste, texture, and color that come together in perfect harmony.

Jumbo pasta shells (12-ounce package): These are the perfect vessels for holding the creamy tofu ricotta.
Extra-firm tofu (16-ounce block): Drained and blended, it forms a silky, protein-packed ricotta substitute.
Yellow onion (1 medium, chopped): Adds sweetness and depth of flavor to the ricotta filling.
Garlic cloves (3 whole, peeled): Infuse pungent warmth and complexity into the mix.
Salt (1 teaspoon): Enhances all the flavors harmoniously.
Black pepper (1 teaspoon): Provides subtle heat and dimension.
Nutritional yeast (¼ cup): Brings that cheesy, savory note without any dairy.
Lemon juice (from 1 lemon): Adds a fresh acidity that brightens the ricotta filling.
Olive oil (3 tablespoons): Gives richness and helps smooth the tofu blend.
Fresh basil leaves (¼ cup, plus more for garnish): Adds herbaceous freshness and color.
Marinara sauce (25-ounce jar): Provides a vibrant, tangy tomato base that complements the creamy filling.
Vegan mozzarella (2 cups): Melts beautifully to create a gooey, delightful topping.

How to Make Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe

Step 1: Cook the Pasta Shells

Start by boiling the jumbo pasta shells in salted water for 2 minutes less than the package instructions recommend. This ensures they are cooked but still firm enough to hold their shape during baking. Once done, drain and run cold water over them to stop the cooking process, then set aside to cool.

Step 2: Prepare the Tofu Ricotta Filling

While the pasta cooks, blend the extra-firm tofu, chopped onion, garlic, salt, pepper, nutritional yeast, lemon juice, and olive oil in a food processor. Pulse until the mixture is mostly smooth but still has some texture to mimic a real ricotta feel. Add the fresh basil leaves and pulse just a few times to keep their vibrant green color and prevent the filling from turning too dark.

Step 3: Assemble the Dish

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spread half of the marinara sauce evenly across the bottom of a 9×13-inch baking dish. Using a spoon, carefully fill each pasta shell with the tofu ricotta mixture and place them open-side up in the dish. Arrange all the shells neatly side by side for even baking.

Step 4: Finish and Bake

Cover the stuffed shells with the remaining marinara sauce, then generously sprinkle the vegan mozzarella over the top. Bake uncovered in the preheated oven for about 30 minutes, or until the cheese melts and everything is bubbling and deliciously golden on top.

How to Serve Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe

The image shows a white baking dish filled with large pasta shells stuffed with a creamy white filling, likely cheese, and covered in a chunky red tomato sauce. The shells have a slightly glossy look, with some of the sauce and melted cheese baked on top, creating a light golden-brown, bubbly texture. The shells are packed closely together in the dish, and one shell is lifted with a silver spoon, revealing the soft inside filled with a rich white creamy mixture. The edges of the baking dish have some sauce stains, and the background is a white marbled surface with a white cloth beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh basil leaves scattered on top add a lovely pop of green and a refreshing aroma that complements the tomato sauce beautifully. You can also sprinkle with freshly ground black pepper or a little crushed red pepper flakes for a touch of heat if you enjoy some spice.

Side Dishes

Serve these stuffed shells with a crisp green salad dressed in a simple vinaigrette to balance the richness or a side of garlic bread to soak up every last bit of marinara sauce. Roasted or steamed seasonal veggies also pair wonderfully, adding color and nutrients to your meal.

Creative Ways to Present

For a more festive presentation, bake the shells in individual ramekins or mini casserole dishes for personalized portions. You could also layer the tofu ricotta and shells in a lasagna style if you prefer a different take on the original Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe structure.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be tightly covered and refrigerated for up to 3-4 days. The flavors often deepen overnight, making the dish even more delicious the next day.

Freezing

If you want to enjoy this Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe later, freeze them before baking or after baking when cooled. Use an airtight container or heavy-duty freezer bag to prevent freezer burn. They’ll keep well for up to 2 months.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, about 20 minutes. You can also microwave individual portions, but be sure to cover and stir halfway for even heating.

FAQs

Can I use a different type of pasta instead of jumbo shells?

While jumbo shells are ideal for holding the ricotta filling, you can also use large manicotti tubes or even small lasagna noodles folded around the filling. Just adjust cooking and baking times slightly if needed.

Is nutritional yeast necessary in the tofu ricotta?

Yes, nutritional yeast is key for giving the tofu ricotta that signature cheesy, nutty flavor. Without it, the filling can taste a bit bland, so it’s definitely worth including.

Can I make this recipe nut-free?

Absolutely! This recipe is naturally nut-free since it relies on tofu for creaminess. Just double-check your vegan mozzarella to ensure it doesn’t contain nuts if you have allergies.

How can I make the tofu ricotta extra creamy?

Be sure to use extra-firm tofu and blend it well with olive oil and lemon juice, which help create that luscious texture. Avoid overblending to keep some texture and prevent it from turning too green.

Can I prepare the filling in advance?

Yes, the tofu ricotta filling can be made a day ahead and stored in the refrigerator. This makes assembling and baking super quick when you’re ready to eat.

Final Thoughts

This Vegan Stuffed Shells with Tofu Ricotta and Marinara Recipe truly feels like an embrace on a plate. It’s rich, satisfying, and packed with flavors that make every bite memorable. If you’ve been craving a plant-based comfort food that doesn’t compromise on taste or texture, this is the one to try. Trust me, once you make it, it will become a cherished staple in your recipe collection!