Description
This Vegan Stuffed Shells recipe features jumbo pasta shells filled with a creamy tofu ricotta mixture, topped with marinara sauce and melted vegan mozzarella cheese. It’s a comforting, flavorful, and family-friendly vegan main dish that comes together in under an hour, perfect for an Italian-American inspired meal.
Ingredients
Pasta
- 1 (12-ounce) package of jumbo pasta shells
Tofu Ricotta Filling
- 1 (16-ounce) block of extra-firm tofu, drained
- 1 medium yellow onion, chopped
- 3 whole garlic cloves, peeled
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup nutritional yeast
- 1 lemon, juiced
- 3 tablespoons olive oil
- ¼ cup fresh basil leaves
Sauce and Topping
- 1 (25-ounce) jar of marinara sauce
- 2 cups vegan mozzarella
- Fresh basil for garnish (optional)
Instructions
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 2 minutes less than the package instructions to ensure they are slightly undercooked. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare Tofu Ricotta: While the pasta is cooking, add the drained tofu, chopped onion, peeled garlic cloves, salt, black pepper, nutritional yeast, lemon juice, and olive oil to a food processor. Blend until the mixture is mostly smooth, with some texture remaining for a ricotta-like consistency.
- Add Basil to Filling: Add the fresh basil leaves to the tofu ricotta mixture and pulse 5 times to incorporate without over-blending to avoid the filling turning green. Set aside.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
- Assemble Stuffed Shells: Spread half of the marinara sauce evenly over the bottom of a 9×13-inch baking dish. Using a small spoon, carefully fill each cooked pasta shell with the tofu ricotta filling and place them open-side up in the baking dish.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the arranged stuffed shells and evenly sprinkle 2 cups of vegan mozzarella cheese on top.
- Bake: Bake the assembled dish in the preheated oven for about 25 to 30 minutes until the sauce is bubbling and the vegan mozzarella is melted and slightly browned.
- Garnish and Serve: Remove from the oven and optionally garnish with fresh basil leaves before serving warm.
Notes
- Draining the tofu well will help reduce excess moisture in the ricotta filling for better texture.
- Do not overcook the pasta shells; they will finish cooking in the oven.
- Pulse the basil gently to preserve its vibrant green color and fresh flavor.
- Use a good quality marinara sauce for the best flavor.
- This recipe serves 6 to 8, making it ideal for family meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
