Vegan Stuffed Shells

Introduction

Vegan Stuffed Shells are a show-stopping main dish with robust flavor, a creamy filling, and a comforting texture that’s guaranteed to please vegans and non-vegans alike. This recipe transforms classic Italian comfort food into a plant-based delight that doesn’t skimp on taste or wow factor.

Perfect for gatherings, meal prep, or an impressive weeknight dinner, these stuffed shells are surprisingly simple to make while delivering a satisfying, decadent result.

Why Vegan Stuffed Shells Are a Crowd-Pleaser

What makes these Vegan Stuffed Shells unique is the combination of perfectly cooked pasta shells filled with a creamy blend of tofu ricotta, sautéed vegetables, and bright herbs, all nestled in a rich marinara sauce. The layers of flavor—from savory garlic to fresh basil—offer an irresistible experience, with a naturally creamy filling and a crispy top that holds up beautifully in leftovers.

Creating the Perfect Vegan Ricotta

For this recipe, the heart of the filling is a homemade tofu ricotta. Using the Ninja BL610 Professional 72 Oz Countertop Blender, Black helps achieve a smooth, creamy consistency that mimics traditional ricotta beautifully. Blending tofu with lemon juice, nutritional yeast, and just the right seasonings creates a rich, dairy-free spread that stands as the core of the shells’ luxurious texture.

Prepping the Filling and Vegetables

Chop spinach, onions, and mushrooms finely for the filling. The Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes this step fast and uniform, ensuring each bite contains an even mix of vegetables. A quick sauté in the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch softens and intensifies their flavor, which is then folded into the tofu ricotta.

Stuffing, Baking, and Serving Vegan Stuffed Shells

After cooking the pasta shells, gently stuff each with your fragrant filling, arrange them atop a layer of marinara, and cover with even more sauce. For an easy, mess-free bake, line your baking pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. Bake until hot and bubbling, then sprinkle with fresh basil before serving.

Keep leftovers fresh and ready for the next meal using Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup); their airtight seal keeps your shells perfectly moist and flavorful.

Serving Suggestions

Vegan Stuffed Shells pair wonderfully with a crisp salad and some crusty bread. For easy transporting to potlucks or lunchtime leftovers, pack a few shells in a Bentgo Salad Container – 54 oz Bowl, Khaki Green. For elegant serving, garnish with extra basil and a dusting of nutritional yeast, and serve with sparkling water or your favorite vegan wine.

Nutritional Information and Serving Size

This recipe makes about 5 servings, with each portion (about 3-4 shells) containing roughly 320 calories, 9g plant-based protein, and a healthy dose of vitamins from spinach and mushrooms. It’s a wholesome, satisfying meal that fits beautifully into a vegan or flexitarian lifestyle.

Vegan Stuffed Shells (Recap)

Vegan Stuffed Shells bring the comfort of stuffed pasta, the richness of creamy ricotta, and a rainbow of veggies—without any dairy. Perfect for pleasing a crowd or prepping ahead, they offer uncompromising flavor, texture, and plant-based nutrition.

Instructions

1. Preheat oven to 375°F (190°C). Cook shells in salted boiling water until al dente, following package directions. Drain carefully and cool on a tray.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and mushrooms; sauté until soft, then stir in spinach and cook until wilted. Set aside.
3. To make vegan ricotta, add tofu, lemon juice, nutritional yeast, remaining olive oil, garlic powder, salt, and pepper to a Ninja BL610 Professional 72 Oz Countertop Blender, Black. Blend until smooth and creamy, scraping down as needed.
4. Transfer ricotta to a bowl and fold in the sautéed vegetables and chopped basil. Adjust salt/seasonings to taste. Add red pepper flakes if desired.
5. Line a baking dish with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. Spread half the marinara sauce on the bottom.
6. Using a spoon, gently stuff each pasta shell with the ricotta mixture and place seam-side up in the dish. Spoon remaining marinara over the shells.
7. Cover loosely with foil and bake 20 minutes. Uncover and bake 8-10 minutes more, until the sauce is bubbling and shells are slightly golden.
8. Remove from oven, let cool for 5 minutes, then garnish with extra basil. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) in the fridge for up to 3 days.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Enjoy these Vegan Stuffed Shells for a rich, hearty, utterly satisfying meal everyone will return for!