Vegan Stuffed Shells

Yield

Serves 4–6 (about 20–24 stuffed shells)

Ingredients

For the Pasta

• 20–24 jumbo pasta shells

• 1 tablespoon salt (for boiling water)

For the Vegan Ricotta Filling

• 14 oz (400 g) firm tofu, drained and pressed

• 1/3 cup raw cashews (soaked in hot water 15–20 minutes, then drained)

• 3 tablespoons nutritional yeast

• 2 tablespoons fresh lemon juice

• 1 tablespoon olive oil

• 2–3 cloves garlic, minced

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 cup fresh spinach, finely chopped (optional but recommended)

For the Sauce

• 3 cups marinara sauce (store-bought or homemade)

• 1/2 teaspoon dried oregano (optional)

• 1/4 teaspoon red pepper flakes (optional)

For Topping (Optional)

• 2–3 tablespoons nutritional yeast

• 1/4 cup vegan mozzarella shreds

• Fresh chopped parsley or basil

Equipment

• Large pot

• Colander

• Food processor or high-speed blender

• 9×13 inch (23×33 cm) baking dish

• Aluminum foil

Step-by-Step Instructions

1. Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.

2. Add jumbo shells and cook 1–2 minutes less than package instructions (they will finish cooking in the oven).

3. Drain and rinse gently with cool water to prevent sticking.

4. Lay shells on a baking sheet to cool.

Tip: Cook a few extra shells in case some tear.

2. Prepare the Vegan Ricotta Filling

1. Press tofu for at least 10–15 minutes to remove excess moisture.

2. Add tofu, soaked cashews, nutritional yeast, lemon juice, olive oil, garlic, salt, pepper, oregano, and basil to a food processor.

3. Blend until creamy but slightly textured (like ricotta).

4. Fold in chopped spinach by hand if using.

Taste and adjust salt or lemon for brightness.

Texture goal: Thick and spreadable, not runny.

3. Prepare the Baking Dish

1. Preheat oven to 375°F (190°C).

2. Spread about 1 cup marinara sauce evenly on the bottom of the baking dish.

4. Stuff the Shells

1. Spoon 1–2 tablespoons of ricotta filling into each shell.

2. Place stuffed shells open-side up in the baking dish.

3. Repeat until dish is full.

5. Add Sauce and Toppings

1. Spoon remaining marinara sauce over shells.

2. Sprinkle nutritional yeast or vegan mozzarella on top if desired.

6. Bake

1. Cover dish loosely with foil.

2. Bake for 25 minutes.

3. Remove foil and bake an additional 10–15 minutes until heated through and slightly golden on top.

7. Rest and Serve

Let rest for 5–10 minutes before serving. Garnish with fresh parsley or basil.

Make-Ahead Instructions

• Assemble up to 24 hours in advance and refrigerate before baking.

• Add 5–10 extra minutes baking time if starting cold.

• Freezes well for up to 2 months (wrap tightly).

Optional Variations

• Add sautéed mushrooms or zucchini to the filling.

• Mix chopped sun-dried tomatoes into ricotta for extra depth.

• Use a cashew-only ricotta for a richer texture.

• Add a layer of vegan béchamel for a creamier baked result.