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    Home » Recipes » Main Dishes

    published: May 17, 2021 · by Kris · This post may contain affiliate links

    Vegan Stuffed Shells

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    Vegan Stuffed Shells in a white pan
    Vegan Stuffed Shells on a plate
    Vegan Stuffed Shells in a white pan
    Vegan Stuffed Shells in a white pan

    These vegan stuffed shells are filled with creamy tofu ricotta and spinach then covered with sauce and baked into bubbly deliciousness.

    Pair with a green salad and some crusty bread for a perfect weekend dinner.

    Yum!

    vegan stuffed shells in a pan this Recipe
    Table of Contents
    • Ingredient Notes
    • Step By Step Instructions
    • Frequently Asked Questions
    • Storing and Freezing
    • Related Recipes
    • Recipe

    Ingredient Notes

    vegan stuffed shells ingredients
    • tofu - this should be well pressed. If you don't own a tofu press follow these instructions on how to press tofu
    • vegan parmesan - we LOVE Violife parmesan
    • vegan mayonnaise - any brand should work
    • kala namak - also known as black salt. This salt smells of sulphur and imparts a wonderful eggy flavor
    • spaghetti sauce - I usually just used jarred sauce because it's so much quicker

    Step By Step Instructions

    Cook the jumbo shells according to package instructions, then drain and set on a baking sheet in single layer to cool.

    Add garlic and onion to a food processor and pulse several times until onion is minced. Then transfer to a large bowl.

    vegan stuffed shell filling

    Crumble one block of tofu into the food processor and whiz for 1 minute until creamy. Transfer to the bowl with the onions.

    vegan stuffed shell filling

    Then repeat that process with the second block of tofu adding in the mayonnaise, nutritional yeast, basil, oregano, salt, pepper, kala namak, and red pepper flakes. Process until creamy and well mixed.

    vegan stuffed shell filling

    Transfer this mixture to the bowl with the tofu and onions.

    Mix in the spinach, parsley and parmesan by a hand until well combined. Trust me on this one - if you try adding these to the food processor the 'ricotta cheese' mixture will turn an appetizing green color. Set this aside.

    vegan ricotta cheese in a bowl

    Preheat your oven to 350 degrees.

    Spread spaghetti sauce in a thin layer on the bottom of a 9x13 pan. Use a teaspoon to fill the shells with the tofu cheese mixture and place them in the casserole dish.

    Spoon additional sauce on the top of the shells to cover and then sprinkle with parmesan cheese.

    vegan stuffed shells in a pan

    Bake for 30 minutes and then allow to cool for 5 minutes before serving.

    vegan stuffed shells on a plate

    Frequently Asked Questions

    Can I make this without a food processor?

    Yes, you could use a blender. Or cut the onions and garlic by hand and use a mixer cream up the tofu.

    Can I use this recipe to make lasagna?

    Absolutely.

    vegan stuffed shells in a pan

    Storing and Freezing

    These vegan stuffed shells keep well in the fridge for up to 4 days and can be reheated in the microwave or oven.

    This can be frozen and reheated reasonably well for leftovers, but if I was serving it to guests I'd definitely cook fresh.

    Related Recipes

    How to Press Tofu

    Just Egg Quiche

    Beyond Meat Meatballs

    Vegan Zuppa Toscana

    Print

    Recipe

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    vegan stuffed shells in pan

    Vegan Stuffed Shells


    ★★★★★

    5 from 1 reviews

    • Author: Kris
    • Total Time: 50 minutes
    • Yield: 6-8 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    These vegan stuffed shells are filled with creamy tofu ricotta and spinach then covered with sauce and baked into bubbly deliciousness.


    Ingredients

    Units Scale
    • 1 (12 oz) box of jumbo shells
    • ½ cup onion, roughly chopped
    • 4 cloves of garlic
    • 2 (14 oz) blocks of extra-firm tofu, pressed
    • ½ cup vegan mayonnaise
    • ¼ cup nutritional yeast
    • ½ tsp basil
    • ½ tsp oregano
    • ⅛ tsp red pepper flakes, optional
    • ½ tsp salt
    • ½ tsp pepper
    • 1 tsp kala namak
    • 4 Tbs vegan parmesan, grated
    • 2 cups spinach, chopped
    • ¼ cup fresh parsley, chopped
    • 2 jars spaghetti sauce

    Instructions

    1. Shells:  Cook the jumbo shells according to package instructions, then drain and set on a baking sheet in single layer to cool.
    2. Preheat:  The oven to 350 degrees.
    3. Filling:  Add garlic and onion to a food processor and pulse until the onion is minced. Transfer to a large bowl and then crumble one block of the tofu into the food processor and run for 1 minute until creamy. Transfer this to the bowl with the onions and add the second block of tofu into the food processor along with the mayonnaise, nutritional yeast, basil, oregano, salt, pepper, kala namak, and red pepper flakes. Process until creamy and well mixed.  Transfer this to the bowl with the rest of the tofu.
    4. Stir:  Mix in the spinach, parsley and parmesan by a hand until well combined.
    5. Assemble:  Spread spaghetti sauce in a thin layer on the bottom of a 9x13 pan. Use a teaspoon to fill the shells with the tofu cheese mixture and place them in the casserole dish.  Then spoon additional sauce on the top of the shells to cover and sprinkle with parmesan cheese.
    6. Bake:   for 30 minutes and then allow to cool for 5 minutes before serving.

    Notes

    • It's important to mix the parsley and spinach in by hand.  Don't try to save time by adding these to the food processor unless you like green cheese.
    • You may not need both jars of spaghetti sauce depending on how saucy you like things.
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: pasta
    • Method: baking
    • Cuisine: Italian

    Nutrition

    • Serving Size: 5 shells
    • Calories: 120
    • Fat: 4.5 grams

    Keywords: vegan, stuffed shells, pasta

    Did you make this recipe?

    Share a photo and tag us @paperandheartblog

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    Reader Interactions

    Comments

    1. bigbean says

      September 19, 2021 at 11:13 pm

      These look soooo yummy!

      ★★★★★

      Reply

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