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!
Table of Contents
Ingredient Notes
- 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.
Crumble one block of tofu into the food processor and whiz for 1 minute until creamy. Transfer to the bowl with the onions.
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.
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.
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.
Bake for 30 minutes and then allow to cool for 5 minutes before serving.
Frequently Asked Questions
Yes, you could use a blender. Or cut the onions and garlic by hand and use a mixer cream up the tofu.
Absolutely.
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
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Vegan Stuffed Shells
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Vegan
Description
These vegan stuffed shells are filled with creamy tofu ricotta and spinach then covered with sauce and baked into bubbly deliciousness.
Ingredients
- 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 teaspoon basil
- ½ teaspoon oregano
- ⅛ teaspoon red pepper flakes, optional
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon kala namak
- 4 Tbs vegan parmesan, grated
- 2 cups spinach, chopped
- ¼ cup fresh parsley, chopped
- 2 jars spaghetti sauce
Instructions
- Shells: Cook the jumbo shells according to package instructions, then drain and set on a baking sheet in single layer to cool.
- Preheat: The oven to 350 degrees.
- 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.
- Stir: Mix in the spinach, parsley and parmesan by a hand until well combined.
- 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.
- 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.
- Category: pasta
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 5 shells
- Calories: 120
- Fat: 4.5 grams
Keywords: vegan, stuffed shells, pasta
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