Vegan Stuffed Pasta Shells
Large pasta shells filled with a creamy spinach-herb ricotta-style filling, baked in a light tomato sauce and finished with olive oil and herbs. Cozy, elegant, and perfect for dinner or meal prep.
Prep: 25 minutes
Bake: 30 minutes
Total: ~55 minutes
Ingredients
Pasta & Sauce
20–24 jumbo pasta shells
2 cups marinara or crushed tomato sauce (vegan)
1 tbsp olive oil
Vegan Ricotta Filling
1½ cups firm tofu, crumbled
½ cup soaked cashews (or sunflower seeds)
2 tbsp nutritional yeast
Juice of ½ lemon
2 garlic cloves
1 tsp dried oregano
½ tsp dried basil
Salt & black pepper
1½ cups fresh spinach, finely chopped
Topping
2 tbsp breadcrumbs
Fresh basil or parsley
Instructions
1️⃣ Cook Pasta
Boil shells in salted water until just al dente
Drain and lay on a tray to cool
2️⃣ Make Filling
Blend tofu, cashews, nutritional yeast, lemon juice, garlic, oregano, basil, salt & pepper until creamy
Fold in chopped spinach
3️⃣ Assemble
Spread marinara sauce in baking dish
Fill each shell with vegan ricotta mixture
Arrange shells in dish
Drizzle with olive oil
Sprinkle breadcrumbs on top
4️⃣ Bake
Cover and bake at 190°C (375°F) for 20 minutes
Uncover and bake 10 more minutes until bubbly
5️⃣ Serve
Garnish with fresh herbs
Serve warm with a side salad or roasted veggies
Tips
Add sauteed mushrooms or zucchini to filling
For extra creaminess, add 1 tbsp olive oil to ricotta blend
Freezes well before baking
Frequently Asked Questions
Q: Can I make this nut-free?
Yes — use sunflower seeds instead of cashews.
Q: Can I make it gluten-free?
Yes — use gluten-free jumbo shells.
Q: Does it reheat well?
Yes — tastes even better the next day.
Nutritional Information
Calories: 430 kcal
Protein: 20 g
Carbs: 45 g
Fat: 18 g
Fiber: 7 g