If you’re on the hunt for a comforting, crowd-pleasing dish that’s completely plant-based and packed with flavor, this Vegan Stuffed Shells Recipe will quickly become one of your favorites. Imagine tender jumbo pasta shells generously filled with a creamy mixture of crumbled tofu, fresh spinach, and fragrant herbs, all smothered in rich marinara sauce. It’s a vibrant, satisfying meal that proves vegan cooking can be both nourishing and indulgent, perfect for family dinners or impressing friends with minimal fuss.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to the dish. From the hearty tofu filling to the fresh spinach that adds brightness, every element plays a role in creating the perfect balance of flavor, texture, and color in this Vegan Stuffed Shells Recipe.
- 20 jumbo pasta shells: These are the perfect size to hold a generous amount of filling and bake beautifully.
- 1 tablespoon olive oil: Adds richness and helps soften the onions and garlic for a flavorful base.
- 1 small onion, diced: Provides sweetness and depth when sautéed.
- 3 cloves garlic, minced: Delivers aromatic warmth that enhances every bite.
- 10 oz bag fresh spinach: Offers a fresh, vibrant taste and a boost of nutrients.
- 14 oz firm tofu, drained and crumbled: Acts as the creamy protein-packed base for the stuffing.
- 1/4 cup nutritional yeast: Brings a cheesy, savory flavor to the vegan filling.
- 1/2 teaspoon salt: Balances and enhances the flavors throughout.
- 1/4 teaspoon black pepper: Adds a gentle kick of warmth.
- 1 teaspoon dried basil: Offers a hint of herbaceous sweetness.
- 1 teaspoon dried oregano: Infuses an earthy, classic Italian aroma.
- 2 cups marinara sauce: The heart of the dish, providing a tangy, luscious tomato base.
- 1/4 cup fresh basil, chopped (optional for garnish): Adds a fresh, fragrant pop on top.
- 1/4 cup vegan Parmesan cheese (optional for topping): Creates a melty, satisfying finish to the dish.
How to Make Vegan Stuffed Shells Recipe
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 375°F (190°C), setting the stage for perfect baking. Cook the jumbo pasta shells according to the package instructions, ensuring they are al dente so they hold their shape when stuffed. Drain and set aside to cool slightly for easier handling.
Step 2: Sauté the Aromatics and Spinach
In a large skillet, heat olive oil over medium heat. Toss in the diced onion and sauté until it turns translucent and soft, about 5 minutes. This foundational step builds the flavor base that elevates the filling. Add minced garlic and cook for another minute until fragrant, then stir in the fresh spinach and cook until it wilts, about 4-5 minutes, releasing its vibrant green color and soft texture.
Step 3: Mix the Tofu Filling
In a large bowl, combine the crumbled firm tofu with nutritional yeast, salt, black pepper, dried basil, and dried oregano. This seasoning blend transforms the tofu into a creamy, cheesy filling. Gently fold in the sautéed spinach and onion mixture until everything is thoroughly combined and ready to stuff the shells.
Step 4: Assemble the Stuffed Shells
Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add extra flavor. Carefully stuff each pasta shell with the tofu-spinach mixture, ensuring they’re generously filled but not overpacked. Arrange the filled shells snugly in the dish, creating a beautiful mosaic ready for sauce and baking.
Step 5: Bake to Perfection
Pour the remaining 1 cup of marinara sauce over the arranged stuffed shells, coating them with that rich tomato goodness. Cover the dish with foil to keep moisture locked in, and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, allowing the tops to warm through and sauce to bubble beautifully. Let the dish cool slightly to make it easier to serve.
How to Serve Vegan Stuffed Shells Recipe
Garnishes
Elevate your Vegan Stuffed Shells Recipe with a sprinkle of freshly chopped basil, lending a fragrant and fresh note that brightens every bite. For a cheesy finish, add a dusting of vegan Parmesan cheese—this little touch adds richness and a lovely golden appearance.
Side Dishes
To round out the meal, serve these stuffed shells alongside a crisp green salad tossed with a simple vinaigrette, or some roasted vegetables for added texture and nutrition. Garlic bread or a warm baguette always pairs beautifully to soak up the delicious marinara sauce.
Creative Ways to Present
For an impressive presentation, arrange the stuffed shells in a single layer and garnish each with a small basil leaf or a cherry tomato half. Alternatively, serve individual portions in small baking dishes to highlight the beautiful layers and make the meal feel extra special for guests.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Stuffed Shells Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, making it a perfect make-ahead meal for busy weeknights.
Freezing
If you want to freeze your stuffed shells, arrange them in a freezer-safe dish and cover tightly with foil or plastic wrap. They will keep well for up to 3 months, ready to be pulled out on a chilly day when you need comfort food in a pinch.
Reheating
Reheat refrigerated or thawed stuffed shells covered in the oven at 350°F (175°C) for about 20 minutes until warmed through. You can also microwave individual portions, though baking helps maintain their lovely texture and flavors perfectly.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out as much liquid as possible to avoid a watery filling. Frozen spinach can be a convenient and tasty substitute in this Vegan Stuffed Shells Recipe.
Is there a substitute for tofu in the filling?
Yes, you can use mashed cooked chickpeas or cashew cream for a different texture and taste. Tofu gives the filling a creamy, protein-rich base, but these alternatives also work well to keep the dish plant-based.
How do I make the dish gluten-free?
Simply swap the jumbo pasta shells for gluten-free pasta shells. Just be sure to cook them carefully according to the package since gluten-free pasta can be more delicate.
Can I prepare this Vegan Stuffed Shells Recipe ahead of time?
Definitely! Assemble the shells and cover the dish with foil, then refrigerate for up to 24 hours before baking. This is great for meal prep or entertaining with minimal day-of effort.
What type of marinara sauce works best?
A simple, high-quality marinara sauce with a good balance of acidity and sweetness works best. You can use store-bought or homemade, whichever you prefer—both will perfectly complement the flavors of the stuffed shells.
Final Thoughts
This Vegan Stuffed Shells Recipe is a delightful, cozy dish that makes vegan eating feel effortless and delicious. It’s perfect for anyone wanting to enjoy a hearty Italian-inspired meal that’s kind to animals and satisfying to the senses. I can’t wait for you to make this recipe and share it with your loved ones—it’s sure to become a beloved classic in your kitchen.
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Vegan Stuffed Shells Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
Delicious and comforting Vegan Stuffed Shells filled with a flavorful mixture of tofu, spinach, and herbs, baked in a rich marinara sauce. This plant-based twist on the classic Italian dish is perfect for a hearty family dinner or any vegan-friendly occasion.
Ingredients
Pasta
- 20 jumbo pasta shells
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 oz bag fresh spinach
- 14 oz firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Sauce & Topping
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped (optional for garnish)
- 1/4 cup vegan Parmesan cheese (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Cook the jumbo pasta shells according to the package instructions until al dente. Drain thoroughly and set aside to cool and dry slightly.
- Sauté Onion: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, to develop a sweet and soft base for the filling.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the flavor of the filling.
- Cook Spinach: Add the fresh spinach to the skillet and cook until wilted, about 4-5 minutes. Remove the skillet from heat to cool slightly before mixing.
- Prepare Filling Mixture: In a large bowl, combine the crumbled tofu, nutritional yeast, salt, black pepper, dried basil, and dried oregano. Mix well to evenly distribute the seasonings.
- Combine Spinach Mixture: Add the sautéed spinach and onion mixture to the tofu mixture, stirring until thoroughly combined to create a flavorful filling.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add moisture during baking.
- Stuff Shells: Carefully stuff each cooked pasta shell with the tofu-spinach filling and arrange the stuffed shells in the prepared baking dish.
- Add Sauce: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, covering them completely to keep them moist and flavorful.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the shells are hot throughout and the sauce is bubbly.
- Garnish and Serve: Remove the stuffed shells from the oven and allow them to cool slightly. Garnish with chopped fresh basil and sprinkle vegan Parmesan cheese on top if desired before serving.
Notes
- Make sure to drain the tofu well to avoid excess moisture in the filling.
- For a nuttier flavor, you can toast the nutritional yeast lightly before adding it.
- Use gluten-free pasta shells if you require a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Feel free to add chopped mushrooms or bell peppers to the filling for extra texture and flavor.
