Vegan Stuffed Shells
These vegan stuffed shells offer a delightful plant-based twist on a classic comfort food. Jumbo pasta shells are generously filled with a creamy, savory 'ricotta' made from seasoned firm tofu and vibrant spinach, then baked in a rich marinara sauce until bubbly and golden. It's a satisfying and flavorful dish that promises to impress both vegans and non-vegans alike.
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour 10 minutes
Servings
6-8 servings
Keywords
vegan stuffed shellstofu ricottaspinach pastaplant-based Italiandairy-freeeasy vegan dinnerbaked pastavegetarian comfort foodhealthy stuffed shellsfamily dinner
Why This Recipe Delivers
- Flavorful and satisfying: A hearty plant-based twist on a classic comfort dish that doesn't compromise on taste.
- Protein-packed: Tofu provides a substantial, wholesome protein source, making it a fulfilling meal.
- Perfect for meal prep: These shells reheat beautifully, making them ideal for weeknight dinners or batch cooking.
- Customizable: Easily adapt the herbs, spices, or add extra vegetables like mushrooms or bell peppers.
- Crowd-pleaser: Appeals to a wide range of palates, making it excellent for family dinners or entertaining guests.
Ingredients
- 20 jumbo pasta shells
- 15 ml olive oil (1 tablespoon)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 280 grams fresh spinach (10 oz bag)
- 400 grams firm tofu, drained and crumbled (14 oz)
- 60 ml nutritional yeast (1⁄4 cup)
- 2.5 ml salt (1⁄2 teaspoon)
- 1.25 ml black pepper (1⁄4 teaspoon)
- 5 ml dried basil (1 teaspoon)
- 5 ml dried oregano (1 teaspoon)
- 475 ml marinara sauce (2 cups)
- 60 ml fresh basil, chopped, for garnish (1⁄4 cup, optional)
- 60 ml vegan Parmesan cheese, for topping (1⁄4 cup, optional)
Instructions
- Preheat your oven to 190°C (375°F). This ensures the oven is at the correct temperature for even baking once the dish is assembled.
- Cook the jumbo pasta shells according to the package instructions until they are al dente. This means they should be firm to the bite, as they will continue to cook slightly in the oven. Drain the shells thoroughly and set them aside on a clean surface or plate to prevent sticking.
- In a large skillet, heat the 15 ml (1 tablespoon) of olive oil over medium heat. Add the finely diced onion and sauté, stirring occasionally, until the onion becomes translucent and softened, which typically takes about 5 minutes. This step develops the foundational flavor for the filling.
- Add the minced garlic to the skillet and cook for an additional minute, stirring continuously, until it becomes fragrant. Be careful not to burn the garlic, as this can lead to a bitter taste.
- Incorporate the fresh spinach into the skillet. Cook the spinach, stirring frequently, until it wilts down completely, which usually takes about 4-5 minutes. Once wilted, remove the skillet from the heat to prevent overcooking the spinach.
- In a large mixing bowl, combine the crumbled firm tofu, nutritional yeast, salt, black pepper, dried basil, and dried oregano. Mix these ingredients thoroughly until the tofu is well seasoned and the nutritional yeast is evenly distributed, creating a 'ricotta-like' base.
- Add the sautéed spinach and onion mixture from the skillet to the seasoned tofu mixture in the bowl. Stir everything together until the spinach and onion are fully integrated with the tofu, ensuring a consistent and flavorful filling.
- Spread 235 ml (1 cup) of the marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish. This creates a flavorful bed for the shells and helps prevent them from sticking.
- Carefully stuff each cooked jumbo pasta shell with a generous amount of the tofu-spinach filling. Arrange the stuffed shells snugly in a single layer within the prepared baking dish.
- Pour the remaining 235 ml (1 cup) of marinara sauce over the stuffed shells, ensuring they are well-covered with sauce. This keeps the shells moist and adds another layer of flavor during baking.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Covering the dish helps to steam the shells and heat the filling evenly without drying them out.
- Remove the foil from the baking dish. Continue to bake for an additional 10 minutes, or until the shells are heated through, the sauce is bubbly, and the edges are slightly golden. This final uncovered bake allows for a light caramelization of the sauce.
- Thirteenth Step: Carefully remove the dish from the oven and let it cool slightly for a few minutes before serving. This allows the sauce to set a bit, making the shells easier to serve. Garnish with chopped fresh basil and sprinkle vegan Parmesan cheese on top, if desired, for an extra burst of flavor and a beautiful presentation.
Tools You’ll Need
- Large skillet
- Large mixing bowl
- 9×13-inch (23×33 cm) baking dish
- Large pot for boiling pasta
- Colander
- Measuring cups and spoons
- Spatula or mixing spoon
Essential Success Tips
- Do not overcook the pasta shells during the initial boil; al dente is key. This prevents them from becoming mushy during baking and allows them to hold their shape better.
- Ensure your tofu is well-drained before crumbling. Excess moisture can make the filling watery and less firm, impacting the texture.
- Taste the tofu-spinach filling before stuffing. Adjust seasonings like salt, pepper, and herbs to your preference to ensure maximum flavor.
- Arrange the stuffed shells snugly but not overly packed in the baking dish. This allows for even cooking and sauce distribution.
- Let the dish rest for a few minutes after baking. This allows the sauce to thicken slightly and the shells to firm up, making serving easier and preventing them from falling apart.
Professional Cooking Secrets
- For an extra layer of savory depth, consider pressing the tofu for at least 30 minutes to an hour before crumbling. This removes even more water, creating a firmer 'ricotta' that absorbs flavors more intensely.
- Enhance the 'cheesy' flavor profile by adding a small amount of miso paste (e.g., 5 ml or 1 teaspoon white miso) to the tofu filling. It provides a rich umami that complements the nutritional yeast beautifully.
- To achieve a restaurant-quality finish, broil the uncovered dish for the last 2-3 minutes, watching carefully, until the top layer of sauce and any vegan Parmesan is slightly caramelized and bubbly brown.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- For a gluten-free option, use gluten-free jumbo pasta shells.
- You can prepare the tofu-spinach filling a day in advance and store it in the refrigerator. This cuts down on prep time on the day of cooking.
- Feel free to add other finely diced vegetables to the filling, such as mushrooms or bell peppers, sautéing them with the onion and garlic.
Frequently Asked Questions
Can I freeze these vegan stuffed shells?
Yes, these shells freeze beautifully. After baking and cooling completely, you can wrap individual portions or the entire dish tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven.
What kind of marinara sauce works best for this dish?
A good quality, flavorful marinara sauce is key. Look for one with a rich tomato base and balanced seasonings. You can use homemade or your favorite store-bought brand. Ensure it is vegan-friendly if purchasing.
Can I make this dish without nutritional yeast?
While nutritional yeast provides a distinct cheesy and umami flavor that mimics traditional ricotta, you can omit it if necessary. The dish will still be delicious, but it will have a slightly different flavor profile. You might want to increase other seasonings to compensate.
Nutrition Facts (Per Serving)
Approximate per serving (1/6th of recipe): Calories: 380, Protein: 22g, Fat: 12g, Carbs: 48g, Fiber: 6g.
Allergy Information
Contains soy (tofu). May contain gluten if non-gluten-free pasta is used. Always check labels on marinara sauce and vegan Parmesan for hidden allergens.
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