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    Home » Meals » Dinner

    Vegan Stuffed Shells

    Published Dec 9, 2020 · Updated Sep 19, 2022 · 2 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Healthier Vegan Stuffed Shells with whipped tofu ricotta make a satisfying and lightened-up plant-based Italian dinner recipe.

    white baking dish with vegan stuffed shells garnished with parsley
    Jump to:
    • Ingredients
    • Vegan Ricotta
    • Storage
    • Substitutions & Variations
    • Recipe
    • Comments

    There's nothing like tucking into a piping hot plate of homemade stuffed shells. Especially when they're comforting, drenched with umami-rich tomato sauce and packed to the brim with fluffy seasoned vegan ricotta.

    This is such a beloved casserole recipe that I couldn't wait to make a vegan version of it. While most recipes for vegan ricotta cheese rely 100% on soaked cashews, I decided to give this dish a lighter twist. I like to add extra-firm tofu into my plant-based ricotta recipe. The result is light, fluffy, and more cost-effective than cashews alone.

    If you're a fan of classic stuffed shells, I think you're going to love this vegan version. And I can't wait to hear what you think! Don't forget to leave me a review if you make Vegan Stuffed Shells for dinner!

    Ingredients

    Making vegan ricotta for stuffed shells is easier than you might think. Simply whip everything together in a food processor or blender, fill your shells up and bake until hot. Reminder: You can find the printable, detailed recipe in the recipe card below.

    ingredients for vegan stuffed shells into tomato sauce with plant-based tofu ricotta
    • Jumbo shells: You'll cook these as instructed on the package before stuffing them with your homemade ricotta filling.
    • Raw cashews: This post covers everything you need to know about how to soak cashews for creamy, dreamy vegan ricotta. Bonus: there are three easy ways to do it!
    • Extra-firm tofu: Add lightness, protein, and volume to your vegan stuffed shells filling with tofu.
    • Dried parsley, garlic, salt, and pepper: These flavor your rich and creamy plant-based ricotta.
    • Lemon juice: This will brighten up the ricotta and give it that classic tang.
    • Pasta Sauce: I love using store-bought pasta sauce for convenience, but you can always make an easy marinara right at home.
    • Fresh Basil: For a classic Italian garnish and herby freshness.

    Vegan Ricotta

    The best part of this dairy-free ricotta, other than how delicious it is, is how easy it is to make.

    overhead of a food processor with half of the unblended ingredients and half creamy blended vegan ricotta.

    Throw everything (except the basil) into a food processor and blend until the texture resembles ricotta - creamy, but grainy and not perfectly smooth. Add more salt if needed.

    You can also use a blender if you don't have access to a food processor, though you may need to scrape down the sides a few times.

    Mix in the basil before adding into the shells by the spoonful. Place the shells in a 9x13 dish with sauce and bake!

    steps to assemble vegan stuffed shells with tomato sauce in a white baking dish

    Storage

    For the best flavor, enjoy your vegan stuffed shells hot out of the oven. However, you can store leftovers in an airtight container in the fridge for up to 4 days. Or freeze for up to one month.

    Substitutions & Variations

    • Gluten-free: Substitute gluten-free jumbo shells in the recipe.
    • Spicy Vegan Stuffed Shells: Add a dash of crushed red pepper flakes to the pasta sauce.
    • Other herbs: Feel free to replace the garlic powder and dried parsley with other dried herbs and seasonings to flavor the ricotta.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    While you're into stuffing things, try these vegan stuffed peppers next! They're so good.

    Recipe

    Vegan Stuffed Shells

    Karissa Besaw
    Vegan stuffed shells with tofu and cashew ricotta are lighter, healthier and cheaper––not to mention tastier––than other stuffed shell recipes!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Dinner, Main Course
    Cuisine Italian, Vegan
    Servings 4
    Calories 400 kcal

    Ingredients
      

    • 16 jumbo shells
    • 14 ounce block extra firm tofu
    • 1 cup raw cashews soaked and drained
    • 2 tablespoons lemon juice
    • 1 teaspoon garlic powder
    • ½ teaspoon dried parsley
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 8-10 leaves fresh basil chopped or cut into chiffonade*
    • 3 cups marinara sauce
    • Optional: vegan mozzarella

    Instructions
     

    • Cook the shells according to the package instructions. Tip: cook an additional 3 or 4 shells just in case some break apart.
    • Preheat the oven to 375℉.
    • Drain the tofu. Then blend the tofu with the cashews, lemon juice, garlic powder, parsley, salt, and pepper until a similar texture to ricotta cheese. I prefer to use a food processor but a regular blender will work fine (you may need to scrape down the sides.) Fold in the basil.
    • Spread 2 cups of the sauce into the bottom of a 9x13 dish.
    • Stuff each shell with the vegan ricotta mixture and place in the dish. Top with remaining marinara sauce. Add vegan mozzarella on top if desired.
    • Cover the dish with foil and bake for 30 minutes.

    Notes

    • To chiffonade basil, stack the leaves on top of each other, then roll up tightly. Slice into strips with a sharp knife.

    Nutrition

    Calories: 400kcalCarbohydrates: 47gProtein: 20gFat: 17gSaturated Fat: 3gSodium: 1322mgPotassium: 1054mgFiber: 5gSugar: 12gVitamin A: 848IUVitamin C: 16mgCalcium: 73mgIron: 6mg
    Tried this recipe?Let us know how it was!

    More Vegan Dinner Recipes

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    • Vegan Stuffed Peppers
    • Vegan Chicken Nuggets
    • Vegan Taco Salad
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    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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