Introduction
Close your eyes and imagine pulling a bubbling casserole from the oven: the scent of slow-simmered tomatoes mingles with a warm, nutty creaminess, and a little whiff of lemon brightens the air. Spoonfuls offer a satisfying contrast — silky, slightly tangy “ricotta,” tender pasta shells with a slight chew, and ribbons of spinach folded into every bite. This is comfort food that happens to be plant-based: Vegan Stuffed Shells that feel indulgent and nourishing at once.
Whether you’re feeding a crowd, bringing a dish to a potluck, or just craving something cozy on a rainy evening, these stuffed shells are a winner. They’re comforting enough for family dinners, elegant enough for a small celebration, and easy enough to prepare ahead for busy weeknights. The hands-on process of stuffing shells also makes this a lovely activity to do with kids or friends—this recipe turns cooking into a gentle, social ritual.
At a Glance
- Prep Time: 25 minutes (plus 10–15 minutes to soak cashews)
- Cook Time: 30–35 minutes (baking time)
- Total Time: ~65–75 minutes (including soaking & pasta cook)
- Servings: 6 (about 2–3 shells per person, depending on appetite)
- Difficulty Level: Moderate — some assembly required, but very approachable
Nutrition Highlights
Estimated nutrition per serving (1 of 6). These are approximate values calculated using USDA FoodData Central reference values and typical product labels; actual values will vary by brand and specific ingredient choices.
- Calories: ~350 kcal
- Protein: ~16 g
- Carbohydrates: ~56 g
- Fat: ~9 g
- Fiber: ~5 g
- Sodium: ~600 mg (varies widely with marinara and added salt)
Note: The USDA FoodData Central database was used as the primary source for ingredient nutrition values. If you need exact numbers for medical or strict dietary reasons, calculate with the exact brands you use or consult a registered dietitian. For general guidance on healthy eating patterns, reliable resources include the USDA and the Mayo Clinic.
Perfect For…
- Cozy family dinners when you want something warm and satisfying without meat or dairy.
- Potlucks and gatherings — this travels well and can be baked in advance.
- Meal prep: make ahead, refrigerate, and reheat for stress-free weeknight dinners.
- Celebratory vegan menus — this dish looks beautiful on the table and feels special.
Why this recipe works: you get the creamy ricotta-like filling from a blend of cashews and tofu (protein and richness) and the brightness of lemon and nutritional yeast for that “cheesy” umami note. It’s nostalgic and comforting, while being plant-forward and relatively wholesome.
How to Make Vegan Stuffed Shells
Ingredients
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk (or other plant milk)
- 9 oz package frozen spinach, thawed and squeezed of as much liquid as possible
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Optional ingredients & substitutions
- Swap cashews for 3/4 cup silken tofu + 1/4 cup tahini for a cashew-free creamy filling.
- Use almond or soy milk instead of oat milk.
- Add 1–2 cloves garlic (minced) to the ricotta mixture for extra aroma.
- For extra protein, stir in 1/2 cup cooked lentils or crumbled tempeh.
- Gluten-free jumbo shells are a direct substitute for the pasta if needed.
Preparation & Step-by-step Instructions
- Preheat your oven to 350°F (175°C). Lightly oil or spray a 10×7 (or a similar-sized) casserole dish.
- Soak the cashews: place raw cashews in a heat-safe bowl. Bring 2 cups of water to a boil and pour over the cashews. Let sit 10–15 minutes to soften (this helps them blend smoothly).
- Cook the shells: bring a large pot of salted water to a boil. Cook shells according to package instructions, but reduce cooking time by about 1 minute so they remain very al dente (they’ll finish cooking in the oven). Drain and spread shells on a plate to cool slightly so they’re easy to fill.
- Make the “ricotta” base: drain the cashews and add them to a high-speed blender with the tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk. Blend on HIGH for 2–3 minutes, stopping to scrape down the sides until very smooth. Taste and adjust seasoning — add more lemon, salt, or yeast as desired. If the mixture is too thick, add extra oat milk 1 teaspoon at a time.
- Fold in spinach: pour the blended ricotta mixture into a medium bowl and stir in the thawed, well-drained spinach until evenly combined.
- Assemble the casserole: spread half of the marinara in the bottom of the prepared casserole dish. Using a spoon, fill each shell with about 1–2 tablespoons of the ricotta-spinach mixture and nestle them open-side up into the marinara in the dish.
- Top with sauce: pour the remaining marinara over the stuffed shells, covering them evenly. If using, sprinkle dairy-free shredded cheese on top.
- Bake: cover the pan with foil and bake for 30 minutes, or until the sauce is bubbling and shells are heated through. If you added dairy-free cheese, remove the foil during the last 5–10 minutes to allow the top to melt/brown slightly.
- Finish & serve: let the casserole rest 5 minutes out of the oven, then garnish with fresh basil if desired. Serve warm.
Practical tips
- Don’t overcook the pasta: undercooking by 1 minute prevents mushiness after baking.
- Squeeze spinach well: excess water will thin the filling and make it watery.
- Blend until silky: a high-speed blender yields the creamiest texture; if you have a less powerful blender, soak cashews longer and pulse/blend in batches.
- Taste as you go: adjust lemon and nutritional yeast to achieve more tang or cheesiness.
Best Pairings
- Crisp green salad: peppery arugula with a lemon vinaigrette cuts the richness nicely.
- Garlic bread (vegan): crusty bread or toast to scoop up extra sauce.
- Roasted vegetables: oven-roasted broccoli, Brussels sprouts, or asparagus add texture and color.
- A light red wine (e.g., Chianti) or sparkling water with lemon for a non-alcoholic refresher.
- For brunch or a lighter meal: serve one or two shells with a side of sautéed mushrooms and a small fruit salad.
How to Store
- Room temperature: Do not leave prepared or leftover shells at room temperature for more than 2 hours (per USDA food safety guidance). Bacteria multiply quickly at room temp.
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions.
- Freezer: Freeze fully cooled shells in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator overnight before reheating; reheat covered in a 350°F oven until hot (20–30 minutes).
Pro Tips & Tricks
- Texture balance: To get the best “ricotta” mouthfeel, combine both cashews (for richness) and firm tofu (for structure). Skipping one will change texture — you can compensate (see substitutions).
- Salt control: Marinara brands vary widely in sodium. Taste the ricotta mixture before salting and adjust gradually to avoid over-salting.
- Cheese finish: If you want a bubbly, browned top, use a higher-heat tolerant dairy-free cheese or broil for 1–2 minutes at the end — watch closely to prevent burning.
- Make-ahead strategy: Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if the dish is cold from the fridge.
Creative Twists
- Mediterranean Twist
- Stir in 1/4 cup chopped sun-dried tomatoes and 1/4 cup kalamata olives into the filling. Use a herb-forward marinara or tomato sauce with oregano and top with toasted pine nuts.
- Spicy Chorizo-Style
- Sauté crumbled vegan chorizo or smoky tempeh and fold a portion into the marinara for a smoky, spicy layer. Add a pinch of smoked paprika to the ricotta mixture.
- Protein-Boosted
- Fold 1/2 cup cooked lentils or finely crumbled baked tofu into the ricotta mixture to increase protein and make the dish more substantial.
- Mushroom & Herb
- Sauté finely chopped cremini mushrooms with shallot and thyme, cool slightly, and fold into the ricotta for an earthy umami lift.
Common Questions & Answers
Q: Can I skip the cashews if I have a nut allergy?
A: Yes. Use 3/4 cup silken tofu + 1/4 cup tahini for creaminess, or use sunflower seed butter (adjust salt) — blend until smooth.
Q: How do I prevent watery filling?
A: Thoroughly thaw and squeeze the frozen spinach to remove excess liquid; press with paper towels or a clean dish towel. Also, avoid adding extra liquid to the blender unless needed for texture.
Q: Can I freeze individual portions?
A: Yes — cool fully, portion into airtight containers, and freeze for up to 2–3 months. Reheat from thawed or reheat from frozen, adding extra time.
Q: How can I make this lower in calories?
A: Reduce cashews slightly and increase the proportion of tofu, or use less pasta per serving and bulk up with roasted vegetables or a side salad.
Q: Is this recipe kid-friendly?
A: Absolutely — the mild, creamy filling and familiar pasta shape usually go over well with kids. Reduce added pepper or strong flavors for picky eaters.
Conclusion
I hope these Vegan Stuffed Shells inspire you to make a cozy, plant-forward meal that feels both indulgent and wholesome. If you want to explore similar versions or see alternate techniques and photos, check out the inspiring recipe over at Vegan Stuffed Jumbo Shells with Spinach – Nora Cooks and a family-friendly approach at Vegan Stuffed Shells For the Whole Family – ZardyPlants. Share your photos and tweaks—I’d love to see how you make this dish your own. Happy cooking!
Print
Vegan Stuffed Shells
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
These Vegan Stuffed Shells are a comforting, plant-based dish filled with creamy ‘ricotta’ made from cashews and tofu, paired with tender pasta shells and a rich marinara sauce.
Ingredients
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk (or other plant milk)
- 9 oz package frozen spinach, thawed and squeezed of as much liquid as possible
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C). Lightly oil or spray a 10×7 casserole dish.
- Soak the cashews: place raw cashews in a heat-safe bowl, pour boiling water over them and let sit for 10–15 minutes.
- Cook the shells in a large pot of salted water until very al dente, about 1 minute less than package instructions. Drain and set aside.
- Make the “ricotta” base by blending soaked cashews, tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper, and oat milk until smooth.
- Fold in the drained spinach to the ricotta mixture.
- Spread half of the marinara in the bottom of the casserole dish and fill each shell with 1–2 tablespoons of the ricotta-spinach mixture. Nestle them open-side up into the marinara.
- Pour the remaining marinara over the shells and sprinkle with dairy-free cheese if using.
- Cover with foil and bake for 30 minutes, then let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
For best texture, do not overcook the pasta. Make ahead and refrigerate up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
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