Vegan Stuffed Shells

Introduction

Imagine pulling a foil-covered casserole from the oven and being greeted by the warm, herb-scented steam of tomato and garlic. The shells glisten with a bright marinara, and when you spoon one onto a plate the creamy, slightly tangy cashew-tofu filling yields with a satisfying, silky texture. Each bite offers a contrast: the gentle chew of al dente pasta, the velvet richness of blended cashews and tofu, and the tender, savory pop of spinach. It’s comfort food that smells like Sunday dinners and tastes like home, but made wholly plant-based.

This Vegan Stuffed Shells recipe is perfect when you want something that feels celebratory but is easy enough for weeknights. Make it for cozy family dinners, potlucks, or to prep ahead for a busy week — it reheats beautifully and freezes like a dream. Whether you’re feeding vegan friends, looking to add more plant protein to your menu, or simply craving a hand-held spoonful of comfort, these shells deliver.

At a Glance

• Prep Time: 25 minutes (plus 10–15 minutes to soak cashews)
• Cook Time: 30–35 minutes (baking time)
• Total Time: About 1 hour (including soak time and active prep)
• Servings: 4 (about 4 shells per person; adjust if you serve alongside sides)
• Difficulty Level: Moderate

Nutrition Highlights

The nutrition values below are estimates per serving (recipe divided into 4 servings). Values were calculated using USDA FoodData Central and typical package nutrition labels; for general guidance on portion sizes and balanced meals refer to reputable health resources such as the Mayo Clinic and CDC. These figures are approximate—if you need exact numbers for medical or strict dietary needs, consider entering your exact brands and weights into a nutrition calculator.

Estimated nutrition per serving:

• Calories: ~420 kcal
• Protein: ~16–17 g
• Carbohydrates: ~55–65 g
• Fat: ~15–17 g
• Fiber: ~5–8 g
• Sodium: ~500–800 mg (varies with marinara brand and added salt)

Why You’ll Love It

• Comfort without compromise: This dish captures the richness and mouthfeel of a traditional ricotta-baked pasta, using cashews and tofu for a creamy, protein-forward filling.
• Social and shareable: A casserole-style bake is ideal for gatherings — it looks impressive on the table and serves a crowd with minimal fuss.
• Make-ahead friendly: Assemble and refrigerate or freeze before baking, making it a convenient option for busy weeks or planned entertaining.
• Nutrient-forward: With plant-based protein from tofu and heart-healthy fats from cashews, plus a serving of dark leafy greens, it’s balanced and satisfying.

Preparation Guide

Ingredients (exact):

• 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
• 9 oz package frozen spinach, thaw and squeeze out 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 blanched almonds (similar texture) or increase tofu and add 2–3 tablespoons of almond butter for nutty richness.
• Use store-bought vegan ricotta if you prefer less prep.
• Replace oat milk with unsweetened almond milk or water to blend.
• For lower fat, reduce cashews to 1/3 cup and add 1–2 tablespoons of silken tofu.

Directions (step-by-step):

1. Preheat oven to 350°F.
2. Place raw cashews in a heat-safe bowl. Bring 2 cups of water to a boil and pour over cashews. Let sit for 10–15 minutes (this helps them blend more easily).
3. Cook shells according to package instructions, but cook about 1 minute less so they are very al dente. They will finish cooking in the oven. Remove and set on a plate to cool a bit.
4. Meanwhile, drain cashews and add to a high-speed blender along with the tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper and oat milk. Blend on HIGH for 2–3 minutes, scraping down the sides as needed. Taste and adjust seasoning, as desired. Add additional splashes of oat milk if needed.
5. Pour ricotta mixture into a medium-sized bowl and mix in the squeezed spinach until evenly combined.
6. Set out a 10×7 (or similar sized) casserole dish and add 1/2 your marinara sauce to the bottom. One by one, spoon the ricotta mixture into the shells, nestling them into the marinara sauce. Cover with remaining marinara.
7. Feel free to cover with dairy-free cheese, if desired.
8. Cover pan with foil and bake for 30 minutes or until sauce is bubbling.
9. If you added cheese, remove the foil for the last 5–10 minutes to allow the cheese to melt and lightly brown.
10. Serve with fresh basil, if desired.

Practical tips:

• Don’t over-blend: pulse until smooth but avoid heating the mixture excessively in the blender.
• Keep shells al dente: undercooking by a minute prevents mushy shells after baking.
• Squeeze spinach well: excess moisture will make the filling runny. Use a clean towel or cheesecloth for best results.

Best Pairings

• Sides: A crisp green salad (arugula + lemon vinaigrette) or roasted Brussels sprouts pairs nicely to cut through the richness.
• Bread: Serve with warm garlic bread (vegan) or crusty focaccia to sop up extra marinara.
• Wine: A medium-bodied red like Chianti or a fruity Sangiovese complements the tomato sauce. For white, try an unoaked Chardonnay.
• Lighter options: Serve smaller portions with a cup of vegetable soup or a simple side of steamed green beans.

Keeping it Fresh

• Room temperature: Do not leave the baked shells out for more than 2 hours (per CDC food safety guidance) — bacterial growth risk increases after that.
• Refrigeration: Store in an airtight container for 3–4 days. Reheat covered in a 350°F oven until warmed through (about 15–20 minutes) or microwave individual portions until hot.
• Freezer: Freeze in a well-sealed, freezer-safe container for 2–3 months. Thaw overnight in the refrigerator before reheating; you can bake from frozen but add extra time and keep it covered until heated through.

Pro Tips & Tricks

• Texture balance: If you like a slightly grainier, “ricotta-like” bite, pulse the tofu and cashews less and fold in a few chopped toasted cashews or crumbled firm tofu for contrast.
• Flavor depth: Sauté 1 small diced onion and 2 cloves minced garlic until translucent and stir into the marinara or filling for an extra layer of savory flavor.
• Salt control: Taste the blended filling before adding salt — some marinara brands are already salty. Adjust accordingly.
• Make-ahead assembly: Assemble shells in the dish, cover tightly, and refrigerate for up to 24 hours before baking. For longer prep, freeze assembled pans (unbaked) up to 3 months—bake from frozen, covered, adding ~20–30 minutes.

Creative Twists

• Mediterranean Twist: Add 1/3 cup chopped kalamata olives and 1 teaspoon dried oregano to the filling; top with a sprinkle of lemon zest for brightness.
• Sun-Dried Tomato & Basil: Fold 1/3 cup chopped sun-dried tomatoes and extra basil into the filling; swap basic marinara for a roasted tomato sauce.
• Protein Boost: Increase tofu to a full block and add 1/2 cup cooked lentils to the filling for more fiber and protein.
• Gluten-Free Option: Use certified gluten-free jumbo shells. Ensure marinara and nutritional yeast are labeled gluten-free if sensitivity is an issue.
• Oil-Free Version: Use an oil-free marinara and omit any added oil; the cashew richness will carry the mouthfeel.

All Your Questions Answered

Q: Can I make this nut-free?
A: Yes. Replace cashews with 1/2 cup cooked white beans (cannellini) plus 2–3 tablespoons tahini for creaminess, or use extra silken tofu with 2 tablespoons almond butter omitted (be mindful of nut avoidance).

Q: My filling is too thin — how do I fix it?
A: Blend less liquid (use less oat milk) and ensure spinach is thoroughly drained. Chilling the filling briefly can help it firm up before stuffing.

Q: Can I use fresh spinach instead of frozen?
A: Yes — sauté 6–8 cups fresh spinach until wilted, cool, and squeeze out excess water. Use the same amount after draining.

Q: How do I reheat individual portions without drying them out?
A: Microwave covered with a damp paper towel or heat in a small oven-safe dish with a splash of water or extra marinara, covered, at 325–350°F until heated through.

Q: Is this high in sodium?
A: Sodium varies by marinara and added salt. Choose a low-sodium marinara and taste before adding extra salt to control overall sodium levels.

Conclusion

I hope this Vegan Stuffed Shells recipe inspires you to bring a warm, comforting dish to your table — whether for a quiet weeknight or a joyful gathering. For another great take and additional tips on stuffed shells with spinach, see this helpful recipe guide at Vegan Stuffed Jumbo Shells with Spinach – Nora Cooks. If you’d like a family-style variation and more serving ideas, check out the community-tested version at Vegan Stuffed Shells For the Whole Family – ZardyPlants.

If you make this, please share how it turned out — photos, swaps, and personal touches are always welcome. Happy cooking!

Vegan Stuffed Shells

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• Author: recipechangegmail-com
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Comforting Vegan Stuffed Shells filled with creamy cashew-tofu filling and topped with marinara sauce, perfect for weeknights or gatherings.

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Ingredients

Scale 1x2x3x

• 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
• 9 oz package frozen spinach, thawed and squeezed dry
• 16 jumbo shells (regular or gluten-free)
• 16 oz of your favorite marinara
• (optional) fresh basil, roughly chopped
• (optional) dairy-free cheese, shredded

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Instructions

1. Preheat oven to 350°F.
2. Add raw cashews to a heat-safe bowl. Pour 2 cups of boiling water over them and let sit for 10–15 minutes.
3. Cook shells according to package instructions, but cook about 1 minute less for al dente. Remove and set aside to cool.
4. Drain cashews and blend with tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk on HIGH for 2–3 minutes until smooth.
5. Pour the ricotta mixture into a medium bowl and mix in the squeezed spinach until well combined.
6. Spread half of the marinara sauce in a casserole dish. Stuff the shells with the filling and arrange them in the dish. Top with remaining marinara.
7. Cover with foil and bake for 30 minutes until bubbling.
8. If using cheese, remove foil for the last 5–10 minutes to allow melting and browning.
9. Serve with fresh basil, if desired.

Notes

Feel free to blend in sautéed onions and garlic for extra flavor. Keep shells al dente to prevent mushiness after baking.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 700mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 6g
• Protein: 17g
• Cholesterol: 0mg