Stuffed Shells Recipe Vegan: Easy and Delicious Ideas

Stuffed shells are a classic comfort food loved by many, but traditional recipes often include cheese and other dairy products. If you’re following a vegan lifestyle or simply want to explore plant-based options, this vegan stuffed shells recipe is a delightful alternative that doesn’t compromise on flavor or texture.

Imagine large pasta shells generously filled with a creamy, savory mixture of tofu, spinach, and herbs, baked in a rich tomato sauce until bubbly and golden. This dish is perfect for family dinners, potlucks, or whenever you crave a hearty, satisfying meal.

Not only is this recipe packed with nutrients and vibrant flavors, but it’s also surprisingly easy to prepare. Whether you’re a seasoned vegan cook or new to plant-based eating, these stuffed shells will impress with their creamy filling and comforting warmth.

Plus, it’s a fantastic way to sneak in extra greens and protein to your diet. Let’s dive into how you can make this delicious vegan stuffed shells dish at home!

Why You’ll Love This Recipe

This vegan stuffed shells recipe stands out because it combines wholesome ingredients with indulgent flavors.

• Rich and creamy filling: We use silken tofu blended with nutritional yeast and garlic to mimic the texture and taste of ricotta cheese without any dairy.
• Loaded with greens: Fresh spinach adds color, nutrients, and a subtle earthiness that brightens the dish.
• Simple and accessible ingredients: Most items are pantry staples, making this recipe convenient for busy weeknights.
• Make-ahead friendly: You can assemble the dish in advance and bake it when ready, perfect for meal prepping or entertaining guests.
• Customizable: Easily swap spinach for kale or add mushrooms for extra umami. Check out our Vegetarian Swiss Chard Recipes for Healthy Meals for more green ideas!

Ingredients

• 20 jumbo pasta shells
• 14 oz silken tofu (drained)
• 3 cups fresh spinach (chopped)
• 2 cloves garlic (minced)
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups marinara sauce (store-bought or homemade)
• 2 tbsp olive oil
• Fresh basil leaves (for garnish, optional)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Food processor or blender
• Baking dish (9×13 inch works well)
• Mixing bowls
• Slotted spoon or tongs
• Aluminum foil (optional)

Instructions

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente (usually about 10 minutes). Drain and rinse under cold water to prevent sticking. Set aside.
2. Sauté the spinach and garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
3. Prepare the tofu filling: In a food processor or blender, combine the silken tofu, nutritional yeast, lemon juice, dried basil, oregano, salt, and black pepper. Blend until smooth and creamy. Transfer the mixture to a bowl and gently fold in the sautéed spinach and garlic.
4. Stuff the shells: Using a spoon, carefully fill each cooked pasta shell with the tofu and spinach filling. Be generous but gentle to avoid breaking the shells.
5. Assemble the dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of the baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells, covering them completely.
6. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the top brown slightly.
7. Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm and enjoy!

Tips & Variations

“To prevent your stuffed shells from breaking, make sure not to overcook the pasta. Al dente is key!”

• Make it gluten-free: Use gluten-free jumbo shells or substitute with large rice pasta shells.
• Add mushrooms: Sauté finely chopped mushrooms with the spinach for an earthier flavor.
• Use kale or chard: Swap spinach with other leafy greens like kale or Swiss chard for different textures and nutrients.
• Try vegan cheese toppings: Sprinkle vegan mozzarella shreds on top before baking for a melty finish. Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for an easy sauce alternative.
• Storage: Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

These vegan stuffed shells are wonderfully versatile and pair well with a variety of sides:

• A crisp green salad with lemon vinaigrette balances the richness of the shells.
• Garlic bread or crusty Italian bread is perfect for soaking up extra marinara sauce.
• Roasted vegetables such as zucchini, bell peppers, or asparagus complement the meal nicely.
• For a lighter option, try steamed green beans or a simple cucumber salad.

For more vegetable-packed ideas, explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Conclusion

This vegan stuffed shells recipe is a fantastic way to enjoy a classic Italian dish in a plant-based style. The creamy tofu filling combined with sautéed spinach and aromatic herbs creates a luscious texture that even non-vegans will love.

It’s a filling, nutritious meal ideal for cozy dinners or special occasions. Plus, with easy-to-find ingredients and straightforward steps, this recipe is accessible to cooks of all skill levels.

Whether you’re cooking for a vegan friend, aiming to reduce your dairy intake, or simply want to try something new, these stuffed shells are sure to become a favorite. Remember, cooking is all about creativity, so feel free to customize the filling and sauce to suit your taste.

For another easy and delicious vegan baking project, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. Happy cooking!

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