Mouth-Watering Vegan Stuffed Shells Recipe
Come one, come all to taste the indulgent and hearty vegan stuffed shells recipe! If you’re looking for an easy vegan comfort food that hits all the right spots, then this recipe is just what you need. Pasta lovers, rejoice – this recipe takes store-bought jumbo pasta shells and turns them into a rich creamy dish that would make even non-vegans ask for seconds.
But wait, there’s more – this recipe is plant-based and nutritious too! It’s stuffed with fresh spinach and tofu ricotta that adds a dose of protein to your meal. And if you’re looking for a way to sneak veggies into your diet, this recipe is just what you’ve been searching for.
So, grab your apron and let’s get started on making these mouth-watering vegan stuffed shells. These are perfect for impressing guests at dinner parties or simply as a cozy weekend family meal. Trust me when I say that once you learn how to make this vegan stuffed shells recipe, it will become a regular staple in your meal planning repertoire. Are you ready? Let’s dive in!
Why You’ll Love This Recipe
You’ll love this recipe for Vegan Stuffed Shells because it’s the perfect comfort food that will leave you feeling satisfied and guilt-free. This dish is perfect for any season, whether it’s vibrant fresh summer days or chilly winter nights.
One of the best things about this recipe is that it’s completely vegan! So you can enjoy it without having to worry about any animal cruelty issues. The combination of jumbo shells stuffed with soy mozzarella cheese and a delicious vegan ricotta made from firm tofu, fresh spinach, and nutritional yeast, makes for an absolutely divine meal.
Not only is this dish vegan-friendly, but it’s also incredibly easy to make. All you need are 9 simple ingredients and 10 easy steps – most of which don’t require any fancy cooking skills at all! Plus, with substitutions and variations provided in this article, you can tailor the recipe to your own taste preference.
Whether you’re a long-term vegan enthusiast or just starting to experiment with plant-based foods, these vegan stuffed shells will quickly become one of your go-to dishes. Not only will they satisfy your craving for comfort food without compromising on your health, but they’re also perfect for serving guests or impressing your loved ones with a delicious taste that will leave everyone raving!
Ingredient List
Here’s what you’ll need to make these delightful vegan stuffed shells:
Pasta
- 1 (12 ounce) package jumbo pasta shells
- Sea salt
Tofu Spinach Ricotta Filling
- 1 (14 oz) block firm tofu, pressed and drained
- 5 oz frozen spinach, thawed and squeezed dry
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp sea salt
Tomato Sauce
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, minced
- 4 cups marinara sauce
Topping (optional)
- Soy mozzarella cheese
Note that you can find any of these ingredients easily in your local grocery store. Some of them might be present in your pantry as we speak. Make sure the tofu is extra firm for better results.
The Recipe How-To
Let’s get started on making these mouth-watering vegan stuffed shells!
Ingredients:
- 1 pound jumbo pasta shells
- 14 oz. block firm tofu, pressed and drained
- 5 oz. fresh spinach, steamed and chopped
- 2 cups vegan ricotta
- 1 tbsp. fresh lemon juice
- 1 tsp. sea salt
- 3 cloves garlic, minced
- 2 tbsp. nutritional yeast
- 2 tsp. extra virgin olive oil
- 4 cups vegan tomato sauce
Instructions:
- Cook the jumbo pasta shells according to the package directions. Be sure to rinse them with cold water once they’re done so they don’t stick together.
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, crumble the firm tofu and stir in the steamed spinach, vegan ricotta, lemon juice, sea salt, garlic, nutritional yeast, and olive oil to create the stuffing mixture.
- Pour just enough tomato sauce into a large baking dish to cover the bottom.
- Fill each cooked pasta shell with a heaping spoonful of stuffing mixture, then place them into the tomato sauce-lined baking dish.
- Once all pasta shells are stuffed and placed in the dish, pour more tomato sauce over them until each shell is completely covered.
- Bake for approximately 20 minutes or until hot and bubbly.
- When done, remove it from the oven and let it cool for a few minutes before serving.
With this recipe, you can enjoy delicious stuffed shells without sacrificing any flavor or nutrition!
Substitutions and Variations
If you want to customize this recipe and add your own personal touch, there are plenty of variations and substitutions to consider.
Instead of spinach, you can use finely chopped kale or Swiss chard. These greens will give the stuffed shells a unique texture and flavor.
If you don’t have tofu on hand or don’t like the taste of it, you can substitute it with cashew ricotta, almond ricotta or even vegan cream cheese. Nut-based ricottas will provide a similar taste and texture to tofu ricotta.
To change up the pasta shells, try using butternut squash stuffed shells or cauliflower shells instead. Butternut squash will add sweetness while cauliflower shells will add crunch and earthiness.
For a different type of stuffing, you can also make this recipe with vegetable stuffing or pesto filling. These options will give your vegan stuffed shells a fresh, summery taste.
Finally, if you’re feeling adventurous, try adding some vegan meatballs or vegan sausage into the tomato sauce for extra protein and richness. The options are endless when it comes to making this comfort food dish your own.
Serving and Pairing
When it comes to enjoying these vegan stuffed shells, you have plenty of options for serving and pairing. These delicious little pockets of richness and flavor taste great on their own or alongside other dishes for a complete meal.
One classic approach is to serve them with a fresh garden salad. The crisp vegetables and tart dressing complement the savory filling and melty cheese perfectly, while also adding some fiber and nutrients to your plate.
If you’re looking for something heartier, consider pairing the stuffed shells with some garlic bread or roasted vegetables. The bread provides a chewy texture that contrasts nicely with the creamy filling, while the veggies add vitamins, minerals, and extra flavor.
For a more indulgent experience, try serving the stuffed shells with marinara sauce or pesto on top. These sauces add a rich, saucy layer to your meal that will satisfy your cravings for comfort food.
If you’re hosting guests, you could even consider serving these vegan stuffed shells as part of a larger Italian-themed feast. Other dishes like vegan lasagna, vegetable-stuffed butternut squash, or cauliflower gratin would all complement these shells nicely and create a full-bodied and vegetable-focused meal.
In any case, just be sure to prepare enough – these vegan stuffed jumbo shells are so tasty that everyone will be coming back for seconds!
Make-Ahead, Storing and Reheating
Once you have prepared these delicious vegan stuffed shells, you can easily store them and reheat them for later. This recipe can be made ahead and stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks, making it a great dish to meal prep for busy weeknights.
To store in the refrigerator, simply cover your baking dish tightly with foil or plastic wrap and place it in the fridge. When ready to eat, preheat the oven to 350°F (175°C) and bake the shells, covered with foil, for about 20-25 minutes, or until heated through.
If you plan to freeze your stuffed shells, we recommend storing them in an airtight container or wrapped tightly with freezer-safe plastic wrap. When ready to enjoy, allow the shells to thaw completely overnight in the refrigerator before reheating.
To reheat frozen shells, preheat your oven to 350°F (175°C) and bake for about 40-45 minutes, until they are hot and bubbly. You may want to add a little extra tomato sauce on top before reheating.
These vegan stuffed shells are also great for leftovers. Once cooked and cooled, simply store your leftovers in an airtight container in the fridge for up to 3-4 days. To reheat individual servings of leftover shells, simply microwave on high for about 1-2 minutes or until heated through. Add a little extra tomato sauce or vegan cheese on top before serving if desired.
By following these storing and reheating tips, you can ensure that your vegan stuffed shells stay fresh and flavorful whether you’re enjoying them fresh out of the oven or reheating leftovers for lunch.
Tips for Perfect Results
Preparing the perfect vegan stuffed shells is not as difficult as it seems. With a little extra care and attention to detail, you can create an amazing dish that will impress your guests. Here are some tips to ensure that your vegan stuffed shells come out perfect every time:
1. Choose the right pasta shells:
The jumbo pasta shells are the best choice for this recipe. Ensure you purchase them in the size recommended in the recipe. Ensure to cook the shells according to the package instructions until they are al dente, meaning they’re fully cooked but still have a bite.
2. Cook with fresh spinach:
While frozen spinaches can be substituted for fresh spinach, go for fresh spinach if you want to get the most flavor out of this recipe. Fresh spinach has a more robust taste than frozen spinach and adds extra nutrition.
3. Use firm tofu:
Using firm tofu is crucial for this recipe’s success because too much water in your tofu will affect your stuffing’s texture, and it may come out watery and unappetizing. Therefore, make sure you press and drain it properly.
4. Add nutritional yeast:
Don’t skip adding nutritional yeast to your vegan ricotta stuffing because it helps add flavor and cheesy taste to your dish without using animal-based cheese substitutes.
5. Pick a rich tomato sauce:
You can customize your tomato sauce by making it spicier or sweeter based on your preference. Go for a rich, thick marinara sauce that can hold the stuffed shells well and still retain its flavor after baking.
6. Cover with aluminum foil during baking:
Covering your baking dish with aluminum foil while baking retains moisture and heat distribution during cooking, resulting in evenly cooked vegan stuffed shells.
By following these Tips for Perfect Results in creating this easy vegan stuffed shells recipe, you are sure to have a perfectly delicious meal enjoyed by all!
Bottom Line
In conclusion, this vegan stuffed shells recipe is the perfect comfort food that can satisfy both vegans and non-vegans alike. Its rich creamy texture and savory taste will leave you wanting more. Plus, with its various substitutions and variations, the recipe can be easily customized to suit your taste preferences. So, what are you waiting for? Give this easy vegan stuffed shells recipe a try today and experience the deliciousness of plant-based cuisine!
Vegan Stuffed Shells Recipe
Ingredients
- 16 ounces jumbo pasta shells
- 12 ounces tofu (extra firm)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 32 ounces tomato sauce
- 16 ounces soy mozzarella cheese (vegan gourmet)
- 1/2 lb fresh spinach
Instructions
- preheat oven to 350 degrees.
- bring water to a boil, and cook shells al dente according to the package directions.
- drain and let cool.
- in food processor, crumble tofu and add salt and olive oil.
- blend to a smooth consistency (like ricotta.).
- sautee spinach in 2 T olive oil.
- add spinach to tofu mixture.
- coat bottom of 9x13 pan with tomato sauce.
- fill each jumbo shell with about 1.5 T of the "ricotta".
- place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
- cover with foil and bake for 15 minutes.
- uncover and bake for an additional 20 or until cheese is melty.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.