There are some meals that instantly feel like home, and baked stuffed pasta is definitely one of them. These vegan stuffed shells are everything you want from a comforting oven-baked dinner: creamy, savory, satisfying, and perfect for sharing. Whether you’re cooking for a weeknight family meal or preparing something special for guests, this dish delivers generous portions and big flavor without being complicated.
What makes this recipe especially appealing is how approachable it is. The ingredients are easy to find, the steps are straightforward, and the final result looks impressive straight out of the oven. Jumbo pasta shells are filled with a rich, dairy-free ricotta made from tofu, herbs, and lemon, then baked in a flavorful tomato sauce until warm and bubbling. It’s the kind of meal that brings everyone to the table quickly.
Serve these stuffed shells with warm bread and a crisp salad, and you have a complete dinner that feels indulgent while still being entirely plant-based.
Why You’ll Love This Recipe
This baked pasta dish checks all the right boxes for an everyday favorite:
- Comforting and filling – A hearty main dish that leaves everyone satisfied.
- Protein-rich – Thanks to tofu, the filling is both creamy and nourishing.
- Family-friendly – Even those who usually prefer traditional versions enjoy this one.
- Perfect for entertaining – It looks elegant and can be prepared ahead of time.
- Simple ingredients – Nothing fancy or hard to find at the grocery store.
Another bonus is how easy it is to plan portions. With three to four shells per person, one pan comfortably serves a small group, making it ideal for gatherings or meal prep.
Ingredients You’ll Need
This recipe relies on classic pantry staples and fresh herbs to create deep flavor without dairy.
- Jumbo pasta shells – These hold the filling beautifully and bake evenly.
- Extra-firm tofu – The base of the creamy filling. Pressing it well is essential for the right texture.
- Onion and garlic – The foundation of savory flavor.
- Fresh basil – Adds brightness and a fresh, aromatic note.
- Dried oregano, salt, and black pepper – Simple seasonings that bring everything together.
- Red chili flakes (optional) – For a subtle hint of heat.
- Nutritional yeast – Provides a cheesy, savory depth without dairy.
- Fresh lemon juice – Balances the richness with a touch of acidity.
- Spinach – Adds color, nutrients, and freshness to the filling.
- Marinara sauce – Choose a well-seasoned sauce, as it carries much of the flavor.
- Vegan cheese shreds (optional) – For a classic baked pasta finish on top.
Tip: Preparing a large batch of homemade tomato sauce ahead of time can make weekly meals quicker and more exciting.
How to Make Vegan Stuffed Shells
This recipe comes together in a few simple stages and doesn’t require advanced cooking skills.
Start by cooking the jumbo shells in well-salted boiling water according to the package instructions. It’s best to cook them just until tender, or even slightly underdone, since they’ll continue cooking in the oven. Drain and rinse with cold water to prevent sticking, then set aside.
While the pasta cooks, prepare the filling. In a food processor, combine the pressed tofu, chopped onion, garlic, basil, oregano, salt, black pepper, chili flakes if using, nutritional yeast, and lemon juice. Pulse several times until the mixture is mostly smooth but still slightly textured. Add the spinach and pulse briefly, just until combined. The goal is a ricotta-like consistency, not a puree.
Preheat the oven and spread half of the marinara sauce evenly over the bottom of a baking dish. Fill each shell generously with the tofu mixture and arrange them snugly in the dish. Once all the shells are filled, sprinkle with vegan cheese if desired and spoon the remaining sauce over the top.
Cover the dish with foil and bake until everything is heated through. Remove the foil for the final minutes to allow the top to lightly brown. Finish with fresh basil just before serving.
Helpful Tips for Best Results
- Slightly undercook the pasta so it holds its shape after baking.
- Rinsing the shells makes filling them much easier.
- A piping bag or spoon works well for stuffing without mess.
- Choose a flavorful tomato sauce, as it plays a major role in the final taste.
Variations and Serving Ideas
This dish is very adaptable. You can add sautéed vegetables like mushrooms or zucchini to the sauce for extra texture, or layer smaller shells and filling like a casserole if you’re short on time. It also pairs wonderfully with garlic bread, a fresh green salad, or roasted vegetables.
Storage and Make-Ahead Tips
One of the best things about these vegan stuffed shells is how well they store and reheat, making them perfect for meal prep or busy weeknights.
- Leftovers: Allow the baked shells to cool completely, then store them in an airtight container in the fridge for up to five days.
- Freezing: You can freeze the prepared shells either in the baking dish (covered tightly with foil or plastic wrap) or in individual portions. They will keep in the freezer for up to three months.
- Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or until warmed through, covering with foil to prevent drying out. Alternatively, use the microwave for individual portions.
- Meal Prep: There are multiple ways to prep ahead:
- Cook and store the components separately, then assemble just before baking.
- Fully assemble the shells and store in the fridge until ready to bake.
- Bake completely and reheat later for an effortless meal.
What to Serve With Vegan Stuffed Shells
These stuffed shells are hearty on their own, but pairing them with simple sides makes a balanced and complete dinner:
- Fresh tomato salad
- Garlic bread or homemade breadsticks
- Vegan Caesar salad
- Sautéed spinach or other leafy greens
- Roasted vegetables like eggplant or zucchini
- Light fruit salads for a fresh contrast
Even a small sprinkle of vegan parmesan or a few fresh basil leaves on top can elevate the presentation and flavor.
Print
Creamy Vegan Stuffed Shells for Cozy Family Dinners
- Total Time: 1 hr
Ingredients
1 (12-ounce) package jumbo pasta shells
1 (16-ounce) block extra-firm tofu, pressed
1 medium yellow onion, roughly chopped
5 garlic cloves
¼ cup packed fresh basil leaves
2 tsp dried oregano
2 tsp salt
¾ tsp black pepper
¼ tsp red chili flakes (optional)
2 Tbsp nutritional yeast
Juice of 1 medium lemon
1 cup packed fresh spinach leaves
1 (25-ounce) jar marinara sauce (or homemade), divided
½ cup vegan cheese shreds (optional)
Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells in boiling salted water according to package instructions. Drain, rinse with cold water, and set aside.
- In a food processor, combine tofu, onion, garlic, basil, oregano, salt, pepper, chili flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times until mostly smooth. Add spinach and pulse until incorporated. The mixture should be ricotta-like.
- Spread half of the marinara sauce in a 9 × 13-inch baking dish.
- Fill each shell with tofu mixture and place in the dish. Sprinkle with vegan cheese if using.
- Drizzle remaining sauce over shells. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes until tops are lightly browned.
- Garnish with fresh basil and serve hot.
Notes
- Slightly undercook the pasta to ensure it holds its shape when baked.
- Rinse the cooked shells to prevent sticking.
- Use a piping bag for easier and cleaner filling.
- This recipe can easily be doubled for larger gatherings.
- Add sautéed vegetables to the sauce for a variation packed with extra flavor and nutrition.
- Prep Time: 20 min
- Cook Time: 40 min
