Vegan Stuffed Shells
Creamy, satisfying, and packed with flavor, these Vegan Stuffed Shells are perfect for meal prep, family dinners, and freezing. An easy plant-based comfort food that everyone will love!
Ingredients
Pasta and Filling
- 20 pieces jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 oz fresh spinach
- 14 oz firm tofu, drained and crumbled
- 1/4 cup nutritional yeast adds a cheesy flavor
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Sauce and Garnish
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped (optional for garnish)
- 1/4 cup vegan Parmesan cheese (optional for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 4-5 minutes. Remove from heat.
Filling and Assembly
- In a large bowl, combine the crumbled tofu, nutritional yeast, salt, black pepper, dried basil, and dried oregano. Mix well.
- Add the sautéed spinach and onion mixture to the tofu mixture and stir until thoroughly combined.
- Spread 1 cup of the marinara sauce evenly on the bottom of a 9x13-inch baking dish.
- Stuff each cooked pasta shell with the tofu-spinach filling and place them in the prepared baking dish.
- Pour the remaining 1 cup of marinara sauce over the stuffed shells.
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the shells are heated through and the sauce is bubbly.
- Remove from the oven and let cool slightly before serving. Garnish with chopped fresh basil and sprinkle vegan Parmesan cheese on top, if desired.
Notes
Keep it simple by not overstuffing the shells. You can assemble, cover, and refrigerate the dish up to 24 hours before baking. Freeze leftovers for up to 3 months. To reheat, bake from frozen at 375°F or microwave in 1-minute bursts.