Vegan Spinach and Tofu Stuffed Shells
Stuffed shells are one of those deeply satisfying comfort foods that can feel off-limits when you're cooking without dairy — but this version proves otherwise. The filling is built around pressed firm tofu crumbled and mashed until it genuinely mimics the texture of ricotta, brightened with lemon juice, nutritional yeast, and a blend of dried basil and oregano that makes the whole thing smell incredible. Wilted garlicky spinach gets folded right in, adding color, nutrition, and a savory depth that makes every bite feel substantial. The shells are nestled into a generous layer of marinara, topped with shredded vegan cheese, and baked covered then uncovered so you get that bubbly, lightly browned finish that makes the dish look as good as it tastes. It serves four and comes together with straightforward pantry staples, so there's no hunting down obscure ingredients or complicated techniques. Torn fresh basil scattered over the top right before serving adds a pop of freshness that ties everything together beautifully.
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells (dry)
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz baby spinach
- 1 block (14 oz) firm tofu, drained and pressed
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the sauce
- 1 jar (24 oz) marinara sauce
- ¼ cup water
For the topping
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm at the center. Drain in a colander, rinse briefly with cold water to stop cooking, and spread on a clean surface so they don't stick together.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the baby spinach in batches and cook, tossing with tongs, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer to a mixing bowl and let cool for 5 minutes.
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