Vegan Baked Stuffed Shells with Tofu Ricotta

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These vegan stuffed shells are the ultimate comfort food. There is nothing more soothing or decadent than stuffed and baked pasta. This version is 100% dairy free and uses crumbled tofu in place of ricotta cheese, which mimics ricotta so well. The diced, flavorful and colorful vegetables makes this dish pleasing to both the palate and the eye. The quick tomato sauce checks all the boxes; tangy, slightly sweet, zesty and garlicky. Plus, you can have it on the table in less than an hour, steaming and smelling spectacular. Perfect for a vegan holiday main dish or any Sunday dinner!

overhead view of a white plate with vegan stuffed shells filled with vegetables and tofu ricotta in a tomato sauce.

A little story about my childhood and why I love pasta

I grew up on the East Coast in a mixed Irish/Italian family. This meant we ate hearty, stick to your ribs, comfort food.

Winters were harsh and many East Coasters did outdoor activities like skiing or snowboarding to cope with the long, cold winters. But not me, I hibernated. The things I liked about Winter was eating for sport and marathon reading sessions.

As a child I had a robust appetite. In Winters, my Mom, Grandmothers and Aunts would make lasagna, manicotti, baked stuffed shells and baked ziti.

I worshipped this kind of food, the rich tomato sauces, velvety ricotta cheese, melty and stretchy mozzarella and my first true love, pasta. As an adult I love veganizing my childhood favorites.

These vegan baked stuffed shells evoke precious childhood memories of decadent pasta dishes and holiday buffets. I hope they do for you too.

Why you’ll love this Vegan Stuffed Shells Recipe

Uses simple ingredients, like dried pasta and lots of veggies
Warm, comforting, homey flavor that takes you right back in time
Tofu makes the perfect dairy-free ricotta
Loaded with veggies and plant-based protein to nourish your body
The leftovers are fantastic for meal prep
Made with inexpensive ingredients that won't break the bank
Super easy dinner for a dinner party or weekend meal

Ingredients for Dairy Free Stuffed Shells

These baked stuffed shells can be made all year round not just in colder months! If jumbo shells are hard to find, this also will work with manicotti.

Dried jumbo pasta shells
Extra firm tofu: We're going to turn this into vegan tofu ricotta. It's much cheaper than storebought vegan ricotta, is available at any grocery store, and is loaded with protein.
Canned fire roasted crushed tomatoes: Or your favorite crushed tomato. This is to make a super quick pasta sauce with a bright, fresh flavor.
Garlic
Zuchinni
Baby bell peppers
Extra virgin olive oil
Seasonings: You just need the basics here - Italian seasoning, garlic powder, crushed red pepper flakes, and salt.
Sugar: For just a little sweetness. You can use turbinado sugar or coconut sugar or maple syrup.
Shallot
Garnishes: Choose mixed herbs (like fresh basil or parsley) or greens, like fresh spinach or arugula.

How to Make Vegan Stuffed Shells

This recipe is actually pretty easy to make. A quick saute to make the filling, a quick marinara sauce and an easy assemble and bake.

In a large pot of salted water, cook shells until al dente according to package directions. Drain off excess water and set aside.
Preheat oven to 375F.
Make the filling: To a medium skillet over medium heat, add olive oil then saute the shallot, baby bell peppers, and zucchini for 5 minutes until half cooked then add the crumbled tofu, salt, pepper and garlic powder and cook five more minutes and set aside until last step.
Make the sauce: In a deep skillet, over medium heat add olive oil and then sauté garlic, crushed red pepper and Italian seasoning in extra virgin olive oil until toasty and fragrant (about 5 minutes). Thats right, I am telling you to toast the spices. It sounds weird but the smell in the air will tell you otherwise. Add the fire roasted crushed tomatoes a pinch of salt and a pinch of turbinado sugar, bring to a quick boil and then lower heat and simmer for 5 minutes.
In an oven-safe dish, add some sauce to the bottom of the baking dish so that the shells will not stick. Stuff the shells with the veggie ricotta mix and put them in the pan (touching is ok). Then drizzle or drown in sauce however you prefer. Then bake in oven covered with aluminum foil for 15-20 minutes covered until it is hot in the middle. Garnish with chopped herbs and arugula and devour.

Storing Suggestions

Store the leftovers in an airtight container in the fridge for 3-4 days. To reheat, it's easiest to microwave for just a few minutes or bake until hot hot in the middle.

Tips for Making the Best Tofu Stuffed Shells

Rinse the shells. After cooking, you can rinse the cooked shells under cold water to stop the cooking process. It's not required, but can help prevent the likelihood of soggy, soft shells.
Garnish freely. I like to top this dish with fresh herbs and greens, but that's just one option. This is also a great recipe to use your favorite vegan mozzarella cheese. Sprinkle vegan parmesan cheese, red pepper flakes, or even a bit of olive oil.

FAQs

What's the best way to fill vegan stuffed shells?

I usually hold open the shells with one hand and spoon the ricotta mixture
in with the other. It helps to use a larger spoon (not just a regular soup spoon) to add enough at once.

Can you freeze baked shells?

You actually can freeze the stuffed shells either before or after cooking. For uncooked stuffed shells, just thaw in the fridge then bake like normal. This is really nice to do during the summer and then you can have an easy freezer meal to grab during the busy fall and winter.

What goes well with vegan stuffed shells?

We often enjoy this recipe as a complete meal on its own, especially when served over a bed of greens. Another option is to serve it with a simple green salad
and some garlic bread to turn it into a larger meal. This is especially nice when you have company over or want a big, filling meal.

Other Vegan Pasta Dishes