Stuffed Shells
I’ll be honest—I’m not a huge pasta girl. I know, I know… pasta is basically a love language, but I usually find myself reaching for other things.
However… when I do go for pasta, you better believe it’s a baked pasta dish. There’s just something so satisfying about pulling a bubbling, cheesy, saucy masterpiece out of the oven—it’s like instant comfort on a plate.
Maybe it’s the nostalgia. It reminds me of the kind of meals my mom used to whip up when I was growing up—you know the ones. Quick to throw together, looked like you put in way more effort than you actually did, tasted amazing, and made everyone at the table happy.
And this dish? It checks all those boxes.
But here’s the best part—it’s packed with protein thanks to the creamy tofu ricotta filling. So not only do you get all the indulgence of baked pasta, but you’re also sneaking in some serious plant-based goodness that will actually keep you full.
Whether you're feeding picky kids, setting the scene for a cozy date night, or meal-prepping like a boss, these vegan stuffed shells are here to make your life easier- and a whole lot more delicious.
Plus, they’re crazy easy to customize to your taste. So go on, give them a try—you might just find yourself reaching for pasta more often.
Shopping List- Stuffed Shells
Pantry Staples:
Olive oil
Nutritional yeast
Garlic powder
Dried oregano
Dried parsley
Kosher salt
Black peppercorn
Refrigerated/Fresh Ingredients:
Firm tofu
Vegan mozzarella cheese
Vegan cream cheese (I prefer Kite Hill)
Vegan Parmesan (optional)
Unsweetened, unflavored plant milk
Marinara sauce
Fresh basil
Dry Goods:
Jumbo pasta shells
Equipment Needed:
9×13-inch baking dish – for assembling and baking the stuffed shells
Large mixing bowl – to mix the tofu filling
Fork or potato masher – to crumble the tofu
Measuring spoons & cups – for accurate seasoning and cheese portions
Spoon or small scoop – to stuff the shells easily
Aluminum foil – for covering the dish while baking
Helpful Notes for Stuffed Shells
Make It Gluten-Free
If you need a gluten-free version of this dish, simply swap out the jumbo pasta shells for a gluten-free alternative. Many brands offer gluten-free stuffed shell options, or you can use large gluten-free pasta like manicotti.
Best Vegan Cheese Options
There are tons of options out there for vegan mozzarella- there are brands like Violife, Miyoko’s, or Daiya Cutting Board Collection that work great. However, I’m really enjoying Vegan Mozza Shreds right now >>check it out here<< If you prefer a sharper, more complex flavor, adding vegan Parmesan is optional but highly recommended.
Can I Make This in Advance?
Yes! This is a perfect make-ahead meal:
Assemble ahead – Prepare and stuff the shells, then cover and refrigerate for up to 24 hours before baking..
Storage & Reheating Tips
Refrigerator – Store leftovers in an airtight container for up to 4 days.
Reheating – Warm in the microwave for 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes until heated through..
Variations & Add-Ins
Want to switch things up? Try these variations:
Spinach-Stuffed Shells – Stir in ½ cup of chopped fresh spinach to the tofu filling.
Mushroom Lovers’ Version – Sauté ½ cup of finely chopped mushrooms and mix them into the filling for a deeper umami flavor.
Spicy Kick – Add ½ teaspoon of red pepper flakes to the marinara sauce for a little heat.
Extra Creamy – Mix in an additional 1-2 tbsp of plant-based ricotta or an extra tablespoon of vegan cream cheese for a richer filling.
What to Serve with Vegan Stuffed Shells
This dish pairs perfectly with:
Garlic bread – Toast up some crusty bread with garlic-infused olive oil.
Side salad – A simple arugula or Caesar salad balances the richness.
Roasted vegetables – Serve with roasted broccoli, zucchini, or asparagus for extra greens.
Can I Use Store-Bought or Homemade Marinara?
Either works! If you’re short on time, use a high-quality store-bought marinara like Rao’s Homemade, 365 Organic, or my favorite Bianco DiNapoli. If making your own, go for a simple sauce with crushed tomatoes, garlic, olive oil, and basil for a fresh homemade touch.
Meal Prep
Stuffed shells are perfect for a make ahead meal. Just assemble and store in your refrigerator the night before and bake them off the next day when you are ready.
INGREDIENTS:
Shells
20 jumbo pasta shells, cooked according to package instructions (you can make a few extra just in case some of them tear).
Filling:
8 ounces firm tofu, crumbled
1 cup shredded vegan mozzarella cheese
4 oz vegan cream cheese
2 tbsp nutritional yeast
¼ cup vegan Parmesan(optional)
1 tsp garlic powder
1 tsp dried oregano
4-6 fresh basil leaves, chiffonade
1 tsp dried parsley (or 1 tbsp fresh, chopped)
1 tbsp olive oil
2 tbsp unflavored, unsweetened plant milk
1-2 tsp salt (to taste)
Black pepper (to taste)
For Assembly:
3 cups marinara sauce, divided
1 cup shredded vegan mozzarella cheese
¼ cup vegan Parmesan (optional)
4-6 fresh basil leaves, chiffonade
Olive oil (for greasing the baking dish)
Want to switch things up? Try these variations.
Spinach-Stuffed Shells – Stir in ½ cup of chopped fresh spinach to the tofu filling.
Mushroom Lovers’ Version – Sauté ½ cup of finely chopped mushrooms and mix them into the filling for a deeper umami flavor.
Spicy Kick – Add ½ teaspoon of red pepper flakes to the marinara sauce for a little heat.
Extra Creamy – Mix in an additional 1-2 tbsp of plant-based ricotta or an extra tablespoon of vegan cream cheese for a richer filling.
DIRECTIONS:
1. Prep the Oven and Baking Dish
Preheat your oven to 400°F (200°C).
Drizzle a little olive oil in a 9×13-inch baking dish and spread 1½ cups of marinara sauce evenly across the bottom.
2. Make the Filling
In a large bowl, crumble the firm tofu with your hands or a fork.
Add vegan cream cheese, 1 cup shredded mozzarella, ¼ cup vegan Parmesan, nutritional yeast, garlic powder, oregano, parsley, basil, olive oil, plant milk, salt, and pepper.
Stir well to combine, then taste and adjust seasoning as needed.
3. Stuff the Shells
Fill each cooked pasta shell with about 2 tablespoons of the tofu filling, then arrange them in the baking dish.
4. Add Sauce and Cheese
Spoon the remaining 1½ cups of marinara sauce over the shells.
Sprinkle the remaining 1 cup of mozzarella and ¼ cup of vegan Parmesan over the top.
5. Bake
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted.
6. Serve
Sprinkle the remaining fresh basil over the shells before serving.
