Vegan Stuffed Shells With Tofu Ricotta

There’s something about stuffed shells that just feels a little extra, in the best way. You’ve got the creamy, garlicky filling, the saucy, bubbly goodness—it’s comfort food, but with just enough flair to make it feel special. These vegan stuffed shells deliver all of that without being complicated, with a creamy tofu ricotta filling that comes together in minutes and marinara that ties it all together like a big, warm, carby hug.

Whether you’re planning a cozy weeknight dinner or putting together a dish for guests, this recipe has you covered. It’s easy to make, endlessly adaptable, and satisfying in that comforting, hearty kind of way. Serve it straight out of the baking dish, pass around some garlic bread, and let the cozy vibes take care of the rest.

Why You’ll Love These Vegan Stuffed Shells

There’s something undeniably satisfying about a dish that feels fancy but is secretly simple. These vegan stuffed shells are creamy, saucy, and comforting in all the right ways—and they’re guaranteed to make you look like you’ve got it all together (even if you definitely just pulled them out of the oven in your pajamas). From cozy weeknights to hosting friends, this recipe is ready to shine whenever you are. Here’s why you and everyone else will love them:

• Creamy, Hearty, and Comforting: These vegan stuffed shells are everything you want from comfort food—soft, tender pasta shells filled with a garlicky, herby tofu ricotta and baked in marinara sauce until bubbly. It’s warm, cozy, and satisfying, like a big bowl of pasta should be.
• Beginner-Friendly Without Feeling Basic: This recipe looks fancy but is so easy to pull off, it might just become your new weeknight go-to. The tofu ricotta takes five minutes in a food processor, the shells are forgiving, and the oven does most of the work. You don’t need to be an expert to nail this one—just bring your appetite.
• Perfect for Any Occasion: These shells are just as good on a random Tuesday as they are for a holiday dinner. Serve them straight out of the baking dish for a low-key vibe or dress them up with fresh basil and vegan cheese for a dinner party win. Either way, leftovers reheat beautifully, so your future self will thank you.
• Make-Ahead and Freezer-Friendly: These shells have your back when you’re planning meals ahead. You can assemble everything the night before and bake when ready, or freeze a batch to pull out when cooking feels like too much. They’re the ultimate in low-stress, high-reward dinners.

Key Ingredients

Here’s what makes these vegan stuffed shells so good: simple, humble ingredients coming together to create something that feels like it belongs in a restaurant but is totally doable in your own kitchen. Here are the key players:

• Jumbo Pasta Shells: These are the one must-have ingredient for vegan stuffed shells—they’re what give the dish its signature cozy, “stuffed” look and feel. You can usually find them at most grocery stores or big-box retailers like Target or Walmart. Can’t track them down? Swap in manicotti or use cooked lasagna noodles, rolling them around the filling to create lasagna rolls. Either way, you’ll still get all the creamy, saucy goodness.
• Vegan Ricotta (Tofu and/or Cashews): This ricotta is the real MVP of vegan stuffed shells—creamy, garlicky, and just cheesy enough thanks to a quick blitz of tofu, garlic, lemon, and nutritional yeast. Add in spinach or kale for extra greens, or keep it classic. Not a fan of tofu? Cashew ricotta or a store-bought plant-based ricotta works just as well.
• Marinara Sauce: The marinara sauce ties everything together in these vegan stuffed shells, so it’s worth choosing one you really love. A high-quality store-bought option is great for convenience, but if you’ve got the time, making a homemade marinara takes it to the next level. Feeling adventurous? A spicy arrabbiata sauce is also a great way to mix things up.
• Nutritional Yeast: Nooch, a staple in any vegan kitchen, gives the ricotta its signature cheesy flavor. It’s subtle but essential, adding that extra layer of depth that takes these vegan stuffed shells from good to irresistible.
• Fresh Basil: A sprinkle of fresh basil on top makes these shells feel extra special. If fresh basil isn’t in season, dried basil works in a pinch, or you can switch things up with parsley for a fresh finish.

These vegan stuffed shells are endlessly adaptable, so you can make them just the way you like. Here are a few easy ways to switch things up:

• Nut-Free: Skip the cashews and use tofu-only ricotta for a creamy, protein-packed filling.
• Gluten-Free: Swap in gluten-free pasta shells or layer everything into a casserole for a no-stress lasagna vibe.
• Veggie Boost: Fold in spinach, kale, or sautéed mushrooms for extra greens and flavor.
• Switch the Sauce: Try a creamy vegan Alfredo, spicy arrabbiata, or roasted red pepper sauce for a fresh twist.
• Turn Up the Heat: Add red pepper flakes to the ricotta for a spicy kick.
• Cheesy Finish: Sprinkle with melty vegan mozzarella or vegan parm for an extra-savory topping.

How To Make Plant-Based Stuffed Shells

Making these vegan stuffed shells might sound fancy, but the truth is, they’re as straightforward as it gets. A little bit of boiling, blending, and baking, and you’ve got yourself a bubbling tray of cozy, creamy perfection. Here’s what you’ll do. For full recipe details, scroll to the end of this post!

Step 1: Cook the Pasta Shells – Boil a big pot of salted water, toss in your jumbo shells, and cook them until just al dente. This is your moment to channel your inner pasta perfectionist—don’t let them get mushy, because they’ll keep cooking in the oven. Once they’re ready, drain, rinse with cold water (to keep them from sticking), and lay them out on a baking sheet.

Step 2: Make the Vegan Ricotta – In your food processor, pulse tofu, onions, garlic, basil, oregano, salt, black pepper, red chili pepper flakes, nutritional yeast, and lemon juice until you’ve got a mixture that’s semi-mixed but still has some texture.

Toss in the spinach, and give it a few pulses to mix, taking care not to overmix.

This is what you’re going for. You want pretty speckles, not green ricotta!

Step 3: Stuff the Shells – Use a small spoon to scoop the ricotta into each shell, or go pro with a piping bag if you have one handy. They don’t need to look perfect—just aim for “stuffed and delicious,” and you’re good to go.

Step 4: Assemble and Bake – Spread a generous layer of marinara across the bottom of your baking dish.

Then arrange the stuffed shells snugly, open side up.

Step 5: Final layers – Pour the remaining marinara over the top.

Sprinkle with vegan cheese. Cover the dish with foil and bake for 20 minutes, then uncover and let it bake another 20 until everything is bubbly and golden.

Step 5: Serve and Enjoy – Garnish your shells with fresh basil for that extra pop of color and flavor. These are best served straight from the baking dish—family-style, cozy, and a little rustic.

How To Serve

These hearty, cozy stuffed shells are practically begging for the perfect sidekick to complete the meal. Whether you’re going classic or getting a little fancy, these serving ideas will take your dinner to the next level:

• Classic Green Salad: There’s nothing like a crisp green salad to balance out all the creamy, saucy goodness. Toss together some arugula, toasted walnuts, and a tangy raspberry vinaigrette for a combo that’s fresh, zippy, and just a little bit fancy.
• Garlic Bread or Dinner Rolls: Warm, crusty garlic bread is basically a non-negotiable when marinara sauce is involved. If you’re feeling extra, try making garlic herb dinner rolls or our pesto pull-apart bread from scratch. Either way, you’ll want something carby to soak up all that saucy magic.
• Antipasto Platter: Start your meal with a spread of marinated olives, artichoke hearts, roasted red peppers, and vegan cheeses. It’s the perfect way to sneak some bold flavors and fun textures into your dinner lineup.
• Wine Pairing: A medium-bodied red wine (find a vegan bottle in this guide!) pairs beautifully with the tomato-forward flavors of these stuffed shells. Not a wine person? Fruit-infused water or a fruity spritzer keeps things fresh and vibrant.