Makes: 20–24 stuffed shells

Prep time: 25 min

Cook time: 30–35 min

Total time: 1 hour

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Ingredients

For the Shells

• 20–24 jumbo pasta shells
• Salt (for pasta water)

For the Vegan Spinach Ricotta Filling

• 14 oz firm tofu, drained
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & squeezed dry)
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• Optional: 1/4 cup vegan parmesan (for extra cheesiness)

For the Sauce

• 3 cups marinara sauce (store-bought or homemade)
• Optional: 1/2 tsp red pepper flakes

For Topping

• 1 cup vegan mozzarella, shredded
• Fresh basil or parsley for garnish

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Instructions

1. Cook the Shells

1. Bring a large pot of salted water to a boil.
2. Cook jumbo shells al dente (usually 10–12 minutes).
3. Drain and rinse with cold water to prevent sticking.
4. Set aside.

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2. Make the Vegan Ricotta Filling

1. In a food processor, add tofu, lemon juice, nutritional yeast, garlic, olive oil, basil, oregano, onion powder, salt, and pepper.
2. Blend until smooth and creamy.
3. Add chopped spinach and pulse a few times until evenly mixed.
4. Taste and adjust seasoning if needed.

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3. Assemble

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup marinara sauce on the bottom of a 9×13 baking dish.
3. Using a spoon or piping bag, fill each shell with the vegan ricotta mixture.
4. Place filled shells in the baking dish.

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4. Bake

1. Pour remaining marinara sauce over the shells.
2. Cover with foil and bake 25 minutes.
3. Remove foil, sprinkle vegan mozzarella, and bake another 10 minutes until cheese melts and edges bubble.

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5. Serve

• Garnish with fresh basil or parsley
• Enjoy warm!