This crowd-pleasing Vegan Stuffed Shells recipe with the best dairy-free tofu ricotta is a healthy spin on the classic loved by kids, meat eaters and vegans!
I was in vegan lasagna land when it dawned on me that I wasn't taking full advantage of the glory that is tofu ricotta.
It's a sinfully simple combination of drained and pressed extra firm tofu, garlic hummus, nutritional yeast, garlic powder, and salt (basil optional!) that comes together to make a vegan ricotta that can and will knock your socks off.
You may notice that a lot of people use cashews to make dairy-free ricotta which sounds lovely but I just can't quit this version!
Jeff requests my lasagna on the regular and I love making it because it makes a ton, as in two BIG pans. For me, that means not having to cook for two nights...cue the praise hands emoji.
Meat- and-potatoes-lover approved, people!
How to Make Vegan Stuffed Shells
These vegan stuffed shells are very similar to my lasagna but instead of layering the noodles, veggies, ricotta, and sauce, we're simply stuffing the cute little shells with ricotta and dousing everything in marinara.
- First thing's first---press your tofu so we don't have watery ricotta on our hands. I've sworn by this tofu press for years.
- Next, boil those shells. You'll see them referred to as jumbo shells as the store. You'll want to cook them just until al dente since they'll cook in they'll continue to cook in the oven. Once they're done, rinse with cold water to help prevent sticking.
- A few shells will likely break, but don't fret. As I mentioned earlier, this makes a LOT of stuffed shells (leftovers lover in the house!); note that the recipe can easily be halved.
- Next up we'll use the pressed tofu to make the ricotta. I like to fold in fresh basil or spinach for a nice pop of flavor and green color.
- Spread with marinara layer in the bottom of the big baking dish to keep things nice and moist.
- After stuffing the ricotta into the shells, we'll top everything in more marinara, cover the pan with foil, and bake.
Which Marinara Sauce is Best?
We like things saucy. Rao's is my favorite marinara by a landslide. It has an incredibly rich flavor and contains zero added sugar like most other sauces. I find that Kirkland organic marinara tastes extremely similar and is much cheaper so we grab a three-pack every time we go to Costco!
This is a crowd pleasing recipe if I ever saw one! Since it's packed with plant-powered protein, these stuffed shells are a super satisfying and filling meal. I wholeheartedly guarantee this will become a regular in your dinner rotation. Now go put your lasagna pants on!!
CRAVING MORE PASTA? DON’T MISS MY OTHER GO-TO RECIPES!
- The Best Vegan Lasagna
- Vegan Lasagna Soup
- Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta
- Vegan Summer Vegetable Lasagna Rolls
- Creamy Vegan Tomato Basil Pasta
Please let me know how this vegan lasagna turns out for you by leaving a star rating and/or comment! I hope you adore it as much as Jeff does... 🙂
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Vegan Stuffed Shells with Tofu Ricotta
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Meals
- Method: Oven
- Cuisine: Italian
Description
This crowd-pleasing Vegan Stuffed Shells recipe with the best dairy-free ricotta is a healthy spin on the classic loved by kids, meat eaters and vegans alike!
Instructions
- Bring a large pot of salted water to boil. Cook shells according to package directions, or about 10 minutes. Once cooked, rinse with cold water to prevent sticking.
- Remove tofu from package and press by wrapping in dish towel and squeezing water out or using a tofu press. Place in a mixing bowl and add hummus, nutritional yeast, salt, and garlic powder. Use your hands to mix together until it resembles ricotta. Gently fold in basil or spinach.
- Preheat oven to 350F and spray two large baking dishes with cooking spray. Pour enough sauce into both pans to just cover the bottom. Using your fingers, stuff tofu ricotta into shells and place in baking dish. You should have just enough to fill two pans, assuming a few shells will break. Pour remaining marinara on top.
- Cover pans with foil and bake for 25 minutes. My dishes fit next to each other in the oven. You could also put them on separate racks, switching them halfway through. Garnish with fresh basil and serve hot!
Kim Hall says
I needed to make a second batch for this weekend. Would you prepare in a pan and cook for 25 or cook now and reheat then. First batch is very good. Ty. Kim
Alexis Joseph says
Hi! I'm not sure I understand your question, but I wouldn't let the ricotta sit uncooked for more than a day. Hope thats helpful!
Miranda says
I'm sharing this review just to let other know to please add extra herbs, spices, seasoning, etc! This is just a healthy, hearty meal and in general I'm a big fan of this blog. For example, I absolutely loved the Lasagna recipe made with this ricotta. So I was excited to try it in stuffed shells! Unfortunately, though, the shells came out extremely bland and flavorless 🙁 I think it's because when I make the lasagna, I include a lot of fun veggies + crumbled Beyond meat -- or maybe it's because I didn't buy a high-quality brand of hummus this time. Who knows! But I think for the stuffed shells, this ricotta requires a lot more seasoning added in. After baking them and discovering the flavor situation, I added freshly-squeezed lemon, ground lemon pepper, and olive oil on top of all the shells. Not as good as inside, but it's something! That helped a bit. I think in the beginning I would also just add more salt + several Tablespoons of Italian herbal seasoning. With those adjustments, I think this can be made into a fantastic meal that's easy to double/triple etc. and feed a whole big crew! 🙂 And again -- that lasagna version is a real winner.
Lisa says
I'm not very confident in the kitchen but this recipe was so easy and good! My husband said if I didn't tell him what was in it he would have just assumed it was ricotta. My 1 year old enjoyed it too!
Alexis says
Awww that is the best news. Thanks, Lisa!
Erin says
So so good!! I’ve been cutting down on dairy and meat recently and was super excited to find this recipe in your archives. If I didn’t know there was tofu in it I would have sworn it was regular ricotta! Even my super picky 6 year old said “It’s really good”. Thanks for an awesome recipe and I’m looking forward to trying your other pasta recipes using the tofu ricotta😊
Alexis says
Yayyy I'm thrilled to hear it, Erin!!
Heather says
These were INCREDIBLE!! Even my parents liked them and they’re not big on vegan stuff usually. They were also super easy and the recipe makes a TON of servings. I have quite a few left over so I’m wondering can these be frozen?
Alexis Joseph says
Yay!! Yes, they should freeze well 🙂
Marissa says
One of our favorite meals to make! So easy and so delicious!
Alexis Joseph says
Awesome, thank you Marissa!
Shristi Patni says
Hi Alexis! Great recipe! I can't wait to serve it at my next get-together!
Alexis Joseph says
Awesome, so glad you liked it!
Irina says
These stuffed shells are amazing!!! I followed the recipe and also added sautéed portobello mushrooms, spinach, and kale to the tofu ricotta mixture. They turned out great!!
Alexis Joseph says
Mmmm love portobellos. Thanks so much for letting me know!
Rebecca McClung says
We loved this recipe and agree that it’s as yummy as traditional cheesy stuffed shells.
Alexis Joseph says
Yay! The ultimate compliment 🙂 thank you, Becky!
Amanda says
So good!! I haven't had stuffed shells since I went vegan and was nervous they wouldn't live up to my expectations, but they were so good!!
Alexis Joseph says
Now that's what I like to hear!
Marita says
So delicious- tried it last night and it was hit - vegetarians and meat eaters. Definitely will make it it again and play with adding vegetables or even some seeds or nuts..
Alexis says
Wahoo! So glad you enjoyed it, Marita.
Amanda Olson says
This is amazing! Just had it for dinner tonight, and both me and my husband agreed that we like it better than ricotta! Thanks for another great recipe!
Alexis says
Wahoo! thanks so much, Amanda!! You must try the lasagna next 🙂
Kaleigh says
Made this for a Christmas dinner with lots of vegetarian friends. Wonderful dish- satisfying for everyone! Tofu ricotta is surprisingly easy!
Alexis Joseph says
Love that! Thanks so much, Kaleigh!
Melissa says
Such an easy, and delicious recipe! I love making vegan recipes that you can’t even tell are vegan. The recipe for the ricotta is so simple, and much faster than using the traditional way of soaking cashews. Full of protein and nutrients, my toddler loved it as well! Looking forward to making it again!
Alexis says
Best news ever! I agree about the saving time piece 🙂 Thrilled you loved it, Melissa.
Neeraj Soni says
Hii,
As i told uh in my last comment that, i have read many of your recepies , and they were amazing …. the best part of ur recepies are they are working for me …. please share more and more recepies because i love to work on your recepies .......
thanks for sharing such a delicious list with us….
keep posting
cheers…
Mariana Fountana says
This tastes like chickpeas and tofu. Nothing more, nothing less. This shiz ain’t cheese, guys! It has fishy undertones, too, and got very burnt.
Do yourself a favor—use real fricken cheese. Stop mongering fear around dairy (an essential part of a balanced diet) and perpetuating the myth that vegan is healthier. Take whole grain noodles, like spelt or brown rice, or julienned zucchini, and layer that with low sugar Red sauce, low fat cheese, and diced veggies like onions and mushrooms. Make at 400 for 25 minutes. End of story. No more hummus or chickpeas in MY lasgene
Alexis says
I'm bummed to hear this didn't work for you, Mariana. I have nothing against the real deal and for those looking for "classic" stuffed shells/lasagna, this isn't that; nonetheless, I do enjoy making alternative versions of the classics for my readers, many of which are plant-based. Not everyone eats dairy, no judgement--to each his/her own! Did you follow the recipe as written? It is the same ricotta used in my easy vegan lasagna that is one of the most made recipes on my site so I'd love to learn what went wrong here.
Mrs. Ostapo says
Do you think these would pair well with savory carrot bread? I’m planning my niece’s baby shower. Thanks for any input.
Alexis says
Hi! I've never heard of savory carrot bread, but we always eat them with garlic bread if that helps? ENJOY!
Mrs. Ostapo says
Hi dearie, I made garlic onion mini carrot muffins to serve with these, and as per your suggestion, garlic bread (Ezekiel buns with olive oil and minced garlic). The baby shower was this morning and my niece LOVED my food (her cousin brought the desserts, but everyone was focused on your killer shells).
My kids agree, by the way—I served this for dinner last night as a “test,” & my die hard carnivore daughter literally almost dropped her fork when I revealed my “dirty” tofu secret. Five stars for versatility (I can use the tofu cheese on lasagna, pizza, sweet potatoes) and deliciousness! You hit it out of the ballpark again, Alexis! ENCORE!!
I saw on Instagram that you’re in Japan— enjoy, Alexis, sweetie!
Alexis says
I am SO GLAD to hear this! Your comment made my night 🙂 Also, I agree..it would be so delish on sweet potatoes! Thanks again for such a glowing review. It means a ton to me!
Louise says
I am not a health hippie like you, Alexis, so I don’t have nutritional yeast. What can I use instead? Lol.
Alexis says
You can find it in any grocery store--Kroger, Giant Eagle, or Amazon, etc. and it is inexpensive. It is essential in this recipe for the "cheesy" flavor since we are not using real cheese.
Emma Rallacker says
these look awesome! I have tahini in my fridge but not hummus. Any suggested subs? Thank you! 😉
Alexis says
Thanks! Nope, there aren’t any subs for the hummus (unless you want to make your own with the tahini). Enjoy!
Emma Rallacker says
thanks for your speedy response. Great idea— I have a can of chickpeas so I’ll just make my own. My husband BETTER notice lol ;). I’m giving you five for now (for presentation and creativity), but I’ll let you know how it goes afterwards. I’ll probably wish I could give six 😉
Alexis says
Thanks so much, Emma! Hope you all love it.
JmeJo says
I've been making this for years! A couple years back I tried the vegan lasagna recipe and loved it. But, I frequently tinker with recipes. After making it a time or two more, I decided to do stuffed shells because it helps with portioning and was easier (for me) than layering lasagna noodles. Love that you've caught on to the fantastic-ness that is stuffed shells ;D (I also tend to cook up diced veggies to throw into my ricotta... bell pepper, and onion and if it's not going to be shared with my bf, mushroom, or z.ucchinni.
We've taken this to several family gatherings with his folks and mine and it's liked by the non-vegans and when I've taken it to work I've gotten oohs and ahs and 'that smells good!'s, too. It's a winner!
Alexis says
I love this!! What a great idea to add yummy veggies to the ricotta, too. Thanks tons for the feedback!
Erin says
Can't wait to try this! Do you think it could be all assembled ahead of time and then ready to pop in the oven at the end of the day? Thank you!
Alexis says
Hmmm I’ve never tried it but that should work! Maybe wait to do the sauce on top till right before you bake it.
Hallie says
This looks soooo good, but I have a question about the hummus? Is it a necessary ingredient? Just curious what it adds to the tofu ricotta. The reason I am asking is that I have everything but the hummus and do not want to make it without it if it really much better with the hummus.
Alexis says
Yep! The hummus provides moisture and flavor so I wouldn’t recommend skipping it or it’ll taste like straight tofu versus creamy ricotta.
Hallie says
OK... thank you! I will definitely add the hummus!
Dylan Miles says
SO good! I need to make this again soon!
Alexis says
Dinner party at my place?!