Vegan Stuffed Jumbo Shells with Spinach Recipe
These Vegan Stuffed Jumbo Shells with Spinach feature tender pasta shells filled with a creamy, flavorful cashew-tofu ricotta and spinach mixture, baked in a rich marinara sauce. Perfect as a comforting plant-based main dish, this recipe is packed with protein, wholesome ingredients, and vibrant Italian flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Pasta
- 12 ounces jumbo shells
Sauce
- 26 ounces marinara sauce (about 3 cups)
Filling
- 2 cups raw cashews
- 14 ounces firm tofu (drained from package)
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 10 ounces chopped frozen spinach, thawed (or 2–3 cups fresh)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the stuffed shells.
- Boil the Shells: Bring a large pot of water to a boil. Add the jumbo shells and cook for 8-10 minutes until al dente. Drain the shells and rinse with cold water to stop cooking. Set aside. Note that some shells may break — you’ll only need about three-quarters of the package.
- Make the Spinach Ricotta: Place the cashews into a food processor and process until they become fine and crumbly. Add the firm tofu, nutritional yeast, lemon juice, water, salt, dried basil, dried oregano, and garlic powder to the processor. Blend until smooth and creamy, scraping down the sides as needed. Squeeze excess water from the thawed spinach and add it to the mixture. Pulse a few times until the spinach is well incorporated but still has some texture.
- Prepare Baking Dish: In a large casserole dish, spread about 1 cup of the marinara sauce evenly on the bottom to prevent sticking and add flavor.
- Stuff the Shells: Using a spoon or a piping bag fitted with a large tip, fill each cooked shell with approximately 2 tablespoons of the spinach ricotta filling. Place each stuffed shell open side up in the baking dish on top of the sauce. Continue until all filling is used.
- Add Remaining Sauce and Bake: Spoon the remaining marinara sauce evenly over the stuffed shells. Place the dish uncovered in the preheated oven and bake for 25 minutes until heated through and bubbly.
- Serve: Remove from the oven and serve immediately, garnished if desired. Enjoy your delicious vegan meal!
Notes
- If using fresh spinach, sauté it briefly to remove excess moisture before adding to the filling.
- To save time, soak cashews in hot water for 15 minutes before processing for a creamier texture.
- Using a piping bag makes stuffing the shells neater and faster, but a small spoon works well too.
- Ensure the tofu is well drained to avoid a watery filling.
Keywords: vegan stuffed shells, spinach ricotta, plant-based Italian recipe, dairy-free pasta, cashew tofu filling, vegan comfort food
