These vegan stuffed shells will knock your socks off! Made with rich and creamy cashew-tofu ricotta that's blended with fresh spinach, stuffed into pasta shells and smothered in a quick garlicky tomato sauce…you'd never guess they were dairy-free!
If there's one vegan dish that you could absolutely fool your non-vegan friends with, it's these vegan stuffed shells.
Vegan ricotta cheese is one of the simplest dairy substitutes out there, and it's VERY convincing. It really shines in this recipe. I've been known to snack on the ricotta filling right out of the food processor, on little pieces of bread or crackers (pro-tip: make extra if this sounds like something you'd do!)
Spinach and killer tomato sauce round out the dish. Hosing a special dinner soon? Make these! I don't often recommend serving serving a dish featuring fake cheese to omnivores (vegan chili is always a safer bet for that kind of thing), but these stuffed shells are an exception. They're absolutely scrumptious and you'd never guess they were dairy-free.
Jump to:
Ingredients You'll Need
- Jumbo pasta shells. Most dried pasta is vegan, but check the ingredients to be safe!
- Olive oil. Any high-heat oil will work, but olive oil will give your sauce the best flavor.
- Onion.
- Garlic.
- Canned crushed tomatoes. If you can't find these, just buy whole or diced tomatoes in sauce and briefly blitz them in a blender.
- Sugar. Use organic sugar to keep the recipe vegan.
- Dried oregano.
- Salt & pepper.
- Fresh basil. I don't recommend substituting dried.
- Raw cashews. Make sure they're raw — roasted cashews will make your vegan ricotta taste like nuts. If you can't have cashews, try subbing macadamia nuts or raw sunflower seeds. Whatever you use, you'll need to soak them in water for a bit to soften them up for blending.
- Non-dairy milk. Use anything that's unflavored and unsweetened. Soy milk, almond milk, and cashew milk are all good choices.
- Lemon juice. Use freshly squeezed juice for the best flavor.
- Extra-firm tofu.
- Fresh spinach. Frozen spinach can be subbed if that's what you have on hand. You'll need about 2 ounces. Be sure to thaw and drain it before adding it to your ricotta.
How They're Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Boil your pasta first so it's ready to go when you need it.
- To make the sauce, sweat some diced onion in olive oil until it softens, then add your garlic and cook it for a minute or so with the onion. Add tomatoes, sugar, oregano, salt, and pepper and let the sauce simmer for a bit. Fresh basil goes in last.
Tip: Feel free to substitute your favorite jarred sauce or homemade tomato sauce. You'll need about 3 cups.
- To make the ricotta cheese, first blend onion, garlic, soaked raw cashews, non-dairy milk, and lemon juice in a food processor or blender. Blend until the mixture to a paste. It should be smooth, but don't go crazy — remember that ricotta cheese is chunky.
- Add tofu, salt, and pepper and pulse the machine until the mixture is chunky, like ricotta cheese.
- Add your spinach last. Pulse the machine again until the spinach is well mixed into the ricotta filling. If your food processor starts getting overloaded, transfer the mixture to a bowl and stir the spinach in by hand.
Tip: You can save time on the day of serving by making the sauce and filling a day in advance.
- Spoon the ricotta mixture into your shells and layer them in a baking vessel with the sauce. Cover and bake everything until hot and bubbly.
- Feel free to sprinkle some shredded vegan mozzarella cheese over your stuffed shells during the last few minutes of baking. I usually skip this as I don't find it necessary with all of the creamy ricotta.
- I like to serve my vegan stuffed shells with a sprinkle of vegan Parmesan cheese and fresh parsley.
Leftovers & Storage
This dish makes for awesome leftovers! Your vegan stuffed shells will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
Frequently Asked Questions
Yes! Just use gluten-free vegan jumbo pasta shells.
They can! Seal them up tightly in your baking dish and refrigerate for up to 1 day or freeze them for up to 3 months before baking. I recommend thawing them in the fridge before baking if they've been frozen.
More Baked Vegan Pasta Dishes
Video!
Check out my video for some guidance on how to make these vegan stuffed shells!
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Vegan Stuffed Shells Florentine
These vegan stuffed shells will knock your socks off! Made with rich and creamy cashew-tofu ricotta that's blended with fresh spinach, stuffed into pasta shells and smothered in a quick garlicky tomato sauce...you'd never guess they were dairy-free!
Ingredients
- 6 ounces dried jumbo pasta shells (about 20 shells)
For the Quick Tomato Sauce
- 1 tablespoon olive oil
- ½ large onion, diced
- 3 garlic cloves, minced
- 1 (28 ounce or 794 gram) can crushed tomatoes
- ½ tablespoon organic granulated sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ½ cup fresh basil leaves, torn and lightly packed
For the Vegan Ricotta Florentine
- ½ cup roughly chopped onion (about ½ of a medium onion)
- 3 garlic cloves, minced
- 1 cup raw cashews soaked in water 4-8 hours, rinsed and drained
- ½ cup unflavored and unsweetened soy or almond milk
- 2 tablespoons lemon juice
- 1 (14 ounce or 400 gram) package extra firm tofu, drained and broken into 5-6 large chunks
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 cups fresh spinach leaves, coarsely chopped and lightly packed
Instructions
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Bring a large pot of salted water to a boil. Add the pasta shells and cook them according to the package directions.
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Drain the pasta into a colander, then return it to the pot and toss it with a few dashes of olive oil. Set aside.
Make the Quick Tomato Sauce
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Coat the bottom of a medium saucepan with oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion until softened, about 5 minutes.
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Add the garlic and sauté it with the onion 1 minute more, until very fragrant.
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Stir in the crushed tomatoes, sugar, oregano, salt and pepper. Bring the mixture to a simmer and lower the heat.
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Allow the sauce to simmer, uncovered, for 15 minutes, stirring occasionally.
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Stir in the basil and remove the sauce from the heat. Taste test and season with additional salt and pepper if desired.
Make the Vegan Ricotta Florentine
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Place the onion, garlic, cashews, milk and lemon juice into bowl of food processor. Blend until smooth, stopping to scrape down sides of bowl as needed.
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Add the tofu, salt and pepper. Pulse the machine until a thick and slightly chunky, ricotta-like texture is achieved, again, stopping to scrape down the sides of bowl as needed.
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If some space remains in food processor bowl, add the spinach and pulse until finely chopped and well blended. Otherwise, transfer mixture to a bowl and stir the spinach in by hand.
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Taste-test and season the mixture with additional salt and pepper to taste.
Make the Stuffed Shells Florentine
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Preheat the oven to 400º. Coat the bottom of a 9 inch by 9 inch baking dish or 10 inch round oven-safe skillet with about half of sauce.
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Stuff the shells with the ricotta mixture and arrange them in a single layer in the baking dish or skillet. Top with the remaining sauce.
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Cover and bake the shells for 20-25 minutes, until the sauce is bubbly.
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Remove the shells from the oven and allow them to sit for 5 minutes before serving.
Recipe Notes
If you'd like to use jarred tomato sauce for this recipe you'll need about 3 cups.
This looks incredible! I actually make a very similar recipe, but I've never added cashews. I can see why that would instantly make it creamier and more delicious! Brilliant!
I love vegan stuffed shells! Which is odd, considering that I never did like ricotta in my pre-vegan days. But these look heavenly! Have you tried freezing them and then baking? They look like they'd make a good prep-ahead meal.
Can't wait to try these! Thanks for sharing, Alissa!
Thanks Nichole! I haven't tried freezing them, but I have frozen pasta dishes before as well as similar tofu/cashew cheese mixtures and both worked, so I'm betting this would too!
We made this tonight. It was very comforting and delicious! Thank you!
Thank you for letting me know! Very glad to hear it! :)
Made these tonight. Awesomeness
Thanks Brenda! Glad you enjoyed them!
How long does this keep cooked and refrigerated?
It should be good for two or three days.
This looks amazing! What could you use in place of the tofu? Soy free substitute?
Thank you! You could try using some extra cashews or steamed cauliflower. I'd love to hear how it works out if you try!
Beets, walnuts, pine nuts, or garbanzos could work!
Delicious!! I doubled the recipe and had leftovers the next day. Reheated well. Very satisfying meal that didn't feel heavy. Definitely a keeper. Thank you!
I'm so happy to hear that!! Thanks Gayle!
Loved your vegan ricotta. It is the best. I used it in eggplant lasagne. SUPER!!
Oh that sounds delicious!! I'm glad you enjoyed it!
You have revolutionized my diet! Thanks so much for all the plant based, whole food recipes... The diversity of the cultures represented is amazing... Kerp up the great work in helping us reshape our lives and still keeping it delicious...
Yay!! I'm so glad you're enjoying the recipes! Thank Bobby!
Really good vegan entree. I was looking for a make ahead dish for company, and this fits the bill nicely. I used manicotti and they worked nicely. Filled them with a cake decorating bag.
I bet this was great with manicotti! Glad you enjoyed it! Thank Lin!
I made this tonight! It was amazing and my husband loved it!
Thanks for sharing,
Monica
Yay!! I'm glad you both enjoyed it!
Was very yummo but I don’t know why I followed everything to a T yet ended up with to much stuffing and way to little sauce ?
I made this tonight and it was SO good, my boyfriend(who's not vegan haha) loved it. thank you
Yay!! I'm glad you both enjoyed it!
This was excellent. I ended up using pacific’s no-chicken chicken broth in place of the soy milk and added more garlic (because that’s how I roll:)) and threw sautéed mushrooms on top. I think I overstuffed the shells but it worked. Excellent! I do believe this dish would freeze quite well.
Wonderful improvization! They do freeze well. Enjoy!
I love this. I’ve made it a few times now and I’m making it for a big family meal tomorrow. They are all omnivores but I bet they will love this. I plan to make the sauce and boil the pasta tonight then stuff the shells but keep it in the fridge tonight and bung it in the oven tomorrow. Do you think this will work? Thanks again and keep up the good work :-)
I'm so glad you're enjoying it!! And sorry for the late response! It might be too late now, but you can definitely prep this ahead of time and bake it the next day. I actually usually make extra, assemble the whole dish, and freeze it for later before baking.
These were amazing! Makes for awesome leftovers as well
So yummy good! Thank you so much!
This is one of the best vegan recipes I have made. Leftover filling freezes and thaws nicely. When my daughter visited, she loved the stuffed shells and wondered if it could be used in calzones. I intend to give this a try. Meanwhile, it is the 'ricotta substitute' that I will use for everything. I don't think there is any vegan ricotta that is better!
Yay!! I'm so glad you like it! And you can absolutely use the ricotta for just about anything! Calzones would be great - I did a stromboli a few months ago (that hasn't made it to the blog yet) and loved it. :)
What a great idea to use tofu like this.
I will learn and try it.
I also share the vegan recipe of traditional chinese foods in my blog.
But I never saw this dish before. It's amazing.
Thanks for your sharing.
Tofu is great in vegan ricotta! I hope you enjoy it!
This is the best vegan ricotta recipe out there! Absolutely delicious! Easy. Foolproof! My kind of recipe :)
Yay! I'm glad you like it!
Looks incredible! Love your recipes. With this one though, do you have any problems with the acidic tomato sauce in your cast iron as shown in your video? I love my cast iron but find I can’t use it with tomato-based (acidic) sauces because they erode the seasoning. Curious as to your experience. Thank you!
Thank you so much! I don't have a problem cooking tomatoes in the particular skillet shown in the video, but that one is very well seasoned. From what I understand, it's fine to use use acidic ingredients in cast iron that's got a nice coating on it (and it even adds some dietary iron to the food). I have a couple of larger skillets that I can't seem to get as good a coating on, so I don't try it with those.
Hi there! I don't have time to soak my cashews to make this tonight, but I do have a Vitamix, will that work?
Thanks!
Perhaps! A vitamix might be powerful enough. You could also try boiling them for 15 minutes - that usually helps quite a bit!
Thank you for offering an alternative to tofu. I’m allergic to soy and find it difficult to fine soy free vegan recipes. Can’t wait to try this with extra cashews and some cauliflower to balance consistency.
Very welcome! I hope you enjoy it!
These vegan shells taste amazing! My family specifically asked me to make these again for Thanksgiving. The recipe is pretty quick with little clean up as well. Even the carnivores enjoyed these shells!
That's awesome! I'm glad they're a hit. Have a wonderful Thanksgiving!
Has anyone made these, fully assembled, the day prior to baking? I’m going ot try these on Christmas Day and would really need to do all of the work and assembly the day prior. Would that work?
Hi Denise! I think that would work just fine! I've done it before with similar recipes and had no problem. I'd just make sure to seal them up tight so they don't dry out in the refrigerator. Enjoy!
Hi! I cooked the cauliflower sauce a day ahead and it worked beautifully. I am freezing cooked portions for reheating and hoping that that will work too. I love the recipe but it has taken me two attempts as some stages such as prepping the cashews take time so I would definitely try a practice run first. Thanks for the recipe!
These are so freaking delicious and divine! Haven't had stuffed shells since even before going vegan 5 years ago. Made them on Monday and just finished the rest! Next time I should double the recipe. Never wanted to cook before going vegan, either. Thanks Alissa!
I'd dial back on the onion by 1/2, or pre cook the onion
I’ve made this dish so many times, it’s one of our favorites! I make a double batch of the ricotta filling then freeze it for when I make lasagna. I cheat and use store bought sauce, but it still tastes delicious 😋 thanks Alissa
Made the stuffed shells for dinner and my non-vegan loved them! I used my own sauce but the ricotta recipe is a definite keeper. I will use it the next time I make lasagna.Thanks!
I used the double tofu version and it was so delicious!! Easy to make too. I used jarred sauce, melted some vegan mozzarella on top and topped it with some red pepper flakes and nutritional yeast. Definitely saving this recipe!
I’ve made this as the recipes states and it’s fantastic! My store is out of stuffable shells and I’m wondering if anyone is made this as baked ziti? Suggestions? Thanks :)
I'm glad you like it! I haven't made it as baked ziti myself, but I think it would work well! You just might need to play around a bit with the ratio of sauce to pasta to filling. Enjoy!!
This recipe is worth it just for the ricotta! I made it for a family meal alongside a beef potroast for the meat eaters. I had almost all the pot roast left and none of the stuffed eggshells. I had more than doubled the recipe, dang!! I was hoping for leftovers 😁. Also I told everyone there was tofu in it, so that says a lot. Thank you for my "go to" ricotta.