Stuffed Shells
These stuffed shells are my go-to cozy dinner when I want to feel like I'm wrapped in a warm hug - loaded with creamy tofu and my favorite herbs, they never fail to satisfy.
I remember the first time I made these stuffed shells; it was a chilly Sunday evening, and I wanted something comforting but still nourishing.
I discovered that letting the tofu filling sit for a bit really lets the flavors meld together beautifully.
This recipe means a lot to me because it's a reminder that vegan meals can be just as hearty and satisfying as their traditional counterparts.
Plus, they're always a hit at family gatherings, even with the non-vegans!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tofu really is the magic ingredient here, making the filling super creamy. If you don't have nutritional yeast, don't worry; I've left it out before and still loved the result. And if you want a bit of heat, a pinch of red pepper flakes in the filling adds a nice kick.
Tips & Notes
- •I usually make the filling a day ahead and pop it in the fridge; it makes assembling so much quicker when I'm short on time.
- •If you have some mushrooms lying around, chop them up and add them to the filling for an earthy twist.
- •When I'm in a hurry, I skip the baking dish and line the shells up in my biggest cast-iron skillet; it works like a charm.
Recipe Variations
- •Sometimes I'll switch up the herbs and use fresh basil if I have it - it gives the filling a lovely, fresh flavor.
- •For a fun twist, my friend Jess swears by adding a handful of spinach to the filling for extra greens.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I use different pasta shapes?
Yes, while jumbo shells are traditional, you can use any large pasta shape that can be stuffed.
How do I make this gluten-free?
Simply use gluten-free jumbo pasta shells and ensure your marinara sauce is also gluten-free.
Rate this Recipe
Loading votes...
You May Also Like
Schnitzel
This vegan schnitzel is my comfort food hero, especially on chilly nights when I crave something crispy and satisfying without stepping away from my plant-based lifestyle.
Thai Basil
This Thai Basil stir-fry quickly became a staple in my dinner rotation, especially when I crave something fresh and full of flavor after a long day.
Vegan Whole-Food Plant-Based Bake
This hearty vegan bake is packed with wholesome ingredients, featuring roasted vegetables and quinoa, all topped with a delicious herb-infused sauce.
These stuffed shells are my go-to cozy dinner when I want to feel like I'm wrapped in a warm hug - loaded with creamy tofu and my favorite herbs, they never fail to satisfy.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- 3
In a large mixing bowl, crumble the pressed tofu with your hands until it resembles ricotta cheese.
- 4
Add the nutritional yeast, chopped spinach, garlic powder, onion powder, dried oregano, salt, and black pepper to the crumbled tofu. Mix until well combined.
- 5
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
- 6
Stuff each cooked pasta shell with the tofu filling using a spoon or your hands.
- 7
Place the stuffed shells in the baking dish, open side up, and pour the remaining marinara sauce over the top.
- 8
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- 9
Remove the foil and bake for an additional 10 minutes, until heated through.
- 10
Garnish with fresh basil before serving.
Comments
Loading comments...