These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd.
When I need a kid friendly meal that everyone will love, I turn to Vegan Lasagna, Vegan Mac and Cheese, Baked Ziti or these amazing stuffed shells.
I’ve served these shells countless times to various groups, and no one ever guesses they’re completely vegan! The ricotta filling rivals any dairy filled cheese, and will keep you coming back for more.
For added richness, add a few cups of non-dairy mozzarella shreds to the top while it bakes. But it’s really not necessary.
Tips for success
- Don’t overcook the pasta. We don’t want mushy shells, and they will continue to cook a little in the oven. Rinse the cooked shells in cold water as soon as they are done.
- Try using a piping bag to stuff the shells. It makes filling the shells a breeze! You can also use a small spoon.
- Frozen or fresh spinach – I use whatever I have on hand, and either is perfectly fine.
- Make ahead – You can assemble the shells in the casserole dish ahead of time, such as in preparation of a holiday meal. Cover and refrigerate until ready to bake. I would not let them sit longer than 8-10 hours before baking. Give them a few extra minutes to cook since they will be cold going in.
I hope you LOVE these Vegan Stuffed Shells. They are:
- Crowd-pleasing comfort food
- Kid-approved
- Savory & rich tasting
- Pasta perfection!
- Filling & oh-so-satisfying
Want more vegan pasta recipes to serve a crowd?
- Vegan Baked Ziti
- The Best Vegan Lasagna
- The Best Vegan Mac and Cheese
- Creamy Vegan Carbonara
- Vegan Alfredo
Vegan Stuffed Jumbo Shells with Spinach
These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd.
Ingredients
- (1) 12-ounce package jumbo shells
- (1) 26-ounce jar marinara sauce (about 3 cups)
Spinach Ricotta:
- 2 cups raw cashews
- (1) 14-ounce firm tofu drained from package
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- (1) 10-ounce package chopped frozen spinach, thawed or 2-3 cups fresh
Instructions
- Preheat oven to 350 degrees F.
- Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
- Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
- In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
- Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up. I love using a piping bag and large tip for this, it makes filling a breeze!
- Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook, uncovered, for 25 minutes. Serve immediately and enjoy!
Notes
- Leftover stuffed shells will keep for 3-4 days in the refrigerator. Simply reheat in the microwave or oven until warm. They can also be frozen.
- Tofu alternative - If you cannot have tofu, you could stuff the shells with my almond based vegan ricotta cheese instead.
- Nut free option - For nut free, use two blocks of tofu instead of one and omit the cashews. You may not need to add as much water, so start slowly. Or substitute sunflower seeds for the cashews.
- If desired, cover the shells with a bag of non-dairy cheese shreds before baking, such as Daiya or Violife's mozzarella shreds.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Sodium: 954mg | Potassium: 815mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4563IU | Vitamin C: 12mg | Calcium: 154mg | Iron: 5mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
These were amazing. I haven’t ever made vegan ricotta before and I haven’t had dairy ricotta in probably 5 years. I can’t wait to make these again! For future reference, would extra-firm tofu be okay in place of firm? Sometimes I can’t get firm.
Yes, extra firm is fine to use. I’m so glad you enjoyed these shells! They are one of my favorite meals ever.
Do you need to soak the cashews before putting them in the food processor?
No, you don’t need to soak them here.
We have made this so many times for dinner. It is absolutely delicious and even my youngest picky eater son loves them! This was one of our first dishes while transitioning to vegan and its yummy dishes like this that made it easier! Thank you Nora for all your content 🙂
You’re so welcome!
Im not vegan but eat vegan alot as some of my family is. Made this for dinner last night. We all had it . It was awesome and simple. I didnt have spinach so i used confetti fresh basil from our garden. Thank you Nora!
You’re welcome!
Amazing!!!!!! Your recipes are the best! Thank you so much. Not sure if this or your vegan lasagna is better
You’re so welcome! Thanks for the great comment!
Absolutely delicious. I added two carrots instead of spinach and they were so sweet. Thanks so much.
Do we have to drain the tofu before putting it in the processor?
You do not need to press the tofu, but you do drain the water from the package.
So good! I asked my husband if he could tell it was vegan, and he said: “I’m over the whole vegan food doesn’t taste good thing!” Lol
Absolutely amazing! My non-vegan husband drooled over these and even finished the leftovers. He NEVER eats leftovers. Thanks for sharing! Will definitely be a part of our meal rotation.
You’re welcome! Thanks for the comment!
Made these today, they turned out quite fantastic. Highly recommend.
BEST ricotta filling I’ve ever had. I’ve used it in the jumbo shells several times and every time they are a hit. I recently made homemade ravioli and filled them with this ricotta. SO GOOD!
Thanks so much!!
Probably a silly question as I most likely know the answer, but can you use roasted & lightly salted cashews instead of raw? It is all I have and I am dying to have this! Had a hard time finding naked cashews!
Yes, you can. It might be slightly different, but it works! I hear you about the cashews, it’s been hard for me to find them lately as well.
I’ve never left a review, but this was Amazing! My girlfriend and I absolutely loved it. I used fresh spinach and basil in the ricotta and next time I’ll use a can of crushed tomatoes on top with the sauce. It heated up well but it definitely needed more red sauce to ‘wet it down’ a bit for the reheating.
What type of tofu? Firm, extra firm? I’d probably go that route.
It doesn’t much matter here, as it will be processed, but I usually use firm or extra firm.
Do you think I could use with lasagna noodle? If so, any tips? Thanks!
Do you mean as lasagna roll ups or actually baking a lasagna casserole? To make roll ups you could probably just cook the noodles, then spread the mixture on a noodle, roll it up and bake.
OMG!!! This was amazing! Thank you so much for all these easy recipes! Thanks to you my toddler eats tofu! All of your recipes are a hit!
That’s so great to hear!
My rating is for the “ricotta” filling. It’s absolutely yummy! I made it for lasagna, not stuffed shells. It’s so much better than other “ricotta” recipes I’ve tried. Pure genius. Thank you!
You’re welcome!
Thank you for this! today is my third time making them. one of my favorite dishes now. have made them for friends, too, and everyone goes bananas for them. thinking of making fresh lasagna sheets next time and trying the filling thusly.
So glad you like it!
Can left overs be frozen?? I’ve made these in the past!! Love them—but it makes so much, was hoping to freeze some for later. Thank you, Lindy
Yes, they freeze quite well!
I’m making these for some friends but was unsure if I should cook them before bringing them to their house and heat them up there or if I should put them together and cook them as normal at their house.
It’s fine to put them together at your place and then cook them at your friend’s house. Hope it turns out great!
If I don’t use the cashews will there be enough ricotta??
I would replace the cashews with more tofu, I don’t think it will work well to just leave them out.
Thank you for a delicious recipe. My daughter has chosen the vegan lifestyle with awesome results. I made the jumbo stuffed shells last night for her birthday and we devoured them. Yummy, creamy, delicious! We joked about arm wrestling for the few leftovers. Can they be made ahead of time and frozen to bake in smaller amounts as needed?
That’s great! I’m so happy you loved them. Yes, they freeze well!
I’m going to make this next weekend for a gathering. Just curious as to the tofu – did you use extra-firm or medium-firm tofu?
Either works fine here. I use firm or extra firm.
I made these today and WOW — they are delicious, and super easy to make. This recipe is definitely a keeper. Thanks Nora!
You’re welcome! It’s one of my personal favorites!
I went light on the cashews because I’m not a huge cashew fan. I have a house with 3 picky omnis and then myself and my vegan son. Finding meals everyone is happy with is hard but everyone got seconds of this…including the 9 year old that doesn’t even like spaghetti. Definitely the best stuffed shells recipe.
Thanks so much for the comment! Glad everyone liked it!
Just made this again using manicotti instead of shells, and a piping bag to fill. Also subbed almond meal because I was out of cashews. Still delicious and nicely cheesy!
Perfect! Thank you.