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Homemade Vegan Stuffed Shells recipe photo

Vegan Stuffed Shells

These Vegan Stuffed Shells are a comforting delight! Packed with a cheesy tofu filling, they're perfect for everyone at the table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells:
  • 8 oz uncooked jumbo shells
  • 21 oz firm tofu crumbled
  • 1 1/2 tsp salt
  • 3/4 tsp garlic powder (optional)
  • 1/2 cup nutritional yeast or vegan parmesan
  • 26 oz pasta sauce
  • 1 cup cheese style shreds (optional)

Equipment

  • Large Pot
  • Mixing Bowl
  • 9x13-inch baking dish
  • Fork or potato masher
  • Cooking spoon

Method
 

Directions
  1. Step 1: Cook the Jumbo Shells - Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the uncooked jumbo shells. Cook according to the package instructions until al dente. Drain and set aside.
  2. Step 2: Prepare the Filling - In a mixing bowl, crumble the firm tofu using a fork or potato masher. Add the salt, garlic powder (if using), nutritional yeast, and any additional spices you like. Mix until well combined and creamy.
  3. Step 3: Stuff the Shells - Preheat your oven to 350°F (175°C). Take a spoonful of the tofu filling and carefully stuff each jumbo shell. Be generous, but make sure not to overfill.
  4. Step 4: Assemble in Baking Dish - Spread a thin layer of pasta sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells on top of the sauce, then cover the shells with the remaining pasta sauce. If desired, sprinkle cheese style shreds on top for an extra layer of flavor.
  5. Step 5: Bake - Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese (if using) is melted.
  6. Step 6: Serve and Enjoy - Once baked, allow the Vegan Stuffed Shells to cool for a few minutes. Serve warm, garnished with fresh herbs or a sprinkle of nutritional yeast for a finishing touch.

Notes

  • These stuffed shells can be made ahead of time and stored in the fridge for up to 24 hours before baking.
  • For a gluten-free option, use gluten-free jumbo shells.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.