Can I use gluten-free pasta for Vegan Stuffed Shells?

Yes! Gluten-free pasta works great for this recipe. Just ensure to cook it according to the package instructions, as gluten-free pasta can have different cooking times and techniques than regular pasta.

What can I use instead of tofu?

If you're not a fan of tofu, you could use vegan ricotta, cashew cream, or even mashed chickpeas. These alternatives will maintain a creamy texture and add a unique flavor to your stuffing.

Can I freeze the stuffed shells?

Yes, you can freeze the assembled, unbaked stuffed shells. Just cover them tightly with foil and store them in an airtight container. When ready to bake, simply remove from the freezer and cook without thawing; just add additional baking time.

How do I know when the Vegan Stuffed Shells are done?

The stuffed shells are done when the marinara sauce is bubbling and the filling is heated through. A quick check can be made by sticking a fork into one to feel the warmth.

Are Vegan Stuffed Shells suitable for meal prep?

Absolutely! These shells are perfect for meal prepping. You can prepare them ahead of time, store in the fridge for a few days, or even freeze for later.

Vegan Stuffed Shells Recipe

Ingredients

Units Scale

20 Jumbo pasta shells
1 tablespoon Olive oil
1 small Onion, diced
3 cloves Garlic, minced
10 oz Fresh spinach
14 oz Firm tofu, crumbled
1/4 cup Nutritional yeast
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 teaspoon Dried basil
1 teaspoon Dried oregano
2 cups Marinara sauce
1/4 cup Fresh basil, chopped (optional)
1/4 cup Vegan Parmesan cheese (optional)

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Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant, then add fresh spinach and stir until wilted, about 4 to 5 minutes.
In a mixing bowl, combine crumbled tofu, nutritional yeast, salt, black pepper, dried basil, and dried oregano. Mix well.
Add the sautéed spinach and onion mixture to the tofu mixture and stir until combined.
Spread 1 cup of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the tofu-spinach mixture and place in the dish.
Pour the remaining marinara sauce over the shells and cover with foil.
Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until heated through and sauce is bubbling.
Let cool slightly before serving. Garnish with fresh basil and sprinkle vegan Parmesan if desired.

Notes

Allow shells to cool slightly before serving for better flavor. You can use ricotta cheese instead of tofu if not vegan.

Author: Sarah Mitchell
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: Italian
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 22g
Cholesterol: 0mg