Stuffed Shells with Vegan Ricotta

Delicious Stuffed Shells with Vegan Ricotta is 100% plant based. Made with a creamy herbed tofu ricotta, this dish is just as savory as it is healthy. Whether you are looking for a plant based weeknight dinner that the family will love, or a date night special treat, this one is for you.

There are few things that I love more than a wholesome and home cooked Italian dish like Stuffed Shells. This is well balanced, dairy free, and is super easy to make.

There are many options for the jumbo shells depending on your needs. If you are looking for gluten free options, I really like these brown rice pasta shells from Tinkyada. If not, any option will be fine for this recipe. I did include the choice to use shredded mozzarella, but this is absolutely not required. Baker’s preference! I opted to not use vegan cheese since it’s so heavily processed and I honestly think the dish doesn’t need it, but the choice is yours.

I brought this dish to a party recently as I love testing my recipes out on friends, and it was gone in minutes. It’s delicious, enjoy it!

Stuffed Shells with Vegan Ricotta

Delicious dairy free, gluten free optional, and healthy vegan stuffed shells
Prep Time 15 mins
Cook Time 25 mins
Course dinner
Cuisine dairy free, flexitarian, gluten free, healthy, heart healthy, Italian, nutritarian, plant based, vegan, vegetarian, whole food plant based
Servings 6

Ingredients
  

  • 12 oz jumbo pasta shells gluten free optional
  • 24 oz jar of marinara sauce
  • 1 package of firm tofu
  • 2 tbsp garlic
  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 2 tsp dried parsley
  • 1 cup shredded mozzarella (vegan, dairy free, or cow's milk) optional***

Instructions
 

  • Preheat the oven to 375
  • While the oven is preheating, boil a large pot of water to cook the shells. Cook the shells for 9 minutes and drain the water.
  • Make the vegan ricotta cheese by squeezing the excess liquid out of the tofu by wrapping it in paper towels and pressing it, or squeezing it over the sink. Place in a blender with the olive oil, 1 tsp salt, garlic, parsley and apple cider vinegar and puree until smooth. If using vegan cheese (which is completely optional) you would add 1/2 cup to the mixture as well.
  • In a large casserole dish, add 1/2 cup of the marinara sauce to the bottom of the dish and spread evenly.  
  •  Fill each shell with the vegan cheese mixture and place face-down on the sauce. Repeat until all cheese mixture is used.
  • Top the shells with the remaining sauce and, if using vegan cheese (which is completely optional) sprinkle the vegan cheese on top.
  • Place in the oven for 25 minutes and serve warm!
Keyword dairy free stuffed shells, gluten free stuffed shells, healthy stuffed shells, plant based italian, plant based stuffed shells, tofu stuffed shells, vegan italian, vegan ricotta, vegan stuffed shells
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