Classic Stuffed Shells

Gluten-free option

Growing up, stuffed shells were a dinner staple in our house. Our mom would always serve them with a side of garlic bread and a simple salad. So, this vegan recipe is an ode to one of our favorite recipes that reminds us of our childhood. It pairs jumbo pasta shells with a flavorful tofu and cashew cream “ricotta” mixture, topped with marinara and mozzarella. Serve these with Classic Garlic Bread and Caesar Salad.

Classic Stuffed Shells are a beloved Italian-American dish that combines tender pasta shells filled with a savory mixture of ricotta-like tofu cashew ricotta, aromatic herbs, and flavorful seasonings. This dish offers a delightful combination of flavors and textures, making it a comforting and satisfying choice for gatherings or weeknight dinners.

The recipe begins by cooking jumbo pasta shells until al dente, which are then filled with a vegan tofu cashew ricotta mixture. This ricotta filling, seasoned with garlic, oregano, basil, chives, and more, captures the creamy and slightly tangy essence of traditional ricotta cheese. The tofu and cashew combination provides a rich and velvety texture that beautifully complements the pasta.

Layered with vegan marinara sauce, the stuffed shells are baked to perfection. The marinara sauce lends a burst of tomato flavor and moisture to the dish while the vegan Mozzarella shreds on top melt into a gooey, cheesy layer that adds a comforting touch. The final result is a visually appealing and hearty dish that’s warm, flavorful, and reminiscent of the classic comfort foods many of us grew up enjoying.

These classic stuffed shells are versatile, allowing for creative variations such as adding spinach or other sautéed vegetables to the filling for added nutrition and color. Whether served as a main course or as part of a larger spread, these stuffed shells are sure to please both vegans and non-vegans alike with their delicious taste and satisfying textures.

PREP TIME: 25 minutes, plus prep time for Cashew Cream and inactive time to press tofu

COOK TIME: 35 to 40 minutes, plus time to boil pasta

YIELD: 24 to 26 shells

INGREDIENTS:

• Olive oil, for baking dish

SHELLS

• 24 to 26 jumbo shells (gluten-free if needed)
• 1 tbsp (15 ml) olive oil

TOFU CASHEW RICOTTA 

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu, pressed
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1 tbsp (5 g) dried oregano
• 1 tbsp (2 g) dried parsley
• 1 tbsp (5 g) dried basil
• 1 tbsp (0.2 g) dried chives
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 2 heaping cups (540 g) Cashew Cream (2 batches)

FOR ASSEMBLING AND SERVING 

• 1 (24-oz [680-g]) jar vegan marinara sauce
• 2 cups (226 g) vegan Mozzarella shreds or store-bought
• Chopped fresh parsley, optional

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Oil a 9 x 13–inch (23 x 33–cm) baking dish with olive oil and set aside.
2. Cook the shells according to package instructions, until al dente. Once cooked, drain and rinse in cold water, place back in the pot and toss with the olive oil to keep from sticking.
3. In a large bowl, crumble the pressed tofu. Add the garlic, oregano, parsley, basil, chives, garlic powder, onion powder, salt, pepper, and Cashew Cream. Mix until well combined.
4. Spread half of the marinara sauce on the bottom of the prepared dish. Fill each shell with 2 to 3 tablespoons (30 to 45 g) of the ricotta and arrange the shells evenly in the dish.
5. Spread the rest of the marinara sauce over the shells. Evenly sprinkle the mozzarella shreds on top. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and bake for another 5 to 10 minutes, or until the mozzarella is melted and bubbly.
7. Serve warm, topped with parsley, if desired.

TIPS:

• We recommend cooking a few extra shells, as some break in the cooking process. You will end up using a little more than half of a 16-ounce (453-g) package.
• To fit the maximum amount of shells in the baking dish, place them at a slight angle. You should be able to fit three rows of eight shells each, and may be able to stuff another two in the dish. If not, you can use another small dish to cook any remaining shells.