clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy vegan stuffed jumbo shells with spinach.

Vegan Stuffed Shells

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Jensen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Oven + Blender
  • Cuisine: Italian -Inspired


  • Vegan Stuffed Shells – an easy and delicious plant-based meal your whole family will love!!



Dairy-Free Ricotta:

  • 1/2 cup raw cashews
  • 1/2 block firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons Califia Farms Oat Milk
  • 9oz package frozen spinach, thaw and squeeze out as much liquid as possible 

Other Ingredients:

  • 16 jumbo shells (regular or gluten-free)
  • 16oz of your favorite marinara
  • (optional) fresh basil, roughly chopped
  • (optional) dairy-free cheese, shredded


  1. Preheat oven to 350 degrees F.
  2. Place raw cashews in a heat-safe bowl. Bring 2 cups of water to boil and pour over cashews. Let sit for 10-15 minutes (this helps them blend up more easily).
  3. Cook shells according to package instructions, but cook about 1 minute less so they are very al dente.  They will finish cooking in the oven. Remove and set on a plate to cool a bit.
  4. Meanwhile, drain cashews and add to high-speed blender along with the tofu, lemon juice, nutritional yeast, kosher salt, ground black pepper and oat milk.  Blend on HIGH for 2-3 minutes, scraping down the sides as needed.  Taste and adjust seasoning, as desired.  Add additional splashes of oat milk if needed.
  5. Pour ricotta mixture into a medium-sized bowl and mix in the spinach.
  6. Set out a 10×7 (or similar sized) casserole dish and add 1/2 your marinara sauce to the bottom. One by one, take a spoon the ricotta mixture into the shells, nestling them into the marinara sauce. Cover with remaining marinara.
  7. Feel free to cover with dairy-free cheese, if desired.
  8. Cover pan with foil and bake for 30 minutes or until sauce is bubbling.
  9. If you added cheese, remove the foil for the last 5-10 minutes to allow the cheese to melt.
  10. Serve with fresh basil, if desired.


  • Homemade Marinara Sauce: I used my homemade marinara sauce for this recipe, but feel free to use whatever you prefer.
  • Double it: This is a perfect recipe to double – I do it all the time!
  • Gluten-Free: Feel free to use gluten-free pasta shells or regular.
  • Leftover Tofu: If you don’t double this recipe and have leftover tofu, I highly recommend this recipe for a Tofu + Brown Rice + Veggie Bowl! So good!
  • Add Cheese: Here is a nice round-up of some of the best dairy-free cheeses if you want to add some on top!