I fell in love with these Vegan Stuffed Shells the first time I made them for a weeknight dinner that needed to impress without stress. Creamy cashew-tofu "ricotta," tender spinach, a bright hit of lemon, and a bubbly marinara come together in a single casserole that feels indulgent but is completely plant-based. They’re great for family dinners, potlucks, or make-ahead meals when you want something comforting and reliably delicious.
Why you’ll love this dish
This recipe hits a lot of boxes: creamy, comforting, make-ahead friendly, and adaptable for gluten-free diets. The cashews and tofu give a ricotta-like texture without dairy. Cooking the shells slightly underdone and finishing them in the oven ensures they don’t go mushy. It’s a crowd-pleaser that also stores and freezes well.
“Comfort food without the baggage — rich, tangy, and the spinach hides so well my kids can’t even tell.” — dinner guest
How this recipe comes together
Step-by-step overview:
- Soak cashews briefly in boiling water to soften for blending.
- Cook jumbo shells just shy of al dente so they finish in the oven.
- Blend soaked cashews with tofu, lemon, nutritional yeast, seasonings, and oat milk to make a smooth vegan ricotta.
- Fold in well-drained spinach.
- Fill shells, nestle in marinara in a casserole dish, top with more sauce (and optional dairy-free cheese).
- Bake covered until bubbly; uncover at the end to melt the cheese and brown a touch.
This overview helps you decide timing and prep: while cashews soak, cook shells and squeeze the spinach. It’s mostly assembly and a bake.
What you’ll need
- 1/2 cup raw cashews (soaked) — substitute: blanched almonds for a slightly different flavor; omit and use extra tofu plus 1–2 tbsp tahini if nut-free.
- 1/2 block firm tofu (about 7–8 oz) — press lightly if very wet.
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk (or any unsweetened oat/soy almond milk)
- 9 oz frozen spinach, thawed and squeezed dry — or 3–4 cups fresh spinach, quickly wilted and cooled
- 16 jumbo shells (regular or gluten-free)
- 16 oz marinara sauce (your favorite)
- Optional: fresh basil, roughly chopped
- Optional: dairy-free shredded cheese for topping
Notes: Use unsweetened plant milk to avoid an off-flavor. If you prefer a tangier filling, add another teaspoon of lemon juice.
Directions to follow
- Preheat oven to 350°F (175°C).
- Place raw cashews in a heat-safe bowl.
- Bring 2 cups water to a boil. Pour over cashews. Let sit 10–15 minutes.
- Boil the jumbo shells according to package directions, but stop 1 minute early so they’re very al dente. Drain and spread on a plate to cool.
- Drain the cashews and add them to a high-speed blender.
- Add tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk to the blender.
- Blend on high 2–3 minutes, scraping the sides as needed, until completely smooth. Add small splashes of oat milk if too thick.
- Transfer the “ricotta” to a medium bowl. Fold in the well-drained spinach until combined.
- Spread half the marinara in a 10×7 (or similar) casserole dish.
- Spoon the filling into each shell and nestle them in the marinara, seam side up.
- Pour the remaining marinara over the stuffed shells.
- If using, sprinkle dairy-free cheese over the top.
- Cover the pan tightly with foil and bake for 30 minutes, until sauce is bubbly.
- If you added cheese, remove foil for the last 5–10 minutes to let it melt and brown.
- Garnish with fresh basil and serve warm.
Best ways to enjoy it
- Serve with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Garlic bread or a simple baguette (gluten-free if needed) is perfect for sopping up sauce.
- For a heartier plate, roast some mushrooms or zucchini on the side.
- Plate individual portions with a sprinkle of toasted pine nuts or extra nutritional yeast for a savory finish.
Storage and reheating tips
- Refrigerate: Cool to room temperature, cover, and refrigerate within 2 hours. Keeps 3–4 days.
- Reheat from fridge: Bake uncovered at 350°F until heated through (about 15–20 minutes). Microwave: reheat individual portions in 60–90 second bursts, stirring midway.
- Freeze: Place in an airtight container or freeze the whole casserole (tightly wrapped) for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, reheat slowly in the oven.
- Safety tip: Always reheat to a minimum internal temperature of 165°F (74°C) for safety and best quality.
Pro chef tips
- Squeeze the spinach well: Any excess moisture will make the filling runny. Use a clean dish towel or lots of paper towels and press firmly.
- Don’t overcook shells: Stop 1 minute before package time. They’ll finish cooking in the sauce, which prevents that gummy mouthfeel.
- Use a high-speed blender: It gives the smoothest, creamiest ricotta. If your blender struggles, soak cashews a bit longer or chop tofu small before blending.
- Adjust seasoning after blending: Salt and lemon can change after the mixture sits. Taste and tweak.
- Make it ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to bake time if baking cold.
Creative twists
- Sun-dried tomato & basil: Stir chopped sun-dried tomatoes and extra basil into the filling.
- Spicy arrabbiata: Use a spicy marinara or add red pepper flakes to the sauce for heat.
- White sauce version: Replace marinara with a cashew-based béchamel and add mushrooms for a creamier bake.
- Protein boost: Add cooked lentils or finely chopped tempeh into the filling for extra heft.
- Herb-forward: Add dill or oregano to the filling for Mediterranean flair.
Common questions
Q: Can I make these nut-free?
A: Yes. Replace cashews with extra tofu plus 1–2 tablespoons tahini or 3 tablespoons sunflower seed butter. Texture will be slightly different but still creamy.
Q: How long does this take from start to finish?
A: Active prep is about 25–35 minutes (soaking cashews happens while you prep and cook shells). Bake time is 30 minutes, so total time ~1 hour.
Q: Can I use fresh spinach instead of frozen?
A: Absolutely. Use 3–4 cups fresh spinach, quickly wilt in a skillet, cool, then squeeze out all liquid before folding into the filling.
Q: Are the shells gluten-free?
A: You can buy gluten-free jumbo shells—just follow the package cook time and still stop 1 minute early for al dente.
Q: Can I assemble ahead and bake later?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake if baking straight from chilled.
Conclusion
If you want another take on this idea, check out Vegan Stuffed Jumbo Shells with Spinach – Nora Cooks for a similar spinach-forward version. For a family-friendly variation and more plating ideas, see Vegan Stuffed Shells For the Whole Family – ZardyPlants.
Vegan Stuffed Shells
Ingredients
Cashew-Tofu Filling
- 1/2 cup raw cashews (soaked) Substitute: blanched almonds for a different flavor; omit and use extra tofu plus 1–2 tbsp tahini if nut-free.
- 1/2 block firm tofu (about 7–8 oz) Press lightly if very wet.
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt Adjust to taste.
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms Oat Milk Or any unsweetened oat/soy/almond milk.
- 9 oz frozen spinach, thawed and squeezed dry Or 3–4 cups fresh spinach, quickly wilted and cooled.
Shells & Sauce
- 16 pieces jumbo shells (regular or gluten-free)
- 16 oz marinara sauce Your favorite.
- Optional: fresh basil, roughly chopped
- Optional: dairy-free shredded cheese for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Place raw cashews in a heat-safe bowl.
- Bring 2 cups water to a boil. Pour over cashews. Let sit 10–15 minutes.
- Boil the jumbo shells according to package directions, stopping 1 minute early so they’re very al dente. Drain and spread on a plate to cool.
- Drain the cashews and add them to a high-speed blender.
- Add tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk to the blender.
- Blend on high for 2–3 minutes, scraping the sides as needed, until completely smooth. Add small splashes of oat milk if too thick.
- Transfer the 'ricotta' to a medium bowl. Fold in the well-drained spinach until combined.
Assembly & Baking
- Spread half the marinara in a 10x7 (or similar) casserole dish.
- Spoon the filling into each shell and nestle them in the marinara, seam side up.
- Pour the remaining marinara over the stuffed shells.
- If using, sprinkle dairy-free cheese over the top.
- Cover the pan tightly with foil and bake for 30 minutes, until the sauce is bubbly.
- If you added cheese, remove foil for the last 5–10 minutes to let it melt and brown.
- Garnish with fresh basil and serve warm.
