Vegan Stuffed Shells with Marinara

Red baking dish with vegan stuffed shells with marinara.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Courses:
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 8
Best Season: Suitable throughout the year
Description

These Vegan Stuffed Shells with Marinara deliver all the cozy satisfaction of a baked pasta dish with a creamy, flavorful filling tucked into every shell. Extra-firm tofu is blended with mozzarella, Parmesan, nutritional yeast, garlic, lemon, and onion, while fresh basil and oregano add a fragrant, Italian-inspired finish. 

The filled shells are nestled into marinara, baked until hot and bubbly, then topped with more mozzarella and Parmesan for a melty, savory finish. Add a little fresh basil before serving and bring the baking dish straight to the table for an easy, crowd-pleasing meal that feels wonderfully comforting. 

Serve with a fresh garden salad and our Roasted Garlic French Bread for a dinner everyone will love.

The filling:
  • 16 ounces extra firm tofu
  • 8 ounces vegan mozzarella (shredded, divided)
  • 4 ounces vegan parmesan (shredded, divided)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 lemon (juiced)
  • 1/4 cup onion (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh basil (finely chopped)
  • 1 tab fresh oregano (finely chopped)
    • The rest:
  • 12 ounce package of jumbo shells
  • 24 ounces jarred marinara sauce
  • fresh basil (garnish)
Instructions
  1. 1

    Fill a large stockpot with water. Salt generously (1 to 3 tablespoons). Bring the water to a boil and add the pasta. Cook until Al dente. Strain and rinse the pasta in cold water, then strain again. Toss with 1 tablespoon of extra virgin olive oil to keep from sticking.

     

     

  2. 2
    Prepare the filling:

    Place the tofu, 1/2 of the mozzarella, 1/2 parmesan, nutritional yeast, garlic powder, lemon, onion, salt, and pepper into a Food Processor. Process until the mixture is smooth. Add the herbs and pulse to combine.

     

     

  3. 3
    Assemble:

    Spread half of the marinara into the bottom of a 9 x 13-inch baking dish.

     

  4. 4

    Fill the shells with the tofu mixture and arrange them in a single layer in the baking dish.

     

  5. 5

    Spoon the remaining sauce over the top of each shell. Cover with tin foil and bake in a preheated 350° F oven for 20 mins.

  6. 6

    Uncover and sprinkle the top with the reserved mozzarella and parmesan. Return to the oven and cook, uncovered, for an additional 10 mins or until the cheese is melted.

     

  7. 7
    Stuffed Shells with Marinara on a white plate with a basil garnish.

    Garnish with additional parmesan and fresh basil, if desired.

Nutrition Facts

Servings 8

Serving Size 4

Amount Per Serving
Calories 465kcal
% Daily Value *
Total Fat 14.8g23%
Saturated Fat 5g25%
Sodium 1020mg43%
Potassium 590mg17%
Total Carbohydrate 63.5g22%
Dietary Fiber 5g20%
Sugars 7g
Protein 19g38%
Vitamin A 105 mcg
Vitamin C 8 mg
Calcium 290 mg
Iron 4 mg
Vitamin E 2 mg
Vitamin K 16 mcg
Vitamin B6 0.25 mg
Folate 155 mcg
Vitamin B12 0.8 mcg
Magnesium 65 mg
Zinc 2 mg
Selenium 35 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Vegan Stuffed Shells Recipe, Stuffed Shells with Marinara, Dairy-Free Stuffed Shells
Read it online: https://sproutfulkitchen.com/recipe/vegan-stuffed-shells/