Vegan Stuffed Shells Spinach & “Ricotta” Recipe


Indulge in the rich, comforting flavors of traditional Italian cuisine with this Vegan Stuffed Shells Recipe. Made with a savory cashew-tofu spinach ricotta filling and flavorful pasta sauce, this dish is a vegan spin on the classic spinach and ricotta recipe. The recipe is easy to follow and can be prepared in no time. Perfect for a comforting weeknight dinner or as a special occasion dish.

This recipe is not only delicious but also versatile. You can use it as a main course or a side dish. Serve it with a salad or vegan garlic bread for a complete meal. You can also customize the recipe to your liking by using different pasta shells, sauces, or vegetables. The possibilities are endless with this vegan stuffed shells recipe.

So, don’t wait any longer and try this delicious Stuffed Shells Recipe today. You’ll love it!

What is in the Vegan Ricotta?

To make the vegan ricotta used in this Vegan Stuffed Shells Recipe, combine raw cashews, firm tofu, nutritional yeast, fresh lemon juice and some zest (optional), water, salt, Italian spice, and spinach. Blend the cashews in a food processor or blender, then add the rest of the ricotta ingredients except for the spinach. Blend until smooth and creamy. Finally, add the spinach and blend again. Use this vegan ricotta as a filling for the stuffed shells, which you can then bake with marinara sauce. This dish can serve as a main course or a side dish, and you can customize it to your liking by using different pasta shells, sauces, or vegetables.


  • 2 Cups Raw cashews
  • 1 14-Ounce Firm tofu
  • ½ cup Nutritional yeast
  • ¼ cup Fresh lemon juice (about 1 large lemon) and some zest (optional)
  • ¼ cup Water
  • 1 ½ tsp Salt
  • 2 tbsp Italian spice
  • 3-4 cups Spinach

What Type of Pasta Noodle To Use in the Vegan Stuffed Shells Recipe?

Use conchiglie pasta noodles, also known as shell-shaped pasta, for the Vegan Stuffed Shells Recipe. Their hollow centers make them perfect for holding the vegan ricotta filling. You can find conchiglie in different sizes, such as conchigliette and conchiglioni, in most grocery stores. They all have the same shape, but different dimensions.

Vegan Stuffed Shells Spinach & “Ricotta”

Vegan stuffed shells are made with cashew-tofu spinach ricotta and flavourful pasta sauce. This recipe is fairly easy to make and so delicious!
Prep Time10 mins
Cook Time35 mins
Course: Main, Main Course
Cuisine: American, Italian
Keyword: Vegan Stuffed Shells, Vegan Stuffed Shells Spinach & “Ricotta”
Servings: 4


  • High Power Blender or Food Processor
  • Oven


Vegan Stuffed Shells

  • 1 12-ounce package jumbo shells
  • 3 cups Marinara sauce

Spinach Ricotta

  • 2 cups Raw cashews
  • 1 14-Ounce Firm tofu
  • ½ cup Nutritional yeast
  • ¼ cup Fresh lemon juice (about 1 large lemon) and some zest (optional)
  • ¼ cup Water
  • 1 ½ tsp Salt
  • 2 tbsp Italian spice
  • 3-4 cups Spinach


  • Preheat oven to 350 degrees F.Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 7-10 minutes. Drain and rinse with cold water. Set aside. Some of them will probably break, but you only need about 3/4 of the package for this recipe.
  • Spinach Ricotta: Add the cashews to a food processor or blender and blend them up. Now add the rest of the ricotta ingredients EXCEPT the spinach. I added a little lemon zest but that’s optional. Blend until smooth and creamy. Now add the spinach, and blend it up.In a large casserole dish, evenly spread about 1 cup of the marinara sauce. Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat this step with the rest of your ingredients.
  • Drizzle the remaining marinara sauce on top of the stuffed shells, and put your dish in the oven. Cook for 25 minutes.



If you don’t love tofu, don’t worry – you’ll never know it’s in this recipe! 🥰 Serve and enjoy!
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