Vegan Stuffed Shells with Dairy-Free Ricotta
Prep time
Cook time
Total time
The dairy-free ricotta mixture, steps 1 through 4, can be made ahead and refrigerated for up to 24 hours.
Serves: 4 to 6 servings
  • 1 (12- to 14-ounce) package extra-firm or firm tofu (not silken), drained
  • 5 tablespoons nutritional yeast
  • 4 tablespoons olive oil, divided
  • ¼ teaspoon sea salt + additional, to taste
  • Pinch ground nutmeg
  • 1 sweet onion, diced
  • 1 (10-ounce) box frozen chopped spinach, defrosted
  • 4 cloves garlic, minced
  • 1 (24- to 28-ounce) jar dairy-free marinara
  • 1 (12-ounce) box jumbo pasta shells (gluten-free, if needed)
  • 1½ teaspoons dried oregano
  • 1½ teaspoons basil
  • Black pepper, to taste
  1. Place ¾ of the tofu in your food processor or blender. Add the nutritional yeast, 2 tablespoons olive oil, ¼ teaspoon salt, and nutmeg and process until smooth.
  2. Remove the tofu mixture to a large bowl. Add the remaining tofu and mash until it resembles ricotta.
  3. Add the remaining 2 tablespoons oil to a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and saute 1 minute.
  4. Squeeze excess liquid from the spinach. Add the spinach, cooked onions and garlic, oregano, and basil to the "ricotta" mixture and gently stir to combine. Season with salt and pepper, to taste.
  5. Preheat your oven to 350ºF.
  6. Cook the shells according to the package directions. Drain and rinse them under cold water.
  7. Pour enough marinara in a 9x9-inch or 9x13-inch baking dish to just cover the bottom. Stuff the shells with the ricotta mixture, and place them in the baking dish. Pour the remaining marinara over the shells.
  8. Cover the baking dish with foil and bake for 30 minutes.
  9. Let cool for 10 minutes before serving.
Recipe by Go Dairy Free at