Vegan Stuffed Shells: The Ultimate Comfort Food Recipe

Vegan Stuffed Shells: Prepare to be amazed! Imagine sinking your fork into perfectly cooked jumbo pasta shells, bursting with a creamy, flavorful, plant-based ricotta filling, all smothered in a rich and tangy marinara sauce. Sounds too good to be true for a vegan dish? Think again! This recipe delivers all the comfort and satisfaction of traditional stuffed shells, without any dairy or meat.

Stuffed shells, a beloved Italian-American classic, have graced family tables for generations. While the exact origins are debated, they likely evolved from similar stuffed pasta dishes found throughout Italy. The beauty of stuffed shells lies in their versatility and comforting nature. They are perfect for a cozy weeknight dinner or a potluck gathering, always a crowd-pleaser.

What makes Vegan Stuffed Shells so irresistible? It’s the delightful combination of textures and flavors. The tender pasta, the creamy ricotta (made from cashews or tofu, depending on your preference!), the vibrant marinara, and the optional sprinkle of vegan parmesan create a symphony of deliciousness in every bite. Plus, this recipe is surprisingly easy to make, and can be prepared ahead of time, making it a convenient option for busy weeknights. Get ready to experience a plant-based twist on a timeless favorite that will have everyone asking for seconds!

Ingredients:

• For the Shells:
• 1 (12 ounce) box jumbo pasta shells
• For the Vegan Ricotta Filling:
• 1 (15 ounce) container vegan ricotta cheese (I like Kite Hill or Tofutti)
• 1 cup packed fresh spinach, finely chopped
• 1/2 cup nutritional yeast
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Marinara Sauce:
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• For Topping (Optional):
• Vegan Parmesan cheese, grated
• Fresh basil leaves, for garnish

Preparing the Marinara Sauce:

Okay, let’s start with the marinara sauce. I always find that making your own sauce from scratch really elevates the dish. It’s so much better than store-bought, and you can customize it to your liking!

1. Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Add the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
3. Season the Sauce: Add the dried oregano, dried basil, and red pepper flakes (if using). If your tomatoes are particularly acidic, you can add a teaspoon of sugar to balance the flavors. Season with salt and pepper to taste.
4. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer for a richer flavor. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together. I usually let mine simmer for about an hour.
5. Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. You might want to add more salt, pepper, or herbs to your liking.

Cooking the Pasta Shells:

While the sauce is simmering, let’s get those jumbo shells cooked. Make sure you don’t overcook them, as they need to be sturdy enough to hold the filling.

1. Boil the Water: Bring a large pot of salted water to a rolling boil. The salt helps to season the pasta.
2. Cook the Shells: Add the jumbo shells to the boiling water and cook according to the package directions, but reduce the cooking time by about 2 minutes. You want them to be al dente, meaning they should still have a slight bite to them. This will prevent them from becoming mushy when baked.
3. Drain and Rinse: Once the shells are cooked, drain them immediately and rinse them with cold water to stop the cooking process. This also helps to prevent them from sticking together.
4. Set Aside: Gently place the cooked shells on a baking sheet lined with parchment paper to prevent them from sticking while you prepare the filling.

Preparing the Vegan Ricotta Filling:

Now for the star of the show – the vegan ricotta filling! This is where the magic happens. I’ve tried a few different variations, and this one is my absolute favorite. The combination of vegan ricotta, spinach, nutritional yeast, and herbs creates a flavor that’s surprisingly similar to traditional ricotta.

1. Combine the Ingredients: In a large bowl, combine the vegan ricotta cheese, chopped spinach, nutritional yeast, chopped fresh basil, minced garlic, lemon juice, salt, and pepper.
2. Mix Well: Mix all the ingredients together until well combined. Make sure the spinach is evenly distributed throughout the mixture.
3. Taste and Adjust: Taste the filling and adjust the seasoning as needed. You might want to add more salt, pepper, nutritional yeast, or lemon juice to your liking. The nutritional yeast adds a cheesy flavor, so don’t be afraid to add a little extra if you want a more intense flavor.

Stuffing the Shells:

This is the fun part! Get ready to get your hands a little dirty. I like to use a spoon to fill the shells, but you can also use a piping bag if you prefer.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add extra flavor.
3. Stuff the Shells: Take each cooked shell and carefully fill it with the vegan ricotta filling. Use a spoon or piping bag to pack the filling in tightly.
4. Arrange the Shells: Place the stuffed shells in the baking dish, side by side, on top of the marinara sauce.

Baking the Stuffed Shells:

Almost there! Now it’s time to bake the stuffed shells until they’re bubbly and heated through.

1. Cover with Sauce: Pour the remaining marinara sauce over the stuffed shells, making sure they are all evenly covered.
2. Add Topping (Optional): If desired, sprinkle vegan Parmesan cheese over the top of the shells. This will add a nice cheesy flavor and a golden-brown crust.
3. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
4. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese (if using) is melted and lightly browned.
5. Let Rest: Let the stuffed shells rest for a few minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together even more.

Serving and Garnishing:

Finally, it’s time to enjoy your delicious vegan stuffed shells! I like to garnish them with fresh basil leaves for a pop of color and flavor.

1. Garnish: Sprinkle fresh basil leaves over the top of the baked stuffed shells.
2. Serve: Serve the stuffed shells hot, straight from the oven.
3. Enjoy: Enjoy your delicious and satisfying vegan stuffed shells! They’re perfect for a weeknight dinner or a special occasion.

Tips and Variations:

• Add Vegetables: Feel free to add other vegetables to the ricotta filling, such as chopped zucchini, mushrooms, or bell peppers.
• Spice it Up: For a spicier dish, add more red pepper flakes to the marinara sauce or a pinch of cayenne pepper to the ricotta filling.
• Make it Gluten-Free: Use gluten-free jumbo pasta shells to make this dish gluten-free.
• Prepare Ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing Instructions: To freeze the stuffed shells, let them cool completely after baking. Then, wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, thaw them in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) until heated through.

Conclusion:

So there you have it! These Vegan Stuffed Shells are truly a game-changer. They’re comforting, flavorful, and surprisingly easy to make, even for a weeknight dinner. I know, I know, sometimes vegan cooking can seem intimidating, but trust me on this one – it’s totally worth it. The creamy cashew ricotta filling, combined with the rich tomato sauce and perfectly cooked pasta shells, creates a symphony of textures and tastes that will have everyone at the table asking for seconds. But why is this recipe a must-try? Well, beyond the deliciousness, it’s also incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Not a fan of spinach? Swap it out for kale or even some chopped mushrooms. Want to add a little kick? A pinch of red pepper flakes to the sauce will do the trick. And if you’re looking for a protein boost, consider adding some crumbled vegan sausage to the filling. The possibilities are endless!

Serving Suggestions and Variations:

* Classic Comfort: Serve these stuffed shells with a simple side salad and some crusty bread for dipping in the extra sauce. * Garlic Bread Bliss: Elevate your meal with homemade garlic bread. The garlicky goodness pairs perfectly with the tomato sauce. * Roasted Vegetables: Add some roasted vegetables like broccoli, bell peppers, or zucchini for a more balanced and nutritious meal. * Make it Ahead: Prepare the stuffed shells ahead of time and bake them just before serving. This is a great option for busy weeknights or when you’re entertaining guests. Simply assemble the shells, cover them tightly with foil, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when you’re ready to cook them. * Freezer-Friendly: These stuffed shells also freeze beautifully. Once baked, let them cool completely, then wrap them individually or in small portions and freeze for up to 2 months. When you’re ready to eat, simply thaw them in the refrigerator overnight and reheat in the oven or microwave. * Different Sauces: While I love the classic tomato sauce, feel free to experiment with other sauces. A creamy pesto sauce or a roasted red pepper sauce would also be delicious. * Cheesy Goodness (Vegan Style): Sprinkle some vegan parmesan cheese on top before baking for an extra layer of cheesy flavor. You can find vegan parmesan at most grocery stores or make your own using nutritional yeast, cashews, and garlic powder. I truly believe that this Vegan Stuffed Shells recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to customize, and it’s a delicious way to enjoy a classic comfort food without any animal products. So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do try it, please, please, please come back and let me know what you think! Share your photos, your variations, and your overall experience in the comments below. I can’t wait to hear how it turns out for you. Happy cooking! I’m excited to see your creations and hear about your own personal twists on this fantastic Vegan Stuffed Shells recipe. Don’t be shy, share your culinary adventures!