Name: Dairy Free Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 24 jumbo shells (You may want to cook extras in case some break during cooking); 1 jar marinara sauce (may need 1 1/2 jars according to preference); 1 1/2 cups chopped frozen spinach (or 2 cups chopped and firmly packed fresh spinach); 1 14-16 ounce package of tofu, firm or extra firm, drained, divided; 1/4 cup raw cashews, slivered almonds, or almond flour; 1/4 cup nutritional yeast flakes; 2 tbsp lemon juice; 1/4 cup water; 1 tsp salt; 1 tsp dried basil; 1 tsp garlic powder

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Stuffed shells were one of my favorite meals my mom used to make as a kid. They’re warm and satisfying, easy to prepare, yet they seem a little bit fancy.

These days, I love making these stuffed shells to serve to guests. They’re easy to make ahead, everybody loves them, and they make great leftovers.

Plus, the flavor profile is perfect. The contrast between savory tomato sauce and smooth ricotta with melted mozzarella on top is divine. It’s rare to find someone who doesn’t enjoy stuffed shells.

Tips for Success

Stir pasta noodles after adding to boiling water to prevent sticking.
Do not overcook pasta—err on the side of underdone.
Once shells are cooked, immediately drain and rinse in cool water to maintain shape and texture.
When filling the shells, be mindful of how much filling you have to make sure you don’t run out. Do not overstuff shells. Use approximately 2-3 tablespoons of filling per shell.
Mozzarella on top is optional, but it’s my favorite part! Don’t skimp! Click here for an absolutely delicious homemade mozzarella that’s a staple in my kitchen. It melts, it stretches, and it has that classic mozzarella flavor.

Stuffed shells are:

Easy to make
Customizable
Perfect for company
Make-ahead friendly
Great as leftovers
Satisfying
And healthy

Commonly asked questions

Can you make them nut free?

Yes. Simply omit the nuts, omit the water in the ricotta filling, and decrease salt to taste.

Can you make these stuffed shells gluten free?

Yes. Many grocery stores and health food stores carry rice jumbo shells.

Can you make them WFPB?

Yes. Use whole wheat or brown rice jumbo shells or manicotti and top with this cheese sauce (oil-free).

How long can these stuffed shells last in the refrigerator?

Up to a week if they have not sat out for extended periods.

Do they freeze well?

Yes. These shells freeze great. Simply store in a sealed container and place in the freezer. I recommend storing them in a glass container to make it easy to reheat them in the microwave or the oven.

How to reheat?

Cover with tinfoil and place in an oven preheated to 350F. Bake for 15 minutes if not frozen, and 30 minutes or more if frozen.

To reheat in microwave, cook in 30 minute increments until cooked through. For unfrozen stuffed shells, about 1 1/2 minutes to 2 1/2 minutes depending on your microwave.

Why I Love Stuffed Shells

Stuffed Shells are one of my favorite meals to make because they are simple to prepare, yet they have a touch of class. Many stuffed shell recipes call for blending all of the ricotta filling, but in this recipe I have you blend half of the filling and crumble the rest, adding a delicious texture.

These dairy-free stuffed shells are delicious paired with garlic bread, roasted broccoli, and a chocolate dessert. They freeze well and reheat easily making them a great option for your next get-together.

Get your nutritional yeast flakes from Amazon.</p>Nutritional yeast flakes from Amazon.

Best food processor that’s an essential appliance in any vegan kitchen. Get it here from Amazon.</p>My favorite food processor–an essential kitchen appliance for every vegan kitchen.

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