Vegan Stuffed Shells

Vegan Stuffed Shells
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 111.1
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 414.7 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.2 g

View full nutritional breakdown of Vegan Stuffed Shells calories by ingredient
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Number of Servings: 10


    For the "Ricotta"
    Tofu, extra firm, 1 block
    *Lemon Juice, .5 lemon yields
    Garlic, 1 clove, minced
    Salt, .25 tsp
    Basil, 10 leaves
    Olive Oil, 2 1tsp
    Nutritional Yeast, 4 tbsp

    For the shells
    Jumbo Shells, 3 oz
    Francesco Rinaldi Tomato & Basil pasta sauce, 1.25 cup


Tofu Ricotta (first)
Drain and press the tofu (if you don't know how to do this yet, just google it. It makes a HUGE difference in the consistency of the tofu) and mush it in a large bowl. Add lemon juice, garlic, salt and pepper, and chopped basil. Mush again. Add olive oil, stir with a fork, and add nutritional yeast. Mix with the fork and cover, put it in the fridge.

All the while: boil your pasta shells according to box directions. Drain the pasta and preheat the oven to 350 degrees.

Pour the majority of the spaghetti sauce into a glass 9"x13" baking pan. Take a shell and put in a heaping spoonful of "ricotta". (My recipe makes two yummy rows of five shells each) Sauce the top of the shells, s&p, and cover the pan with foil. Bake for at least 25 minutes before taking the foil off and finishing with close to ten more minutes in the oven. Let cool for ten minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user WHATEVERMCGEE.

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