The Edgy Veg

Vegan Stuffed Shells with Ricotta

Vegan Stuffed Shells With Tofu RicottaStuffed with my vegan tofu ricotta, my Vegan Stuffed Shells recipe is an easy pasta dinner made with 5 simple ingredients and serves 4-6 people. Family-styled dinner that you can batch make and have all week as leftovers!

There are only a few things in this world more comforting than a carb-tastic pasta dinner like stuffed shells with vegan ricotta and pasta sauce.Vegan Stuffed Shells Recipe

I live and breathe pasta! Anything with a saucy and cheesy aspect in a dish and I’ll make over and over again. This recipe will definitely be a staple in your house.

Here is an easy way to make a cheesy, saucy vegan stuffed shells recipe using all shelf-stable ingredients and fridge staples.

First Recipe To Make: 5-Ingredient Vegan Ricotta CheeseStuffed Shells With Tofu Ricotta



This easy pasta recipe is a simple way to feed a hungry family on a budget using less than 10 ingredients. It’s great right out of the oven and also makes easy, delicious left-overs to enjoy all week.Vegan Stuffed Shells

How To Make: Vegan Stuffed Shells With Tofu Ricotta



Related Recipe: Vegan Creamy Tomato Pasta SauceVegan Stuffed Shells with Ricotta

5.0 from 5 reviews
Vegan Stuffed Shells With Ricotta
Prep time
Cook time
Total time
Stuffed with my vegan tofu ricotta, Vegan Stuffed Shells is an easy pasta dinner made with 5 simple ingredients and serves 4-6 people.
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
  1. Cook pasta according to package instructions in salted boiling water, until al dente.
  2. Drain pasta, and run under cold water.
  3. Preheat oven to 350F.
  4. If you have vegan ricotta at home, skip this step. To make a vegan ricotta, follow my 7-mins easy recipe here!
  5. Place 1 cup of the tomato sauce into a 9x13 inch casserole or baking dish.
  6. One at a time, using a small spoon evenly divide the vegan ricotta & spinach mixture between shells and place into the dish with the tomato sauce.
  7. Cover the shells with the remaining tomato sauce, and bake for 30 mins or until the sauce is bubbling.
  8. Remove from the oven and garnish with chopped basil.
Nutrition Information
Serving size: 4 shells Calories: 309 Fat: 5.9g Carbohydrates: 51.2g Sugar: 7g Sodium: 1065mg Fiber: 4.5g Protein: 13.8g Cholesterol: 0mg

Vegan Ricotta - Edgy VegHey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!


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  • Elsa Peterson says:

    I am going to make this for our son and family. I would like to know the amount of olive oil you put in the tofu, the amount of garlic powder and the amount of Miso and lemon juice. I am “Eyeballing” these amounts from the video, but would very much like to have the stated amount published in the recipe.

  • Jaime says:

    HI there hun,

    This looks amazing. I just curious what tomato dressing/sauce you used. Yours looks chunky, but the recipe calls for sauce?

    Thanks so much for all that you contribute 🙂

    • EdgyVeg says:

      I just used a chunkier tomato sauce. Use any pasta sauce you like best

  • This is by far one of my favorite pasta recipes now! I was wondering if I could make this and freeze it for a later date? I’m expecting my first baby in March and am looking at easy meals I could make ahead of time and just throw in the oven.

    • I would prepare it, add tin foil and plastic wrap to the top of the dish and freeze. Then remove plastic wrap and bake. you may have to add a few minutes to the cooking time. Congratulations on the baby!

  • It was very easy to make and tasted great.

  • Ashley says:

    What are you supposed to do with the extra salt/pepper?

  • Adrienne says:

    Do you have any suggestions on what would be a good substitute for white miso? I haven’t been able to find any anywhere lately.

    • EdgyVeg says:

      I would substitute with either a splash of soy sauce or tamari, or just skip and add a pinch of salt

  • I’m dumb. What’s the spinach ricotta mixture. It doesn’t say how to prepare the spinach. I’m gonna wilt it and chop er up and mix it in I guess?

    • EdgyVeg says:

      Just chop spinach and whatever else you’d like and add to the ricotta before stuffing the shells

  • Emily says:

    Such a great recipe! The ricotta was perfect and the whole meal was perfect for a quick meal or a great option for a potluck. Couldn’t find big shells at our grocery store at the moment so bought lasagna noodles and made little “cannelloni-like’ wraps. Will be making these again!

  • Anthony says:

    Obsessed! This was super easy and incredibly fast to make. The Ricotta tasted so much like the original, I was a bit mind blown

  • I love making this recipe! So easy and absolutely everybody loves it. Can throw it together really quickly without compromising on quality. I just throw a little extra vegan cheese on top as I am a cheese addict. Have to keep a close eye on the pasta as well because if you’re forgetful (like me) you may find the shells a little tough to stuff! Thanks so much for sharing.

  • So I actually had artisanal vegan ricotta cheese from a virtual wine night and had all the pasta ingredients to make this tonight and my gosh was it quick! Wish pasta boiled faster, but once the pasta was al dente, it was so easy to slap this together and put it in the oven for 30 mins. Family loved it! Definitely making it again next week but two batches lol


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