Gluten-Free Stuffed Shells (Vegan, No Nuts)

Cook the Shells: Bring a large pot of salted water to a boil. Add gluten-free pasta shells and cook for 3–5 minutes, just until they’re al dente—soft enough to bend but not falling apart. Drain and rinse under cold water to stop the cooking and prevent sticking.
Prep and Preheat: Preheat your oven to 375°F. In a bowl, stir ½ cup water into the tomato sauce to thin it slightly—this helps keep the shells from drying out.
Drain your Tofu: Drain the tofu and press it gently over the sink with your hands to squeeze out as much water as possible—this helps the filling stay creamy, not watery.
Make the Tofu Ricotta: Add the tofu to a food processor or blender along with lemon juice, milk, dill, garlic, nutritional yeast, olive oil, salt, and pepper. Blend until smooth and creamy.
Mix Marinara Sauce: To a small bowl, mix the marinara sauce with water. Adding water will ensure your pasta shells continues to cook.
Stuff the Gluten-Free Shells: Spread 1 cup of the sauce across the bottom of a baking dish. Fill each shell with about 2 tablespoons of the tofu ricotta mixture. Arrange the filled shells in the baking dish, open side up, and spoon the remaining sauce over the top of the shells. Try to cover them well to keep everything moist during baking.
Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. The sauce should be bubbling and the shells fully heated through. If they look dry partway through, add a bit more sauce before finishing the bake.

Gluten-Free Stuffed Shells (Vegan, No Nuts)

Ingredients

For the Shells

Tofu Ricotta

Instructions

Notes

Nutrition