Vegan spinach artichoke stuffed shells recipe
Recipe shopping list — copy the items into Valedo.
This vegan pasta bake serves six and replaces dairy ricotta with a seasoned tofu filling. It is a different format from a stovetop pasta dinner.
Ingredients
Jumbo pasta shells
24 shells
Extra-firm tofu
14 ounces
Raw cashews
1/2 cup
Nutritional yeast
1/3 cup
Lemon
1
Garlic cloves
3
Frozen chopped spinach
10 ounces
Canned artichoke hearts
14 ounces
Marinara sauce
32 ounces
Fresh basil
1/2 cup
Dried Italian seasoning
1 teaspoon
Olive oil
1 tablespoon
Kosher salt
1 teaspoon
Red pepper flakes
1/2 teaspoon
How to make it
- Cook shells until just flexible and drain. 2. Blend tofu, soaked cashews, nutritional yeast, lemon juice, garlic, salt, and Italian seasoning until crumbly. 3. Fold spinach and chopped artichokes into the tofu mixture. 4. Spread marinara in a baking dish, fill shells, and arrange them in the sauce. 5. Cover and bake at 375°F for 25 minutes; garnish with basil and pepper flakes.
Who this list is for
This vegan spinach artichoke stuffed shells list is for anyone preparing a hearty, dairy-free pasta bake for a group of six. It’s especially useful if you need a main dish for a potluck, family dinner, or meal prep. If you want a filling, plant-based alternative to classic stuffed shells, this list covers what you need.
How to use this list
Begin by checking your pantry for jumbo pasta shells, olive oil, dried Italian seasoning, and red pepper flakes. Check your fridge and freezer for extra-firm tofu, frozen chopped spinach, and fresh basil. Make sure you have raw cashews and nutritional yeast for the vegan ricotta filling. You’ll need a lemon, garlic cloves, and canned artichoke hearts. Marinara sauce is the base for baking. Cross off anything you already have, and shop for the rest.
Common mistakes OR What to skip
Don’t use regular pasta shapes; jumbo shells are needed for stuffing. Avoid silken tofu—extra-firm gives the filling structure. Skipping the cashews or nutritional yeast will make the filling bland. Don’t use marinated artichokes; stick with canned in water. Thaw spinach fully and squeeze out water to avoid soggy shells.
What is on this list
The list includes jumbo pasta shells, extra-firm tofu, raw cashews, nutritional yeast, lemon, garlic cloves, frozen chopped spinach, canned artichoke hearts, marinara sauce, fresh basil, dried Italian seasoning, olive oil, kosher salt, and red pepper flakes. Review your kitchen and cross off what you own before shopping. Only buy what you need.
Before you go
Check that you have a baking dish large enough for 24 shells. Thaw and drain spinach ahead of time. Prep tofu, cashews, and lemon for the filling. If you’re making this for guests, assemble the shells in advance and bake just before serving. Clean up as you go to keep your workspace organized.
FAQ
Who is "Vegan spinach artichoke stuffed shells recipe" for?
This vegan spinach artichoke stuffed shells list is for anyone preparing a hearty, dairy-free pasta bake for a group of six. It’s especially useful if you need a main dish for a potluck, family dinner, or meal prep. If you want a filling, plant-based alternative to classic stuffed shells, this list covers what you need.
How should I use "Vegan spinach artichoke stuffed shells recipe"?
Begin by checking your pantry for jumbo pasta shells, olive oil, dried Italian seasoning, and red pepper flakes. Check your fridge and freezer for extra-firm tofu, frozen chopped spinach, and fresh basil. Make sure you have raw cashews and nutritional yeast for the vegan ricotta filling. You’ll need a lemon, garlic cloves, and canned artichoke hearts. Marin…
What should I skip or avoid with "Vegan spinach artichoke stuffed shells recipe"?
Don’t use regular pasta shapes; jumbo shells are needed for stuffing. Avoid silken tofu—extra-firm gives the filling structure. Skipping the cashews or nutritional yeast will make the filling bland. Don’t use marinated artichokes; stick with canned in water. Thaw spinach fully and squeeze out water to avoid soggy shells.
What is on the "Vegan spinach artichoke stuffed shells recipe" list?
The list includes jumbo pasta shells, extra-firm tofu, raw cashews, nutritional yeast, lemon, garlic cloves, frozen chopped spinach, canned artichoke hearts, marinara sauce, fresh basil, dried Italian seasoning, olive oil, kosher salt, and red pepper flakes. Review your kitchen and cross off what you own before shopping. Only buy what you need.
What should I do before I go?
Check that you have a baking dish large enough for 24 shells. Thaw and drain spinach ahead of time. Prep tofu, cashews, and lemon for the filling. If you’re making this for guests, assemble the shells in advance and bake just before serving. Clean up as you go to keep your workspace organized.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.