Stuffed Shells

Sauceless beasts!

Great for a dinner party or plenty of portions to freeze for yourself!

This was also my contribution for the Vegan Potluck #6 (Hi new and newer friends!)

***THIS IS A DOUBLE PORTION FOR MANY PEOPLE!!! Please HALVE or QUARTER the recipe for “normal” people amount.***


Stuffed Shells

Eat us!

Main Ingredients:

  • 1 bag of large pasta shells (about 60 shells)
  • 2 jars pasta sauce, your choice of flavour
Bechamel Sauce:
  • 1 white onion, diced
  • 100g/½C margarine
  • 70g/ ½C  plain flour
  • 1 t yellow mustard
  • 750ml/3¼ C soymilk
  • 1 bay leaf
  • 10g/ ¼C nutritional yeast
  • pinch of fresh nutmeg, grated
  • salt and pepper, to taste
Tofu ricotta filling:
  • 1 bag spinach, roughly chopped
  • 2 tubs extra firm tofu, drained and pressed
  • 1 T parsley, dried
  • 1 T basil, dried
  • 1 T oregano, dried
  • 1 T garlic powder
  • 1 t lemon juice
  • 10g/ ¼C nutritional yeast

salt and pepper, to taste

They want to get stuffed so bad.

How to:

Cook pasta 2/3 of recommended cooking time (ie- bag says 15 min, cook for 10 min). It will be still firm, it will cook more in the oven.

  • For the bechamel sauce:
  • In a saucepan, lightly saute the onions with the butter.
  • When soft, add the flour and stir until it becomes a paste.
  • Whisk in milk, mustard, and bay leaf.
  • Bring to low boil until it thickens.
  • Remove from heat and remove bay leaf.
  • Stir in salt and pepper, to taste
  • Place plastic wrap on the top of the sauce to prevent a skin from forming.
    Base for bechamel sauce with the only onions I had

    For the tofu ricotta:

  • Lightly wilt spinach, drain, and pat dry.
  • In a bowl, combine the rest of the filling ingredients: tofu, herbs, nutritional yeast, and seasoning.
  • Crumble together until completely mixed and no large chunks are left. Use your hands! Massage that tofu!
  • Stir spinach in gently.
  • Preheat oven to 350F/180C
*If you are doing the full recipe, you may need 2 average baking dishes OR a deep dish that will have 2 layers of shells.
  • In your baking dish, lightly cover the bottom with a layer of bechamel sauce.
Appetizing, I know.
  • Stuff your shells with the tofu ricotta; do not over stuff or you will run out of filling.
  • Arrange shells on top of bechamel sauce.
I ended up squeezing more shells in this layer later.
  • Pour more bechamel sauce on top of shells. You will have enough sauce for how much you are making, whether it is one small dish, or a large dish with 2 layers.
  • Pour a layer of tomato sauce on top. Once again, this could be everything, or just enough for one layer.
Layer one is dainty
  • If necessary, start a new, second layer of shells, and repeat.
Layer 2, sans tomato
  • Scrape any last bechamel sauce stuck to the pan and drizzle on top of the tomato sauce. It’s not necessary, but it looks nice!
Artistic license.
  • Bake 30 min.
60 stuffed shells just waiting for you!


Pot luck analysis: This was literally gone in 5 minutes. Sorry late-comers!



Dear WordPress: Your bullet points are cramping my style! Why do my line breaks not show up? Why my photos all messy? Ha-rumph!


Published by theveganronin

Chef Owner

6 thoughts on “Stuffed Shells

  1. Yum! Stuffed shells are the best! I recently switched from tofu ricotta to almond ricotta (for anyone interested in soy free) and they’re also amazing! I never use béchamel sauce. I’ll have to try it!

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