If you’re looking for a creamy and comforting vegan pasta dish, this Vegan Garlic and Mushroom Stuffed Shells recipe is a perfect fit! Jumbo pasta shells filled with rich tofu ricotta, hearty mushrooms, and smothered in a simple, yet dreamy, dairy-free garlic alfredo sauce. This vegan dinner satisfies any craving for a creamy pasta dish and is made with with wholesome, plant-based ingredients.
Why You'll Love These Stuffed Shells
- SO CREAMY. Tofu ricotta and soy-milk based alfredo combine to make a decadent pasta dish, but without heavy oils or dairy, so you can enjoy this creamy vegan pasta dinner without feeling weighed down.
- High Protein. With 35 grams of plant based protein per serving, this pasta dish can help you reach your protein goals. This recipe is also meal-prep friendly so you can heat it up after the gym for a quick high protein post-workout dinner.
- Customizable. Don’t have time for stuffing shells? You can turn this stuffed shells recipe into a pasta bake instead! You can also add more veggies to this dish such as spinach or chopped broccoli to get your greens in.
- Gluten-Free option. To make this a gluten free recipe, you can use brown rice shells.
How to Make Vegan Tofu Ricotta Cheese
Tofu ricotta is simple to make, especially if you have a food processor. I use my Ninja food processor all the time and it is one of my favorite kitchen tools! If you do not have a food processor, it is still possible to make this recipe, just mash all the ingredients with a fork and get it as smooth as you can – it will take effort, but is still possible!
To make the tofu ricotta, add to a food processor: 1 block extra firm tofu, 2 Tablespoons nutritional yeast, 1 Tablespoon Italian herb seasoning, 1/2 Tablespoon rice vinegar (or apple cider vinegar), 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Blend it until smooth. If it is not smoothing out, add 2 Tablespoons of plain non-dairy milk at a time until desired consistency is reached. Sometimes this takes up to 1/4 cup of milk, depending on how much moisture is in the tofu. The consistency should look like the photo below.
Ingredients for Garlic and Mushroom Stuffed Shells
- 20 jumbo pasta shells. A 12 oz box typically has 25 to 30.
- Mushrooms. I love using shiitake mushrooms in this recipe because of their meatier texture. They hold up well to being sauteed and then baked. However, this recipe is also good with crimini, baby bella, or chopped portobello mushrooms.
- Seasonings, including soy sauce and Italian herb seasoning to sauté the mushrooms and garlic in.
- Garlic. This recipe uses 6 to 7 cloves to get a strong, but not overpowering garlic flavor that pairs deliciously with the tofu ricotta.
- Tofu Ricotta (described above)
- Vegan Alfredo Sauce. There is a quick soy-milk based recipe provided below. However, if you’re looking for a oil-free lower fat version, use the sauce from my Healthy Alfredo Recipe.
How to Make Stuffed Jumbo Pasta Shells
Step One – Make Ricotta
In a food processor, combine the tofu, nutritional yeast, Italian seasoning, rice vinegar, garlic powder, and salt. Blend until it becomes a thick semi-smooth paste-like consistency. If it is not blending well, add unsweetened non-dairy milk 2 Tablespoons at a time until desired consistency is reached.
Step Two – Make Alfredo
In a small saucepan, heat 2 Tablespoons of olive oil or vegan butter with 3 cloves of minced garlic over medium heat for 1-2 minutes. Add 2 Tablespoons corn starch and mix until smooth. Whisk in 1 Tablespoon nutritional yeast, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Then add 1 1/2 cups non-dairy milk and whisk frequently, until it thickens (about 4-5 minutes). Remove from heat and set aside.
Step Three – Boil Jumbo Shells
Boil the pasta shells according to package directions to al dente. Do not over cook them, or they may fall apart while stuffing. When the shells are cooked to al dente, drain the water and gently stir in 1/2 Tablespoon olive oil so the shells do not stick together.
Step Four – Sauté Mushrooms and Garlic
While the pasta boils, add 1/2 Tablespoon olive oil to a non-stick skillet with the mushrooms over medium heat. Leave to cook for 3-4 minutes undisturbed, to allow the mushrooms to start releasing moisture. Then stir and cook another 2-3 minutes until nearly tender. Add the remaining minced garlic, soy sauce, and Italian seasoning, and cook for another 1-2 minutes, until moisture has evaporated.
Step Five – Stuff Pasta Shells
In a large mixing bowl, gently combine the tofu ricotta with the sautéed mushrooms and garlic.
Pour 3/4 cup of the vegan alfredo into the bottom of a baking dish (8×8 inches or larger). Use a spoon to fill each shell with 2-3 Tablespoons of the ricotta-mushroom mixture and arrange them open-side up in the baking dish. Once all the shells are in the dish, drizzle the remaining vegan alfredo sauce over the top.
Step Six – Bake
Bake uncovered at 375 F (190 C) for 20-25 minutes. To brown the top, set the oven to broil for 2-3 minutes, keeping an eye on the shells to prevent them from burning.
Storage and Reheating Tips
- Storage: The shells keep well in a sealed container in the fridge for up to 5 days.
- Reheating: If reheating a single serving, it is easiest to reheat in the microwave in 30 second intervals. If reheating a large batch, place in the oven at 350 F (175 C) for ~10 minutes.
- Meal Prep Tip: Separate single servings into separate glass containers with a side of veggies in each. I love this recipe with roasted asparagus, steamed broccoli, or sauteed zucchini. This is a great way to meal prep dinner for the week to stay healthy and still eat something indulgent at the end of the day!
Serving Suggestions
- As a side dish with a veggie main. This recipe pairs well with my Parmesan Cauliflower Steaks, Lentil Meat Loaf, or Portobello Mushroom Steaks.
- As a main dish with steamed or roasted veggies on the side. This recipe is delicious with any green veggie, including zucchini, Brussels sprouts, or broccolini. For a fancier veggie side, try my Roasted Squash with Spinach Tahini.
- All on its own! This is a vegan dinner that is satisfying all by itself, with a good balance of protein, carbs, fiber, and fat.
Hungry for more delicious vegan recipes? Check out the Rooted Cookbook!
Discover flavorful and easy-to-make vegan recipes from quick weekday breakfasts to wholesome, comforting dinners, and everything in between. All recipes are organized by meal type and made with everyday ingredients to help make your everyday life more fresh and enjoyable!
Love pasta? Try these vegan pasta recipes next:
If you’re craving a comforting plant based dinner, these creamy garlic and mushroom jumbo shells are a must try! This vegan pasta recipe proves that there is no need to use dairy to make a creamy indulgent pasta dish. I hope you enjoy this vegan take on this Italian inspired recipe as much as I do!
If you make this pasta recipe, please leave a rating and comment below to help support this blog and keep more recipes coming! For more vegan recipes and meal ideas, follow me on social media @RootyFruityVegan
Vegan Garlic and Mushroom Stuffed Shells
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
Jumbo pasta shells filled with rich tofu ricotta and savory mushrooms, baked in a creamy vegan alfredo sauce for a comforting plant based pasta dish that won’t weigh you down.
Ingredients
For the Tofu Ricotta
- 1 block (16 oz) extra firm tofu
- 2 Tablespoons nutritional yeast
- 1 Tablespoon Italian seasoning
- 1 1/2 teaspoons rice vinegar, unseasoned (or apple cider vinegar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2-4 Tablespoons unsweetened non-dairy milk, if needed
For the Alfredo
- 2 Tablespoons olive oil or vegan butter
- 3 garlic cloves, minced
- 2 Tablespoons corn starch (can sub all-purpose flour)
- 1 Tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- 1 1/2 cups unsweetened soy milk (can sub oat milk, preferably the extra creamy version)
For the Stuffed Shells
- 20 Jumbo Pasta Shells (a 12 oz box has 25-30)
- 1 Tablespoon olive oil, divided
- 12-16 oz mushrooms, chopped (see notes)
- 1 Tablespoon low sodium soy sauce
- 1/2 teaspoon Italian seasoning
- 6 to 7 garlic cloves, minced
- 1 recipe Tofu Ricotta, above
- 1 recipe Vegan Alfredo Sauce, above (see notes for alternatives)
Instructions
- Make the Tofu Ricotta: In a food processor, combine the tofu, nutritional yeast, Italian seasoning, rice vinegar, garlic powder, and salt. Blend until it becomes a thick semi-smooth paste-like consistency. If it is not blending well, add unsweetened non-dairy milk 2 Tablespoons at a time until desired consistency is reached.
- Make the Vegan Alfredo: In a small saucepan, heat 2 Tablespoons of olive oil or vegan butter with 3 cloves of minced garlic over medium heat for 1-2 minutes. Add 2 Tablespoons corn starch and mix until smooth. Whisk in 1 Tablespoon nutritional yeast, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Then add the non-dairy milk and whisk frequently, until it thickens (about 4-5 minutes). Remove from heat and set aside.
- Boil the Jumbo Shells: In medium pot, boil the pasta shells according to package directions to al dente. Do not over cook them, or they may fall apart while stuffing. When the shells are cooked to al dente, drain the water and gently stir in 1/2 Tablespoon olive oil so the shells do not stick together.
- Sauté Mushrooms and Garlic: While the pasta boils, add 1/2 Tablespoon olive oil to a non-stick skillet with the mushrooms over medium heat. Leave to cook for 3-4 minutes undisturbed, to allow the mushrooms to start releasing moisture. Then stir and cook another 2-3 minutes until nearly tender. Add the remaining minced garlic, soy sauce, and Italian seasoning, and cook for another 1-2 minutes, until moisture has evaporated.
- Prepare a baking dish: Pour 3/4 cup of the Vegan Alfredo Sauce into the bottom of a 9″x13″ ceramic or glass baking dish, or similar size.
- Stuff the Pasta Shells: In a large mixing bowl, gently combine the tofu ricotta with the sautéed mushrooms and garlic. Use a spoon to fill each shell with 2-3 Tablespoons of the ricotta-mushroom mixture and arrange them open-side up in the baking dish. Once all the shells are in the dish, drizzle the remaining vegan Vegan Alfredo Sauce over the top.
- Bake the Stuffed Shells: Bake uncovered at 375 F (190 C) for 20-25 minutes. To brown the top, set the oven to broil for 2-3 minutes, keeping an eye on the shells to prevent them from burning.
Notes
Vegan Alfredo Sauce: This recipe provides a quick and easy dairy-free alfredo with a based of soy milk and olive oil or vegan butter. For a low fat, oil-free version use the sauce from my Healthy Alfredo. Alternatively, you can choose a store bought version. This recipe is also delicious with marinara instead of alfredo.
Mushrooms: For this recipe, I love to use shiitake mushrooms. They add a hearty texture and deep mushroom flavor to these stuffed shells. However, diced portobello mushrooms or chopped cremini mushrooms work well too.
Nutrition
- Serving Size: 5 shells
- Calories: 550
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Carbohydrates: 57 g
- Fiber: 11 g
- Protein: 35 g
- Cholesterol: 0 mg
