Classic Tofu-Hummus Ricotta Stuffed Shells

This mouth-watering and crowd-pleasing ricotta that is stuffed with tofu-hummus is a healthy spin on the classic loved by kids, vegans and even non-vegans.

This is a classic pasta dish, veganized with Tofu-Hummus ricotta and vegan parmesan cheese. With only nine ingredients, you will have the perfect and delicious Tofu-Hummus Ricotta Stuffed Shells.

It uses fresh spinach, pasta shells, tofu, roasted garlic hummus, nutritional yeast, vegan parmesan cheese, virgin olive oil, salt, and marinara sauce. The simple combination of ingredients will knock your socks off. This dish is very similar to a lasagna, but instead of layering the noodles, veggies, ricotta, and sauce, it simply stuffs the cute little shells with ricotta and dousing everything in marinara.

This is a crowd-pleasing recipe, since it’s packed with plant-powered protein, these stuffed shells are a super satisfying and filling meal. It wholeheartedly guarantees you that this dish will become a regular in your dinner rotation. So, if you’re looking to cut some dairy out of your life or you’re a strong-willed vegan searching for a delicious vegan ricotta dish, then this recipe got you.

This recipe will become one of your favorite vegan versions of ricotta because it has a legit great flavor.

It’s one of the best vegan ricotta recipes you’ll make for you and for your family!

Tofu-Hummus Ricotta Stuffed Shells

Nicole Kearsley
Here's a classic pasta dish veganized with tofu-hummus ricotta and vegan parmesan cheese. I used RAO brand marinara sauce as it is the best I've tried, so no point in making my own anymore. I served these shells with Vegan Caesar Salad.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Italian, Vegan
Servings 15


  • 6 cups Fresh Spinach chopped
  • 24 pieces Jumbo Pasta Shells
  • 14 ounces Firm Tofu drained & pressed
  • cup Roasted Garlic Hummus
  • ¼ cup Nutritional Yeast
  • ¼ cup Vegan Parmesan Cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • 28 ounces Marinara Sauce


  • Cook pasta shells to al dente according to package directions. Preheat oven to 350°F.
  • Sauté spinach in skillet over medium high heat with 1 tsp oil until wilted (or steam it if preferred). Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.
  • Add tofu, hummus, nutritional yeast, vegan parmesan cheese, extra virgin olive oil and salt to food processor. Blend tofu ricotta until smooth. In a large bowl stir together tofu ricotta and spinach to combine.
  • Pour marinara sauce into 13"x 9" lasagna pan and spread to cover bottom.
  • With a spoon or piping bag, fill each pasta shell with ricotta mixture then place into marinara sauce in baking dish. Repeat with remaining shells.


PAN: I used a 13″x 9″ inch baking dish. However, you can use whatever size pan you have on hand for your stuffed shells. Just keep in mind that if you use a smaller pan you will have to adjust the measurements. Or you can just use multiple small pans. 
STUFFING: Stuffing your shells is the fun part. To stuff the shells I recommend putting the tofu ricotta in a piping bag. If you do not have a piping bag you can make your own by filling a zip lock bag up with the ricotta mixture. Push the ricotta mixture to one corner of the bag and make a small cut on the corner. You can also use a spoon to add the ricotta mixture to your shells. It just might get a little messy since the ricotta mixture is super thick and creamy.
SHELLS ARRANGEMENTS: Place your stuffed shells on top of the sauce. You can arrange the shells in an order that is best for you. For this size pan I randomly arranged them to fit as many shells as possible
MAKE IT CHEESIER: Top the shells with vegan mozzarella cheese and cherry tomatoes. If you do not have cheese you can skip this step, but I highly recommend it. Bake your pasta for 10-15 minutes or until the cheese is hot and bubbly. If you are using dairy-free cheese you might have to bake it for longer. 
NO RULES: You can top the stuffed shells with crushed red pepper, cherry tomatoes, and fresh basil. You can get super creative with what you top your pasta with.
Keyword plant based, vegan
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