#stuffed shells

The Coziest Vegan Dinner: Spinach & Artichoke Stuffed Shells 🍝🌱 This is the kind of meal that makes everyone go quiet because they’re too busy eating. Creamy, cheesy, herby filling stuffed into tender pasta shells and baked in marinara until perfect.

It’s 100% plant-based comfort food that feels fancy but is totally achievable. Perfect for a date night in or impressing your friends at a potluck. You won’t believe how rich and delicious this is.

Key Details

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4-6 (about 18-20 shells)

Difficulty: Intermediate

Estimated Calories

Per Serving (2-3 shells): Approximately 400-500 calories.

Ingredients

For the Creamy Filling:

12 oz jumbo pasta shells (about 20-24 shells)

1 (14 oz) block firm or extra-firm tofu, pressed

1 (14 oz) can artichoke hearts, drained and finely chopped

5 oz fresh spinach, roughly chopped (about 5 cups)

1 cup raw cashews, soaked in hot water for 30 mins & drained *

½ cup nutritional yeast

3 tbsp fresh lemon juice

2 cloves garlic

1 tsp onion powder

½ tsp salt, or to taste

Black pepper, to taste

For Assembly:

1 (24 oz) jar of your favorite marinara sauce

½ cup shredded vegan mozzarella cheese (optional, for topping)

Fresh basil or parsley for garnish

*Quick Cashew Soak: *Cover cashews with boiling water and let sit for 15-20 minutes if you're short on time.*

How to Prepare

1. Cook the Pasta Shells:

Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (they should still have a slight bite, as they will cook more in the oven).

Drain carefully and rinse with cool water to stop the cooking process. This makes them easier to handle.

2. Make the Creamy Filling:

In a food processor or high-speed blender, combine the drained cashews, pressed tofu, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until completely smooth and creamy.

In a large skillet, sauté the chopped spinach with a tablespoon of water until wilted, about 3-4 minutes. Transfer to a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible.

In a large mixing bowl, combine the creamy tofu-cashew mixture, the wilted spinach, and the finely chopped artichoke hearts. Stir until well combined. Taste and adjust seasoning.

3. Assemble the Shells:

Preheat your oven to 375°F (190°C).

Spread about 1 cup of the marinara sauce on the bottom of a 9x13 inch baking dish.

Using a spoon or a piping bag, carefully fill each cooked pasta shell with the spinach-artichoke mixture. Place each stuffed shell seam-side up in the baking dish.

4. Bake:

Pour the remaining marinara sauce over the top of the stuffed shells, covering them evenly.

If using, sprinkle the vegan mozzarella cheese over the top.

Cover the dish tightly with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 5-10 minutes, until the sauce is bubbly and the tops are lightly golden.

5. Serve:

Let the shells rest for 5-10 minutes before serving—they will be very hot!