Stuffed Shells (plant-based)


When I adopted a plant-based diet, many favorite meals were no longer an option, including stuffed shells and lasagna because all the fillings seemed to use cheese. Rose has come up with a substitute that is almost identical to ricotta cheese. I believe you will love the flavor and be so happy to once again enjoy lasagna.—Dan

Filling Ingredients

(Sufficient for 30 shells)

1 190z pkg of Extra Firm Tofu, pressed in dishcloth to get extra moisture out by squeezing. (You can also use extra firm MoriNu Tofu for this)

1/3 C Nutritional Yeast

1/2 tsp Salt

1/2 tsp Herb de Province or Italian Seasoning

Onion Powder - a little

Granulated Garlic powder - a little

1 TBS of Lemon Juice

2 TBS Olive Oil

1 recipe of Almond Cream Cheese

(You will find this recipe elsewhere on the Mostly Plant-Based Recipes section of this website.)


Optional Filling Ingredients

Cooked Mushrooms


Spinach (cooked, drained, chopped, squeezed to get any remaining moisture out)



2 Quarts of tomato sauce or whatever is needed to cover the shells. 

When the sauce is baked with the shells, it thickens and increases in flavor.

Rose uses home canned sauce, to which she adds tomato paste.



Mix the filling.

Prepare the tomato sauce.

Precook the shells sufficiently to work with the stuffing.

Stuff the shells and place in the baking dish. It helps to initially put tomato sauce on the bottom to keep the bottom from burning.

Bake uncovered in the oven at 350 for 45 minutes.


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