February 14, 2011

Faux-Cheesy Italian Stuffed Shells

Pasta + Cheese equals heaven. Italian was (and still is) my favorite type of food to eat. I think that's why it was so hard for me to give up cheese. I remember when I first became Vegan, I was still living at home with my family and my brother and his girlfriend had ordered cheese pizza. I went in to their bedroom and just smelled the ooey gooey cheese. I had it bad for cheese. So I'm glad I somehow managed to discover the world that is fake cheese. And yes, I realize this recipe sort of sounds like it starts out with "For Sheezy".

This recipe calls for my Creamy Tofu Ricotta, plus shredded fake mozzarella and fake graded Parmesan. The mozzarella should be easy to find, my favorite is the Daiya brand. If you can't find grated Parmesan, just use some Nutritional Yeast flakes. Also, I used medium pasta shells in this recipe (since I found these great genuine Italian pasta shells at an Italian market), but you can use jumbo ones if you have them! Just up the amount of fake cheeses and sauce you're going to need.

  • 12 medium pasta stuffing shells
  • 4 cups of your favorite pasta sauce
  • 1/3 cup grated Vegan Parmesan (or Nutritional Yeast Flakes)
  • 1 cup of Creamy Tofu Ricotta (or Tofutti's Better Than Ricotta)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 cup shredded Vegan Mozzarella (I used Daiya's Mozzarella)

Preheat the oven to 350F. Grease a 9"x13" baking dish with cooking spray. Pour 1 cup of your pasta sauce on the bottom of the baking dish.

Cook your pasta shells according to package directions. Just until al dente (cooked, but still firm)

In a bowl, combine the tofu ricotta, 1/3 cup grated vegan mozzarella, oregano, basil, garlic powder, onion powder, and pepper. Stir until well combined. Once the pasta is finished cooking, drain, and place in the baking dish. Stuff each shell with about 1 tbsp of "cheese" mixture.

Pour the rest of the sauce over the stuffed shells. Sprinkle with the remaining vegan mozzarella and vegan Parmesan. Bake until heated through, about 30-40 minutes. At the very end, turn your broiler on (if your "cheese" hasn't melted all the way) and bake for another 1-2 minutes until your "cheese" has melted. Keep an eye on it so you don't burn it!


  1. These look delicious. I live in a house full of meat/cheese eaters but they usually can't tell when I cook vegan Italian. Can't wait to try both recipes!

  2. I was just thinking of stuffed shells the other day! I could make a big pan of these and everybody (my vegans and meat eaters) would be happy!

  3. I made these on Sunday. I made a big pan of strictly vegan, then a pan with mozzarella (for my non vegans) but all of the shells had the tofu "ricotta". They were delish!!!!! Enjoyed by all! I served them with garlic breadsticks...yum!! Thanks for this great recipe!!

  4. Yay! I'm so glad they turned out for you Lara!!