Vegan Stuffed Pasta Casserole
This vegan stuffed pasta casserole is the ultimate comfort meal for every carb lover out there. Tube pasta is filled with a creamy tofu-and-cashew “ricotta,” layered with a quick fresh tomato sauce, and baked until bubbling. It is easy to put together and incredibly satisfying, so give it a try.
I could eat pasta and pizza every day for the rest of my life and I’d be happy. Of course, if by any chance I wouldn’t get fat in the process! When I decided to make this vegan stuffed pasta recipe I had the Pinterest-famous stuffed shells in mind. I saw those appetizing stuffed shells on Pinterest, made with ricotta, spinach and lots of cheese on top, and the recipe simply looked fabulous.
Unfortunately, I couldn’t find any large pasta shells in the stores here, so I bought these pasta tubes instead. I used a mix of tofu and cashews for the perfect ricotta-like texture and taste. The result exceeded my expectations and I believe the photos pretty much speak for themselves.
What goes into this stuffed pasta bake
There are three simple parts here, and none of them is complicated. A few notes on the ingredients so you can shop and prep with confidence.
- Tube pasta (300 g): any large tube shape works — rigatoni, penne, or manicotti. I reached for tubes because I couldn’t find large shells, but anything wide enough to hold a spoonful of filling is fine.
- Firm tofu (250 g) and raw cashews (100 g): this is the duo that mimics ricotta. The tofu brings body and protein, the soaked cashews bring creaminess. Soak the cashews overnight so they blend smooth.
- Nutritional yeast and lemon juice: the yeast adds a savory, cheesy depth and the lemon brings the gentle tang you expect from ricotta.
- Fresh baby spinach (100 g): wilted down with a little onion, it folds into the filling and keeps it from tasting flat.
- Tomatoes (5, peeled and crushed), onion, garlic, basil: the base of a quick fresh sauce. Fresh tomatoes give a lighter, brighter result than jarred.
- Vegan cheese (2 Tbsp, shredded): scattered on top for that melty, golden finish.
How to make the tofu-cashew ricotta filling
The filling is the heart of this dish. Start by sauteing half an onion in a little olive oil, then add the spinach and cook until it wilts, about 5 minutes, and set it aside. In a food processor, blend the soaked cashews, crumbled tofu, lemon juice and nutritional yeast until smooth. Add the cooked spinach and pulse just 2 to 3 times so you keep flecks of green rather than turning everything into a puree. Then scoop a tablespoon of filling into each cooked pasta tube.
Why tofu and cashews work as ricotta
Dairy ricotta gets its character from soft curds and a milky tang. Firm tofu, once crumbled and blended, gives you the same dense, slightly grainy body, while soaked cashews emulsify into a rich, fatty smoothness that rounds out the texture. The lemon juice supplies the acidity that reads as “ricotta” on the tongue, and the nutritional yeast layers in the savory, almost cheesy note. Blending the cashews and tofu together, rather than using either alone, is what gets you that balance of structure and cream.
Assembling and baking the casserole
Boil the pasta al dente, around 6 minutes — it just needs to be soft enough to fill, since it finishes cooking in the oven. While it cooks, make the sauce: heat olive oil, soften the onion and garlic for about 3 minutes, then add the crushed tomatoes, basil, salt and pepper and simmer for 7 minutes. Lay the stuffed tubes in a single layer in a baking dish, pour the tomato sauce over the top, and bake at 200C for about 30 minutes. Scatter the shredded vegan cheese over the top and serve while it is hot and bubbling.
Tips for getting it right
- Keep the pasta underdone. Stop at al dente. Tubes that are too soft tear when you fill them and turn mushy after 30 minutes in the oven.
- Don’t skip soaking the cashews. Overnight soaking is what lets them blend into a silky filling instead of a gritty one. If you forget, a 15-minute soak in just-boiled water helps in a pinch.
- Cool the tubes a little before stuffing so they are easier to handle, and use a small spoon or a piping bag to fill them cleanly.
- Taste the filling before stuffing. Adjust salt, pepper and lemon to your liking — this is where the flavor lives.
- Single layer, fully covered in sauce. The sauce keeps the pasta moist as it bakes, so make sure the tubes are nestled in it rather than sitting dry.
What to serve with it
This casserole is rich and filling on its own, so I like to keep the sides light and fresh. A crisp salad such as my vegan a la russe Olivier salad balances the creaminess nicely. If you want to round out a bigger Italian-style spread, some stuffed portobello mushrooms make a lovely companion, and a bowl of vegan red lentil soup to start turns it into a proper meal.
Storage and make-ahead
Leftovers keep well in an airtight container in the fridge for up to 3 days, and they reheat beautifully in the oven or microwave — the flavors actually deepen overnight. You can also assemble the whole dish ahead of time, cover it, and refrigerate it unbaked for a day, then bake it straight from the fridge (add a few extra minutes). If you love this kind of cozy baked pasta, you might also enjoy my vegan lasagna with mushrooms or the spinach and feta stuffed cannelloni, and for more shapes and ideas have a look at this guide to types of pasta dishes.
If you make this stuffed pasta casserole, I’d love to know how the tofu-cashew filling turned out for you — please rate the recipe and drop me a comment below with any tweaks you tried. Your feedback is very important to me!
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Vegan Stuffed Pasta Casserole
Ingredients
- 300 g tube pasta cooked al dente
- 2 Tbsp vegan cheese shredded
For the sauce:
- 1 Tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 5 tomatoes peeled and crushed
- 1 Tbsp basil leaves chopped
- salt and pepper to taste
For the stuffing:
- ½ Tbsp olive oil
- ½ onion chopped
- 100 g fresh baby spinach
- 250 g firm tofu
- 100 g raw cashews soaked overnight
- 1 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions
- Boil the pasta al dente for about 6 minutes. It just needs to be soft enough to fill.
- Preheat the oven to 200C.
- Make the sauce:
- Heat the olive oil in a skillet over medium heat. When hot, add the diced onion and minced garlic and saute for about 3 minutes, until soft. Add the crushed tomatoes, basil leaves, salt, and pepper, then cook for 7 more minutes, stirring occasionally. When the sauce is ready, set aside.
- For the pasta stuffing:
- Heat the oil in a skillet over medium heat. When hot, add the onion and saute for 3 minutes, then add the spinach and cook until wilted, about 5 minutes. Set aside.
- In a food processor, add the soaked raw cashews, crumbled tofu, lemon juice, and nutritional yeast. Blend until smooth.
- Add the cooked spinach and pulse 2-3 times. Scoop a tablespoon of stuffing into each cooked pasta tube.
- Place the stuffed pasta in a baking dish in a single layer, pour over the tomato sauce, and bake for about 30 minutes.
- Top with some shredded vegan cheese and serve.
Notes
Frequently Asked Questions
Yes, it is fully vegan. The ricotta-style filling is made from firm tofu, soaked cashews, nutritional yeast and lemon juice instead of dairy, and the topping uses shredded vegan cheese. Every ingredient in the recipe is plant-based.
Use a large tube shape that is wide enough to hold a spoonful of filling, such as rigatoni, penne or manicotti. I used tubes because I couldn’t find large shells, but jumbo shells work too. Cook the pasta only to al dente so it does not tear when you fill it.
Soaking softens the cashews so they blend into a smooth, creamy filling rather than a gritty one. Overnight soaking is best, but if you are short on time, a 15-minute soak in just-boiled water will help. Drain them before blending with the tofu.
Yes. You can assemble the whole dish, cover it, and refrigerate it unbaked for up to a day, then bake it straight from the fridge with a few extra minutes added. Already-baked leftovers keep for up to 3 days and the flavors deepen overnight.
It tastes creamy and mildly tangy, much like dairy ricotta. The tofu gives it body, the cashews add richness, the lemon juice brings the ricotta-like tang, and the nutritional yeast adds a savory, cheesy depth. The wilted spinach folded in keeps it fresh.
This baked pasta freezes reasonably well once cooled. Portion it into airtight containers and freeze for up to a couple of months, then reheat in the oven until hot through. The texture of the creamy filling is best when fresh, so freeze only if you need to.
Made this last night! It was delicious! Added some chopped mushrooms in the filling too. Thank you!
Awesome idea with the mushrooms! Even better! 😀