Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese from Angela’s Plant-based Kitchen

This Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese recipe is an exclusive from Angela Rummans’ cookbook Angela’s Plant-based Kitchen. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

While Angela Rummans is best known as a TV personality appearing on season 20 of Big Brother, beyond the small-screen, her list of accolades includes: level 10 gymnast, fitness model, entrepreneur, business owner, professional pole vaulter, 2012 Olympic Team Trials competitor, best-selling author and now… vegan chef!

Her passion for health and fitness began at an early age as she competed as a top-level gymnast which eventually transitioned to a professional track and field athlete. Seven years ago she began experimenting with a plant-based lifestyle while she was training as a professional athlete. Today she is fully vegan and on a mission to share her passion for cooking and her favorite plant-based comfort food recipes with the world!

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Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese from Angela’s Plant-based Kitchen

Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese


  • Spray olive oil
  • 1 12-oz box of jumbo shells (48 shells)

Tofu Ricotta

  • 2 cups almonds (soaked 6-8 hours or overnight)
  • 2 14-oz blocks of extra firm tofu (drained)
  • 2 Tbsp lemon juice
  • ¼ cup nutritional yeast
  • 2 Tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 Tbsp basil, chopped
  • ¼ cup parsley, chopped 
  • Pinch of cracked black pepper, to taste

Mushroom Ragu Bolognese

  • 1 Tbsp olive oil
  • ½ large yellow onion, grated 
  • 2 cloves garlic, chopped
  • 1½ cup carrot, grated
  • 5 oz shitake mushrooms, finely chopped
  • 1 25-oz jar marinara or favorite red sauce


  1. Preheat oven to 400ºF/200ºC. Spray an 11×14 inch baking dish with olive oil and set aside. 
  2. Bring a large pot of water to a boil and add shells. Boil for 9-10 minutes stirring often. Drain shells and set aside. 
  3. Make Mushroom Ragu Bolognese. Heat olive oil in a large non-stick skillet over medium-high heat. Add grated onion and garlic. Sauté 3-4 minutes. 
  4. Add carrot and continue to cook until softened. 
  5. Add mushrooms and cook 3 minutes. 
  6. Turn off heat and stir in jar of marinara sauce. 
  7. Transfer mushroom ragu sauce into a high-speed blender or Vitamix and pulse until almost smooth, leaving some texture to the sauce. 
  8. Transfer ragu sauce to a bowl and set aside.
  9. In a clean blender or food processor, add 1 block of tofu, soaked almonds (drained), lemon juice, nutritional yeast, apple cider vinegar, onion powder, garlic powder, and salt. Blend on high until smooth. 
  10. Transfer to a medium-sized mixing bowl. 
  11. By hand, crumble in the remaining block of tofu, add chopped basil, parsley, and black pepper, and fold together. 

Assemble Shells

  1. Spoon in enough mushroom ragu sauce to cover the bottom of the 11×13 inch baking dish (about 1/4- ½ inch deep.) 
  2. One by one, spoon tofu ricotta mixture into shells. Nestle shell into sauce after filling. 
  3. Repeat this process until all shells have been filled and nestled into sauce in only one layer. 
  4. After filling and organizing shells in sauce, spoon the remaining mushroom ragu sauce on top of the shells. 
  5. Bake for 30 minutes at 400 degrees until lightly browned and bubbling. 
  6. Let cool 5-8 minutes before serving. 

Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese from Angela’s Plant-based Kitchen

Reprinted with permission from Angela’s Plant-based Kitchen by Angela Rummans, 2020. Photo credit: Angela Rummans.

(Click on the image above to order your copy)


If you loved these tofu ricotta stuffed shells…

Check out more exclusive vegan recipes from Angela Rummans’ cookbook:

Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

Vegan Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen



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