Vegan Stuffed Shells

Stuffed shells was one of the very first recipes that I ever made completely on my own. I MAY have been trying to impress a date by claiming that it was a recipe I made all of the time (even though I just got the recipe on the back of the box of jumbo shells!). Over the past 10 years, though, I’ve made my own version of that original recipe MANY times and have learned a few things along the way.

Naturally, I wanted to make a vegan and dairy free version of it, which simply meant replacing the ricotta. Since I posted my tofu ricotta cheese recipe last week, I figured it was the perfect opportunity to make these Vegan Stuffed Shells!

Why you’ll love this recipe

• Satisfying vegan dish: Jumbo pasta shells make the perfect delivery device for a scrumptious ricotta cheese and spinach filling! Meat eaters and vegetarians unite – this recipe will please all!
• Delicious: When it comes to hearty and flavorful, you can’t beat a cheesy baked pasta dish like these stuffed pasta shells.
• Easy: You’ll need just about 15 minutes for prep, minimal ingredients and with just 25 minutes in the oven, you’ll have a meal the whole family will enjoy.

Ingredients needed

This vegan stuffed shells recipe is one of those dishes that looks elegant and complicated, but doesn’t require any fancy ingredients or methods. Here’s everything you’ll need to make them:

• Pasta shells. Be sure to purchase the JUMBO pasta shells and not the smaller ones.
• Spinach. Completely optional, but such an easy way to add nutrients and greens to the meal and you’ll hardly notice that it’s there.
• Vegan ricotta. My recipe for tofu ricotta cheese is super tasty and a perfect substitute for the real stuff.
• Dried oregano. To add flavor to the ricotta/spinach mixture.
• Marinara sauce. Use your favorite jar of marinara or use homemade tomato sauce.
• Fresh herbs. Fresh basil or parsley for a classic Italian garnish and herby freshness.

How to make this recipe

Make the filling. Start out by making the vegan ricotta cheese. This ricotta cheese recipe is easy to make with tofu and turns out SO delicious! In these spinach stuffed shells, you would NEVER even know that it isn’t dairy ricotta! Once that’s made, mix the spinach and spices into the ricotta and set aside.

Cook the pasta. Now, boil the pasta shells according to package instructions. We recommend cooking to al dente, so that when the dish cooks in the oven, it comes out perfect and not overdone.

Stuff the shells & bake. Spread half of the marinara sauce in the bottom of the baking dish and take each jumbo shell and fill it moderately with the ricotta mixture. Place the stuffed shells in the baking dish on top of the sauce. Once they’re all stuffed, evenly pour the sauce on the top of the shells and bake for 25 minutes.

Serve. Add a sprinkle of fresh parsley or basil, then serve and enjoy!

Tips for recipe success 

• We recommend salting the pasta water before boiling the shells. This really helps season the pasta.
• Undercook pasta shells by 1-2 minutes because they will continue to cook when they go into the oven.
• If you don’t have the time to make the vegan ricotta cheese, you can use store-bought ricotta. In addition, if you’re not concerned with making this meal vegan, you can use regular ricotta cheese.
• Instead of scooping the filling into the shells, you can pipe the filling with a piping bag or baggie (with one corner cut off) instead.

Substitutions & variations

• Gluten-free. To make this recipe gluten free, feel free to use gluten-free jumbo shells.
• Other vegetables. If desired, you can add other veggies to the filling, such as sautéed onion, carrot, mushrooms or zucchini. If you do this, I suggest cutting them up into small pieces and then sautéing them to release some of the excess moisture.
• Spicy shells. Add a dash of crushed red pepper flakes to the pasta sauce.
• Other seasonings. Feel free to replace the oregano with garlic powder and dried parsley or any other dried herbs that you prefer, to flavor the ricotta filling.

Storage recommendations

• Make ahead. You can assemble the stuffed shells in the baking dish for up to 8 hours before you plan to bake it. Cover the baking dish with foil or plastic wrap and transfer it to the fridge until you’re ready to cook. Bring the dish to room temperature before baking (or add a bit of cooking time). You can also just simply make the ricotta cheese a day or two ahead of time. Store it in an airtight container, in the refrigerator until you’re ready to make the dish.
• Storing leftovers. Store any leftover shells covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezing. Vegan stuffed shells will stay fresh in the freezer for up to 3 months. Assemble the shells, then cover tightly and freeze. When you’re ready to eat, bake the shells from frozen and add about 30 minutes to the cooking time. You can also freeze individual portions of leftover shells that have already been cooked. Reheat previously baked shells in the microwave in 60 second intervals until heated through.

As usual, PLEASE PLEASE let me know if you end up making this sauce (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!