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    Home Β» Recipes Β» Vegan Mains

    Vegan Stuffed Shells

    Published: Jan 23, 2024 Β· Modified: May 15, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    These vegan stuffed shells are made with 6 ingredients and are ready in under an hour! Featuring two types of dairy-free cheese, jumbo pasta shells, and marinara, they’re ultra-rich, creamy, and satisfying. Perfect for a quick weeknight dinner or hosting dinner guests!

    Vegan stuffed shells of pasta in a baking dish layered with marinara sauce, vegan cheese, and fresh herbs.

    Why you’ll love this recipe

    • Easy to prepare: Although they look and taste gourmet, these vegan pasta shells couldn’t be easier to assemble.
    • Vegan-friendly: This recipe fuses classic Italian comfort food with a plant-based flair! It’s perfect for those who are lactose intolerant or following a vegan diet.
    • Great for gatherings: It’s easy to make a large batch of this crowd-pleasing recipe, making it ideal for family dinners, potlucks, or any gathering.

    Easy vegan stuffed shells

    These vegan stuffed shells are my plant-based version of classic Italian stuffed pasta. Jumbo pasta shells are filled with an herb-infused vegan ricotta mixture and then layered with marinara sauce and extra vegan cheese.

    They’re baked to perfection, creating a melty, comforting dinner the whole family will love! Once they’re ready, I also like to top mine with fresh basil for a burst of herbaceousness and a pop of color.

    Enjoy them on their own as a dinner centerpiece with salad and garlic bread, or serve them as a side dish with other Italian favorites.

    Ingredients & Substitutions

    Vegan stuffed shells ingredients laid out with labels.
    • Jumbo shells: Large pasta shells are perfect for stuffing. Use your favorite brand. For a gluten-free option, use gluten-free jumbo shells.
    • Vegan ricotta: I use homemade vegan ricotta to form the creamy, rich filling of the shells. You can substitute it with store-bought vegan ricotta for a similar texture, like Kitehill Ricotta.
    • Italian parsley: Adds a fresh, herby flavor to the filling. Feel free to swap it with other herbs, like basil or thyme, for a different taste.
    • Marinara sauce: Gives the dish its classic Italian tomato flavor. Store-bought or homemade both work. Any tomato-based pasta sauce can be used in its place.
    • Vegan cheese: I suggest Miyoko’s pourable cheese for its smooth and melty characteristics, but any meltable vegan cheese should do the trick.
    • Fresh basil: Adds a burst of freshness and color. If basil isn’t available, try garnishing with parsley or fresh spinach leaves for a touch of green.

    How to make vegan stuffed shells

    Cooked jumbo shell pasta in a drain bowl.
    • Step 1: Start by cooking the jumbo pasta shells just until they're al dente since they’ll continue cooking in the oven. Once done, drain the shells and rinse them under cold water to stop the cooking process and prevent sticking.
    Vegan ricotta mixed with fresh herbs in a mixing bowl.
    • Step 2: In a small mixing bowl, combine the vegan ricotta and chopped Italian parsley. Feel free to add a pinch of salt or other herbs for an extra flavor boost.
    Stuffed pasta shells with vegan ricotta and herbs, arranged over marinara sauce.
    • Step 3: Spread your favorite marinara sauce at the bottom of a baking dish. Stuff each cooked pasta shell generously with the vegan ricotta mixture. Arrange the stuffed shells in the baking dish over the sauce.
    Stuffed vegan pasta with vegan ricotta in a baking dish topped with marinara sauce and vegan mozzarella.
    • Step 4: Pour the remaining marinara sauce over the stuffed shells, then top everything off with your choice of vegan cheese.
    Stuffed vegan pasta with vegan ricotta in a baking dish topped with marinara sauce and vegan mozzarella.
    • Step 5: Bake the shells at 350 degrees Fahrenheit for 30 minutes.
    Three stuffed shells with vegan ricotta and herbs on a serving plate.
    • Step 6: Garnish your baked stuffed vegan shells with fresh basil before serving.

    Serving Suggestions

    Stuffed vegan shells are incredibly versatile and can be paired with a variety of sides. Here are some of my favorite options:

    • Salad: Try a chickpea apple kale salad, strawberry goat cheese salad, or harvest salad.
    • Bread: Garlic bread, semolina bread, and Turkish flatbread are all ideal for mopping up any leftover marinara sauce and vegan cheese.
    • Vegetables: Maple balsamic Brussels sprouts or roasted winter veggies make a healthy and colorful addition to your meal.

    Storage & Reheating

    If you end up with leftover vegan stuffed shells or want to prep them in advance, here’s what to do:

    • Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
    • Freezer: You can freeze the stuffed shells in a freezer-safe container for up to 2 months. Make sure to cover them well to prevent freezer burn.
    • Reheating: Reheat the shells in the oven at 350 degrees Fahrenheit for 15-20 minutes until warm. If you’re reheating them from frozen, add a few extra minutes onto the time and cover the dish with foil to prevent them from drying out.
    • Prep ahead: You can prepare the stuffed shells up to the point of baking and store them covered in the refrigerator for a day. When you’re ready, bake them as directed.

    Variations

    • Vegetables: Add chopped spinach and artichokes to the filling, or sautΓ© mushrooms and garlic and mix them into the filling for an earthy flavor.
    • Pesto: Swirl dairy-free pesto, spinach pesto, or red pepper pesto into the ricotta mixture.
    • Spicy: Use spicy arrabbiata sauce instead of marinara for a kick.

    Top tips

    • Cool the shells: Rinse the cooked shells under cold water to stop the cooking process and make them easier to handle.
    • Evenly layer the sauce: Ensure the bottom of the dish is well-coated with sauce to prevent the shells from sticking.
    • Don’t overcrowd the pan: Arrange the shells in a single layer so they cook evenly.
    • Cover the dish: Keep the dish covered with foil during baking. The foil helps to cook everything evenly while keeping the moisture in.
    Three stuffed shells with vegan ricotta and herbs on a serving plate.

    FAQ

    Can I add protein to this recipe?

    Absolutely! You can add cooked lentils, quinoa, or crumbled tempeh to the ricotta filling

    How do I know when the stuffed shells are done baking?

    The shells are done when the sauce is bubbly and the cheese has melted and turned slightly golden. This typically takes about 30 minutes in an oven at 350 degrees Fahrenheit.

    What can I do with leftover marinara sauce?

    Leftover marinara sauce can be used in other pasta dishes, as a dipping sauce for bread or veggies, or even as a base for homemade pizza.

    More pasta recipes

    If you enjoyed these vegan stuffed shells, be sure to check out some more of my favorite vegan pasta recipes like these:

    • Cashew Alfredo Sauce: A dairy-free yet equally creamy sauce for all your pasta needs.
    • Dairy-Free Mac & Cheese: If you’re a comfort food lover, this 30-minute recipe is for you!
    • Trenette al Pesto: Featuring linguine, fresh basil, golden potatoes, and string beans.
    • Vegan Rasta Pasta: Made with vegan chicken, a creamy sauce infused with jerk spices, and a colorful trio of bell peppers.
    Vegan stuffed shells of pasta in a baking dish layered with marinara sauce, vegan mozzarella and herbs.

    Vegan Stuffed Pasta

    5 from 3 votes
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 45 minutes mins
    Serving Size: 8
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This vegan stuffed shell pasta dish is so creamy and satisfying. It's a fusion of classic Italian comfort food with a plant-based flair. Jumbo pasta shells are filled with an herb-infused vegan ricotta mixture and then layered with marinara sauce and extra vegan cheese.It's easy to make with just 6 ingredients and it's perfect for big group gatherings. Enjoy them on their own as a dinner centerpiece with salad and garlic bread, or serve them as a side dish with other Italian favorites.

    EQUIPMENT

    • 10" x 7" x 2 ΒΎ" Bakeware

    INGREDIENTS
      

    • 28 shells jumbo pasta
    • 2 cups vegan ricotta
    • 1 bunch Italian parsley
    • 2 cups favorite marinara sauce I like RAO
    • Β½ cup vegan cheese I use Miyokos Pourable Cheese
    • fresh basil to garnish

    METHOD
     

    • Cook pasta per package instructions. Drain and rinse under cold water, and set aside.
    • While pasta is cooking - Mix the Italian parsley and the vegan ricotta in a small mixing bowl.
    • Preheat the oven to 350℉. Pour 1 cup of the marinara sauce at the bottom baking dish.
    • Then generously stuff the pasta shells with the vegan ricotta filling and arrange them in the baking dish over the marinara sauce.
    • Pour the remaining marinara sauce over the shells, and top it off with vegan cheese.
    • Next, place the stuffed pasta dish into the oven and bake for 30 minutes.
    • Garnish with fresh basil before serving.

    NOTES

    • Cool the shells: Rinse the cooked shells under cold water to stop the cooking process and make them easier to handle.
    • Evenly layer the sauce: Ensure the bottom of the dish is well-coated with sauce to prevent the shells from sticking.
    • Don’t overcrowd the pan: Arrange the shells in a single layer so they cook evenly.
    • Cover the dish: Keep the dish covered with foil during baking. The foil helps to cook everything evenly while keeping the moisture in.

    NUTRITION

    Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 74mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 600IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
    Course: Main Course, Side Dish
    Cuisine: Italian
    Keyword: stuffed vegan shells, vegan stuffed shells
    Tried this recipe?Let us know how it was!
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    Comments

    1. Claire says

      May 01, 2024 at 5:40 am

      5 stars
      I have made this dish so many times because it’s so easy to make and the vegan pourable sauce I could literally drink! Love your recipes! The only thing I do differently is to make my own marinara sauce and stuff shells with cottage cheese. And this dish freezes well. Thanks again!

      Reply
    5 from 3 votes (2 ratings without comment)

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