Vegan Stuffed Shells

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!

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

• 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

• 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.

• 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.

• 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.

• Step 4: Pour the remaining marinara sauce over the stuffed shells, then top everything off with your choice of vegan cheese.

• Step 5: Bake the shells at 350 degrees Fahrenheit for 30 minutes.

• 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 sauté 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.

FAQ

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.