Vegan stuffed shells, an easy and delicious recipe. It's flavorful, filling, comforting, and made with only 5 simple ingredients.
These vegan stuffed shells are my absolute go-to pasta recipe. It is flavorful, creamy, and easy to make, as well as perfect to have for dinner on a daily basis or on a special occasion.
It really is a family favorite and everyone LOVES it, and it is great for making big batches to enjoy all week long! Tell me, have you tried it?
Craving more delicious vegan pasta dishes? Check out my Vegan Spaghetti, Vegan Bolognese, and Vegan Mushroom Pasta recipes. There's something for everyone to enjoy in our vegan pasta collection!
How to make vegan stuffed shells
- Cook the jumbo pasta shells according to package instructions.
- Preheat the oven to 375ºF or 190ºC.
- Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined.
- Spread 1 cup of the marinara sauce onto the bottom of an 8×8 inch (20×20 cm) baking dish.
- Spoon the vegan ricotta mixture into the shells and place them in the baking dish.
- Top with the remaining marinara sauce and bake for 30 minutes.
- Serve your vegan stuffed shells immediately.
Vegan stuffed shells ingredients and tips
- Jumbo pasta shells: use gluten-free pasta shells if needed. To make this vegan stuffed shells recipe you can also use use cannelloni or manicotti tubes as well as any other type of pasta you can stuff. You could also slice some eggplant with a mandoline slicer (or a knife), cook the slices in a skillet or bake them, and use them as if they were cannelloni tubes.
- Vegan ricotta: store-bought vegan ricotta is also a good choice, but I prefer to make it at home, as it's healthier, super easy to make, more affordable, and extremely delicious. In addition, it only requires 4 easy-to-get ingredients (tofu, lemon juice, nutritional yeast, and salt, that's all!) and it's ready in less than 5 minutes. Dairy-free and so creamy!
- Fresh parsley: fresh parsley works great in this vegan stuffed shells recipe, but feel free to use any other fresh or dried herb you have on hand, such as fresh basil. Some people also use spinach. On the other hand, you could also omit this ingredient if you want to make the recipe simpler.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one to be more convenient and also easier to measure with a teaspoon.
- Store-bought or homemade marinara sauce: free to use store-bought marinara sauce, but making your own version at home is so easy I hardly ever buy it. Although marinara sauce works really well in this recipe, any other type of tomato sauce will also work.
- Feel free to sprinkle some vegan Parmesan cheese over your vegan stuffed shells.
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Vegan Stuffed Shells
Vegan stuffed shells, an easy and delicious recipe. It's flavorful, filling, comforting, and made with only 5 simple ingredients.
Servings:
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Ingredients
- 12 jumbo pasta shells, dried
- 1 batch of vegan ricotta
- 2 tablespoon fresh parsley, chopped
- ⅛ teaspoon ground black pepper
- 1 and ½ cups marinara sauce
Instructions
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- Preheat the oven to 375ºF or 190ºC.
- Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined.
- Spread 1 cup of the marinara sauce (250 ml) onto the bottom of an 8x8 inch (20x20 cm) baking dish.
- Spoon the vegan ricotta mixture into the shells and put them in the baking dish.
- Top with the remaining marinara sauce (½ cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling.
- Serve your vegan stuffed shells immediately with some vegan Parmesan cheese on top (optional).
- Keep the leftovers in a sealed container in the fridge for 4-5 days.
Notes
- If you can’t find the jumbo pasta shells, feel free to use cannelloni or manicotti tubes or any other type of pasta you can stuff. You could also slice some eggplant with a mandoline slicer (or a knife), cook the slices in a skillet (or even bake them), and use them as if they were cannelloni tubes.
- Store-bought vegan ricotta is also a good choice, but I prefer to make it at home, as it's healthier, super easy to make, more affordable, and extremely delicious. In addition, it only requires 4 easy-to-get ingredients (tofu, lemon juice, nutritional yeast, and salt, that's all!) and it's ready in less than 5 minutes.
- Although fresh parsley works great in this recipe, feel free to use any other fresh or dried herb you have on hand. You could also omit this ingredient if you want to make the recipe simpler.
- Marinara sauce works really well in this recipe, but any other type of tomato sauce will work.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 33.4g | Protein: 12.4g | Fat: 6.2g | Saturated Fat: 1.3g | Sodium: 998mg | Fiber: 4.8g | Sugar: 10.2g
Tried this recipe?Leave a comment below and let me know how it was!
Update Notes: This post was originally published in November of 2018, but was republished with new photos, step-by-step instructions, and tips in April of 2022.
Lauren says
I’m making these the night before and bringing to an event. How would you suggest reheating? Thanks! Can’t wait to try them.
Iosune says
Hi Lauren! I would reheat it in the oven until it's warm 🙂
Rebecca says
I made this for dinner tonight and my family loved it! Including my 10-year-old vegetarian and 8-year-old non-vegetarian! Excellent & easy recipe thank you!
Iosune says
Hi rebecca! So glad you guys loved it 🙂
Amy Roose says
Love this. The tofu ricotta was perfect and even my 4 year old ate it!
Iosune says
Hi Amy! SO glad you guys liked it 🙂
MaidMarian says
Thank you for your amazing recipe. Yours is the best blog ever!
Iosune says
Hi Maidmarian! You're so welcome 🙂 And thanks a lot for your kind words. Have a nice day!
Diane says
I made this last night and it was excellent - fast and easy as well.
Iosune says
Hi Diane! So glad you liked it 🙂
Kayleigh says
I made this last night and I loved it!!! This is now my new favorite quick weeknight dinner. This tofu concoction has the same texture as ricotta and once you get everything put together, you can't really taste a difference. I think next time I'm going to add a little fresh basil, but otherwise I wouldn't change a thing.
Iosune says
Hi Kayleigh! So glad you enjoyed it 🙂 Have a nice day!
Bryan says
This looks really good! My wife would LOVE this recipe. Thank you
Iosune says
Hi Bryan! You're so welcome 🙂 Hope you guys enjoy it!
Lynn says
Thank you for this. My aunt used to make a non- vegan version for her family every Christmas Eve. I'm going to try it this year for my family. I think even the non-vegans will like it.
Iosune says
Hi Lynn! You're so welcome 🙂 Hope you enjoy it!