Vegan Stuffed Shells

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?

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.
• 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.

Looking for more vegan pasta recipes?

• Vegetable Pasta
• Lemon Pasta
• Broccoli Pasta
• Vegan Pasta Salad
• Pasta Primavera

Did you make this vegan stuffed shells recipe?

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Vegan Stuffed Shells

• Author: Iosune
• Prep: 10 mins
• Cook: 40 mins
• Total: 50 mins
• 2-4 1x
• Main Dish
• Italian
• Vegan

★★★★★ 5 from 4 reviews

Servings 2-4 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan stuffed shells, an easy and delicious recipe. It’s flavorful, filling, comforting, and made with only 5 simple ingredients.

Ingredients

• 12 jumbo pasta shells, dried
• 1 batch of vegan ricotta
• 2 tbsp fresh parsley, chopped
• 1/8 tsp ground black pepper
• 1 and 1/2 cups marinara sauce (375 ml)

Instructions

1. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
2. Preheat the oven to 375ºF or 190ºC.
3. Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined.
4. Spread 1 cup of the marinara sauce (250 ml) onto the bottom of an 8×8 inch (20×20 cm) baking dish.
5. Spoon the vegan ricotta mixture into the shells and put them in the baking dish.
6. Top with the remaining marinara sauce (1/2 cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling.
7. Serve your vegan stuffed shells immediately with some vegan Parmesan cheese on top (optional).
8. 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 Size: 1/4 of the recipe
• Calories: 232
• Sugar: 10.2 g
• Sodium: 998 mg
• Fat: 6.2 g
• Saturated Fat: 1.3 g
• Carbohydrates: 33.4 g
• Fiber: 4.8 g
• Protein: 12.4 g

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.