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    Home > Recipes > Main Dishes

    Vegan Stuffed Shells

    Published: Apr 17, 2022 · Modified: Oct 10, 2022 by Iosune · This post may contain affiliate links · 16 Comments

    Jump to Recipe
    Side photo of a plate of vegan stuffed shells with the words vegan stuffed shells
    Vegan Stuffed Shells

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

    Photo of a plate of vegan stuffed shells

    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?

    Contents hide
    1. How to make vegan stuffed shells
    2. Vegan stuffed shells ingredients and tips
    3. Looking for more vegan pasta recipes?
    4. Did you make this vegan stuffed shells recipe?
    5. Vegan Stuffed Shells

    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.
    Photo of some vegan stuffed shells in a baking dish

    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
    Close-up photo of a vegan stuffed shell

    Did you make this vegan stuffed shells recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    Square photo of a plate of vegan stuffed shells

    Vegan Stuffed Shells

    Vegan stuffed shells, an easy and delicious recipe. It's flavorful, filling, comforting, and made with only 5 simple ingredients.
    5 from 5 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 12 jumbo pasta shells, dried
    • 1 batch of vegan ricotta
    • 2 tablespoon fresh parsley, chopped
    • â…› teaspoon ground black pepper
    • 1 and ½ cups marinara sauce
    Prevent your screen from going dark

    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

    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.

    More Vegan Main Dish Recipes

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    • Creamy Vegan Mushroom Soup
    • Jackfruit Carnitas
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    4.7K shares

    Reader Interactions

    Comments

    1. Lauren says

      December 21, 2019 at 5:22 pm

      I’m making these the night before and bringing to an event. How would you suggest reheating? Thanks! Can’t wait to try them.

      Reply
      • Iosune says

        February 25, 2020 at 5:02 pm

        Hi Lauren! I would reheat it in the oven until it's warm 🙂

        Reply
    2. Rebecca says

      October 21, 2019 at 5:09 am

      5 stars
      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!

      Reply
      • Iosune says

        October 29, 2019 at 12:50 pm

        Hi rebecca! So glad you guys loved it 🙂

        Reply
    3. Amy Roose says

      September 20, 2019 at 4:30 am

      5 stars
      Love this. The tofu ricotta was perfect and even my 4 year old ate it!

      Reply
      • Iosune says

        September 23, 2019 at 1:06 pm

        Hi Amy! SO glad you guys liked it 🙂

        Reply
    4. MaidMarian says

      May 19, 2019 at 2:22 am

      Thank you for your amazing recipe. Yours is the best blog ever!

      Reply
      • Iosune says

        May 20, 2019 at 9:33 am

        Hi Maidmarian! You're so welcome 🙂 And thanks a lot for your kind words. Have a nice day!

        Reply
    5. Diane says

      April 09, 2019 at 5:38 pm

      I made this last night and it was excellent - fast and easy as well.

      Reply
      • Iosune says

        April 16, 2019 at 12:10 pm

        Hi Diane! So glad you liked it 🙂

        Reply
    6. Kayleigh says

      January 10, 2019 at 4:05 pm

      5 stars
      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.

      Reply
      • Iosune says

        January 11, 2019 at 8:38 am

        Hi Kayleigh! So glad you enjoyed it 🙂 Have a nice day!

        Reply
    7. Bryan says

      December 06, 2018 at 2:50 am

      5 stars
      This looks really good! My wife would LOVE this recipe. Thank you

      Reply
      • Iosune says

        December 06, 2018 at 9:15 am

        Hi Bryan! You're so welcome 🙂 Hope you guys enjoy it!

        Reply
    8. Lynn says

      November 29, 2018 at 2:22 pm

      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.

      Reply
      • Iosune says

        November 30, 2018 at 9:42 am

        Hi Lynn! You're so welcome 🙂 Hope you enjoy it!

        Reply

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