Vegan Stuffed Shells

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2-4 1x
  • Category: Main
  • Cuisine: Italian

Vegan stuffed shells with a tofu ricotta filling and an easy homemade marinara sauce. It’s freezable, and one of the best pasta dishes in the entire world.

Vegan Stuffed Shells
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  1. Cook the jumbo pasta shells according to package directions. Set aside.
  2. Preheat the oven to 375ºF or 190ºC.
  3. Add the vegan tofu ricotta, parsley and pepper to a large mixing bowl and stir until well combined.
  4. Spread 1 cup of the marinara sauce (250 ml) in the bottom of an 8×8 inch (20×20 cm) baking dish.
  5. Spoon the ricotta mixture into the shells and put them in the baking dish.
  6. Top with the rest of the marinara sauce (1/2 cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling.
  7. Serve immediately with some vegan Parmesan cheese on top (optional).
  8. Keep leftovers in a sealed container in the fridge for 4-5 days.


  • 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