This recipe for Vegan Stuffed Shells is a guaranteed hit for the whole family! Tender pasta shells filled to the brim with creamy vegan ricotta and Parmesan are a foolproof way to bring everyone together around the table. Each savory bite is bathed in rich marinara sauce as a timeless comforting classic.

Single serving of vegan stuffed shells

Traditional stuffed shells are a true labor of love. Between the sauce, pasta, and filling, it could take all day to get the whole dish assembled and baked! Cut out all the hassle and headache with an easier, quicker, and healthier approach that still satisfies all those nostalgic cravings.

Hearty yet elegant, Vegan Stuffed Shells are a versatile entrée that fits the bill any day of the year. From low-key weeknight dinners to elaborate holiday meals, kids and adults alike will enthusiastically dish out seconds- and possibly thirds! You’ll look like a master chef after spending mere minutes in the kitchen.

Closeup of vegan stuffed shells with a fork

Why You’ll Love this Vegan Stuffed Shells Recipe

What’s not to love about cheesy baked pasta smothered in savory red sauce?  In case you’re not already sold by that description alone, here are some other winning attributes to consider:

  • Super-fast prep. How many things can you do in just 5 minutes? You’ll spend more time on hold if you call your nearest Italian restaurant for takeout! That’s all it takes to assemble these stuffed shells and slide them into the oven; they practically cook themselves.
  • Great for a crowd. If you need to feed a hungry family or the whole soccer team, it’s a snap with this simple formula! Easily double, or even triple, as needed, baking off as many pans as will fit in the oven.
  • Ideal make-ahead meal. Prep for success and have stuffed shells ready to go before stomachs begin to growl. You can assemble it for up to a day in advance, and leftovers will keep for 5 to 7 days.
  • High in protein and fiber. Vegan ricotta contains a serious serving of plant protein, while spinach adds fiber and nutrients that even picky eaters will gobble down. It’s perfect for sneaking in some leafy greens, hidden in plain sight!
Ingredients for making stuffed vegan shells with labels

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Pasta shells – Look for jumbo shells in the dry pasta aisle. They’re typically sold in 12- or 16-ounce boxes, which is handy since there’s often a number that are broken and unusable for this recipe. Save the pieces for making noodle soup!
  • Marinara sauce – You can go all out and use my homemade marinara in this recipe, but ready-made marinara is an ideal pantry staple to keep on hand for effortless meal prep. Use any brand you prefer.
  • Olive oil
  • Garlic
  • Spinach
  • Vegan ricotta – Homemade ricotta is my favorite cheesy filling for stuffed shells. You can always grab a tub of vegan ricotta at the grocery store instead.
  • Vegan Parmesan – I recommend Violife Just like Parmesan or Follow Your Heart Dairy-Free Parmesan-Style Shreds.
  • Kosher salt
  • Nutmeg
Overhead view of casserole dish of vegan stuff shells, one in a serving spoon

How to Make Vegan Stuffed Shells

  • Preheat the oven to 375 degrees. Lightly grease your baking dish and set aside.
  • Cook the pasta al dente. Drain and rinse.
Ingredients to make vegan stuffed shells
Marinara sauce spread in the bottom of a casserole dish
  • Spread marinara sauce in the bottom of the dish.
  • Sauté the garlic and spinach. Cook until the greens are wilted and the whole mixture is aromatic.
Garlic and spinach
Wilted spinach with garlic
  • Add vegan ricotta, half of the Parmesan, salt, and nutmeg to the greens. Mix well to combine.
Mixing together the filling for vegan stuffed shells
Vegan ricotta filling for stuffed shells
  • Stuff the pasta shells with the ricotta mixture. Once filled, place them in the baking dish in even rows. Top with the remaining sauce and Parmesan. Cover and bake until bubbling and golden. Uncover and bake a few minutes longer. Cool briefly and enjoy!
Vegan stuffed shells assembled in a casserole dish
Vegan stuffed shells in a casserole dish, covered in marinara sauce
Vegan stuffed shells in a casserole dish, covered in marinara sauce and cheese
Vegan stuffed shells in a casserole dish, baked

Tips for Success

While it’s impossible to go wrong with this tried-and-true favorite, here are some tips to ensure perfect vegan stuffed shells every time:

  • Cook the pasta al dente, according to the package. Aim for the least amount of time recommended, since they’ll keep cooking while they bake. You don’t want them overdone and mushy in the end.
  • The dish can be assembled up to eight hours ahead of baking. The dish should be covered with foil and stored in the fridge until you’re ready to eat. To compensate for chilled pasta, you may need to add up to 10 more minutes to the baking time.
Family-style serving of vegan stuffed shells

Variation Ideas

The beauty of Vegan Stuffed Shells is how versatile they are, completely adaptable to your tastes. You never eat exactly the same dish twice if you want to shake things up! Here are a few ideas of putting your own unique spin on them:

  • Add vegetables. Caramelized onions or roasted mushrooms can add volumes of savory flavor even in small amounts. Other great additions include roasted red peppers, sun-dried tomatoes, grilled corn, or fresh peas.
  • Add protein. Meat-lovers are welcome here too! Sauté your favorite plant-based grounds or crumbled veggie burgers to beef up the filling.
  • Add seasonings. Fresh basil and crushed red pepper flakes will never steer you wrong when it comes to baked pasta. Rosemary, thyme, oregano, and sage would be fantastic to include in a more autumnal rendition, whereas dill, parsley, and lemon zest would make it taste like a bright, zesty celebration of spring.
  • Switch up the sauce. If the idea of more marinara has you seeing red, get saucy with a different flavorful option! Consider Vegan Alfredo Sauce, Vegan Cheese Sauce, Creamy Cashew Pea Pesto, or Spicy Arrabbiata Sauce, for starters.
Casserole dish of vegan stuffed shells, one in a serving spoon

How to Store Leftovers

Wrap leftovers tightly in plastic wrap to make sure the dish is fully sealed. Store in the fridge for 5 to 7 days. See below for longer term storage solutions.

Single serving of vegan stuffed shells with a fork in it

Can I Freeze Vegan Stuffed Shells?

Yes, Vegan Stuffed Shells freeze beautifully! Wrap leftovers lightly in plastic wrap and don’t forget to label with the date. They should keep in the freezer for 3 to 4 months. When you’re ready to eat, uncover and bake at 350 degrees for 15 – 20 minutes, until hot all the way though.

Closeup of vegan stuffed shells

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Single serving of vegan stuffed shells

Vegan Stuffed Shells

Servings: 6
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
This recipe for Vegan Stuffed Shells is a guaranteed hit for the whole family! Tender pasta shells filled to the brim with creamy vegan ricotta and Parmesan are a foolproof way to bring everyone together around the table.
5 (from 6 ratings)
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Ingredients

  • 8 oz pasta shells
  • 25 oz jar marinara sauce, or homemade
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 5 oz baby spinach
  • 2 cups vegan ricotta, store-bought or homemade
  • 1 cup shredded vegan Parmesan, divided
  • 1/2 teaspoon kosher salt
  • pinch nutmeg

Instructions 

  • Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
  • Bring a large pot of well-salted water to a boil. Add the shells and cook according to package instructions to al dente (about 9 minutes). Drain and rinse with cold water.
  • Meanwhile, spread 1 cup of marinara sauce in the prepared baking dish.
  • Heat the oil in a large skillet over medium-high. When hot, add the spinach and garlic and cook, stirring occasionally, until wilted, 2-3 minutes.
  • Remove the skillet from the heat. Add the ricotta, ½ cup Parmesan, salt, and nutmeg and stir well to combine.
  • Stuff each pasta shell with the spinach and cheese mixture and arrange in the baking dish. Pour the remaining sauce on top and sprinkle with the remaining ½ cup Parmesan. Cover the dish. Bake for 25 minutes, then uncover and bake until golden on top and bubbling, 10 to 15 minutes more. Cool for 5 minutes before serving.

Notes

  • Cook the pasta al dente, according to the package. Aim for the least amount of time recommended, since they’ll keep cooking while they bake. You don’t want them overdone and mushy in the end.
  • The dish can be assembled up to eight hours ahead of baking. The dish should be covered with foil and stored in the fridge until you’re ready to eat. To compensate for chilled pasta, you may need to add up to 10 more minutes to the baking time.
Calories: 302kcal, Carbohydrates: 42g, Protein: 14g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 1014mg, Potassium: 700mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2727IU, Vitamin C: 15mg, Calcium: 90mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner
Author: Jessica Hylton

More Cozy Vegan Dinner Ideas

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