These vegan stuffed shells are filled with creamy homemade tofu ricotta, spinach and fresh basil, then baked in marinara until the sauce bubbles. It's a cozy, nut-free pasta bake with about 20 g of protein in every serving!
If you've already made my vegan ricotta, your dinner is halfway done! And if baked pasta is your love language, try my vegan baked ziti next!
Stuffed shells are one of my favorite things to make when I'm cooking for a mix of vegans, vegetarians and people who love their cheese. They're comforting, easy to put together and always a hit with everyone.
These are inspired by classic spinach and ricotta stuffed shells, but I use homemade tofu ricotta instead.
The filling comes together in one bowl while the pasta cooks and then all you need to do is fill the shells, add the sauce and pop everything in the oven.
I also like to add some grated vegan cheese and fresh basil to the filling. The cheese gives it a lovely savory flavor and helps it hold together, while the basil adds a bit of freshness.
Why you'll love these vegan stuffed shells
- You get all the creamy, cheesy comfort of traditional stuffed shells without any dairy.
- Great for making ahead, so you can have a delicious dinner ready to bake when you need it.
- All you need is just nine ingredients, mostly from the freezer and the cupboard.
What you'll need
Jumbo pasta shells - Sold as conchiglioni in the UK; I typically cook a couple extra in case any tear.
Frozen spinach - Thawed, squeezed and finely chopped so it spreads evenly through the filling (more on the squeezing below).
Vegan ricotta - My 5-minute tofu ricotta makes exactly the two cups you need, or you can use a shop-bought one.
Vegan grated cheese - A cheddar-style or parmesan-style both work here; you can use my homemade vegan parmesan.
Fresh basil - Sliced into the filling, with a few small leaves saved to scatter over at the end.
Marinara sauce - A good jar keeps this weeknight-easy, so pick one you'd happily eat on its own.
Pro tip
Squeeze the thawed spinach in a clean tea towel, chop it, then squeeze again to remove all the excess water.
How to make vegan stuffed shells
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Boil the shells in well-salted water for a couple of minutes less than the packet says, so they still have some bite. Drain and rinse them briefly under cold water.
Squeeze and chop the spinach, then stir it into the ricotta with the grated cheese, basil, garlic powder, salt and pepper.
Spread some marinara over the base of a baking dish. Fill each shell with a generous spoonful of filling and nestle them in open side up, then spoon the rest of the sauce over and around them.
Cover with foil and bake at 190°C (375°F) until piping hot, then uncover for the last ten minutes so the sauce bubbles and the edges of the shells turn golden. Let it rest for five minutes before scattering over the last of the basil.
Substitutions and variations
- Make the sauce from my vegan penne alla vodka and use it in place of the marinara for creamy, blush-pink rosé shells.
- For a white version, swap the marinara for my white bean pasta sauce.
- Kale or chard work instead of spinach, as long as you wilt them and squeeze them well.
Helpful tips
- Spoon the filling into a freezer bag, snip off a corner and pipe it into the shells for less mess and fewer tears.
- To make ahead, assemble the tray, cover and chill for up to 24 hours, then add about 10 minutes to the covered bake.
- If you like a golden top, save a couple of tablespoons of the grated cheese to scatter over before the uncovered bake.
What to serve with vegan stuffed shells
- A rocket salad with lemon and olive oil
- Warm garlic bread for the sauce
- My creamy garlic mushrooms
Leftovers and storage
- Leftovers will keep well covered in the fridge for up to 3 days.
- Reheat covered in a 180°C (350°F) oven for about 20 minutes, or microwave single portions until hot through.
- To freeze, assemble without baking, wrap tightly and freeze for up to 2 months, then bake from frozen, covered, adding about 30 minutes. The tofu ricotta can turn slightly grainy after freezing, but under all that sauce you'll barely notice.
If you've tried this vegan stuffed shells recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Vegan Stuffed Shells with Spinach and Ricotta
Ingredients
- 10 ounces (300 g) jumbo pasta shells
- 10 ounces (300 g) frozen spinach, thawed, drained and chopped
- 2 cups (500 g) vegan ricotta
- ½ cup (55 g) vegan grated cheese
- 8-10 leaves fresh basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.25 ounce (35 g) jar marinara sauce
Instructions
- Preheat the oven to 375°F (190°C), or 170°C fan.
- Cook the shells in a large pot of well-salted boiling water for 2 minutes less than the packet time. Drain and rinse briefly under cold water. You can also spread them out on a tray so they don't stick together.10 ounces jumbo pasta shells
- While the shells cook, squeeze the spinach dry in a clean tea towel, chop it finely, then squeeze it again.
- Tear most of the basil by hand, keeping a few small leaves for the top. In a large bowl, stir together the spinach, vegan ricotta, vegan grated cheese, sliced basil, garlic powder, salt and pepper. Taste and adjust the seasoning.10 ounces frozen spinach2 cups vegan ricotta½ cup vegan grated cheese8-10 leaves fresh basil½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper
- Spread about 1 cup of the marinara over the base of the baking dish.1.25 ounce jar marinara sauce
- Fill each shell with the filling and arrange them open side up in a single layer.
- Spoon the remaining marinara over and around the shells, then cover the dish tightly with foil.
- Bake for 25 minutes, then uncover and bake for another 10 minutes until the sauce is bubbling and the edges of the shells are lightly golden.
- Rest for 5 minutes, scatter over the reserved basil and serve.
Notes
- Ten ounces gives roughly 28 to 30 shells, which allows for a few that tear.
- One batch of my vegan ricotta makes exactly the 2 cups you need and keeps for up to 4 days, so you can make it ahead.
- To make the whole dish ahead: assemble, cover and chill for up to 24 hours, then add about 10 minutes to the covered bake.
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