These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd. 

large casserole dish filled with vegan stuffed shells covered in sauce

When I need a kid friendly meal that everyone will love, I turn to Vegan Lasagna, Vegan Mac and Cheese, Baked Ziti or these amazing stuffed shells.

I’ve served these shells countless times to various groups, and no one ever guesses they’re completely vegan! The ricotta filling rivals any dairy filled cheese, and will keep you coming back for more.

For added richness, add a few cups of non-dairy mozzarella shreds to the top while it bakes. But it’s really not necessary.

side shot of a casserole dish full of shells with marinara

Tips for success

  • Don’t overcook the pasta. We don’t want mushy shells, and they will continue to cook a little in the oven. Rinse the cooked shells in cold water as soon as they are done.
  • Try using a piping bag to stuff the shells. It makes filling the shells a breeze! You can also use a small spoon.
  • Frozen or fresh spinach – I use whatever I have on hand, and either is perfectly fine.
  • Make ahead – You can assemble the shells in the casserole dish ahead of time, such as in preparation of a holiday meal. Cover and refrigerate until ready to bake. I would not let them sit longer than 8-10 hours before baking. Give them a few extra minutes to cook since they will be cold going in.

I hope you LOVE these Vegan Stuffed Shells. They are:

  • Crowd-pleasing comfort food
  • Kid-approved
  • Savory & rich tasting
  • Pasta perfection!
  • Filling & oh-so-satisfying

close up of stuffed shells made vegan in a dish

Want more vegan pasta recipes to serve a crowd?

square image of stuffed shells in dish
5 stars (122 ratings)

Vegan Stuffed Jumbo Shells with Spinach

These Vegan Stuffed Jumbo Shells are filled with the most amazing spinach ricotta, covered with marinara sauce and baked to perfection! Comfort food that is perfect for feeding a crowd. 
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8 servings


  • (1) 12-ounce package jumbo shells
  • (1) 26-ounce jar marinara sauce (about 3 cups)

Spinach Ricotta:

  • 2 cups raw cashews
  • (1) 14-ounce firm tofu drained from package
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup water
  • 1 1/2 teaspoons salt
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • (1) 10-ounce package chopped frozen spinach, thawed or 2-3 cups fresh


  • Preheat oven to 350 degrees F. 
  • Boil the Shells: Bring a large pot of water to a boil and add the jumbo shells. Cook for 8-10 minutes, until done. Drain and rinse with cold water. Set aside. Some will likely break, but you will only need about 3/4 of the package so that is okay.
  • Make the Spinach Ricotta: Add the cashews to a food processor, and process until fine and crumbly. Now add the rest of the ricotta ingredients EXCEPT the spinach. Process until smooth and creamy, scraping the sides as needed. Now add the spinach, squeezing out excess water before adding. Pulse to combine.
  • In a large casserole dish, evenly spread about 1 cup of the marinara sauce in the bottom.
  • Stuff the Shells: Scoop about 2 tablespoons of the spinach ricotta into each shell and place open side up into the baking dish. Repeat until all the filling is used up. I love using a piping bag and large tip for this, it makes filling a breeze!
  • Spoon remaining marinara sauce on top of the stuffed shells, and place in the oven. Cook, uncovered, for 25 minutes. Serve immediately and enjoy!


  1. Leftover stuffed shells will keep for 3-4 days in the refrigerator. Simply reheat in the microwave or oven until warm. They can also be frozen.
  2. Tofu alternative - If you cannot have tofu, you could stuff the shells with my almond based vegan ricotta cheese instead.
  3. Nut free option - For nut free, use two blocks of tofu instead of one and omit the cashews. You may not need to add as much water, so start slowly. Or substitute sunflower seeds for the cashews.
  4. If desired, cover the shells with a bag of non-dairy cheese shreds before baking, such as Daiya or Violife's mozzarella shreds.


Serving: 1serving | Calories: 425kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Sodium: 954mg | Potassium: 815mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4563IU | Vitamin C: 12mg | Calcium: 154mg | Iron: 5mg
Course: Main Course
Cuisine: Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!



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  1. I think you might have a typo in the recipe. I made this tonight and it was delicious! I noticed at the top of the recipe it says cook time is 35 minutes. On step 6 it says cook 25 minutes. After 25 minutes it wasn’t really done. Cooking 35 minutes the shells were perfect and just starting to brown and the sauce was bubbling nicely!

    1. Hi there, it’s not a typo, the total cooking time is estimated for 35 minutes including the boiling pasta time. But you can certainly bake them for longer if you like! I find the shells dry out if I bake them for that long, but ovens can vary (as well as tastes). I’m so glad you enjoyed the shells, thank you.

  2. This is Amazing! I’m a fairly new vegan, about 3 months, and your recipes are outstanding!! One small request, if possible, can you add a cook mode to your recipes so I can stop getting my phone all goopy 😄

  3. Hi! I am wondering what substitute you would recommend for nutritional yeast in your recipes? Unable to have this, yet went vegan and need some help! Thanks

    1. Almost all of the time, you can simply leave it out. It adds a “cheesy” kind of flavor. I don’t have a good substitute, and it very much depends on the recipe. But most of the time, you can just leave it out, like in this recipe. Hope that helps!

  4. If I freeze them, do I first cook it and then freeze or freeze prior to putting in the oven?

  5. These were great! Used frozen kale and definitely over blended… Still delicious. Excited to eat it for a couple more dinners!! Thank you!

  6. Thank you for sharing your incredibly delicious recipe! I’ve made this a few times for my family and they can’t get enough. Truly, the best vegan spinach ricotta ever!

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