These really are the BEST Vegan Stuffed Shells! They’re filled with the most amazing vegan spinach ricotta, covered with marinara sauce, and baked to perfection. It’s cheesy comfort food for the whole family!
If you need more kid-friendly meals that everyone will love, check out my Vegan Lasagna, this Vegan Mac and Cheese, and my favorite Baked Ziti.
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“These stuffed shells are soOoOOoOooOoOoOOooo good. My husband has never had stuffed shells and was insisting he wouldn’t like them–wrong! The texture and flavor of the filling are just perfect. Even our picky toddler was a fan!” – Meghan
Finding a dinner that makes kids, teens, and picky adults happy usually feels like a chore. But these Vegan Stuffed Shells are my secret weapon.
I’ve served these stuffed shells countless times, and no one ever guesses that they’re completely vegan. The secret? A tofu and cashew spinach ricotta filling that rivals any dairy-filled cheese.
Between the “cheese”-stuffed jumbo shells and the bubbling marinara, this is the meal that usually leaves us with zero leftovers. It’s just good, old-fashioned comfort food everyone loves!
Why you’ll love these vegan stuffed jumbo shells
- Kid-approved – When I want to serve a meal both the kids and adults will love, I make vegan stuffed pasta shells. Even picky teenagers love them.
- Pasta perfection! The jumbo shells are stuffed with cashew and tofu ricotta, covered in marinara sauce, and baked until hot and gooey. It’s the perfect pasta dinner!
- Surprisingly easy – The hardest part about this recipe is stuffing the pasta shells, but honestly, a piping bag makes that step so quick and easy.
How to make vegan stuffed shells
Find the complete recipe with measurements in the recipe card below.
Start by boiling the pasta shells until they’re al dente. Drain and rinse them with cold water. You likely won’t use all of the shells in the package, so it’s okay if some break!
Next, make the vegan spinach ricotta by processing the cashews in a food processor until crumbly. Pulse in the rest of the ingredients (except the spinach) until smooth and creamy.
Add the spinach to the food processor and pulse to combine.
To start assembling, spread some of the marinara sauce in the bottom of a casserole dish. Stuff each shell with about 2 tablespoons of the spinach ricotta and place them open side up in the dish. Repeat until you run out of ricotta.
Recipe Tip
I love filling a piping bag fitted with a large tip with the ricotta cheese, then piping the filling into the shells. It’s the easiest way to do it!
Spoon the remaining marinara over the shells. For added richness, sprinkle a few cups of non-dairy mozzarella shreds on top as well.
Bake in the oven for 25 minutes. Serve while they’re hot and enjoy!
Frequently asked questions
There’s truly nothing better than my Kale Caesar Salad and fresh-baked Vegan Garlic Bread on the side of cheesy stuffed shells. It’s a simple and classic Italian-inspired meal the whole family will adore.
Yes, you can fully assemble the stuffed shells and refrigerate them in the covered casserole dish for up to 10 hours before baking. I also recommend adding a few extra minutes to the bake time since they’ll be cold.
Sure! I’ve tried this with both fresh and frozen spinach, and they both work well. Just thaw it ahead of time and squeeze out as much water as possible before blending it into the cheese.
You don’t have to. My almond-based Vegan Ricotta Cheese works just as well here. Or try Tofu Ricotta Cheese (recipe coming soon!).
For a nut-free version, use an equal amount of sunflower seeds in place of the cashews or swap the cashews for two blocks of tofu instead of one. You may not need to add as much water, so start slowly.
The jumbo shells will be mushy if they’re cooked beyond al dente (soft with a slightly firm bite) in the boiling water or if you don’t rinse them under cool water afterward. They continue to cook in the oven, so do your best to avoid overcooking them at the start!
Vegan Stuffed Jumbo Shells with Spinach
Ingredients
- 12 ounces jumbo shells
- 26 ounces marinara sauce (about 3 cups)
Spinach Ricotta:
- 2 cups raw cashews
- 14 ounces firm tofu drained from package
- 1/2 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 10 ounces chopped frozen spinach, thawed or 2-3 cups fresh
Instructions
- 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!
Video
Notes
- 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.
- Tofu alternative – If you cannot have tofu, you could stuff the shells with my almond based vegan ricotta cheese instead.
- 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.
- If desired, cover the shells with a bag of non-dairy cheese shreds before baking, such as Daiya or Violife’s mozzarella shreds.
Nutrition
WOW, WOW, WOW!!!
I just made this tonight and it was AMAZING! We all loved it and are so stuffed. I think this is my new favorite pasta dish. It came together so easy and quick. I’m adding this to my dinner rotation. Thanks for another great recipe Nora.
Hi Robert. I’m thrilled to read that you and your family loved the vegan stuffed shells recipe! Thank you for sharing your awesome review and comments! I appreciate you using and loving my recipes! Wishing you happy cooking.
Can you freeze these shells after filling to cook later?
I’ve never tried it, but it could probably work. They might be quite mushy after freezing, thawing and cooking, as pasta tends to act that way.
Hi Christine, have you tried freezing this ? I would be interested to know the results 🙂
These are amazing! Both vegans and non-vegans loved this recipe
Hi Nour. Thanks for your stellar review! I’m thrilled the recipe was hit with everyone! Happy cooking!
This is such a great dish when entertaining- it’s always a hit!
Hi Ava. I’m thrilled you are enjoying the recipe! I agree this recipe is great for entertaining – I serve it often when I have guests! Thank you for sharing your stellar review! Happy cooking!
Wow! This recipe worked even for me, the worse cook ever and it tasted great!
Hi Elaine. I’m thrilled that the recipe turned out wonderful for you! Thank you for sharing your positive comments! Happy cooking!
Hi Nora,
Do I have to boil the spinach, if fresh?
No, you do not. I just use it fresh.
I cannot have pasta, but this ricotta is fabulous with zucchini rollups! Thank you!
Hi Serena. What a fabulous way to prepare this, with zucchini rollups! Thank you for sharing your awesome review and idea! I’m so glad you are loving the recipe, and wish you happy cooking!
Hi can we use a blender if our food processor is too small? Im doubling the batch
You probably could, but you’ll likely need to add more water to the ricotta, potentially making it quite runny instead of thick. That’s okay, but it will turn out a bit different and might be messier to fill the shells. Try to add just as much water to blend, and not more than that for best results.
Made this tonight and it was so delicious! Even made a portion and froze to bake for postpartum meal prep. You’re so awesome, Nora!
Hi Tessa. I’m thrilled that you loved the stuffed shells recipe! Sounds like you have some exciting events coming up! Congratulations to you and best wishes! Thank you for taking your time to share your terrific review! Wishing you lots of happy cooking!
I’m always so afraid to try vegan Italian dishes. They can be so cheese-reliant, and I don’t care for vegan cheese. But this recipe tasted as good as traditional stuffed shells. You really never let me down!
So good and easy! I love that the cashews don’t require any soaking so this can be made without planning ahead. I actually think they get even better after a day or two. The nutritional yeast flavor is a bit strong when freshly cooked, but really mellows out when reheating leftovers. I’ll be keeping this recipe!
So GOOD and EASY to make too. I’ve frozen individual servings of leftovers and think they reheat well.
I’m thrilled that you love the recipe! Thank you for sharing your glowing review and feedback! Happy cooking to you!
We love this recipe. It’s very easy to make. They make a great dinner, but I also look forward to the leftovers. Thanks for sharing.
You are welcome, Doug! I’m so thrilled that you and yours are loving the recipe! I agree, the leftovers are fantastic! I appreciate you taking time to share your stellar review and feedback! Happy cooking!
Our go-to recipe for busy weeks where we need a meal that will last a few nights – so good!
Hi Emma! I’m thrilled you are enjoying the recipe! It’s one of our favorites as well! Thank you for sharing your glowing review! Happy cooking!
Hi! I always love your recipes. Where does the tofu get incorporated or how? Thanks! 🙂
The tofu is part of the spinach ricotta. 🙂 Thank you!
I’ve made this countless times over the last few years. I forget how easy it is, and it’s so good we usually finish the leftover stuffing with crackers while we wait for the shells to cook! YUMMM!!! (Approved by my 8 and 10 yo boys, as well!)
Hi Kelly. I love reading that you all snack on the leftover stuffing with crackers…so fun! I am thrilled you love the recipe! Thanks for sharing your wonderful feedback! Wishing you lots of happy cooking!
Holy wow! My girlfriend usually does not finish her dinner but she and I absolutely DEVOURED this dish. Oh man. 20/10 recommend. YUM!
How fabulous you both loved the recipe! This is a winner in our house as well! Thank for your glowing 5 star review and fun feedback! Wishing you lots of happy cooking!
I live in a commune where we do nightly vegan dinners, and we’ve made countless recipes….. But this one, this is always the biggest hit. I swear – I’ve had people who aren’t vegan try this and be shocked that it isn’t ricotta. Every time I say I’m making stuffed shells everybody is so excited! I cannot recommend this recipe enough.
So good, so easy, incredible comfort food.
Hi Goshawk. It’s encouraging to read how much everyone is enjoying the stuffed shells recipe! I appreciate you taking time to share your stellar review and feedback! Thank you for sharing! Wishing you lots of happy cooking!
Hi. I am wondering about making this in advance and baking before eating. Would it be OK to stuff the shells and pour the sauce and have everything ready to go a day or so in advance?
Yes, you can assemble the shells and sauce in the casserole dish ahead of time. 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. Happy cooking!