Vegan Stuffed Jumbo Shells with Spinach

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.

close up on vegan stuffed shells surrounded with marinara sauce in a casserole dish.

⭐⭐⭐⭐⭐
“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.

overhead view of cashews in a food processor.

overhead view of the ingredients for vegan ricotta cheese for vegan stuffed shells in a food processor.

Add the spinach to the food processor and pulse to combine.

overhead view of vegan ricotta cheese for vegan stuffed shells in a food processor.

overhead view of vegan spinach ricotta cheese for vegan stuffed shells in a food processor.

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!

overhead view of uncooked vegan stuffed shells surrounded with marinara sauce in a casserole dish.

Frequently asked questions

What should I serve with stuffed shells?

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.

Can I make vegan stuffed shells ahead of time?

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.

Can I make the spinach ricotta with frozen spinach?

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.

Do I have to use cashews to make the ricotta?

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.

Why is my pasta soggy?

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!