Vegan Stuffed Shells

These 5-ingredient vegan stuffed shells are such an easy and fancy vegan dinner!

A healthy plant-based meal for the whole family

The filling can be made with just three ingredients, and there are NO cashews in this one!

They’re great for potlucks, holidays, or weekend family dinners, and when I made them once for guests visiting from out of town, apparently people didn’t even realize they were vegan! One of my friends asked me when I’d started eating dairy again!

Dessert Suggestion: Vegan Chocolate Chip Cookies

Vegan Stuffed Shells

Homemade Vegan Stuffed Shells

High Protein
Oil Free
Dairy Free
Plant Based
Just 5 Ingredients

From start to finish, the entire recipe can come together in under 40 minutes. You simply boil the pasta, add the filling, and let the oven do the rest.

Served with roast vegetables or a side salad, it’s a healthy and filling meal that won’t weigh you down. And while I wasn’t trying to make a vegan version that tastes exactly like traditional non-vegan stuffed shell recipes, it is delicious in its own right, not as a substitute for something else.

Side note: If you’re looking for jumbo whole wheat pasta shells, it surprisingly doesn’t seem like such a thing is available (at least in the US in 2019). I just used regular jumbo shells, but they do make whole grain Brown Rice Pasta Shells (ingredients: stone ground brown rice, rice bran, and water) if you need a whole grain option. Or it also works to stuff and roll up whole wheat lasagna noodles instead of shells if you prefer.

Stuffed Shells Without Sauce

Vegan Stuffed Shells, with homemade tofu ricotta

You can make the recipe with either homemade or your favorite jarred pasta sauce.

Or for white stuffed shells, feel free to skip the tomatoes and cover it with my favorite Creamy Vegan Garlic Sauce!

Easy Vegan Stuffed Shells, using basic ingredients

Vegan Stuffed Shells

Here are 12 additional Vegan Pasta Recipes

Vegan Stuffed Shells

Total Time: 25m

Yield: 5-6 servings

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Ingredients

8 oz uncooked jumbo shells
21 oz firm tofu (Soy Free Version here)
1 1/2 tsp salt
3/4 tsp garlic powder, optional
1/2 cup nutritional yeast (or vegan parmesan)
26oz pasta sauce, jar or homemade, plus more for serving
1 cup cheese style shreds, optional

Instructions

Cook shells according to package directions until just al dente. Drain but do not rinse. Meanwhile, mash together all remaining ingredients except sauce and optional cheese. Preheat oven to 350 F. Spread 1/3 of the pasta sauce in the bottom of a 9×13 pan. Stuff shells with filling, then place on top of the sauce in the pan. Cover with remaining sauce (and cheese, if using). Bake on the center rack 25 minutes. I like to heat extra pasta sauce to spread over top just before serving. Cover leftovers and refrigerate up to 4 days, or they can also be frozen.

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