Spinach & Ricotta Vegan Stuffed Shells
Vegan stuffed shells are made with creamy cashew ricotta, spinach, and flavorful pasta sauce for a comforting meal that’s easy to make and ready in about 40 minutes!
A Comforting Classic Made Vegan
With a winning medley of carbs — jumbo shells, creamy cheese, and savory tomato pasta sauce — these vegan stuffed shells are truly the ultimate comfort food. And we always go back for seconds!
Why we love this recipe, and you will too!
- It’s a simple Italian dish that’s versatile and on the table in no time.
- Stuffed jumbo shells are kid-friendly, and non-vegans will never guess they are completely dairy-free!
- It can easily be made ahead of time and is freezer-friendly, making it perfect for meal prep and freezing for later meals!
And don’t forget a slice of bread to get every last bit of ricotta and sauce. This homemade No Knead Bread is easy and perfect!
Without further ado, let’s make stuffed shells!
Ingredient Notes
In this recipe, jumbo shells are cooked al dente, stuffed with spinach ricotta cheese, and baked with pasta sauce for a simply wonderful vegan Italian meal.
Here is everything you’ll need, including tips and variations:
- Jumbo Shells: Source out large jumbo shells and cook according to package directions. The shells were super easy to fill with a spoon, and none of them fell apart or broke.
- Vegan Ricotta: We love using our Vegan Cashew Ricotta, which is super easy and takes only a few minutes. You can make it ahead of time and store it in the refrigerator for up to 5 days before using. For nut-free or slightly lower-calorie options, our Tofu Ricotta is perfect!
- Spinach: Use fresh or frozen spinach. I’ve used both, and they work well, so use whichever you prefer. If using fresh spinach, simply steam it until wilted, then chop it. Frozen spinach should be thawed and squeezed to remove excess water (you can do this right in the package by cutting a corner and squeezing the bag.
- Pasta Sauce: Make your own quick, easy Marinara Sauce, or use your favorite pasta sauce.
- Final Touches: Finish it off with a little fresh basil or oregano for a pop of color and another layer of flavor. A good dusting of Almond Parmesan is also a perfect garnish for these stuffed shells.
How To Make Vegan Stuffed Shells
Cook the pasta. Follow directions on the pasta package, cooking to al dente.
Prep the ricotta. While the pasta is cooking, mix the vegan ricotta with the spinach in a medium-sized bowl.
Prep baking dish. On the bottom of a 9 x 13 baking dish, evenly spread a whole jar of pasta sauce.
Stuff the shells. Fill each pasta shell with a rounded tablespoon of the ricotta mixture, then place it in the baking dish (shown above). I was able to get 3 rows of 6. The amount may vary depending on the size of your baking dish.
Bake. Cover and bake for 15-20 minutes (the sauce should be nice and bubbly). Remove the cover and continue baking for another 10-15 minutes.
Cool & Finish. Let it rest for a few minutes, then wipe the rim of the dish clean if you like (it will be messy from the bubbly sauce). Lastly, sprinkle with almond parmesan and herbs of choice.
There you have it, vegan stuffed shells made easy. They make a fantastic family-style dish that everyone at the table will love!
Tips For Success
- Don’t overcook the shells. Cook them just until al dente. They will continue cooking in the oven.
- Baking dish. If you don’t have a rectangular baking dish, an oval or round baking dish will work just as well.
- Top with sauce. Instead of pouring the whole jar of sauce into the bottom of the baking dish, save a little sauce for the top or use half in the bottom and top the stuffed shells with the remaining half.
- Adjust the spinach. Use fresh or frozen spinach, or omit it altogether.
- Make it ahead. You can fully assemble the stuffed shells up to 24 hours in advance and refrigerate. Add 10–15 extra minutes to the baking time if baking straight from the fridge.
- Freeze for later. Unbaked stuffed shells freeze beautifully. Cover tightly and freeze for up to 2 months. Bake from frozen, adding about 20–25 minutes to the baking time.
Storage & Reheating
Stuffed jumbo shells store extremely well, and leftovers are even better the next day.
- Refrigerator: Store leftover stuffed shells in an airtight container for up to 4 days.
- Freezer: Unbaked stuffed shells can be frozen for up to 2 months. Assemble the dish, cover tightly with plastic wrap and foil, and freeze. Baked shells can also be frozen for up to 1 month.
- Reheating from Refrigerator: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated through. Add a splash of marinara sauce or plant milk if they look dry.
- Reheating from Frozen: Bake covered at 375°F (190°C) for 35–45 minutes (if unbaked) or 25–30 minutes (if already baked), until hot in the center.
Serving Suggestions
Stuffed shells can stand alone or be made into a full-course meal. Here are a few of my favorite options:
- Toppings: We love adding a sprinkle of Almond Parmesan and fresh chopped oregano or basil for a finishing touch.
- Salad: For a side pairing, this Classic House Salad, Simple Arugula Salad, or hearty Vegan Caesar Salad would be perfect.
- Soup: Serve with a bowl of Vegan Minestrone Soup.
- Bread: For swiping up the last bits of sauce, we love a slice of this crusty Artisan Bread.
More Vegan Pasta Recipes!
You can never have too many comfort recipes on hand. Try these other cozy vegan pasta dishes to comfort your soul and make you feel at home. You may just find a new favorite!
- Baked Vegan Mac and Cheese
- The Ultimate Vegan Lasagna
- Simple Cheese Manicotti
- Easy Mac and Cheese with Peas
- Eggplant Puttanesca
If you try this stuffed shells recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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SPINACH & RICOTTA VEGAN STUFFED SHELLS
- Total Time: 40 minutes
- Yield: Serves 6 (3 shells per serving) 1x
- Diet: Dairy-Free, Vegan
Description
Our favorite vegan stuffed jumbo shells are made with simple vegan cashew or tofu ricotta, spinach, and flavorful pasta sauce. It’s an easy recipe, ready in about 40 minutes, that’s both heavenly and comforting!
Ingredients
- 18 jumbo shells
- 2 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)
- 10 oz. frozen spinach, thawed and drained or 5 oz. box of fresh spinach, steamed
- 1 jar (25oz) pasta sauce (or homemade Marinara Sauce)
To serve
- fresh chopped oregano or basil
- almond parmesan
Instructions
Preheat oven to 400 degrees F.
Pasta: Cook pasta shells according to package directions.
Ricotta Stuffing: Combine the cashew ricotta with the spinach, set aside.
Prep the baking dish: Pour the entire jar of pasta sauce into the bottom of a 9×13 inch baking dish, spreading evenly to all edges. Alternatively, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.
Stuff Shells: Scoop out a rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6; your results will vary depending on your baking dish.)
Bake: Place the covered baking dish in the center of the oven for 15-20 minutes, until the sauce is bubbly. Remove the cover, reduce the heat to 375°F, and cook for 10-15 more minutes.
Serve with fresh chopped herbs of choice and a good dusting of almond parmesan.
Serves 6 (3 shells per serving)
Notes
Store: Cooked or leftover stuffed pasta shells can be stored in an airtight container in the refrigerator for up to 5 days.
Make-ahead: Stuffed shells can be filled and kept covered in the refrigerator for up to 24 hours in advance. When ready to bake, simply place in the oven and bake as usual.
If you’d like to add a layer of vegan cheese over top before baking, I recommend using Myoko’s Vegan Mozzarella. It melts great and tastes fantastic for a vegan cheese!
I love and recommend using this Le Creuset baking dish (<< affiliate link) with lid when making these stuffed shells or lasagna.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner, Entree, Pasta
- Method: Baking, Boiling
- Cuisine: Italian
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This was delicious and was eaten happily by everyone, even my picky eater. I made it with the tofu ricotta and added a bit of chopped basil. It’s definitely going in the dinner rotation!
Family favorite, go-to for potlucks and gatherings
Happy Thanksgiving! I made this for my family for Thanksgiving and doubled the recipe and it was a big hit thank you so much! We will be making this again and again!
Tastes Amazing!!!
What a terrific recipe! The ricotta was ahhmazing! I took it to a dinner party, vegans as well as non vegans loved it!
Yes! These are the TRUTH. I followed the recipe exactly. Everybody in my house (vegan and non) loves them. They’re so quick and easy. This is a new staple for me. Thank you!!!
YUM!! These were unbelievably yummy! We couldn’t find any large shells in any grocery stores near us for some reason, so we improvised and made lasagna rollups instead. They were delicious!! I found myself craving more even days after we finished them all!
I have the same problem! Giant Eagle is the only place I am able to find the jumbo shells
Hi
I’ve only just found you and I’m so excited to try your recipes starting with your ricotta “cheese” can I use the same recipe but for cannelloni tubes instead ?
Terri xx
Yes, you sure can! If you need a reference, check out my Simple Vegan Manicotti recipe. Enjoy!
The best stuffed shell recipe and instructions ever!