side angle view of vegan stuffed shells in a baking dish with items surrounding.

5 from 13 reviews

Made with simple vegan cashew or tofu ricotta, spinach, and flavorful pasta sauce, it’s both heavenly and comforting! Easy recipe and ready in 40 minutes.


  • 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


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 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.

Stuff Shells: Scoop out 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 baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 – 15 minutes more.

Serve with fresh chopped herbs of choice and a good dusting of almond parmesan.

Serves 6 (3 shells per serving)

Store: Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.


Make ahead: When making 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.