Vegan Stuffed Shells Recipe (2024)

Table of Contents

Vegan Stuffed Shells Ingredients Notes Recipe Tips how to make vegan stuffed shells Vegan Stuffed Shells Ingredients Instructions Video Notes Nutrition FAQs References

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The best vegan stuffed shells from scratch, filled with the creamiest cashew ricotta cheese and baked in a thick homemade marinara sauce. Easy and satisfying, this recipe checks all the boxes with the entire family.Jump to Recipe

Vegan Stuffed Shells

An absolutely divine pasta dinner, jumbo sea shells pasta stuffed with creamy homemade cashew ricotta and baked in a homemade marinara sauce. Great as a comforting meatless weeknight meal but also perfect as a holiday entree to grace your Thanksgiving and Christmas table in lieu of a lasagna.

Saucy, creamy pasta perfection!

Ingredients Notes

The Pasta Shells – they come in three different sizes, so you need to make sure and use the jumbo ones or CONCHIGLIONI which are the perfect ones for stuffing and baking. The smallest ones are called “conchigliette” and are usually used in soups; the medium size are “conchiglie” and are traditionally used in pasta salad or tossed with a thick sauce.
Cashew Ricotta – our lusciously creamy ricotta from scratch whipped up in your Vitamix blender, no soaking required. Alternatively you could use a store bought version if desired but homemade is so much better. If you don’t have an extra powerful blender however, make sure to soak your cashews in hot water for 20 minutes before blending.
Tomato Sauce – I used our thick homemade marinara made from San Marzano tomatoes and every last drop is wiped clean with a piece of crusty bread. Feel free to use your favorite store bough sauce if desired but honestly there’s nothing out there that comes close to the magic of homemade sauce from scratch.
Cashew Cream – Totally optional but it’s really nice as a garnish to drizzle over the shells before serving sprinkled with a bunch of fresh basil.

Recipe Tips

Add Ins – To stay true to the classics you can mix in about 1 cup of sauteed spinach or kale with your ricotta. If using frozen spinach make sure to thaw it out first and squeeze as much liquid as possible. I like to keep it simple and insist the spinach is better served on the side as a dish of creamed spinach or simply sauteed with garlic in a drizzle of olive oil.
Filling Variations – Pan seared Beyond Meat Italian sausage would make a great hearty filling for the shells. You might like to experiment with some sauteed mushrooms and onions in white wine, or roasted butternut squash with fried crispy sage. Our homemade Italian sausage walnut meat I used in this Vegan Pasta Bake makes an absolutely fabulous filling. If deciding to go this route definitely finish with a drizzle of cashew cream to balance out the dish.

Make Ahead – You can prepare the shells in advance up to the baking point, cover and refrigerate overnight or freeze for up to 3 months. Bake following the recipe directions; if baking frozen make sure to add about 10 minutes to the total cooking time.
Serving Suggestions – This is truly a filling meal but it’s even better with a side of crispy roasted broccoli, cauliflower wingsor focaccia bread. Jazz it up with a drizzle of basil pesto, a sprinkling of this walnut parmesan cheese or enjoy with a side of our vegan Caesar salad.

how to make vegan stuffed shells

5 from 2 votes

Vegan Stuffed Shells

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Ingredients

18 jumbo pasta shells + a few extra ones for insurance
4.5 cups tomato sauce
1/2 tsp red pepper flakes Optional
10 basil leaves torn or thinly sliced into ribbons

Cashew Ricotta

2 cups raw cashew pieces
3/4 cups water
1 lemon juiced
3 cloves garlic grated
2 tsp onion powder
1/2 tsp sea salt

US Customary - Metric

Instructions

Soak the cashews in hot water for 20 minutes then drain. (If you have a powerful blender like a Vitamix you can skip the soaking)
2 cups raw cashew pieces
Into a powerful blender add the cashew pieces together with 3/4 cups of water, juice from 1 lemon, grated garlic, onion powder and sea salt. Process until smooth and creamy. Transfer the mixture to a bowl, cover and refrigerate until needed.
2 cups raw cashew pieces, 3/4 cups water, 1 lemon, 3 cloves garlic, 2 tsp onion powder, 1/2 tsp sea salt
Bring a large pot of water to a boil. Season generously with a large pinch of coarse salt then cook the pasta according to the directions on the package until al dente in texture.
18 jumbo pasta shells
Prepare a bowl of ice cold water. Use a slotted spoon and transfer the cooked pasta shells to the bowl of cold water to stop the cooking process. Drain and transfer to a large bowl. Drizzle with a light drizzle of olive oil to prevent sticking.
Preheat your oven to 350”F.
Add half of the tomato sauce to the bottom of a 10 X13 inch baking dish. Spread it evenly.
4.5 cups tomato sauce
Using a regular teaspoon fill each pasta shell with the cashew ricotta. Place in the dish with the sauce. You can line them up straight or at an angle if desired. Repeat the process until all the shells are filled. Sprinkle with the red pepper flakes at this point if desired.
18 jumbo pasta shells, 1/2 tsp red pepper flakes
Spoon the remaining of the sauce over the top of the shells and spread as evenly as you can. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Serve sprinkled with the fresh basil and optionally a drizzle of cashew cream.
10 basil leaves

Video

Notes

Cashew Cream - To make your own cashew cream process 1 cup of raw cashew pieces + 3/4 cups of water in the Vitamix blender until thick and creamy. Alternatively you can use a store bought brand or omit altogether as the shells are already stuffed with the creamiest filling).
Pasta Shells - Make sure to boil a few extra shells as insurance, just in case any of them might break in the process. Keep a close eye on them during boiling and stir often to prevent sticking.

Nutrition

Course: Main Course

Cuisine: Italian

Keyword: stuffed shells, vegan dinner

Servings: 4 people

Calories: 572kcal

Author: Florentina

FAQs

Why are my stuffed shells watery? ›

You want a ricotta that has nothing more than milk, salt, and either an acid or bacterial starter. Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

What do you eat stuffed shells with? ›

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

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Where does stuffed shells come from? ›

The recipe for stuffed pasta shells comes from the Sicilian culinary tradition: in the original recipe, the meat sauce is made with veal mixed with tomato sauce and peas. Above, béchamel sauce is used as an alternative to tomato sauce. Why pasta shells?

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Why do you add an egg to ricotta cheese? ›

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

What happens if you put too much water in stuffing? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

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What temperature do you bake stuffed shells? ›

Preheat oven to 375 degrees Fahrenheit. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes.

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How many days are stuffed shells good for? ›

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

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What vegetables go well with stuffed shells? ›

Vegetables make great side dishes for stuffed shells. The shells and their ingredients are perfect when paired with a variety of vegetables. Try these sides for stuffed shells. Roasted Broccoli: A healthy and easy-to-make side that adds both color and nutrients to the table.

Keep Reading ›

What are stuffed shells called in Italy? ›

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

Are there fake shells? ›

Fake shells exist since shell collecting exists. However, for several centuries, they were rare. They reappeared in quantity in the shell world recently. This is typical in the world of collectors in periods where demand is high and supply short.

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How do you thicken watery ricotta? ›

Recipe FAQs

Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch. Start with 2-3 teaspoons and allow it to stand for 15-20 minutes. How do you make store bought ricotta taste better?

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Why is my ricotta cheese watery? ›

The sign your ricotta is bad

If the ricotta has gone yellowish or brown, or if there's a layer of water sitting atop the cheese, that's also an indicator that your ricotta has spoiled (so don't just shrug and mix the water back into the cheese!).

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Is ricotta supposed to be watery? ›

While the flavor of ricotta is light, its texture is meant to be thick and creamy. Unfortunately, most grocery stores carry watery ricotta that seems to have lost this desirable quality. Heres a quick tip to restore its consistency, making it perfect to use in any dish, from lasagna to cannoli.

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Why did my jumbo pasta shells fall apart? ›

The only reason for this happening, is that you cook the pasta shells in too little water and you do not stir as soon as you throw the pasta into the boiling water. Typically the water/pasta ratio should be no less than 1 liter of water for 100 grams of pasta.

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