If you’ve listened to our podcast, you’ve probably heard us discuss how we have vastly different tastes.
While we don’t always like the same foods, there are several dishes we are 100% in sync with. One of those is vegetarian stuffed shells.
If you’ve been craving a cozy pasta dish that feels like a hug in a bowl, these vegetarian stuffed shells are exactly what you need. This recipe is a go-to for chilly nights, potlucks, or those “what can I freeze for later?” kind of weeks.
This is comfort food at its finest—tender jumbo pasta shells filled with a creamy ricotta mixture (we have vegan options, too) nestled in bubbling marinara sauce and topped with melty mozzarella. Whether you’re making dinner for a multivore household or planning meals for the week, these shells are always a hit.
And don’t worry—if dairy’s not your thing, we’ve included simple plant-based swaps like vegan ricotta or homemade tofu ricotta. No one misses out on the comfort here.
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Ingredients You’ll Need
These stuffed shells are endlessly customizable, so feel free to use what you have on hand. We’ve included vegan and gluten-free options below!
For the Filling
- ricotta cheese (or use vegan ricotta or homemade tofu ricotta)
- shredded mozzarella cheese (or vegan mozzarella cheese shreds)
- grated
parmesan cheese (or vegan parmesan cheese) - garlic powder
- onion powder
- frozen chopped spinach
- salt and pepper
- optional: red pepper flakes, lemon zest
For the Sauce
- marinara sauce
- garlic
- optional: diced fire-roasted tomatoes
For the Pasta
- jumbo pasta shells
Garnish Ideas
- chopped fresh parsley or basil leaves
- additional
parmesan or mozzarella on top before baking
Kitchen Tools
- baking dish or oven-safe skillet (9×13 casserole dish works great)
- large mixing bowl
- piping bag or large spoon for filling
- optional: food processor
How to Make Vegetarian Stuffed Shells
These stuffed shells are surprisingly easy to put together, especially if you prep a few elements in advance. Here’s how we do it in our kitchen:
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente—usually a minute or two less than the package says. Slightly undercooking keeps them sturdy for stuffing.
Drain and rinse with cool water to stop the cooking. Set them aside on a baking sheet so they don’t stick together.
Step 2: Make the Filling
Add all filling ingredients to a large mixing bowl or food processor and mix until creamy and well-combined. If using a food processor, place all filling ingredients in the bowl and mix until creamy.
Step 3: Fill the Shells
Pour one cup of the marinara sauce into the bottom of the baking dish and spread it to cover.
Spoon or pipe the filling into each shell. A piping bag makes this less messy, but a spoon works just fine.
Place each filled shell seam-side up on top of the sauce in the baking dish.
Step 4: Add Sauce and Cheese
Pour the rest of your marinara sauce over the stuffed shells. Sprinkle with extra mozzarella or
Step 5: Bake
Cover with foil and bake at 375°F for about 25 minutes. Remove the foil and bake another 10 minutes until bubbly and slightly golden.
Let cool for a few minutes, garnish with fresh herbs, and serve warm!
Vegan Options and Easy Ingredient Swaps
One of the things we love most about this recipe is how adaptable it is. Whether you’re cooking for a vegan friend, testing out dairy-free options, or just curious about plant-based swaps, we’ve got you covered.
Ricotta Replacements
- Tofu ricotta Blend firm tofu with lemon juice, garlic, nutritional yeast, olive oil, and salt. Add fresh herbs or spinach for extra flavor. Here’s our recipe.
- Almond ricotta You can find store-bought almond ricotta or make your own with soaked almonds and a splash of lemon. Here’s a recipe from Minimalist Baker.
- Storebought vegan ricotta A shortcut option! We’ve had good results with Kite Hill for vegan ricotta alternatives.
Melty Vegan Cheeses
- Use your favorite vegan mozzarella shreds or slices. Just make sure to choose one that melts well—some brands stay a bit rubbery.
- For a sprinkle on top, vegan
parmesan works great. Brands like Follow Your Heart or Violife add make plant-basedparmesan with great flavor.
You can grab these at Thrive Market or on Amazon—we’ve used both with success! [Insert affiliate CTA placeholders]
Gluten-Free Notes
- Sub in gluten-free jumbo pasta shells if needed. Just be gentle when stuffing—they can be a little more delicate once cooked.
No matter which version you make, these shells will deliver the cozy comfort you’re craving.
Storage, Meal Prep, and Freezing Tips
These vegetarian stuffed shells are meal prep magic. They store well, reheat beautifully, and freeze like a dream.
Make-Ahead Tips
- Assemble ahead You can fully assemble the dish (uncooked) up to two days in advance. Cover and refrigerate until ready to bake.
- Use a disposable baking dish if you’re gifting it or bringing to a friend—just make sure it’s oven-safe.
Freezing Instructions
To Freeze Unbaked Stuffed Shells
- Assemble everything in a freezer-safe, oven-safe dish.
- Cover tightly with plastic wrap and then foil. Label and freeze for up to 3 months.
- To bake from frozen, remove plastic, cover with foil, and bake at 375°F for 45–50 minutes, then uncover and bake another 10–15 minutes until bubbly.
To Freeze Baked Stuffed Shells
- Let the dish cool completely.
- Portion into individual servings and freeze in airtight containers.
- Reheat in the microwave or oven until heated through.
For more great freezer meal ideas, check out 20 Vegetarian Freezer Meals That Make Weeknights a Breeze.
Leftovers
Leftovers will keep in the fridge for 3–4 days and reheat well in the oven or microwave. Add a splash of water or extra marinara to keep things saucy.
Leftover stuffed shells are great for busy weeknights or those “don’t feel like cooking” kind of days.
What to Serve With Stuffed Shells
While these vegetarian stuffed shells are definitely the star of the show, a few simple sides can turn this into a full-on comfort food feast.
Simple Side Ideas
- Fresh green salad Toss spring mix, cherry tomatoes, and cucumbers with lemon vinaigrette.
- Roasted veggies Broccoli, zucchini, or bell peppers drizzled with olive oil and sprinkled with dried oregano.
- Garlic bread Because well, garlic bread.
Try this Mediterranean Chopped Salad recipe from Vegetarian Zen for a bright, crunchy side dish!
For a Cozy Night In
- A glass of red wine (my fave!) or sparkling water with lemon
- A cozy blanket and your favorite reruns 😄
This recipe also works beautifully for holidays, casual dinner parties, or for dropping off to someone who needs a little mealtime comfort.
Want more comfort food dinner ideas? Check out 12 of the Coziest Vegetarian Comfort Food Recipes for delicious plant-based inspiration.
These vegetarian stuffed shells are everything we love about comfort food—simple, satisfying, and easy to customize for just about any dietary need. Whether you stick with the classic ricotta-mozzarella combo or go fully vegan with tofu and dairy-free cheese, the result is always delicious.
If you try this recipe, we’d love to hear how it turned out! Share your version in our Peas and Carrots Society Facebook group (no judgment, ever) or tag us on social (@vegetarianzen).
These vegetarian stuffed shells are everything we love about comfort food—simple, satisfying, and easy to customize for just about any dietary need. Whether you stick with the classic ricotta-mozzarella combo or go fully vegan with tofu and dairy-free cheese, the result is always delicious.
If you try this recipe, we’d love to hear how it turned out! Share your version in our Peas and Carrots Society Facebook group (no judgment, ever) or tag us on social (@vegetarianzen).
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
Vegetarian Stuffed Shells
Equipment
- Large mixing bowl
- Food processor optional
- 9×13" glass baking dish
- Mixing spoon
Ingredients
Filling
- 15 oz ricotta
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 egg or 2 egg whites
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup frozen chopped spinach thawed and squeezed to remove excess water
- salt to taste
- pepper to taste
- red pepper flakes optional, to taste
- chopped roasted peppers optional
- lemon zest optional
Sauce
- 3 cups marinara sauce
- 2 garlic cloves minced (or 2 tsp bottled minced garlic)
- 1 can fire-roasted diced tomatoes optional
Pasta
- 24 jumbo pasta shells
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish or oven-safe skillet.
Cook the pasta shells
- Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente, about 1–2 minutes less than the package directions. Drain, rinse with cool water, and lay the shells on a baking sheet to prevent sticking.
Prepare the filling
- In a large bowl (or food processor), combine ricotta, mozzarella, parmesan, garlic powder, onion powder, spinach, salt, pepper, and egg (if using). Mix until smooth and creamy.
Fill the shells
- Spread about 1 cup of marinara sauce on the bottom of your prepared baking dish.
- Spoon or pipe the filling into each pasta shell using a spoon or piping bag. Arrange filled shells in the baking dish on top of the sauce.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with additional mozzarella and parmesan if desired.
Bake
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let cool for 5 minutes. Garnish with chopped fresh parsley or basil before serving.
Vegan Stuffed Shells
Equipment
- 9×13" glass baking dish
- large mixing bowl or food processor
- Mixing spoon
- piping bag optional
Ingredients
For the Filling
- 1 container vegan ricotta (15 oz) or use homemade tofu ricotta)
- 1 cup vegan mozzarella shreds
- ¼ cup vegan parmesan cheese
- 1 tbsp vegan cream cheese optional (adds richness)
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup frozen chopped spinach thawed and squeezed to remove excess water
- Salt and pepper to taste
- red pepper flakes optional
- lemon zest optional
For the Sauce
- 3 cups vegan marinara sauce
- 2 garlic cloves minced (or 2 tsp bottled minced garlic)
- 1 can fire-roasted diced tomatoes optional
For the Pasta
- 24 jumbo pasta shells
Garnish (Optional)
- Chopped fresh parsley or basil leaves
- Extra vegan mozzarella or vegan parmesan
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
Cook the pasta shells
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells until just al dente (about 1–2 minutes less than the package instructions).
- Drain, rinse with cool water, and spread on a baking sheet to prevent sticking.
Prepare the vegan filling
- In a large bowl or food processor, combine vegan ricotta, vegan mozzarella, vegan parmesan, vegan cream cheese (optional), garlic powder, onion powder, spinach, salt, and pepper. Mix until well blended and creamy.
Fill the pasta shells
- Spread about 1 cup of marinara sauce evenly across the bottom of your prepared baking dish.
- Using a spoon or piping bag, fill each shell with the vegan cheese mixture. Place them seam-side up into the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with additional vegan mozzarella and parmesan if desired.
Bake
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake uncovered for another 10 minutes, until the sauce is bubbling and the cheese is slightly golden.
- Let cool for 5 minutes. Top with fresh parsley or basil and serve warm.
