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    Home » Recipes

    Vegan Stuffed Shells (Gluten-Free)

    Jump to Recipe·Print Recipe

    These Vegan Stuffed Shells are so easy to make and something the whole family will love. Jumbo gluten-free pasta shells stuffed with creamy tofu ricotta and covered with delicious homemade marinara sauce. It’s healthy, oil-free, and a guaranteed crowd-pleaser.

    vegan stuffed shells on two plates with baking dish.

    Are you ready for your life to change? I tend to be a bit melodramatic, but in the case of this incredible dish – the best vegan stuffed shells recipe – it’s completely warranted and true.

    What’s not to love about this dish? You’ve got comforting carbs, a cheesy ricotta filling, and it’s all topped off with a delicious homemade marinara sauce. The most powerful food trifecta on the planet. Let’s get this carb party started!

    vegan stuffed shells with tofu ricotta ingredients. jumbo shells, pasta sauce, nutritional yeast, tofu, and spice.

    Ingredients For Vegan Stuffed Shells

    • Jumbo Pasta Shells: I couldn’t find whole-wheat so I decided to go with this gluten-free shell pasta (affiliate link) and it worked great.
    • Vegan Ricotta: Tofu ricotta is super easy to make. You can prepare it in advance and keep it in the fridge until you’re ready to use it. It’s good for up to 3-4 days.
    • Marinara: This marinara recipe is so simple and ready to eat in less than 10 minutes. You can use storebought just make sure it’s oil-free. However, homemade is always better.
    • Toppings: Vegan Parmesan is the perfect topping for this delicious dish. Give it a good sprinkle before serving.
    tofu ricotta in food processor.

    Table of Contents

    • How To Make Vegan Stuffed Shells
    • Vegan Stuffed Shells FAQ
    • What Are Good Side Dishes For Stuffed Shells?
    • More Healthy Pasta Dishes
    • Vegan Stuffed Shells (Gluten-Free)

    How To Make Vegan Stuffed Shells

    First things first – choose your pasta. I could not find whole wheat jumbo pasta shells. So, I had to use just regular shells.

    However, I did find these gluten-free brown rice jumbo shells and that’s huge for those who typically have to avoid pasta dishes.

    1. Pasta: Cook the pasta according to the directions on the package.
    2. Tofu Ricotta: Prepare the vegan tofu ricotta while the pasta cooks and evenly spread 1 ½ cups of the marinara sauce on the bottom of an 8×8 baking dish or 9×13 baking dish (affiliate link).
    3. Stuff The Shells: Once the pasta has finished cooking drain it and fill each shell with 1-2 heaping tablespoons of the vegan ricotta and place in the baking dish. Continue filling the shells until you have used all the tofu ricotta. FYI, I was able to get 5 rows of 3 in an 8×8 baking dish.
    4. Bake: Pour the remaining marinara sauce over the shells and bake uncovered for 25 minutes until the sauce is bubbling. Remove from the oven, sprinkle with vegan parmesan, and serve.

    And, just like that, a delicious, healthy, vegan, restaurant-style Italian meal even the kids are going to swoon over!

    Vegan stuffed shells with tofu ricotta in baking dish before being cooked.

    Vegan Stuffed Shells FAQ

    How Long Will Vegan Stuffed Shells Last?

    Vegan Stuffed Shells can be kept in the fridge for up to a week in an airtight container.
    To reheat, place the shells in an oven-safe dish and warm in a 325˚F oven for 10-15 minutes. Once they are ready simply remove and serve.

    Can I Freeze Vegan Stuffed Shells?

    Yes! Prepare the stuffed shells according to the directions but don’t cook them. Then, store in a freezer-safe dish and cover with plastic wrap and aluminum foil. You can store this in the freezer for up to 4 months.

    When you’re ready to enjoy simply bake the vegan stuffed shells according to the recipe instructions but add an extra 10-15 minutes. Keep in mind every appliance is different so always keep an eye on it as it cooks.

    Can I Make Vegan Stuffed Shells Ahead Of Time?

    Yes, absolutely! This recipe can be prepared the day before. Follow all the instructions up until baking, cover, and place in the fridge. Follow regular cooking directions when you’re ready to bake.

    Cooked vegan stuffed shells with tofu ricotta in baking dish with pasta sauce.

    What Are Good Side Dishes For Stuffed Shells?

    • Easy 5-Ingredient Whole Wheat Beer Bread
    • Oven Roasted Asparagus with Tahini Sauce
    • Roasted Brussels Sprouts
    • Apple Walnut Salad

    More Healthy Pasta Dishes

    • Vegan Minestrone
    • The BEST Vegan Bolognese
    • Creamy Sun-Dried Tomato & Kale Pasta
    • Vegan Lasagna Rolls
    • Sweet Chili Garlic Instant Pot Noodles
    vegan stuffed shells with tofu ricotta on plate.

    You are going to love these Vegan Stuffed Shells with Tofu Ricotta! They’re…

    This recipe is great when you’re entertaining and need something everyone is sure to love. It’s also great as a holiday meal especially on Christmas and New Year’s Eve.

    Also, here are a few of my favorite things: My list of 20 Kitchen Must Haves For Healthy Vegan Oil Free Cooking.

    jumbo stuffed shells on plate.

    If you make this recipe be sure and let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!

    Print
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    Vegan Stuffed Shells (Gluten-Free)

    ★★★★★

    4.8 from 14 reviews

    Print Recipe

    These Vegan Stuffed Shells are so easy to make and something the whole family will love. Jumbo gluten-free pasta shells stuffed with creamy tofu ricotta and covered with delicious homemade marinara sauce. It’s healthy, oil-free, and a guaranteed crowd-pleaser.

    • Total Time: 55 minutes
    • Yield: 8 1x

    Ingredients

    Scale
    • 1 box of gluten-free jumbo shell pasta or jumbo shell pasta of choice
    • Shane & Simple Vegan Tofu Ricotta
    • 3 cups Shane & Simple Vegan Marinara

    For Serving

    • Vegan Parmesan

    Instructions

    1. Preheat your oven to 375 degrees ˚F.
    2. Cook the pasta shells according to the package instructions.
    3. Make the tofu ricotta and set aside.
    4. Spread 1 ½ cups of marinara sauce evenly on the bottom of either a 9×13 baking dish or 8×8 baking dish. 
    5. Fill each pasta shell with 1-2 heaping tablespoon of the tofu ricotta. Place the shells open side up in the baking dish and continue until you’ve used all the ricotta filling.
    6. Pour the remaining suace over the shells and bake uncovered for 25 minutes or until the sauce is bubbling.
    7. Remove and serve immediately with my Plant-based Parmesan sprinkled on top (optional)

     

    Equipment

    Gluten-Free Shell Pasta

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    9 x 13 Baking Dish

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    8 x 8 Baking Dish

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    Spatulas

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    Cuisinart Food Processor

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    Nutritional Yeast

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    • Author: Shane Martin
    • Prep Time: 15 mins.
    • Cook Time: 40 mins.
    • Category: Main Dish
    • Method: Baking
    • Cuisine: Vegan, Italian
    • Diet: Vegan

    Nutrition

    • Serving Size: 3 shells
    • Calories: 143
    • Sugar: 3.4 g
    • Sodium: 425.3 mg
    • Fat: 3.1 g
    • Carbohydrates: 20.7 g
    • Fiber: 3.9 g
    • Protein: 9.2 g
    • Cholesterol: 0 mg

    Keywords: Italian, vegan Italian, plant-based, vegan pasta dish, vegan stuffed shells, tofu ricotta, stuffed jumbo shells

    THANKS SO MUCH FOR YOUR SUPPORT!

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    Save this recipe & PIN IT here!

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    Reader Interactions

    Comments

    1. Darci

      October 10, 2022 at 1:38 am

      Excellent – delicious, filling and easy to make! Family was happy. Your recipes never disappoint!

      ★★★★★

      Reply
    2. sharon rhoads

      September 20, 2022 at 10:21 pm

      Another WINNER from Shane! I couldn’t believe how much it tasted like the real thing! Thanks so much!!!

      ★★★★★

      Reply
      • Shane Martin

        September 22, 2022 at 11:21 am

        Awesome!!!

        Reply
    3. Melinda

      September 05, 2022 at 7:19 pm

      This is soooo good! I used to make stuffed shells the standard way, and never imagined I could get that mouth-feel again after going plantstrong. Thank you so much!

      Reply
      • Shane Martin

        September 07, 2022 at 7:07 am

        Thank you, Melinda! If you wouldn’t mind I’d really appreciate you giving this recipe a star rating…it helps me with the Google “gods” as well as helping others find this recipe. Thank you and blessings!

        Reply
    4. Sheila

      January 04, 2022 at 12:55 pm

      The shells were very easy to make and stuff. I used 2 boxes of Pomi chopped tomatoes because that is all I had. The sauce is chunky and delicious.
      This recipe is a keeper!!

      ★★★★★

      Reply
    5. Tenderloin

      September 03, 2021 at 5:08 pm

      I had a lot of questions making this. Recipe calls for a whole box of jumbo shells, and i wound up with more leftover than I used. The marinara calls for two TABLESPOONS EACH of oregano and basil, which is a LOT of herbs. I used two quart jars of canned tomatoes (64 oz., which is more than the recipe called for) and my sauce still looked like herb stew. Then the ricotta called for THREE tablespoons of Italian seasonong (more oregano!). I have never used that much seasoning even in a large pot of chili! Just want to know if those were misprints. In the end everything was pretty overseasoned for my taste, but the tofu ricota wos convincing enough that I’ll definitely try this again. After all, I have a bunch of shells to use up! Love your site, though. It is making going vegan a lot easier for me, as I’m not big into Buddha bowls and leaves!

      ★★★★

      Reply
    6. Ruth

      February 09, 2021 at 8:02 pm

      I bought firm tofu by accident. Will this work. And can I use it as a lasagna seeing as I can’t find gluten free shells in any store? TIA

      Reply
      • Shane Martin

        February 09, 2021 at 9:45 pm

        Yes and yes:)

        Reply
    7. Darlene Powell

      January 24, 2021 at 10:03 am

      Delicious. Makes a lot. Put it in 2 separate pans and froze half. Had some day one and put leftovers in the fridge. It actually tastes better the second day. Love all of your recipes that I have tried so far.

      ★★★★★

      Reply
    8. Rachel

      December 10, 2020 at 1:44 pm

      Amazing. I made this and it was absolutely perfect and delicious. The Tofu Ricotta tastes like Ricotta and the Marinara Sauce is so flavorful. Put all in jumbo pasta shells and perfection. Thank you again for these recipes being vegan and no oil. Thank you.

      ★★★★★

      Reply
    9. Trish

      October 16, 2020 at 10:36 pm

      This was delicious! The only problem was I cooked a whole box of shells so I had tons of shells left over. Problem solved. I went to the store and got more tofu and we ate it again two nights later. No one complained cause it is so good! Next time I will double the filling recipe and put half of the shells in the freezer. I got 18 stuffed shells each time. I will be serving this at a dinner party because no one would know it is vegan. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        October 17, 2020 at 10:59 am

        Way to go, Trish;) Those pesky extras…oh, well, just have to make more. I love these kinds of problems:)

        Reply
    10. Shane Martin

      October 14, 2020 at 9:29 am

      Rich, creamy, easy, and unbeivably delicious! You’d never know it was healthy and vegan. WOW!!!

      ★★★★★

      Reply
    11. Ronda

      June 01, 2020 at 4:43 pm

      Can you substitute the tofu

      Reply
    12. Jenny Baker

      March 20, 2020 at 11:52 am

      Hey friend! We’re in lockdown due to being exposed to this virus (hubby treated sick patient 🙁

      So I’m trying to make whatever I can with what I have…and all I have is silken tofu. Are there any hacks I can use to make this type work? Thanks for any help you’ve got!

      Reply
    13. Janet

      March 19, 2020 at 5:04 pm

      Incredibly delicious!

      ★★★★★

      Reply
      • Shane Martin

        March 19, 2020 at 7:53 pm

        Thank you!

        Reply
    14. Nina

      March 04, 2020 at 10:15 pm

      Thanks for this recipe. Things I loved: 1. It was so easy to make. 2. It was great for prepping the night before and then baking for dinner the next night. 3. My non vegan friends enjoyed it.
      If anyone doesn’t have a food processor I found my kitchen aide stand mixer worked perfectly for getting the right tofu texture.

      ★★★★

      Reply
      • Shane Martin

        March 05, 2020 at 11:55 am

        Thanks, Nina! So glad you enjoyed it and thanks for sharing the tips. Great stuff.

        ★★★★★

        Reply
    15. Evelyn Norwood

      March 03, 2020 at 3:50 pm

      I always made this when my children were growing up. I added grated carrot to the spinach to get extra vegetables into the recipe. I blanched the carrots before baking.

      ★★★★

      Reply
      • Shane Martin

        March 05, 2020 at 11:51 am

        Thanks!!!

        ★★★★★

        Reply
    16. Bette

      March 02, 2020 at 4:12 pm

      hi Shane, do you press the tofu first or just drain and pat dry?

      Reply
      • Shane Martin

        March 03, 2020 at 8:15 am

        For this recipe, I just drain the water and crumble.

        Reply
    17. Shane Martin

      March 02, 2020 at 3:19 pm

      Easy, simple, and delicious!

      ★★★★★

      Reply
      • Chana

        October 14, 2020 at 10:20 am

        I will not use white flour so I’m wondering if this would work using standard size pastas and turning this into a casserole?

        Reply
        • Shane Martin

          October 14, 2020 at 12:58 pm

          Never tried it, but it’s worth a shot. However, the pasta I used is Brown Rice Gluten-Free pasta and I provided a link in the post, FYI.

          Reply

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