Stuffed Shells Without Eggs Recipe
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Jump to RecipeThese stuffed shells without eggs are a cozy pasta dinner that’s great to make ahead! With ricotta, garlic, spinach, and spices this stuffed pasta is great to meal prep. A fantastic vegetarian holiday recipe, or dairy-free meal for any special occasion!
These delicious pasta shells are stuffed with a creamy, cheesy mix of ingredients, spices, and fresh herbs. Smothered in my favorite White Wine Tomato Sauce, these shells are always a hit. Great to make ahead for dinner too… just prep, refrigerate, and bake when you want them.
Want more great egg free pasta recipes? Try our pasta alla Siciliana with burrata, creamy acorn squash pasta sauce, and our favorite vegetarian Cajun pasta!
These egg free stuffed shells are here to bring ALL the cozy vibes to your table, this is some serious vegetarian comfort food right here! I’ve always loved stuffed shells- either making them at home or enjoying them at a restaurant.
There is something so magical about stuffed pasta loaded with vegetables, herbs, and luscious ricotta cheese baked together as one. This vegetarian version skips the meat and has no eggs, and let me tell you, you won’t miss either one bit.
This Stuffed Shells without Eggs Recipe Is:
- Creamy
- Bright
- Herby
- Vibrant
- Loaded with Vegetables
- Vegetarian and High Protein
- A great egg free holiday dinner recipe
What’s In These Egg Free Stuffed Shells?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Stuffed Shells (or Conchiglioni if you’re fancy!) – these stuffed shells are large enough to hold a LOT of this amazing filling!
- Extra virgin olive oil
- Tomato Sauce: I made homemade, but if you don’t have the time this AMAZING jarred tomato sauce is my favorite – its sweet, flavorful, and fresh! This marinara sauce is vegan, gluten free, and so flavorful!
- Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic base layer for this toast! I’ll also include a vegan version in the recipe card below if you don’t eat dairy… but if you DO eat dairy I’d highly recommend whole milk ricotta.
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
Easy Vegetarian Holiday Pasta
This vegetarian stuffed shells recipe is a fantastic meal for the holidays – add it to your Thanksgiving or Christmas table and enjoy. This will be one crowd pleaser recipe everyone will love. These simple make-ahead dishes are fantastic to prep ahead of time – just assemble the lasagna a few days before, cover and refrigerate, and heat before serving!
For a sauce, I use my absolutely BEST 5 Ingredient Tomato Sauce… its so good I could eat that stuff plain with a spoon. But it tastes great in these shells, tucked in between noodles and filling. The tomato sauce gives the shells a nice sweetness and welcome acidity in each bite.
How To Make Stuffed Shells
Step 1: Cook pasta shells according to package instructions. You want the noodles to be al dente (firm) as they are going to cook more in the oven. Drain pasta, and set aside.
Step 2: Heat your tomato sauce – you can use jarred tomato sauce, or a homemade sauce with a few more herbs and spices.
Step 4: In a large bowl, mix the ricotta cheese, eggs, chopped parsley, chopped spinach, and black pepper.
Step 5: Add half the sauce to the bottom of a 13 x 9 baking dish. Take each shell, and fill it with 2-3 tablespoons of ricotta filling. Place in the baking dish in a single layer.
Step 6: Repeat until all shells are filled, and all of the ricotta filling has been used.
Recipe FAQs
You can skip the egg altogether in stuffed shells, you don’t need a substitute. The filling is a mix of ricotta cheese, spices, and fresh herbs, so once stuffed in the cooked shell pasta it will stay in there and doesn’t need any binder.
This eggless stuffed shells recipe ahs cooked jumbo shell noodles, filled with a creamy ricotta cheese and herb filling (including spinach) and topped with a sweet & tangy tomato sauce. The filling contains no eggs, so it’s perfect for an egg-free diet, or if you don’t have any eggs on hand.
Store leftovers in an airtight container, and refrigerate for up to 4 days. If you have leftover stuffed shells, freeze these for later! This recipe is great doubled – enjoy half now and freeze the other half for later. The shells make a great cozy meal for nights when you don’t feel like cooking.
What To Serve with Stuffed Shells
- Vegan Garlic Knots
- Pot Luck Greek Salad with Homemade Vinaigrette
- Refreshing Cucumber Salad
- Herb Focaccia Bread Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Stuffed Shells without Eggs
Equipment
- 13 x 9 baking dish
- Large Pot
Ingredients
- 12 ounces stuffed shell noodles also known as conchiglioni
- 32 ounces marinara sauce
- 2 tablespoons extra virgin olive oil
- 2 cups ricotta cheese
- 1 cup fresh parsley
- 2 cups chopped spinach I used frozen
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
Instructions
- Bring a large pot of water to a boil. Add the shell noodles and cook according to package directions. Drain, and set aside to cool.
- Preheat the oven to 400 degrees Fahrenheit. In a small saucepan, heat the marinara sauce until gently bubbling.
- In a large mixing bowl, add the ricotta cheese, parsley, spinach, garlic powder, and Italian seasoning, and salt. Use a fork to mash all the ingredients together until the mixture is creamy and fluffy.
- Grease a large 13×9 baking dish, and begin to layer the ingredients. Start with half of the tomato sauce on the bottom of the dish. Carefully handling the cooled shell pasta (so the shells don't break), place a large scoop of ricotta filling in each one. Place them in the baking dish in a single layer. Add the remaining tomato sauce around the shells, making sure to pour some over the tops as well.
- Bake for about 30-35 minutes until sauce is bubbling up on the sides.
- Remove from oven, and enjoy! (see notes below for a make-ahead version)
Notes
Make These Stuffed Shells Ahead!
To make ahead, follow steps 2-4 below, but do not bake. Wrap the 13×9 dish with the shells with plastic wrap, and refrigerate for up to two days. An hour before serving, follow steps 5 and 6, and enjoy!Nutrition
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With some Italian in me…this meal doesn’t get any better and I love it