Kelly JensenThese 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.
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 let me tell you, you won’t miss it 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?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Stuffed Shells (or Conchiglioni if you’re fancy!) – these stuffed shells are large enough to hold a LOT of this amazing filling!
- Gluten Free Lasagna Noodles: there are a few brands of fantastic gluten free lasagna noodles out there, like this variety you can get on Amazon. If I’m bringing any kind of pasta dish to a holiday party I always like to use gluten free noodles in case anyone has a gluten sensitivity… that way, everyone can dig in!
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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 this delicious 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 Recipes
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 Do I Make Stuffed Shells without Eggs?
- 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 large bowl, add the ricotta cheese, parsley, spinach, garlic powder, and Italian seasonings. 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 a thick layer of tomato sauce on the bottom. 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!
Make Ahead Stuffed Shells
This stuffed shells recipe is a fantastic and simple meal to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep one (or a few) of these ahead of time, and and refrigerate it before cooking. Having ready cooked meals in the fridge is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!
What Do I Serve With These Meatless Stuffed Shells?
Vegan Garlic Knots Recipe (Egg Free, Dairy Free)
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
Family Recipe: Refreshing Cucumber Salad
Herb Focaccia Bread Recipe (Egg Free, Dairy Free, Vegan)
Oven Garlic Bread (Vegan, Gluten Free Option)
Share This Egg Free Pasta Shells Recipe!
If you make this easy egg-free stuffed shells recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
And follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!
Stuffed Shells without Eggs
Ingredients
- 12 ounces stuffed shell noodles also known as conchiglioni
- 4 cups marinara sauce or other sauce
- 2 tablespoons olive oil
- 2 cups ricotta
- 2 cloves garlic minced
- 1 cup fresh parsley
- 2 cups chopped spinach I used frozen
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Himalayan sea 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 large bowl, add the ricotta cheese, parsley, spinach, garlic powder, and Italian seasonings. 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 a thick layer of tomato sauce on the bottom. 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!Save Money on Organic Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
With some Italian in me…this meal doesn’t get any better and I love it