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Stuffed Shells Without Eggs Recipe (Vegetarian & Egg Free)

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These 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 5 Ingredient Tomato Sauce, these shells are always a hit. Great to make ahead for dinner too… just prep, refrigerate, and bake when you want them.

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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

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What’s In These Egg Free Stuffed Shells?

I was absolutely amazed and the texture that soft tofu gives to the filling in these shells!  It is a super high protein alternative to ricotta, and takes on any flavors or spices that you put in to it.  When layered with pasta, rich homemade tomato sauce, and vegetables, you can’t go wrong with tofu.

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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?

  1. 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.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. 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.
  5. Bake for about 30-35 minutes until sauce is bubbling up on the sides.
  6. Remove from oven, and enjoy!

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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)

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Get The Same Ingredients I Used For This Egg Free Pasta Shells Recipe!

I got the fresh produce for this recipe from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety.  You can get $10 off your first box by clicking here!

As always, if you make this egg free 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 recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

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Stuffed Shells without Eggs

The Herbeevore
These 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!
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dinner, Pasta
Cuisine Italian
Servings 8
Calories 345 kcal

Ingredients
  

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 13x9 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 13x9 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

Calories: 345kcalCarbohydrates: 44gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 875mgPotassium: 764mgFiber: 5gSugar: 7gVitamin A: 6020IUVitamin C: 21mgCalcium: 225mgIron: 4mg
Keyword egg free stuffed shells, lasagna stuffed shells recipe, no egg shell pasta, pasta and ricotta shells, stuffed shells no eggs, stuffed shells without eggs, vegetarian stuffed shells with ricotta cheese
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

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!

Posted in American, Holiday Recipes, Italian, Make Ahead, Pastas, The Herbeevore Recipes, Vegetarian Recipes, Winter Recipes

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