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Vegan Stuffed Shells Recipe

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Vegan Stuffed Shells are a delicious high-protein pasta dinner that’s egg & dairy free! With garlic, tofu, 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 high-protein mix of plant-based 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.

plant based stuffed shells recipe no cheese vegetarian tofu pasta recipes without cheese or dairy

These vegan stuffed shells are here to bring ALL the cozy vibes to your table, this is some serious vegan 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 plant-based cheese together as one.  This veganized version uses tofu ricotta in the filling, and let me tell you, you won’t miss the cheese one bit.

This Vegan Stuffed Shells Recipe Is:

  • Creamy
  • Bright
  • Herby
  • Vibrant
  • Loaded with Vegetables
  • Vegan and High Protein
  • A great plant based and dairy free holiday recipe
stuffed shells with tofu parsley spinach olive oil garlic and italian spices

What’s In These Dairy 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, its sweet, flavorful, and fresh! 
  • Silken Tofu
  • Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
  • 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.

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.

dairy free stuffed shells without cheese vegan gluten free shell filling for conchiglioni vegan recipes

Easy Vegan Holiday Pasta Recipes

This tofu 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 White Wine 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 with Tofu?

  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 tofu, parsley, spinach, garlic powder, and Italian seasonings.  Use a fork to mash all the ingredients together until the mixture resembles a ricotta-like texture.
  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 tofu 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!
vegan stuffed shells without cheese recipe dairy free stuffed shells with tofu ricotta filling no meat

One of the BEST Pantry Staple Pasta Recipes

This silken tofu stuffed shells recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

What Do I Serve With These Tofu 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)

tofu stuffed shells no cheese silken tofu ricotta pasta filling with spices and parsley spinach

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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!

plant based stuffed shells recipe no cheese vegetarian tofu pasta recipes without cheese or dairy

Vegan Stuffed Shells

Vegan Stuffed Shells are a delicious high-protein pasta dinner that’s egg & dairy free! With garlic, tofu, 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 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Pasta
Cuisine Italian
Servings 8
Calories 281 kcal

Ingredients
  

  • 12 ounces stuffed shell noodles also known as conchiglioni
  • 4 cups marinara sauce or other sauce
  • 2 tablespoons olive oil
  • 1 12 ounce package silken tofu
  • 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 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 olive oil, tofu, garlic, parsley, spinach, garlic powder, and Italian seasonings.  Use a fork to mash all the ingredients together until the mixture resembles a ricotta-like texture.
  • 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 tofu 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!

Nutrition

Calories: 281kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 821mgPotassium: 605mgFiber: 4gSugar: 6gVitamin A: 5746IUVitamin C: 21mgCalcium: 89mgIron: 3mg
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5 from 2 votes (1 rating without comment)

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