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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



  • 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)


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!

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Calories: 345kcalCarbohydrates: 44gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 875mgPotassium: 764mgFiber: 5gSugar: 7gVitamin A: 6020IUVitamin C: 21mgCalcium: 225mgIron: 4mg
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