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egg free stuffed shells recipe with no eggs in the filling with ricotta cheese
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5 from 2 votes

Stuffed Shells without Eggs

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Pasta
Cuisine: Italian
Servings: 8
Calories: 345kcal
Author: Kelly Jensen

Equipment

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 13x9 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 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!

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 875mg | Potassium: 764mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6020IU | Vitamin C: 21mg | Calcium: 225mg | Iron: 4mg