The Hamptons Vegan

Living the Vegan Lifestyle

Simple to make Vegan stuffed shells

Make These Delicous and Easy Vegan Stuffed Shells

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vegan stuffed shells dinner with vegan meatballs, salad and bread.
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Vegan Stuffed Shells are so easy to make!

Stuffed shells are versatile. Use bottled marinara sauce (like Rao’s Marinara). Choose vegan ricotta (like Kite Hill). Try vegan Parmesan (like Follow Your Heart) and vegan pesto (like Barilla vegan pesto). Or make our homemade marinara, easy ricotta, pesto, and Parmesan recipes for a special dinner event. Then add a beautiful salad, crusty garlic bread, and vegan meatballs for a perfectly yummy meal. Whether using store-bought ingredients or making it from scratch, it is easy, delicious, and comforting.

Assemble all your ingredients, turn on your best tunes, and let’s get cooking!

Boiling the jumbo pasta shells
Bring water to a boil in a large pot. Boil jumbo pasta shells according to al dente package directions, but don’t overcook them!
blend the vegan ricotta ingredients
While the pasta cooks, mix up the vegan ricotta.
unfilled jumbo pasta shells in baking dish
When the pasta has cooked, spread a thin layer of pasta sauce into the bottom of the baking dish. Line up the shells, side by side.
spoon ricotta mixture into pastry bag or Ziploc bag
Push a pastry or Ziploc bag into a large drinking glass. Spoon ricotta into it. This holds the bag in place while loading the ricotta.
vegan ricotta in pastry bag
After filling, cut off the tip of the bag. Ricotta is now ready to pipe into the jumbo shells.
Fill each shell with the ricotta filling.
After filling the shells, top with your marinara sauce. Then put it into the oven.
Make a side salad while the stuffed shells are in the oven!
When the shells are cooked, take them out of the oven and sprinkle them with homemade Parmesan.
Sooooo yummy!!

© thehamptonsvegan 2017-2025 all rights reserved

vegan stuffed shells
thehamptonsvegan

Vegan Stuffed Shells

A delicious comforting recipe that's easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells
  • 1 jar marinara sauce *see notes for a link to our marinara recipe
  • 2 cups vegan ricotta * see notes for a link to our vegan ricotta recipe
  • 2 tablespoons vegan pesto sauce (optional addition to ricotta) * see notes for a link to our vegan pesto recipe
  • 1/3 cup vegan parmesan * see notes for a link to our vegan parmesan recipe

Equipment

  • 1 pastry bag or large Ziploc bag

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. If making homemade ricotta, pesto, parmesan and /or marinara, refer to the recipes linked below and create these first.
  3. In a large pasta pot, bring water to a boil. When it's boiling add 1-2 tablespoons salt. Then add approximately 20- 22 jumbo shells and cook according to the directions on the box for an al dente finish. Do not overcook or they will be hard to fill. They will continue to cook in the oven.
  4. While the pasta is cooking, spread a layer of marinara sauce on the bottom of a 7 x 11-inch (or similar size) casserole dish.
  5. Drain the pasta well after cooking, then add it to the casserole dish lined with the marinara sauce.
  6. Then line the inside of a large cup with a pastry or Ziploc bag. Fill the bag with the vegan ricotta mixture. Trim off 1/2- 3/4 inch of the bag's tip. Gently squeeze the ricotta down to the tip's opening. Insert the tip into the first pasta shell and squeeze the ricotta until the shell is full. Continue with the rest of the pasta.
  7. When all the shells are full, top with the marinara sauce, making sure to cover all the shells well so that no pasta shows through.
  8. Cook in a preheated oven for 30-40 minutes until bubbly. Remove from oven and top with parmesan.

Notes

Thehamptonsvegan ricotta replica recipe.
Thehamptonsvegan pesto recipe
Thehamptonsvegan marinara sauce recipe
Thehamptonsvegan parmesan recipe