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vegan stuffed shells

Vegan Stuffed Shells

Earth Blokes
These vegan stuffed shells are the epitome of quick and easy comfort food! Filled with creamy ricotta cheese, no one will know these are vegan!
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dishes
Cuisine American
Servings 6 servings
Calories 348 kcal


  • 12 oz jumbo pasta shells
  • 4 cups baby spinach
  • 2 cups vegan ricotta cheese
  • 2 cups marinara sauce
  • 1/4 cup vegan parmesan cheese optional


  • Preheat the oven to 180C/350F. Lightly grease a 13 x 9-inch baking dish.
  • Cook your pasta as per the box until al dente. Drain and set aside.
  • Add 1 1/2 cups of the marinara sauce into the base of the baking dish. In a blender, combine your vegan ricotta cheese with baby spinach until smooth.
  • Place your cooked pasta shells into the baking dish. Fill each one with the ricotta filling, before drizzling the remaining marinara sauce on top.
  • Bake the stuffed shells for 10-15 minutes, until hot. Sprinkle with vegan parmesan cheese and serve immediately.



Leftovers can be stored in the refrigerator, covered, for up to one week. You can also store them in the freezer for up to 6 months. Reheat them in the microwave in 30-second spurts until warm.


Serving: 1servingCalories: 348kcalCarbohydrates: 52gProtein: 18gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 550mgPotassium: 611mgFiber: 3gSugar: 5gVitamin A: 2544IUVitamin C: 11mgCalcium: 265mgIron: 2mg
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