If you are looking for a delicious vegan pasta dish, then these easy vegan stuffed shells will do the trick! Can be Top 8 Allergen Free!
When it comes to stuffed shells, many people may not realize how easy it is to make vegan stuffed shells.
And we totally get it.
Pasta and pasta sauce, easy peasy. But creamy cheesy sauce, with more cheese on top. Totally daunting, especially if you are a new vegan.
Luckily we are here to tell you that not only can you make it, but these easy vegan stuffed shells may become your new favorite recipe.
Also, we will give you some tips on helping to cut the cost down a little since vegan cheeses can be pretty pricey at time.
Overall, this recipe only needs about 10 minutes of prep and most of that is waiting on the noodles and then you just bake, which means it is super easy!
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Frequently Asked Questions
Can I make vegan stuffed shells Top 8 Allergen Free?
Whew. This one is a doozy to think about, but we always want to keep everyone in mind.
Let’s start with the most obvious. The pasta. Stuffed shells use jumbo shells and while they are not easily available, there are a few brands that make gluten free jumbo shells.
Beyond that, we use vegan mozzarella, parmesan, cream cheese, and ricotta.
Many vegan mozzarella cheeses are allergen friendly, but some do contain coconut milk. You can see what our favorite vegan shredded cheese is and also a list of allergens to make a decision on what is best for your family.
As far as vegan parmesan, we usually use Violife, but it has coconut oil in it. The Follow Your Heart brand does appear to be Top 8 Allergen Free. Alternatively, you can make your own vegan parmesan at home and use sunflower seeds.
The same is the concern for vegan cream cheese if using in that most have coconut oil. It does appear that the Kite Hill brand is allergen friendly, but we have not tried this brand.
And lastly, the ricotta. The most common vegan ricotta alternatives are Kite Hill (almonds) and Tofutti (soy). If you can have one of those then go for it. If you need to omit both, then we recommend looking for a homemade vegan version that doesn’t use either.
Can I make this recipe ahead of time?
Yes! You actually have a few options.
The first, is to completely assemble the entire dish, but do not bake it yet. Right before baking, cover the entire dish tightly, and then store in the fridge 1-3 days before ready to bake. You may need to add an additional 3-7 minutes of cook time since they are cold.
Alternatively, you can make this recipe from start to finish and then let cool completely. Once cooled, it can be stored, covered, in the fridge for 3-5 days.
To reheat, you just need to warm for a bit in the microwave.
Can I freeze stuffed shells?
If you want to make this ahead for a variety of reasons, you can also freeze stuffed shells. And you also have a few options here.
Cook the shells and stuff then according to the directions. Instead of placing the shells into sauce in a casserole dish, you are just going to put them on a large sheet pan lined with wax or parchment paper.
Place these into your freeze and allow to freeze completely. Then, transfer to a freezer safe container or bag. These can be frozen up to 3 months.
When you are ready to eat, just proceed with the remaining part of the recipe that you haven’t yet (sauce on the bottom and on top, then cheese). You will want to increase the stove temperature to bake at 400 degrees instead of 350 degrees F.
Alternatively, you could also make the entire meal in a casserole dish and cover tightly with both plastic wrap and aluminum foil to make sure not to freezer burn and then place the entire casserole dish in the freezer for up to 3 months. This method takes up more room in your freezer.
No matter which option you choose, make sure that the shells are completely cooled first.
What other vegan pasta ideas could I make?
Pasta is one of the best comfort foods. It can easily be switched up with gluten free pasta! There are so many options today!
Some of our favorite vegan pasta dishes besides this are:
- Vegan Penne alla Vodka
- Vegan Lemon Garlic Butter Pasta with Tomatoes, Mushrooms and Asparagus
- Vegan Pumpkin Pasta with Spinach and Sundried Tomatoes
- 10 Minute Spicy Vegan Garlic and Oil Pasta
- Vegan Pesto Pasta with Cranberries
- Vegan lasagna
- Easy Vegan Skillet Lasagna
- Vegan Carbonara
- Vegan Pizza Pasta Casserole (photos above)
- Easy Vegan Alfredo
- Zesty Vegan Pasta Salad
- Vegan Broccoli and Hummus Pasta
- Vegan Creamy Broccoli and Chickpea Pasta
Pin these easy vegan stuffed shells for later:
Easy Vegan Stuffed Shells
- 10 oz jumbo pasta shells (you need about 25 jumbo shells)
- 1 tablespoon olive oil
- 8 oz spinach, chopped if desired
- 4 cloves garlic, minced
- 8 oz vegan ricotta
- 8 oz vegan cream cheese
- 8 oz vegan mozzarella, divided
- ½ cup vegan parmesan, divided
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoon fresh basil, finely chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 28 oz marinara sauce + more for serving (can use homemade if desired or favorite store bought brand)
- vegan garlic bread, optional
- Preheat oven to 350F.
- Bring a large pot of salted water to a boil.
- Carefully add your pasta shells and cook for half the time package says to al dente (most of the time this says 7-8 minutes). Drain pasta shells and rinse immediately with cold water to stop the cooking.
- While that's cooking, in a skillet, add the oil over medium heat and add in the garlic for 1 minute until fragrant. Then add the spinach until wilted. Remove from heat.
- In a bowl, combine the cooked spinach mixture, vegan ricotta, cream cheese, ½ of the vegan mozzarella and ½ of the parmesan, parsley, basil, salt, and pepper.
- Spray a 9×13 baking dish with cooking spray.
- Spread half of the sauce on the bottom of the dish. Set aside.
- Once the shells are done, spoon 1-2 tablespoons of mixture into shells and place shells in baking dish. Repeat until no mixture remains. You should have enough to fill 20-25 shells.
- Pour remaining sauce over the shells and then sprinkle the remaining mozzarella and parm over the top.
- Bake for 25-30 minutes or until hot and the edges have starting bubbling.
- Top with more fresh basil if desired and with more sauce if needed. Serve warm with garlic bread.