When I'm looking to please the men in my family, making Vegan Stuffed Shells makes my boys happy. Of course, it’s the perfect Thanksgiving or Christmas entree, or it's a quick and easy dinner during the week. When I say my boys love my vegan stuffed shells recipe... I mean - LOVE IT!
Not only is the best vegan stuffed shells easy to make, but you can also meal prep ahead of time, cook it in 30 minutes and be done. Furthermore, it heats up all week long for easy ready to go lunches that pack well and reheat quickly.
First, it’s a family favorite, and everyone in my house LOVES this pasta dish because it’s simply phenomenal. Actually, I watched my son go back for three helpings!
Similarly, my family loves my Copycat Sublime Vegan Lasagna and my Skinny Zucchini Stuffed with Veggies and Tofu RicottaI, but this is just easier to make. And, I don't know about you, but sometimes easy and delicious wins over complicated.
CHOOSE YOUR FILLING; QUICK AND SIMPLE OR LENTILS AND VEGETABLES
As a matter of fact, the filling can be made with just five base ingredients. Although I used Bocca Crumbles and Field Roast Italian Sausages for the stuffing for vegan stuffed shells recipe, you can easily switch it out using my Ultimate Lentil and Vegetable “Meatless” Loaf recipe.
In fact, the Ultimate Lentil and Vegetable “Meatless” Loaf is not only a great filling for stuffed shells, but you can also stuff it in Green peppers, use as meatballs, or a filling for layers in lasagna.
Or skip the alternative meat altogether and opt for an all-veggie lentil version of the same recipe Veggie Stuffed Shells. No matter your preference, I have a filling for you.
To tell the truth, stuffed shells easily fool your carnivore guests visiting from out of town, or your family members who mock your plant-based lifestyle. Again, my father, who refuses to join the family in our plant-based journey, still thinks these babies are meat. Apparently people don't realize, vegan stuffed shells are plant-based since they are the first to disappear at a potluck.
EASY PEASY FROM START TO FINISH/OR FOOD PREP FOR LATER IN THE WEEK
From start to finish, the entire recipe takes about 40 minutes; 30 minutes is cooking in the oven. First, you boil the shells for 9 minutes, while you prep the other simple ingredients. Then, you simple stuff, cover, and bake for 30 minutes. Not to mention, if you choose to wait until the next day or two to cook vegan stuffed shells, they cook and taste exactly the same.
DON'T LIKE ALTERNATIVE MEAT? NO PROBLEM. TRY THIS ALL VEGGIE LENTIL VERSION
Also, I suggest serving this vegan stuffed shells recipe with roast vegetables, a side salad, or a grilled piece of bread, vegan stuffed shells are a hearty and filling meal that won’t weigh you down. Even though I wasn’t attempting to make a vegan version that tastes exactly like traditional meat stuffed shell recipes, it is incredibly the best vegan stuffed shells you will ever eat! Check Vegan Stuffed Shells Recipe.
The Best Vegan Stuffed Shells
- 12 ounces Jumbo Shell Pasta cook 9 minutes, drain, rinse, and dry on paper towels
- 1 medium white onion diced
- 15 ounces diced tomatoes
- 6 ounces tomato paste
- 2 cloves garlic minced
- 1 Tablespoon oregano dried or fresh, minced
- 1 Tablespoons basil minced
- 12 ounces Boca Orginals Crumbles or ground meat alternative of choice
- 2 Field Roast Vegan Italian Sausages or vegan Italian sausages of choice; ground in the food processor
- 25 ounces no-oil marinara sauce I used Delallo Fat-Free Marinara Sauce or homemade version
- Sprinkle with Skinny Cashew Vegan Parmesan “Cheese”
- Serve with roasted vegetables as a side or grilled crusty bread
- Fill large pot of water with 2 teaspoons of salt.
- Bring water to a roaring bubble
- Add jumbo pasta shells
- Stir and boil for 9 minutes
- Drain, rinse with cool water, and place on paper towels to drain and dry
- PREPARE THE FILLING OR USE Ultimate Lentil and Vegetable “Meatless” Loaf
- Add onions and garlic to a large skillet
- Cook on medium-low until translucent; add a little water if it begins to stick
- Add Bocca Original Crumbles or ground meat alternative of choice
- Cook on low
- In a food processor cut Vegan Italian Sausage into large pieces
- Pulse until it is a ground texture similar to the Bocca crumbles
- Add to cooking onion, garlic and Bocca Crumbles
- Add diced tomatoes, tomato sauce, and spices
- Cook until browned and heated through
- Remove from heat and allow to cool
ASSEMBLING IN THE PAN
- In a 9x13 glass pyrex pan or any 9X 13-inch pan of choice, pour ¼ of the marinara sauce in the bottom of the pan.
- Using a spoon, spread the marinara around; this will prevent your pasta from sticking to the bottom of the pan without the need for oil.
- Using a spoon, fill each pasta shell with the "meat" mixture
- Place each filled noodle in the pan opening side up.
- Place all the shells next to each other
- Pour the remaining sauce on top of the filled noodles
- Cover with aluminum foil
- Preheat oven to 350 degrees
- Place covered pan in the middle of the oven
- Cook for 30 minutes, covered
- Removed from oven
- Let sit for 5 minutes; remove the aluminum foil
- Scoop shells into a shallow bowl or on a plate
- Sprinkle with Skinny Cashew Vegan Parmesan “Cheese”
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
I'm obsessed with cashew/tofu ricotta stuffed shells but somehow it never occurred to me to stuff pasta with the Field Roast sausages I always keep on hand.
What an awesome idea! They'd probably be really good with those Beyond Italian meatballs all crumbled up, too. Ok, now my stomach is growling. Thanks for the recipe and inspiration!
Hi Rachel, Let me know if you like the recipe. Thanks for reaching out. I appreciate the feedback.