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    Home / Recipes / Vegan Entrees

    Vegan Stuffed Shells Recipe

    Published: Nov 23, 2019 · Modified: Apr 2, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan Stuffed Shells Recipe

    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. 

    Vegan Stuffed Shells RecipeEASY 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

    Veggie Stuffed Shells

    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. 

    📖 Recipe

    The Best Vegan Stuffed Shells

    Kathy Carmichael
    Quick and easy meal for potlucks, holidays, or weeknight meals. The Best Vegan Stuffed Pasta Shells will impress everyone, vegan or otherwise.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Entrees
    Cuisine Italian
    Servings 6 servings
    Calories 415 kcal

    Ingredients
      

    PASTA

    • 12 ounces Jumbo Shell Pasta cook 9 minutes, drain, rinse, and dry on paper towels

    "MEATY" FILLING

    • 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

    SAUCE

    • 25 ounces no-oil marinara sauce I used Delallo Fat-Free Marinara Sauce or homemade version

    OPTIONAL

    • Sprinkle with Skinny Cashew Vegan Parmesan “Cheese”
    • Serve with roasted vegetables as a side or grilled crusty bread

    Instructions
     

    • 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
    • Stir
    • 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

    COOKING

    • 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”

    Notes

    I suggest serving these shells with roast vegetables, a side salad, or a grilled piece of bread.

    Nutrition

    Calories: 415kcalCarbohydrates: 66gProtein: 27gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 1321mgPotassium: 1079mgFiber: 10gSugar: 12gVitamin A: 1059IUVitamin C: 23mgCalcium: 81mgIron: 13mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

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      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Amy M

      April 04, 2025 at 6:41 pm

      5 stars
      Great recipe! This is one I miss from the olden days. I appreciate you sharing. Have made many of your recipes, even if I don't always post a review. Just want you to know you are appreciated and can't wait to try more!!

      Reply
      • Kathy Carmichael

        April 05, 2025 at 9:43 am

        Hi Amy, I appreciate you taking the time to rate the recipe, and I am so glad you enjoyed the vegan stuffed shells.

        Reply
    2. Rachel

      February 04, 2022 at 12:55 pm

      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!

      Reply
      • Kathy Carmichael

        February 04, 2022 at 1:51 pm

        Hi Rachel, Let me know if you like the recipe. Thanks for reaching out. I appreciate the feedback.

        Reply

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