These Vegan Stuffed Shells Pasta are my new dangerous addiction. So, yummy, I can’t get enough. They are creamy, have a great texture, and are loaded with the most delicious mushrooms mix and tofu, to ensure they are also nutritious and full of protein.
I think this Recipe wins an A for many reasons:
- This recipe is relatively easy to make and adaptable with any mix of veggies you have in your fridge.
- You can top it with any sauce, such as tomato, vegan bechamel sauce, or vegan pesto sauce.
- It yields a lot, so it’s perfect for serving a crowd or saving for the next day because you will want to repeat!
- This mushroom stuffed shells recipe features highly nutritious and flavor-packed ingredients.
Ingredients for your Vegan Pasta Shells
How to Make Vegan Stuffed Shells
- If making homemade pesto. Make the 5-minutes Easy Vegan Pesto Recipe, simply placing all the ingredients in a blender.
- Lightly boil the pasta shells until they are just al dente.
- Sauté your chopped vegetables and seasonings.
- Blend the sautéd ingredients on a food processor.
- Fill the pasta shells with the help of a spoon.
- Top with the pesto and bake for another couple of minutes.
More Italian Inspiration?
- Cacio e Pepe Spaghetti
- 3-Ingredient Pasta Sauce
- Saffron Risotto
- Lemony Spaghetti
- 14 Vegan Italian Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Best Stuffed Shells Pasta Recipe
- 12 ounces shell pasta jumbo, Italian Conchiglioni
- 10 ounces mushrooms champignon or any kind will do
- 6 ounces spinach
- 4 ounces dried tomato in oil
- 4 ounces extra-firm tofu
- 2 ounces breadcrumbs
- 2 ounces nutritional yeast
- 3 cloves garlic peeled
- 1 onion
- 1 teaspoon black pepper
- 1 medium zucchini
- 1 cup parsley a bunch
- 1 teaspoon sea salt optional
- 7 ounces vegan basil pesto recipe
- 8 cherry tomatoes
- Preheat the oven to 375ºF (180ºC) with racks in the middle and upper third of the oven. Bring a large stockpot of water to boil over high heat. Add 2 tablespoons of salt.
- Dice the onion, zucchini, and garlic. Crumble the tofu. Cut the mushrooms in quarters. Roughly cut the dried tomatoes, parsley, and spinach. Stir fry everything for 5 minutes. No need to use oil. Let it cool down.
- Gently add the pasta shells into the boiling water in handfuls, so they don’t break. Cook until al dente, about 10 minutes, often stirring so they don’t stick to the pot. Drain off the water, place them under cold running water for 10 seconds, return the shells to the pot, and stir in some olive oil to prevent them from sticking.
- Turn on the food processor and drop the stir-fried mix. Add the breadcrumbs, nutritional yeast, salt, and pepper. Blend well.
- Stuff each shell generously with the mix with a teaspoon. Place each stuffed shell in the baker in rows and top the shells with the pesto sauce.
- Bake on the middle rack for 30 minutes. Check how it is going and bake for 5 to 10 more minutes if necessary.
- Put the cherry tomatoes in an oiled pan, on high heat, for about 1 minute, until they start to have blisters.
- Garnish the shells with charred cherry tomatoes and some chopped parsley if desired.
- Leftover shells will keep well in the refrigerator for up to 3 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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