Shell pasta is a classic dish traditionally made with meat or cheese stuffing. This vegan stuffed shells pasta version uses tofu, pesto, and vegetables as the stuffing for a healthy and delicious meal. This dish is easy to make and perfect for a weekend dinner party. Guests will love the creamy sauce and cheesy flavor of the shells.
One of the great joys of vegan cooking is discovering the vast array of possibilities that await when it comes to pasta recipes.
These shells combine healthy vegan staples like tofu with vegetables, creating a rich, protein-rich, and creamy filling reminiscent of traditional cheese-stuffed shells but without any animal-derived ingredients. Then, we top it with a delicious vegan basil lemon pesto, melding together harmoniously, resulting in a satisfying and wholesome dish. Another high-protein dish worth checking out is our vegan meatballs!
This pasta dish makes a perfect special occasion starter. Why not try it out for Valentine's dinner!
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💚 Why you will love them
- High in protein
- Creamy Filling
- Bold Flavors
- Visually Impressive
- Nutritionally Balanced
🧾 Ingredients
- Gluten-free pasta shells (or regular): Pasta shells serve as the base for the dish, providing a comforting and familiar texture that holds the flavorful stuffing.
- Fresh mushrooms: Mushrooms add a savory and meaty element to the stuffing, enhancing the overall taste and texture of the dish.
- Fresh spinach or frozen spinach: Spinach brings a vibrant green color, a subtle earthy flavor, and a boost of nutrients to the stuffing, making it a nutritious addition to the recipe.
- Onion: Onions provide a foundational flavor and aroma, enhancing the overall savory profile of the stuffing.
- Minced garlic or garlic powder: Garlic adds depth and complexity to the dish, infusing it with a pungent and aromatic flavor.
- Dried tomatoes impart a concentrated burst of sweet and tangy flavor, elevating the taste of the stuffing.
- Gluten-free Breadcrumbs contribute a pleasant crunch and texture to the dish, creating a satisfying contrast to the soft pasta shells and creamy filling.
- Extra-firm tofu: Tofu acts as a versatile substitute for traditional cheese, creating a creamy and satisfying stuffing, also making it a high protein meal.
- Nutritional yeast adds a cheesy and umami flavor to the filling, enhancing the overall richness and depth of the dish.
- Basil pesto sauce: Basil pesto sauce infuses the stuffing with a burst of fresh herbaceousness and a vibrant green hue, adding complexity and depth to the flavors.
Optional ingredients
Chopped parsley and cherry tomatoes: Chopped parsley brings a fresh and herbaceous note to the dish, while cherry tomatoes provide bursts of juicy sweetness, enhancing the overall visual appeal and taste.
Substitutions and variations
| Original Ingredient | Suggested Substitute |
|---|---|
| Pasta sauce | Store-bought tomato sauce, traditional Italian tomato passata, homemade marinara sauce, vegan bechamel sauce |
| Tofu | Vegan cheese shreds, vegan ricotta cheese |
| Nutritional yeast | See our guide to find the best substitute for nutritional yeast |
| Basil Pesto | vegan arugula pesto |
One twist we absolutely love on this recipe is preparing stuffed shells with vodka sauce.
🍽 Equipment
- You need a food processor (this one is my favorite).
- Saucepan or skillet.
- Baking tray.
🔪 Instructions
- Briefly boil the jumbo pasta shells according to package directions until they are just al dente, and reserve them with a little olive oil to prevent them from sticking.
- Crumble tofu with your hands, draining any excess water.
- Cook tofu. Dice the zucchini and mushrooms, and coarsely chop the dried tomatoes; then cook with a little olive oil, if not using a non-stick pan, stirring occasionally.
- Sauté your chopped vegetables, crumbled tofu, and seasonings.
- Blend the sautéd ingredients plus all the remaining ingredients in a food processor, reserve them there, or place them in a large mixing bowl to work more comfortably.
- Fill the jumbo shells one at a time with a spoon, holding them with a hand.
- Prepare for baking, arranging the stuffed shells in a baking dish or casserole dish.
- Top with the pesto and let the vegan stuffed shells cook in a preheated oven for 30 minutes at 375ºF (180ºC).
- Optionally, briefly cook whole cherry or grape tomatoes in a skillet and reserve.
- Serve the pasta shells with the blistered tomatoes and optional fresh basil leaves.
Make this vegan stuffed shells recipe for dinner tonight!
Expert Tips
Perfect Pasta Preparation: Be meticulous about boiling the jumbo pasta shells until just al dente. Overcooking the pasta can cause the shells to tear when stuffing them, while undercooking may result in a too-firm texture after baking. Rinse the boiled shells under cold water to stop the cooking process immediately, which also helps keep them firm and easy to handle.
Flavorful Filling: Achieve a rich and layered flavor by thoroughly cooking the tofu and vegetable mix before blending. Make sure to sauté the onions, mushrooms, and other vegetables until they're nicely caramelized. This not only develops the flavors but also removes excess moisture, which can make the filling too soggy.
Balance the Textures: Use breadcrumbs in the filling to help bind the ingredients together, ensuring a good texture that holds up well inside the shells during baking. The breadcrumbs absorb any excess moisture and prevent the filling from becoming too dense or wet, contributing to a pleasing mouthfeel in every bite.
Optimal Baking: Cover the stuffed shells with foil for the first half of the baking period to prevent the tops from drying out or burning. Remove the foil halfway through to allow the tops to get a slightly crispy edge, which adds a delightful contrast to the creamy filling.
Final Touches: Enhance the dish just before serving by garnishing it with fresh herbs or lightly charred cherry tomatoes, as suggested. These add not only a splash of color but also a fresh, vibrant flavor that lifts the entire dish.
🥡 Storage
Store these stuffed vegan shells leftovers in an airtight container in the fridge for up to 4 days.
Alternatively, store them in the freezer for several months, and thaw them overnight before consuming.
🇮🇹 More Italian recipes inspiration
- 3-Ingredient Pasta Sauce
- Pasta alla puttanesca
- Saffron Risotto
- Lemony Spaghetti
- 14 Vegan Italian Recipes
If you made these stuffed pasta shells vegan, let us know! Leave a comment, rate it, and tag a photo with #ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Vegan Stuffed Shells Pasta (Protein-rich)
Equipment
Ingredients
- 12 ounces shell pasta jumbo, Italian Conchiglioni
- 10 ounces mushrooms cremini or portobello
- 6 ounces spinach
- 4 ounces sun-dried tomatoes
- 4 ounces extra-firm tofu
- 2 ounces breadcrumbs gluten-free
- 2 ounces nutritional yeast
- 3 cloves garlic peeled
- 1 onion
- 1 teaspoon black pepper
- 1 zucchini medium
- 1 cup parsley ~ one bunch
- 1 teaspoon sea salt optional
To Serve:
- 7 ounces vegan basil pesto
- 8 cherry tomatoes
Directions
- Preheat the oven to 375ºF (180ºC) with racks in the middle and upper third. 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.
- Blend. 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 goes 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.
Notes
Nutrition Facts
Nutritional Disclaimer
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. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Katie
This recipe is so delicious! I am so obsessed with making it!
Gus
That's cool you enjoyed it, Katie! We are also big fans of pasta shells... pure comfort food!
Biana
Looks delicious! We like pasta with pesto, but adding the veggies should be even better.
Gus
yes, it is a great way to add more veggies and protein to pasta dishes!
Beth
Oh wow! This stuffed shell recipe is absolutely divine and so tasty! My boys both loved this and are begging for more. Such a great and yummy comfort food, and we can't wait to make these again soon!
Megan Ellam
Love the simplicity yet perfect companion flavours in this recipe. Thanks Gus for a tasty pasta.
Amy
I haven't tried tofu with pasta but i love the sound of this, need to give it a go!
nemo lamascolo
Terrific idea to cut carbs love the additional basil flavor
Ann Wycoff
Thank you very much, Gus, both for the recipe and letting me use the picture. I was able to grab it off the site though if you have a better one you'd prefer I use feel free to send it to my email.
When I make this again I'll probably try to make your pesto.
regards,
Ann
Gus
sure thing! thank you!
Ann Wycoff
I made this recipe last night for myself and my husband and we both liked it very much. I ended up going with a bottled vegan pesto to save some time and I used bottled, minced garlic instead of fresh because as it turned out I didn't have any fresh but thought I did.
My husband called it "comfort food" and said he'd like it again.
I'd like to talk a little about how I liked the recipe and include a link back to here on my own small blog. If I do, may I use your picture in the post along with an appropriate photo credit?
Gus
Thank you very much Ann. We really enjoy this recipe as well! It is a very versatile recipe and I have also used bottled pesto when it is handy. I definitely agree with your husband! Full comfort-food! Yes, you can use the picture and link back, it is greatly appreciated! Let me know if you need the pic. 🙂
Ann
I'm definitely going to try this one. I have to buy a few ingredients but I have a box of the shells in my pantry already. 🙂
Gus
nice! LEt us know how it turns out!