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.
We love that this dish works perfectly as an entree or as a side dish, or appetizer.
Ingredients
- Jumbo pasta shells
- Mushrooms
- Spinach
- Onion
- Garlic
- Dry tomatoes
- Breadcrumbs
- Organic extra-firm tofu
- Nutritional yeast
- Pesto
Optional: parsley
If making homemade pesto. Make the 5-minutes Easy Vegan Pesto Recipe, simply placing all the ingredients in a blender.
Instructions
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.
Substitutions
- 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.
Equipment
You need a food processor (this one is my favorite), a saucepan, and a baking tray.
More Italian Inspiration?
- Cacio e Pepe Spaghetti
- 3-Ingredient Pasta Sauce
- Saffron Risotto
- Lemony Spaghetti
- 14 Vegan Italian Recipes
Check out our 14 Vegan Italian Dishes Post
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!
Recipe: Best Stuffed Shells Pasta
Ingredients
- 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
To Serve:
- 7 ounces vegan basil pesto recipe
- 8 cherry tomatoes
Instructions
- 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.10 ounces mushrooms, 6 ounces spinach, 4 ounces extra-firm tofu, 3 cloves garlic, 1 onion, 1 medium zucchini, 1 cup parsley, 4 ounces dried tomato
- 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.12 ounces shell pasta, 1 teaspoon sea salt
- Turn on the food processor and drop the stir-fried mix. Add the breadcrumbs, nutritional yeast, salt, and pepper. Blend well.2 ounces breadcrumbs, 2 ounces nutritional yeast, 1 teaspoon black pepper
- 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.7 ounces vegan basil pesto
- 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.8 cherry tomatoes
- Garnish the shells with charred cherry tomatoes and some chopped parsley if desired.1 cup parsley
- Leftover shells will keep well in the refrigerator for up to 3 days.
Nutrition
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
Please note that some of the links here are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.
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. 🙂
nice! LEt us know how it turns out!
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?
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. 🙂
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
sure thing! thank you!
Terrific idea to cut carbs love the additional basil flavor
I haven't tried tofu with pasta but i love the sound of this, need to give it a go!
Love the simplicity yet perfect companion flavours in this recipe. Thanks Gus for a tasty pasta.
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!
Looks delicious! We like pasta with pesto, but adding the veggies should be even better.
yes, it is a great way to add more veggies and protein to pasta dishes!