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.
- Jumbo pasta shells
- Dry tomatoes
- Organic extra-firm tofu
- Nutritional yeast
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.
- 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.
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
- 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.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.
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
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.
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