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featured vegan pasta shells

Recipe: Best Stuffed Shells Pasta

These stuffed shells are my new dangerous addiction. 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.
5 from 4 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Main Course, Sides
Cuisine Italian, Vegan, Vegetarian
Servings 4 Servings
Calories 566 kcal


  • 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


  • 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.


Calories: 566kcalCarbohydrates: 106gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 248mgPotassium: 2192mgFiber: 13gSugar: 18gVitamin A: 5669IUVitamin C: 55mgCalcium: 165mgIron: 8mg
Keyword pasta, pesto, shells
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