Vegan Stuffed Shells with Spinach

This Vegan Stuffed Shells recipe is made with spinach, zucchini and vegan cheese. It contains no tofu or nuts which can often be found in vegan recipes – making it safe for soy and nut allergies. This recipe is vegan, peanut and tree-nut-free, soy-free, and can be made gluten-free with just one swap! In our house full of allergies, it has quickly become a family favorite!

Growing up, Italian food was always the ultimate comfort food. Going vegan, I worried I would be missing out on some of my favorite pasta dishes. But after creating recipes like this stuffed shell recipe and my easy Vegan Lasagna, I know Italian food (the vegan version anyway) is in my future for good. YAY!

For more delicious Italian-inspired vegan recipes, try my Vegan Cacio e Pepe, Vegan Italian Wedding Soup, or Easy Italian Bread. You can add Italian flavors to any of your favorite dishes with this homemade Italian Herb Blend. 

Serve this dish alongside these Easy Vegan Meatballs or Vegan Cheesy Garlic Bread for a complete meal.

Why You’ll Love These Stuffed Shells

• Simple ingredients – These vegan stuffed shells use basic ingredients that are easy to find in grocery stores. The only unique ingredient is vegan cheese, and you can use whatever your favorite brand is which should hopefully make it easier to source for you. Most chain grocery stores sell several varieties of vegan cheese now, too!
• Meal prep – This recipe uses a whole box of jumbo shells which is usually about 25-30 shells. This makes for an easy dinner for 4+ people or a great option for meal prep as they will last throughout the whole week.
• Allergy-friendly – Most vegan shell recipes use tofu, vegan ricotta, or other cheeses made from tree nuts. This recipe is soy free, peanut and tree-nut free, and super easy to make gluten-free, too (just swap out for gluten-free pasta shells). A great option for special occasions where guests may have allergy restrictions. 

Ingredients

• Jumbo pasta shells – Swap for gluten-free pasta shells to make this recipe gluten-free!
• Pasta sauce – You can use marinara sauce or any other vegan pasta sauce that you love! I’ve used tomato basil and garlic pasta sauce for this recipe before, and it is delicious. You could also try my Homemade Garden Veggie Pasta sauce for this recipe. 
• Fresh spinach – I find baby spinach to be the easiest to use for this recipe as you don’t have to remove the stems. You can swap for regular spinach or frozen spinach in equal parts.
• Zucchini – You can swap for yellow squash easily, and spaghetti squash might work, but I haven’t tried this recipe with harder squashes like butternut. I suspect they would have to be cooked first. 
• Garlic paste – I use a premade garlic paste, but you could puree fresh garlic with a bit of olive oil to make your own garlic paste. If you don’t have fresh garlic, you can use garlic powder instead. Use 1/4 tsp garlic powder for every clove. This recipe uses about 6 cloves of garlic, so you’d use 1 1/2 tsp garlic powder. 
• Italian seasoning – I use my homemade Italian Herb Blend which has the BEST flavor, but you can absolutely use store-bought Italian seasoning. If you are making this recipe in the summer, you could even opt for fresh herbs like fresh basil, parsley, and/or oregano. 
• Vegan mozzarella cheese – Make sure to select a brand that meets your dietary needs. Not all vegan cheeses are nut-free or gluten-free.
• Vegan parmesan cheese – Again, make sure to use a brand that works for you and meets your dietary needs.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Food processor (or blender)
• 9 x 13-inch baking dish
• Aluminum foil
• Chef’s knife
• Baking sheet
• Parchment paper

How to Make Vegan Stuffed Shells

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 350 degrees Fahrenheit and bring a large pot of salted water to a boil.

Cook the shells until they are al dente according to package directions. When the shells are finished, drain them and lay them on a parchment-lined baking sheet.

While you are waiting for the pot to boil and the the shells are to cook, add the zucchini, spinach, vegan cheese, garlic, and spices into the food processor and run it on low until everything is evenly mixed.

The mixture will not be perfectly smooth and that is ok!

Spread about 1 cup of pasta sauce on the bottom of the baking dish. Fill the cooked shells with equal amounts of the zucchini and spinach mixture and place the filled shells on top of the pasta sauce. Repeat until the shells and filling are gone.

I find it easy enough to use a spoon for this step, but if you have a piping bag handy, this can reduce the mess.

Spoon more pasta sauce on top of the shells and sprinkle with additional vegan mozzarella and/or vegan parmesan cheese.

Cover the baking dish with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes. Uncover and bake an additional 5-10 minutes or until the sauce is bubbly.

That’s it! Serve and enjoy!

Variations

Add 2 tbsp nutritional yeast to the shell filling mixture for additional cheesy flavor and added B12!

Swap for gluten-free jumbo shells to make this recipe gluten-free.

Top with a squeeze of lemon juice and fresh ground black pepper immediately before serving to add some bright flavors to this dish. 

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for 5-7 days.
• Freezer: Freeze shells for up to 3 months for best flavor. Thaw before reheating. 

More Tips

• Not Vegan? Use dairy cheeses in equal parts for this recipe. Or go the traditional route and use ricotta cheese.
• Gluten-free? Swap with gluten-free jumbo pasta shells. Make sure your cheese choices are also gluten-free. 

FAQ