Easy Vegan Stuffed Shells

I’ve made this multiple times and it’s soooo delicious! You honestly can’t tell that it’s vegan and GF! I make a double batch so that we have leftovers. Over time, I’ve upped the amount of spinach, and add 1-2 whole basil leaves in the shells before stuffing and a bunch in the sauce as well.

This was absolutely delicious! Definitely worth getting a high-quality marinara for this recipe. The only change I’ll make for next time is to double the filling so that I can stuff all of the shells that come in the box. Highly recommend this for a comforting pasta dish.

LOVED THIS SO MUCH!!! Even my non-vegan household members loved it…and had no idea it was vegan! #WIN Definitely has become one of our favorite recipes.

So delicious! I served this to my 11yo niece and 9yo nephew, who refuse touch anything called “vegan” – but I didn’t tell them this dish was vegan. They raved about it, and asked for thirds!!

My sixteen-year-old gave this a 10/10. Delicious and easy!

I’m working from Italy for a few months and asked my boyfriend to go to the grocery store and “come back with an interesting pasta shape.” He came home with lumaconi (giant snail shells), which was definitely a surprise. I had no idea what to do with them, so tried them using this preparation. They’re huge, so this recipe/filling made 15 stuffed lumaconi. Everyone loved them!!! The cashew/tofu filling is delicious and so easy. I made arrabiata-style tomato sauce at your suggestion. We’re already planning to buy more lumaconi and make this for friends when we get home 😁 Thanks for the great recipe!

Obsessed! These were SO good…I followed the recipe exactly, except I accidentally started soaking my cashews. Turned out amazing! I couldn’t wait to eat the leftovers the next day and share them with my vegan co-worker! Super Yumm

Oh my goodness this recipe is SO good! I’ve made it every single week since I got the email… sometimes even twice ! It’s fast, easy, delicious and relatively inexpensive. My whole family loves it ( toddler. Child, teen. Adults) and I feel good knowing it’s a pretty much complete meal

These are so delicious! I made them as is, but also added sauteed mushrooms and tempeh sausage to the sauce. Amazing!

Thank you for another great recipe!

We are not vegan, but we do keep meat and dairy very low, but have been doing so for only a few months. I say that because we have different palates to please while we adapt. I was skeptical about the filling ingredients; I have made stuffed shells for years with ricotta. However, it has been two days since I made this and my husband and I both keep bringing it up…we’re amazed by how good it was. Thank you. I’m all over this site now for more!

I made a double batch of this recipe. I used half to make the dish to bring to a potluck. This was so so delicious! The next day, I used the other half to make family dinner. It was easier to fill the shells, so I think next time I’ll prep and have the filling ready a day ahead. This recipe was very easy to follow and make, and tastes great! I’m very happy with it.

I have probably made this recipe about 5 times since this recipe was released… it is amazing! It tastes just like ricotta and is great to serve to folks who aren’t vegan. And despite being easy to prepare, it looks very fancy which also makes it a fabulous holiday meal. I find the recipe makes a lot of filling so when I used the Farabella gluten-free conchiglioni large shells (highly recommend!) it was enough to actually fill up two baking dishes. Which worked out perfectly since I just saved one of the dishes in the fridge for a later dinner! Thank you for another smash hit and my new go-to recipe for when I’m having guests over :)

Sooo good and easy to make. Made it a few times already and always a hit!

This was a completely outstanding and delicious Christmas Eve dinner! I loved it, and it was judged an absolute hit by my non-vegan husband, who went back for seconds and hoovered up every bite. I paired it with a simple caesar salad using your five-minute vegan caesar dressing (on just some chopped romaine with some walnuts tossed in) and topped both with your vegan parmesan (which I already knew rocks). Instant classic.

I made the stuffing and prepped the shells one day in advance. Both held up gorgeously. Boiled the shells, rinsed and chilled them, tossed them in the fridge with just a coating of oil. I used fresh baby spinach (microwaved with a Tbs of water for about a minute or so, then squoze dry) and added some fresh chopped basil in the filling as well. I also assembled the whole dish a few hours ahead on the day. It all came out fab.

This was deelishous! I actually made manicotti (jovial gf). I froze a casserole because I had so many shells leftover. I just saw the note about it not being freezer friendly. I guess I’ll find out when I pull that casserole out of the freezer and finish baking it!
Thank you for all your recipes. I’m enjoying finding my non-vegan/ gluten filled, favorite recipes in a vegan and gluten free version. Makes going plant based a cinch!

Absolutely delicious recipe! The filling is super tasty..I added some oregano too. On the second day the flavours had really infused..I’ll definitely make this again and try not to eat it all on day one!
Thank you for all your amazing recipes, they have made becoming plant based so much easier!

SHOCKED my non-vegan family with this one last night! Easy, delicious, and they were floored to learn it was vegan. I added cooked mushrooms with the spinach and will do that every time – so good. They want me to make it again tonight!

Tip: If you’re newer to nutritional yeast, Frontier Co-op Nutritional Yeast is waaaay better than Bragg’s and most other brands. It really has that delicious, cheesy flavor for cooking.

This was so good! I made it with gluten pasta as not gluten free and I soaked the cashews, I just prefer it that way.
It was super yummy and filling, I will definitely make it again! 🙂

I made this for my non-vegan, tofu adverse husband… and he loved it. He said it was one of the best Italian meals he has ever had. It was warming, comforting, rich and satisfying.

The best moment was when he paused, looked at his empty plate and said, “I never in my life thought I’d ever be eating vegan. This is good @&$#.”

Absolutely amazing! My Italian grandmother would be impressed. I used Pumfu, fresh spinach, and extra garlic, and I omitted the nutritional yeast. I’ll be making it again as a vegan main dish on Thanksgiving. The Minimalist Baker never lets us down. Thanks!!

This is SUPER delicious!! Added extra spinach, and toned down the garlic a little. Also made it in cannelloni rather than shells, and it worked a treat. Will definitely make it again!

Oh my gosh, so yummy! My 8-year-old and I had fun making this together. My store didn’t have jumbo shells, so I used manicotti noodles, which worked well. This is definitely going to be made again and again!

Excellent. Must do it again cos I have three dishes cos I miscalculated the amount of shells!

WOW! Seriously. So. Good!

My husband and I both said, you wouldn’t even know the difference. IMO these are the best stuffed shells I’ve ever eaten. Great for vegans and non-vegans alike!

Yum! This cashew tofu ricotta is so good. We loved this recipe in its simplicity and execution. It was fast to make and delicious to eat! Highly recommend and will be adding to my regulars list of recipes. Will likely double this next time for more leftovers.

Oh my gosh. When I saw this recipe, i took the day off work to make it.

I only made the filling but made it exactly as written. Next time i might add a little nutmeg. I put it in homemade ravioli (not vegan).

There is a restaurant in my neighborhood that makes spinach ricotta ravioli, and i eat them at least once a week. I am moving to a new country in a few weeks, and i was seriously so sad i’d have to leave my ravioli behind! Now i’ll always have these in my freezer; I love that the filling is veganized. Thank you again and again.

Eating this delicious meal as we speak, great for leftovers, such a quick meal to heat up for lunch! I looked in my cabinet when making it and I didn’t have enough cashews but I had walnuts, I just boiled them in water to soften them a little bit before putting it in the food processor and it worked out perfectly! I also had fresh mushrooms so I sautéd them and added them into the tofu mix, which added some chewyness! The only thing I would say is if you are making this for a family I would do double the recipe! (Great for thanksgiving) THANKS SO MUCH 10/10❤️

This was very easy to make. I did not soak cashews or cook the fresh spinach ahead. It provided a nice texture. I sprinkled extra fresh basil on top before serving. Delicious!

I made this last night but used it for lasagna since I didn’t have shells handy. My 16yo son hates anything vegan that pretends to be dairy so I called it “spinach tofu ricotta” and just didn’t mention the cashews or nutritional yeast. He loved it (no bias against tofu I guess 😂) I’ll use it again w/shells & future lasagnas, thx! 🙏