Vegan Stuffed Shells

With the holiday season coming up, get-togethers with family and friends start to pick up. As a vegan, it can sometimes be a challenge to know what to bring to a potluck or party to share with vegans and non-vegans. Or if you’re not vegan, but are having vegan guests over, you may need to come up with a meal for them. What can you make that everyone will eat? Here’s an easy and tasty recipe that’s great to share. You can make it ahead of time, freeze it, and heat it up later, so it’s perfect if you need to travel.

Vegan Stuffed Shells


1 box of pasta shells
1 jar of tomato sauce
1 14 oz pack of firm or extra firm tofu
2 shallots
1 yellow onion
4 cloves of garlic
olive oil
dried oregano
dried basil
dried garlic
2 cups of frozen spinach (defrosted)


  • Boil the shells according to the directions on the box.
  • Chop the onions and shallots. Peel and press (or finely chop) the garlic. Saute the onion, shallots, and garlic, in a little bit of olive oil.
  • Drain and press the water out of the tofu with a paper towel. Crumble the tofu with your hands into a mixing bowl and then use a fork to crumble it more.
  • In the bowl, combine the tofu, onion, shallots, garlic, and defrosted spinach. Mix well.
  • Add the salt, pepper, dried oregano, dried basil, powdered garlic, and paprika to taste. Mix well. I usually start by sprinkling a little of each spice in, then tasting the mixture and adding more as needed rather than measuring out each one.
  • Drain shells after boiling and rinse under cool water so you can handle them without burning yourself.
  • Put a thin layer of tomato sauce in the bottom of a 13×9 inch cake pan. Stuff each shell with a spoonful of filling and layer the shells in the pan. Top them with the rest of the sauce.
  • Bake at 375° for about 35 minutes. If cooking from frozen, cook the shells longer with tinfoil covering the top, so the top doesn’t burn. For the last 10-15 minutes of cooking, uncover them so the top gets crispy.

5 thoughts on “Vegan Stuffed Shells

  1. Kat!!! I tried this recipe – and it was amazing!!!!!!!!!!! I made it on Friday night, and have enjoyed it for lunches and dinners all weekend. Sarah even scarfed down three the first night! Thanks so much for sharing this stuffed shells recipe. We added parsley into the herb mix as well. Delicious!

    • I’m glad you tried it out and liked it! I thought they were pretty addictive and I found myself going back and snacking on them all day! Parsley sounds like a yummy addition. Now I’m craving stuffed shells again 🙂

  2. Pingback: Sojourner Cafe in Santa Barbara « The Vegan Kat

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