Vegan Stuffed Shells

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~25 minutes; Cook Time: ~25-30 minutes; Yield: 30 shells or six servings

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  • Two jars pasta sauce (alternatively you can make you own sauce; I tend to buy a pre-made sauce and add extra flavors)
  • Jumbo shells (30 shells, varies depending on company)
  • Vegan Ricotta:
    • 2-3 packages of Kitehill vegan ricotta
    • 1 package, Mozzarella Daiya
    • 4 garlic cloves, minced
    • 1 large sweet onion, diced
    • 1 large bell pepper, diced
    • 2 shallots, minced
    • Extra Virgin Olive Oil
    • Fresh basil leaves, sliced
    • Fresh oregano, minced (1 tbsp)
    • Fresh thyme, minced (½ tbsp)
    • 2 tbsp nutritional yeast
    • 1 tsp, sea salt
    • Fresh ground black pepper to taste
    • ½ tsp, cayenne


  • Grease a very large casserole dish or a few smaller casserole dishes, and set aside.
  • Preheat the oven to 400 F.
  • Boil a large pot of water, lightly salted. (I also add a splash of olive oil so the shells don’t stick).
    • Once the water is boiling, add the shells. (Note, you will need to cook more than 30 since some will break during cooking.)
    • Boil for about 8-10 minutes, or until al dente.
    • Drain the shells, rinse with cold water to stop the cooking, drain again, and set aside to cool.
  • Sauté the minced shallots and garlic in a well oiled sauté pan. (About 5 minutes.) Set aside.
  • Sauté your sweet onion and green bell pepper and set aside. (About 7 minutes.)
    • While you are sautéing your veggies, mince and shred your fresh herbs.
  • In a medium size mixing bowl, empty the contents of the Kitehill vegan ricotta packages.
    • Add 1 package Daiya mozzerella and mix well.
    • Next add the fresh herbs, nutritional yeast, cayenne, sea salt, black pepper, and the minced garlic and shallots. Mix until well combined.
  • Cover the bottom and sides of the baking pans with marinara sauce.
  • Spoon the ricotta mixture into your stuffed shells and place in a single layer in the baking dishes.
  • Cover with the remaining pasta sauce (be heavy handed) and sprinkle any remaining nominal amounts of the fresh herbs.
  • Loosely cover the dish with tin foil and bake for 25 minutes or until bubbling.
  • Let stand 10 minutes before serving.