Stuffed shells filled with our favorite dairy-free spinach artichoke dip. Can you guess what the secret ingredient is that I used to make the filling extra creamy and dairy-free? Vegan.
Last week, Travis informed me that stuffed shells are one of his favorite meals.
What?! Since when? I’ve never heard him say this before.
Classic stuffed shells are usually filled with a combination of ricotta and mozzarella cheeses. We don’t eat dairy anymore so that’s a no-go.
Then it hit me– Travis loves my vegan spinach artichoke dip! That would be the perfect filling for stuffed shells!
Can You Taste the Difference Between Regular and Dairy-Free Stuffed Shells?
My vegan spinach artichoke dip is so creamy because of the cashew cream sauce it’s made with.
The cashew cream is so simple to make and it makes everything so creamy!
I didn’t tell Travis that I changed up the recipe and that his beloved stuffed shells didn’t have any cheese in them because I wanted to see if he could tell a difference.
After a few bites, I asked Travis what he thought. Did he notice anything different about these stuffed shells?
He narrowed his eyes at me and I could practically see his mind racing trying to figure out what I had hidden in his food.
He wasn’t able to tell the difference! He didn’t even realize that these stuffed shells were dairy-free! Isn’t that amazing? I was so excited!!
Adding hidden vegetables to our meals is one of my favorite things to do. I especially love it when Travis doesn’t notice until he’s done eating or he can’t figure out what I’ve switched because it tastes so much like the original recipe.
Related Hidden Vegetable Recipes
- 30-Minute ginger cauliflower fried rice
- Roasted cauliflower cashew cream alfredo sauce
- Acorn squash hummus
- Vegan creamy broccoli cheese soup
- Healthy (vegan) macaroni and cheese
Tweet ThisI’m so excited to add another delicious dairy-free recipe to my keeper recipe box. I know it’s going to become one of our favorites since Travis loves stuffed shells so much. It’s definitely going to be part of our monthly menu rotation.
The stuffed shells filling is so creamy and I love the big chunks of artichokes and extra spinach. Seriously, so delicious!
You won’t even miss the cheese. Pinky promise. Plus, this version is so much healthier for you than the cheese filled recipe.
Stuffed shells filled with our favorite dairy-free spinach artichoke dip. Can you guess what the secret ingredient is that I used to make the filling extra creamy and dairy-free? Vegan.
- 1 box of jumbo shells
- Dairy-free spinach artichoke dip
- 1 jar of marinara sauce
- Fresh parsley to garnish
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Preheat the oven to 400 degrees.
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Prepare spinach artichoke dip according to my recipe. Find that recipe here.
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Boil jumbo shells in salted water according to package instructions. Drain and set aside to cool so you can handle them.
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You either spoon the filling into the shells or put it into a gallon Ziploc bag, cut the tip off, and pipe the filling into the shells.
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Put a 3-4 Tbsp of marinara sauce in the bottom of a 9x11 oven-safe casserole dish and spread it evenly around.
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Place the filled shells in the casserole dish. Top with the remaining marinara sauce. Cover with parchment paper or foil and bake for 20-25 minutes or until hot and bubbly.
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Serve immediately!
What’s your favorite side dish to serve with stuffed shells? Let me know in the comments!
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Do you know I this recipe will serve 4 people?
Hi, Tara! Yes, it does. I’m sorry something is going on with my recipes that they’re not all showing the serving amount. I will say that when I make this dish I always serve it with a salad to fill out the plate. Enjoy!
Yes, it does!
How many does this make? I would like to make for our church potluck, but I need to know if I need to double the recipe.
Hello! It serves 4, I would double the recipe for a potluck! Enjoy!
Hi Stacey, I’m vegan and this recipe looks amazing! Do you know by chance what brand the dairy free spinach dip is? Im nervous my grocery stores do not have it. I typically use Publix or Kroger. Thanks so much!
Hello! It’s not a product that you can buy, you have to make it yourself. It’s very easy to make though, I hope you try it!
Stacey, Thanks so much for this recipe. Made it tonight and my husband and I both were so impressed. It turned out wonderful. Many of my shells wouldn’t stand up in the casserole dish and tended to fall over, but it didn’t matter. The taste was wonderful. It’s definitely a keeper recipe and going into the rotation.
I’m so glad you liked the recipe, Jean! Thank you for leaving a comment!
Hi I need it to be gluten free and we don’t have gluten free shells in New Zealand. Would it work if I used it like a sauce and pasta bake instead?
I haven’t tried it that way but I don’t see why it wouldn’t work! Please let me know how it turns out =)