Vegan Spinach Artichoke Dip Stuffed Shells

Name: Vegan Spinach Artichoke Dip Stuffed Shells
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 12 oz box jumbo shells ((use gluten-free shells if necessary)); 3 cups tomato sauce ((I used a 25 oz jar)); ¼ tsp dried parsley

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Vegan stuffed shells are the ultimate comfort food! What makes this recipe so special is the super-rich and creamy vegan spinach and artichoke dip filling! This meal is family-friendly, easy to make, and it's ready in one hour!

Overhead shot of a casserole dish filled with vegan stuffed shells on top of a plaid towel.

These vegan shells are everything you ever wanted in a comfort food + more! When I first went vegan, spin dip was one of the first recipes that I veganized. It's super creamy, cheesy, tangy, garlicky, and LOADED with spinach. It also makes the best filling for these stuffed shells and vegan lasagna! Who needs vegan ricotta when you have creamy spinach dip!?

Ingredients & Substitutions

Onion - You can use red, yellow, or sweet onions.
Garlic
Artichokes - Use canned or frozen artichoke hearts.
Spinach - You can use fresh or frozen spinach.
Lemon Juice
Apple Cider Vinegar
Cashews - Use raw cashews to make the creamy sauce. You can substitute raw sunflower seeds if necessary.
Coconut Milk - I used refrigerated unsweetened coconut milk from a carton, not canned. You can also use any unsweetened plant milk like almond or oat.
Nutritional Yeast - This ingredient makes the dip taste cheesy!
Dried Seasonings

How to Make Vegan Stuffed Shells

First, you need to soak or boil the cashews. Next, you're going to make the cashew cream sauce by blending the cashews with unsweetened coconut milk, lemon juice, apple cider vinegar, and dried seasonings until it's smooth and creamy.

A wooden spoon being dipped into a bowl of cashew cream sauce on a rustic background.

While you're making the cashew cream sauce in a blender, you can start sauteeing the onions, artichokes, and garlic in a large pan. Stir in the cashew cream sauce and frozen spinach. Mix it well to combine and let it cook until hot and bubbly.

A photo collage showing how to make the filling in a few easy steps on a rustic background.

While you're making the spinach dip filling, boil the vegan pasta shells in salted water in a separate pot. Cook the shells 2 minutes less than the package instructions so they'll be easier to fill without tearing.

Drain the pasta shells and rinse them with cool water to stop the cooking process. Lay the shells out on a parchment paper-lined sheet so they won't stick to each other.

In a large casserole dish, pour one cup of your favorite tomato sauce on the bottom of the dish and spread it around evenly. Wait until the shells have cooled and then stuff each shell with the spinach filling.

Overhead shot of a casserole dish filled with stuffed shells without sauce on a rustic background.

Arrange the vegan stuffed shells on top of the sauce and then top with the rest of the tomato sauce (and vegan shredded cheese if you like) and then bake it at 375 degrees for 25-30 minutes.

Storage Instructions

Store leftovers in the an airtight container in the fridge for 2-3 days.

How to freeze it - Fill the boiled shells and arrange them on a large baking tray so they're not touching each other. Freeze it for 3-4 hours or until all the shells are completely frozen solid. Then transfer the frozen stuffed shells to a large plastic or reusable silicone bag and put it back in the freezer for 2-3 months.

When you're ready to reheat it, preheat the oven to 375 degrees and line a casserole dish with one cup of tomato sauce. Arrange the frozen stuffed shells in the casserole dish and cover them with the remaining tomato sauce. Bake for 45-60 minutes or until they're hot and bubbly. If the edges start to brown, cover the dish with foil or parchment paper.

A closeup view of vegan stuffed shells covered in sauce in a casserole dish.

Frequently Asked Questions

What to serve with stuffed shells?

My favorite side dishes to serve with the stuffed shells are avocado arugula salad, roasted garlic brussel sprouts, lemon garlic asparagus, pesto veggie bake, or lemon tahini zucchini salad.

What's the difference between stuffed shells and stuffed manicotti?

The main difference is the shape of the noodle. Manicotti is a long tubular noodle and shells are smaller and rounder. You can use the filling to stuff either type of noodle.

Can I prepare it in advance?

You can prep these vegan stuffed shells 1-2 days before you want to bake them. Store it already assembled in an airtight container in the fridge. When you're ready to bake it, you may need to add 5-10 minutes to the cooking time because the shells are cold.

How do you keep stuffed shells from sticking together?

After you drain the hot water from the noodles, rinse them immediately with cold water. Drain them again. Then place each shell on a lined tray so they're not touching each other. If the shells aren't touching they won't stick to each other.

Success Tips

Undercook the shells by 2 minutes when you boil them, so they'll be easier to handle and won't tear when you're filling them. The pasta will continue to cook in the oven.
You can use a spoon to scoop the filling into the shells, or you can transfer it to a large ziplock bag and cut the tip off of one side and then pipe it into the shells.
When you're topping the stuffed shells with the tomato sauce, make sure to cover it evenly so you don't get any crispy or burnt edges on the noodles.
If you want to add extra cheese on top of the stuffed shells, I recommend that you use shredded vegan mozzarella cheese.
Gluten-Free - The spin dip filling is gluten-free, but make sure that you use gluten-free jumbo shells.

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