Vegan Stuffed Shells

Vegan Stuffed Shells

These vegan stuffed shells are filled with the best super creamy spinach artichoke dip. This meal is family-friendly, easy to make, and it's definitely a crowd-pleaser! Vegan. 
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 329kcal
Author Stacey Eckert



  • 16 oz jumbo shells (use gluten-free shells if necessary)
  • vegan spinach artichoke dip (Find the recipe link below)
  • 25 oz jar tomato sauce
  • parsley to garnish


  • Preheat the oven to 375 degrees.
  • Prepare the vegan spinach artichoke dip. While you're making the dip, boil the shells. Drain the shells and set them aside to cool until you can handle them. Don't let the shells sit for too long or they will become sticky and form one big clump.
  • Spoon about 2 tbsp (depending on how big the shell is) of the filling into each shell. You want it to be filled but not overflowing.
  • Put 3-4 tbsp of tomato sauce in the bottom of a 9x11 oven-safe casserole dish and spread it evenly around. Place the stuffed shells into the casserole dish. Top with the remaining tomato sauce. Cover with parchment paper or foil and bake for 20-25 minutes or until hot and bubbly.


  • If you don't want to make your own spinach artichoke filling, I would recommend you substitute two containers of Kite hill almond ricotta instead of the spinach artichoke filling. Follow the recipe but add the ricotta instead when it calls for the cashew cream. 
  • If you like a particular vegan shredded cheese you could sprinkle it over the top of the casserole before you bake it for extra flavor.
  • Make sure that you use raw cashews (not roasted or salted)so you can control the amount of salt in the recipe.  
  • Boil the cashews for 10 minutes instead of soaking them for hours to save time.
  • You can use store-bought tomato sauce (my personal choice), homemade marinara sauce, pesto sauce, or even vodka sauce would be delicious. 
  • When you boil the shells, drain the water but reserve one cup and set it aside. Start stuffing the shells as soon as they've cooled just enough for you to handle them without burning yourself. If you let the shells cool completely then they will turn into one big sticky clump and they'll start to rip when you try to separate them. If the shells start to get sticky, pour the reserved pasta water over them and it will help them to not stick together.
  • Use frozen spinach instead of fresh spinach to save time. 
  • If you have leftover spinach artichoke dip just serve it with chips or veggies for a snack.
  • Store the leftover spinach cheese stuffed shells in an airtight container in the fridge for 4-5 days. 
  • You can freeze the stuffed shells and reheat them right out of the freezer if you use a freezer-safe dish.  
  • If you're gluten-free, use these gluten-free jumbo shells instead. 


Calories: 329kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Sodium: 480mg | Potassium: 701mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4940IU | Vitamin C: 8.1mg | Calcium: 80mg | Iron: 4.2mg