Vegan Stuffed Shells

Vegan Stuffed Shells

These vegan stuffed shells are filled with our favorite super creamy dairy-free spinach artichoke dip. It's easy to make and definitely a crowd pleaser! Vegan. 
Course Entree
Cuisine American
Keyword vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Stacey Eckert


  • 16 oz jumbo shells
  • vegan spinach artichoke dip (Find the recipe link below)
  • 12 oz jar your favorite marinara sauce
  • parsley to garnish (Optional)


  • 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. 
  • You can either spoon the filling into the shells or put the filling into a gallon Ziploc bag, cut the tip off, and pipe the filling into the shells.
  • Put 3-4 Tbsp of marinara 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 marinara 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 using 2 containers of Kite hill almond ricotta instead. Just follow the recipe but add the ricotta 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.