When I want to make the men in my family happy, I turn to these Vegan Stuffed Shells. They’re a hit for holiday dinners like Thanksgiving or Christmas, and they’re just as welcome as a quick weeknight meal. My boys don’t just like this recipe — they love it.
This recipe is simple to prepare, easy to meal prep, and can be baked in about 30 minutes. It reheats well for lunches throughout the week and packs neatly for on-the-go meals.
It’s a family favorite for good reason. The shells are hearty, flavorful, and even my son went back for three helpings. If you want something easier than lasagna but just as satisfying, this is it.
Choose your filling: quick and simple or lentils and vegetables
The filling can be made with only a few basic ingredients. In this version I used Boca crumbles and Field Roast Italian sausages, but you can easily swap in a lentil-and-vegetable loaf or other plant-based meat alternatives depending on your preference.
If you prefer a fully vegetable-based option, a lentil and vegetable loaf or a veggie-stuffed-shells filling works beautifully and keeps the dish entirely plant-based. No matter which filling you choose, the result is rich, savory, and convincing even to meat-eating guests.
Stuffed shells are great at potlucks and holiday tables because they often disappear first — even from people who don’t follow a plant-based diet. They’re satisfying and familiar, yet entirely vegan.
Easy from start to finish — or prep for later
Easy from start to finish — or prep for laterFrom start to finish this recipe takes roughly 40 minutes, with 30 minutes in the oven. Boil the jumbo shells for about nine minutes while you prepare the filling. After stuffing the shells, cover and bake for 30 minutes. You can also assemble them ahead of time and bake the next day — they keep and reheat very well.
Don’t like alternative meat? Try the all-veggie lentil version
If you prefer to skip meat substitutes, use a lentil-and-vegetable filling instead. Serve the finished shells with roasted vegetables, a fresh side salad, or grilled crusty bread for a complete meal that’s satisfying without feeling heavy.
📖 Recipe
The Best Vegan Stuffed Shells
Kathy Carmichael
Pin Recipe
Ingredients
PASTA
- 12 ounces Jumbo Shell Pasta cook 9 minutes, drain, rinse, and dry on paper towels
“MEATY” FILLING
- 1 medium white onion diced
- 15 ounces diced tomatoes
- 6 ounces tomato paste
- 2 cloves garlic minced
- 1 Tablespoon oregano dried or fresh, minced
- 1 Tablespoons basil minced
- 12 ounces Boca Originals Crumbles or ground meat alternative of choice
- 2 Field Roast Vegan Italian Sausages or vegan Italian sausages of choice; ground in the food processor
SAUCE
- 25 ounces no-oil marinara sauce I used a fat-free marinara or a homemade version
OPTIONAL
- Sprinkle with Skinny Cashew Vegan Parmesan “Cheese”
- Serve with roasted vegetables or grilled crusty bread
Instructions
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Fill a large pot with water and add 2 teaspoons of salt.
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Bring the water to a rolling boil.
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Add the jumbo pasta shells and boil for 9 minutes, stirring occasionally.
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Drain, rinse with cool water, and lay the shells on paper towels to drain and dry.
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Prepare the filling or use a prepared lentil-and-vegetable loaf as an alternative.
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Sauté the diced onion and minced garlic in a large skillet over medium-low heat until translucent, adding a splash of water if they start to stick.
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Add the Boca crumbles (or chosen ground alternative) and cook on low.
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Pulse vegan Italian sausages in a food processor until crumbly, then add to the skillet.
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Stir in diced tomatoes, tomato paste, oregano, basil, and any other seasonings. Cook until everything is well combined and heated through. Remove from heat and allow the mixture to cool slightly.
Assembling in the pan
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Preheat the oven to 350°F (175°C). In a 9×13-inch baking dish, spread about one quarter of the marinara sauce across the bottom to prevent sticking.
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Use a spoon to fill each shell with the “meaty” mixture, then place the filled shells in the pan with the openings facing up. Arrange them snugly side by side.
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Pour the remaining marinara sauce over the filled shells and cover the pan with aluminum foil.
Cooking
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Place the covered pan in the center of the preheated oven and bake for 30 minutes, covered.
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Remove from the oven, let sit for 5 minutes, then remove the foil.
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Scoop the shells into shallow bowls or onto plates and, if desired, sprinkle with vegan cashew parmesan.