Vegan Stuffed Shells are such a great way to work a simple plant-based meal into your weekly menu.  The ingredients are things you will either already have on hand or that are easily found in almost any grocery store.  The flavors mirror that of your traditional stuffed shells recipe!

Vegan Jumbo Stuffed Shells With Spinach

These baked vegan shells are such a huge hit with my family – the secret is that dairy-free ricotta cheese!  Made nice and creamy with the help of our friends over at Califia Farms and their beloved Oat Milk!  You won’t find any gums or stabilizers in it and it is made with gluten-free oats. The perfect addition to this simple weeknight dinner!

Why You Will Love This Recipe 

• Plant-Based: You all know I love incorporating plant-based recipes into my weekly menu plan! Love that these are meatless and dairy-free! Click here for more plant-based recipes!
• Simple: This is a dairy-free spin on such a classic, simple recipe – total comfort food.
• Make Ahead: See my tips below for making this ahead of time and freezing!

Making Ahead of Time

To make this recipe ahead of time, simply prepare per the instructions below and then cover with foil and place in the refrigerator for up to 2-3 days.  Then cook per the instructions, but you may need to increase the cook time by 5-10 minutes or so since the pan and ingredients will be cold coming out of the refrigerator.

How to Make Vegan Stuffed Shells

First, you can begin by mixing up your dairy-free ricotta in a food processor. Next, mix that in a medium mixing bowl with the frozen spinach. Then you can use that ricotta filling to stuff your jumbo shells.

Place the marinara sauce in the bottom of a large baking dish and then place the stuffed shells on top.

Now you can either cover and place in the fridge or freezer and bake it at a later time or you can cover the baking dish with aluminum foil and bake at 350 degrees F for 30 minutes and then remove the foil and bake for another 5-10 minutes.

Can I Freeze this Recipe

Yes! You can easily freeze this recipe (before cooking) if you want to.  There are two options to do this:

• Freeze individual shells: Prepare and stuff the shells according to the instructions below. The place on a baking sheet (ensuring they are touching each other) and place in the freezer overnight. By then they will be frozen through and you can place them in a freezer-safe bag (like a stasher bag) and freeze for several months.  When you are ready to use them prepare your casserole dish with your marinara sauce, as directed in the recipe, and bake as normal. You will need to increase the cooking time by a little bit to account for the frozen shells.
• Freeze the whole dish:  Prepare the recipe, as directed, but don’t bake (but use a freezer-safe casserole dish). Cover tight with foil and plastic wrap and freeze for several months. When you are ready to use simply take out of the freezer and let thaw for 24 hours in the refrigerator and then bake as you normally would. Note: don’t put a frozen glass/ceramic baking dish in the hot oven as it will crack! That is why it HAS to thaw for at least 24 hours first before baking.  You can also take it out of the refrigerator and let it come up to room temp before baking.

Enjoy!

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