Vegan Stuffed Shells are such great way to work in 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! I can’t wait for you to make this!

This post is sponsored by Califia Farms, but the opinions are my own.  

These Baked Vegan Shells are such a huge hit in 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 – love baking with it, adding it to smoothies and matcha lattes!

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.

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:

1. 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.
2. 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.

Recipe FAQs and Tips

• Homemade Marinara Sauce: I used my homemade marinara sauce for this recipe, but feel free to use whatever you prefer.
• Double it: This is a perfect recipe to double – I do it all the time!
• Gluten-Free: Feel free to use gluten-free pasta shells or regular.
• Leftover Tofu: If you don’t double this recipe and have leftover tofu, I highly recommend this recipe for a Tofu + Brown Rice + Veggie Bowl! So good!
• Add Cheese: Here is a nice round-up of some of the best dairy-free cheeses if you want to add some on top!

How to Make Vegan Stuffed Shells

Other Recipes You Might Like:

• Easy Vegan Enchiladas
• Sweet Potato Curry
• Curried Cauliflower Soup

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!

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