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Vegan Stuffed Shells

These homemade vegan stuffed shells are an easy and fancy vegan dinner recipe.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 25 minutes
Total Time 25 minutes
Yield 5 - 6 servings


  • 8 oz uncooked jumbo shells
  • 21 oz firm tofu (Soy Free Version here)
  • 1 1/2 tsp salt
  • 3/4 tsp garlic powder, optional
  • 1/2 cup nutritional yeast or vegan parmesan
  • 26 oz pasta sauce - jar or homemade, plus more for serving
  • 1 cup cheese style shreds, optional


  • Cook shells according to package directions until just al dente. Drain but do not rinse. Meanwhile, mash together all remaining ingredients except sauce and optional cheese. Preheat oven to 350 F. Spread 1/3 of the pasta sauce in the bottom of a 9x13 pan. Stuff shells with filling, then place on top of the sauce in the pan. Cover with remaining sauce (and cheese, if using). Bake on the center rack 25 minutes. I like to heat extra pasta sauce to spread over top just before serving. Cover leftovers and refrigerate up to 4 days, or they can also be frozen.
    View Nutrition Facts


Leftover tofu? Make this easy Tofu Scramble Recipe.

Nutrition Information

Calories: 285kcal