Vegan Stuffed Shells

Yields 30 to 40 stuffed shells

This recipe was served at our 2016 Annual Banquet to great acclaim.

Cook the shells according to the package instructions, just until firm to the bite. After draining, run cold water over the cooked pasta so that they cool down quickly.

Preheat the oven to 350 degrees F.

Stuff each shell with enough tofu ricotta to fill it completely.

Put a bit of the sauce in a large baking dish, enough to cover the bottom in a thin layer. Put each stuffed shell on top of the sauce. Spoon more of the sauce over the shells.

Optionally, top the shells with vegan mozzarella. (At the banquet, we used mozzarella from The Herbivorous Butcher.)

Bake for 25 minutes. Let cool for 10 minutes before serving.

Get Involved

Subscribe to our weekly update:



Veg Resources

Upcoming Events

Saturday, July 18, 2020 - Saturday, October 10, 2020

Veg Up the Market! – Saturdays July 18 – October 10, 2020

Tuesday, July 21, 2020

Vegan Recipe Club via Zoom

Saturday, August 1, 2020 - Monday, August 31, 2020

Twin Cities Vegan Chef Challenge 2020

Tuesday, August 4, 2020

Vegan Recipe Swap!