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

Friday, September 20, 2019 - Sunday, October 20, 2019

Twin Cities Vegan Chef Challenge 2019

Tuesday, October 15, 2019

Vegan Food Giveaway

Tuesday, October 15, 2019

Vegan Recipe Club at East Lake Library

Friday, October 25, 2019

October Dine-Out: J-Selby’s

Thursday, October 31, 2019

Halloween Vegan Bake Sale