Amazing flavors easily come together in this comforting meal of Vegan Stuffed Shells! Jumbo shells are filled with a creamy combination of vegan cheeses, hummus, herbs, and sautéed veggies, then baked to perfection in a bubbling dish of pasta sauce. The whole family will love this delicious meal!
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Yup! You read that right… Hummus is my secret ingredient here. No tofu to press nor cashews to soak in this savory meal!
Hummus pairs so well with the vegan cream cheese to form a light, creamy, cheesy filling. Trust me, one bite, and your eyes will be rolling back as you taste this divine flavor.
My kids ask me to make this all the time, even though it’s packed full of hidden veggies, haha!
Add this wholesome dish to your next weekday or holiday menu! Healthy hummus, spinach, and zucchini join hearty pasta and vitamin C-rich tomato sauce for a nutritious, feel-good win!
This dairy-free, eggless dish come together in just a few simple steps. Don’t let jumbo stuffed shells intimidate you the way I used to!
About the piping… it is an absolute game changer! I was hesitant at first because spooning the filling into the shells seemed to be more natural and fuss-free. Well, I finally gave it a go and I will never go back.
Not only does piping help with getting all the amazing filling in under the shell edges, but it also keeps your hands nice and clean! If you don’t have a piping bag, you can simply use a gallon bag with a corner trimmed off.
For more filling vegan pasta recipes, be sure to try my Hamburger Helper, Skillet Lasagna, Rasta Pasta, and Mac and Cheese.
Make this a fancy meal with Cucumber Beet Salad, Breaded Mushrooms, and dairy-free Tiramisu!
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Ingredient Notes and Substitutions
- Jumbo Shells – Try to pick a box that has the fewest crushed pieces because you want to be able to fill them. I usually have about 5-10 shells left that don’t fit into my baking dish. If you do as well, you can easily add some vegan butter to them and save them for later.
- Olive Oil – You only need a small amount of this, although if your pan is nonstick, feel free to make it oil-free by adding a splash of water when sautéing the veggies.
- Vegetables – Shred a full zucchini and chop 2 cups of baby spinach. I try to pack those 2 cups with as many of those nutrient-dense leaves as I can squeeze in. Kale can be used instead.
- Seasoning – I use dried oregano and fresh basil, but you can certainly use what you have on hand. Feel free to add other herbs of your choice, such as rosemary and parsley. I also use a pinch of salt and pepper, but you can season the filling to your preference.
- Vegan Cream Cheese – Vegan cream cheese, such as Kite Hill, Trader Joe’s, or Daiya, adds a thick creaminess.
- Hummus – This is my secret ingredient! Classic hummus is so good in this dish! It adds a hint of cheesiness, extra protein, and a slightly gritty texture that’s similar to ricotta.
- Vegan Mozzarella – Your favorite shredded plant-based mozzarella works! My go-to brands are Violife and Daiya.
- Pasta Sauce – Use a jar of your favorite vegan pasta sauce from the grocery store or this homemade Cherry Tomato Sauce will work perfectly.
How To Make Vegan Stuffed Shells
Cook the jumbo shells to al dente. Meanwhile, chop the vegetables. Sauté the Vegetables until they are softened.
Combine the sautéed vegetables, vegan cream cheese, hummus, vegan mozzarella, basil leaves, and seasoning.
Pour the entire jar of pasta sauce and 1/2 cup of water into a large dish.
Scoop the filling into a piping bag and pipe the filling into the shells. Nest them into the sauce with the open side up.
Cover the dish, and slide it into the hot oven. Bake the shells until the sauce is bubbling.
Variation Ideas
- Stir vegan ground meat into the filling.
- Try adding parsley, rosemary, or other herbs.
- You can use squash or carrots instead of zucchini.
Make-Ahead
Full-Bake Option – Prepare and bake the stuffed shells. Cover them tightly and place the dish in the refrigerator for 4 days or the freezer for 2 months. When ready, move the dish from the freezer to the fridge overnight. Take the dish out of the refrigerator while the oven is heating to 325°F. Warm it up in the oven, covered, for 30 minutes or until heated through.
Pre-Bake Option – Prepare the dish but do not bake it. Cover it and store it in the refrigerator for 2 days or the freezer for 2 months. Then, move it to the refrigerator the night before you plan to bake it (if frozen). Place the dish on the counter while the oven is heating up to 375°F. Bake it in the oven for about 40 minutes or until the sauce is bubbling.
Partial-Prep Option – Wait to boil the pasta and bake the shells until you’re ready to eat the stuffed shells. Just prepare the filling ahead of time and store it in the refrigerator for 3 days.
Storage
Store leftover stuffed shells in an air-tight container in the refrigerator for 4 days or in the freezer for 2 months. Thaw them overnight in the refrigerator before reheating them in the microwave at 30-second intervals.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Stuffed Shells with Spinach and Zucchini
Bonnie – Serene Trail
Ingredients
- 12 ounces jumbo pasta shells, (340g)
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 3 garlic cloves, minced,
- 1 zucchini, shredded
- 2 cups baby spinach, chopped, (60g)
- 5 ounces classic hummus, (half a standard container or 140g)
- 8 ounces vegan cream cheese, (227g)
- 1 cup vegan mozzarella shreds, divided, (100g)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup fresh basil leaves, chopped, (8g)
- 24 ounces pasta sauce, (2½-3 cups or 680g)
- 1/2 cup pasta water, (120ml)
Instructions
- Preheat the oven to 375°F. Boil the shells according to the package instructions. Reserve 1/2 cup of paste water before draining it. Stop cooking them as soon as they are al dente by draining them and spreading them out onto a baking sheet.
- Prepare the other ingredients while the pasta is cooking. Shred the zucchini, then press on the shreds with a napkin or towel to absorb the extra liquid.
- Heat a large saucepan over medium-high heat, then add the olive oil. Sauté the onions for 3 minutes until they're translucent. Add the garlic, zucchini, and baby spinach. Continue to stir as they cook for 5 minutes or until softened.
- Combine the sautéed vegetables with the vegan cream cheese, hummus, 1/2 cup vegan mozzarella, basil leaves, salt, pepper, and oregano.
- Pour the jar of pasta sauce into a 9×13 oven-safe dish. Add 1/2 cup of pasta water to the sauce jar. Close it and shake it. Add this mixture to the baking dish.
- Put the creamy shell filling into a piping bag and stuff each shell with 1-2 tablespoons. You can alternatively use a spoon for this. Nest the shells into the sauce. This should make about 25 shells.
- Sprinkle the remaining vegan mozzarella shreds over the shells. Cover the dish with a lid or foil and bake it for 25 minutes. It is ready when the sauce is bubbling, and the cheese is mostly melted. Garnish with fresh basil and enjoy!
Video
Notes
- Try not to overcook the shells. They need to remain firm to adequately hold the filling, and they will cook a bit further in the oven.
- If you’d rather skip the olive oil, sauté the veggies with a splash of water in a nonstick pan.
- Use classic hummus rather than a flavored variety so that it takes on the other Italian flavors of the dish.
- If you don’t have a piping bag, simply add the filling to a gallon bag and clip a small corner off. Piping is so much easier, faster, and less messy than using a spoon.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
worth it! looks great, tastes great 🙂
Thank you so much for your kind review! I’m so happy to hear that you liked the stuffed shells.