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Stuffed Shells w/Feta & Herbs

Stuffed Shells with Fresh Herbs

A vegan herb filled ricotta stuffed into jumbo shells and topped with delicious homemade marinara! This dish is rich, healthy, and perfect to serve for dinner parties!

Course Main Dish
Cuisine Gluten-Free, Italian, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 35 stuffed shells
Calories 31 kcal
Author Anjali Lalani

Ingredients

For the Sauce:

  • 1/4 cup olive oil or butter
  • 1 cup white onions , chopped
  • 3 cloves garlic , minced
  • 1/4 teasp dried red crushed pepper
  • 2 28-oz. cans Italian Plum Tomatoes , or can chopped Italian tomatoes
  • 1 cup fresh basil , chopped
  • 1/4 teasp sugar , to taste
  • salt/pepper

For the Filling:

  • 30 oz. vegan ricotta cheese , my Herb Vegan Ricotta or store-bought vegan ricotta (see notes below)
  • 1/2 cup fresh basil , chopped
  • fresh chives , chopped
  • 3 cloves garlic , minced
  • 1 12-oz. package jumbo pasta shells . see notes below for GF option
  • vegan feta cheese (optional) see notes below
US Customary - Metric

Instructions

To Prepare Sauce:

  1. Heat butter or oil in heavy saucepan. Add onions and garlic and cook for 5 min.
  2. Add red crushed pepper and saute for 30 sec.
  3. Add tomatoes. Simmer until the sauce is reduced and mash some of the tomatoes (~ 1 hour). In the meantime, you can start to prepare the filling and cook the shells.
  4. Season with salt, pepper, and sugar to taste. Add fresh basil.

To Prepare Filling & Shells:

  1. Combine vegan ricotta with chopped basil and chives. Season with salt and pepper to taste.

  2. Cook shells al dente. Drain and rinse with cold water to stop cooking. Toss shells with some olive oil to avoid sticking (see notes below).

  3. Spread prepared sauce over the bottom of two 9x13 glass baking dishes.

  4. Fill 35 shells with vegan ricotta filling and divide them between the 2 dishes forming a single layer of jumbo shells.

  5. Top with remaining sauce. Sprinkle on top with vegan feta (if using).

  6. Bake for about 30 minutes at 350 degrees.
  7. Remove and garnish with fresh basil. Serve hot with home-made garlic bread.

Recipe Notes

Gluten-Free Option - if you can't find gluten-free jumbo shells, you can use your gluten-free lasagna noodle and make a lasagna dish layering in the vegan ricotta and sauce.

 

 

Cooking Jumbo Shells - make sure the shells are cooked al dente since they will be baked once again after being stuffed. After cooking, rinse with cool water, toss with a little olive oil, and try to go through to make sure they don't stick to each other.

 

 

Vegan Ricotta Cheese - I use my homemade garlic & herb vegan ricotta, but you can also buy Kite Hill almond-based vegan ricotta. 

 

 

Vegan Feta Cheese - the only brand vegan feta that I've enjoyed is VioLife. You can easily omit the feta as well. 

Nutrition Facts
Stuffed Shells with Fresh Herbs
Amount Per Serving
Calories 31 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 60mg3%
Potassium 145mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 150IU3%
Vitamin C 4.9mg6%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.