Gluten-Free Stuffed Shells (Vegan)

Our gluten-free stuffed shells are stuffed with a creamy, high-protein vegan tofu ricotta that takes just 5 minutes—no nuts, no soaking, no dairy. With tips to keep your shells from getting soggy and a sauce-to-shell ratio that actually works, this easy vegan stuffed shells recipe is perfect for mixed-diet families who need something everyone will eat—without cooking two meals.

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✋🏼E aí, pessoal! Hey there, friends! Our gluten-free stuffed shells recipe checks a lot of boxes—it's gluten-free, dairy-free, nut-free, and still manages to taste like real comfort food. What sets it apart? It’s fast. The ricotta takes five minutes in a blender. The ingredients are simple. And it works whether or not you follow a vegan diet.

We have a mixed-diet house, and even though I eat dairy now, we still make this vegan stuffed shells version often. It’s easy, reliable, the ultimate comfort food, and everyone actually eats it—which is all I need most nights.

🍝Ingredient Notes

To make our vegan and gluten-free stuffed shells, we’re using simple ingredients that come together for a dish that’s creamy, savory, and seriously satisfying—even for non-vegans. Here's what I use and why:

• Gluten-Free Jumbo Pasta Shells: You’ll want big shells for stuffing—look for gluten-free ones from Tinkyáda, Jovial, or Rummo if you can find them. I’ve also used the Garofalo corn & rice ones, but they’re a bit more delicate, so cook them gently. Just make sure whatever you get is labeled gluten-free, especially if you’re cooking for someone with celiac disease. And follow our tips to ensure they turn out just right, not to soggy!
• Marinara Sauce: I use whatever I have on hand—Rao’s is a fave when I’m feeling extra, but the Costco organic marinara works great too. You want it thick and not too watery, or the filling will slide right out.
• Extra-Firm Tofu: This is what we use to make the vegan ricotta cheese. It takes 5 minutes in a blender or food processor—just toss it in with a few other ingredients and it turns into this super creamy, nut-free ricotta. Perfect for anyone avoiding cashews.
• Spices: We use lemon juice, lemon zest, fresh dill, garlic, nutritional yeast, salt and pepper to make our vegan ricotta cheese. It’s super quick—just toss everything in a blender or food processor with the tofu and olive oil.

📌 Quantities are in the recipe card below.

⚠️ Celiac Tip: If you’re cooking for someone with celiac disease, you want products that are certified gluten-free—that means they’ve been tested and meet strict safety standards. Some packaged products, like marinara sauce, nutritional yeast, or even tofu, can be processed on shared equipment with wheat. Always check for a certified gluten-free logo.

👩🏽‍🍳How to Cook Gluten-Free Pasta Shells

When making our vegan stuffed shells, I’ve had the most consistent results with Tinkyáda—the texture holds well and doesn’t fall apart. Italpasta is decent too. I love Jovial for most things, though I haven’t tried their shells yet. In my experience, rice-based shells are easier to handle and taste closer to traditional pasta. Corn-based ones can get gummy.

1. Boil even if Oven-Ready: Even if the box says “oven-ready,” I always pre-boil. It cuts down the baking time and helps the shells stay soft, not dried out.
2. Use a Large Pot of Water: Make sure you have a large enough pot and salt the water!
3. Undercook Them: Gluten-free shells go mushy fast. I boil for 3–5 minutes max.
4. Drain and Rinse: This stops them from sticking together while you prep the filling.

📍Tip: If the shells start sticking, toss them with a little olive oil after rinsing.

👩🏽‍🍳How to Stuff Gluten-Free Pasta Shells

Step 1: Make the Vegan Ricotta

Toss the extra firm tofu, lemon, garlic, dill, nutritional yeast, olive oil, salt, and pepper into a food processor. Blend until smooth and creamy.

📍Tofu Ricotta Tip: You can make the creamy vegan ricotta up to 3 days in advance—store it in an airtight container in the fridge.

Step 2: Prep your Baking Dish

Preheat your oven to 375°F. In a bowl, mix the marinara sauce with ¼ cup of water. This keeps things from drying out. Spread about 1 cup of the sauce mix to cover bottom of the baking dish.

Step 3: Fill the Pasta Shells

Arrange your cooked shells (see cooking pasta steps and tips above) in a single layer, open side up. Use a spoon (or piping bag) to fill each shell with 2 tablespoons of the ricotta mixture. Once they’re all filled, pour the remaining marinara sauce over the top of the shells.

📍Tip: Don’t overstuff—the filling will expand a bit as it bakes.

Step 4: Bake Vegan Stuffed Shells

Cover the dish with aluminum foil and bake for 30 minutes. The shells should be tender, heated through, and lightly golden on top. If things look dry mid-bake, add a little extra sauce and re-cover. Gluten-free pasta can get thirsty.

🥡Storing & Reheating

• Fridge Storage: Store leftovers in an airtight container for up to 3 days. Keep the shells in a single layer to help them hold their shape and prevent the sauce from getting soaked up too quickly.
• Reheating Tip: Cover your vegan stuffed shells with aluminum foil and bake at 350°F for 15–20 minutes, or microwave individual portions for 2–3 minutes. Add a spoonful of savory marinara sauce on top before reheating to keep the top of the stuffed shells from drying out.
• Freezing: Not recommended. Freezing ruins the al dente texture of gluten-free pasta and

🥣What to Serve with This Recipe

Here’s what we usually plate up alongside these vegan stuffed shells—our favorite is the Gluten-Free Hawaiian Dinner Rolls!

👋🏼 Até logo, amigos! Hope you love our gluten-free stuffed shell recipe as much as we do. Its the ultimate family favorite easy dinner recipe. Let us know what you think in the comments! Até a próxima! 🎉