Stuffed Shells Without Eggs Recipe

These stuffed shells without eggs are a cozy pasta dinner that’s great to make ahead! With ricotta, garlic, spinach, and spices this stuffed pasta is great to meal prep.  A fantastic vegetarian holiday recipe, or dairy-free meal for any special occasion!

These delicious pasta shells are stuffed with a creamy, cheesy mix of ingredients, spices, and fresh herbs. Smothered in my favorite White Wine Tomato Sauce, these shells are always a hit. Great to make ahead for dinner too… just prep, refrigerate, and bake when you want them.

These egg free stuffed shells are here to bring ALL the cozy vibes to your table, this is some serious vegetarian comfort food right here! I’ve always loved stuffed shells- either making them at home or enjoying them at a restaurant. 

There is something so magical about stuffed pasta loaded with vegetables, herbs, and luscious ricotta cheese baked together as one.  This vegetarian version skips the meat, and let me tell you, you won’t miss it one bit.

This Stuffed Shells without Eggs Recipe Is:

• Creamy
• Bright
• Herby
• Vibrant
• Loaded with Vegetables
• Vegetarian and High Protein
• A great egg free holiday dinner recipe

What’s In These Egg Free Stuffed Shells?

See the recipe card below for full ingredient amounts and recipe instructions!

• Stuffed Shells (or Conchiglioni if you’re fancy!) – these stuffed shells are large enough to hold a LOT of this amazing filling! 
• Extra virgin olive oil
• Tomato Sauce: I made homemade, but if you don’t have the time this AMAZING jarred tomato sauce is my favorite – its sweet, flavorful, and fresh!  This marinara sauce is vegan, gluten free, and so flavorful!
• Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic base layer for this toast!  I’ll also include a vegan version in the recipe card below if you don’t eat dairy… but if you DO eat dairy I’d highly recommend this delicious whole milk ricotta.
• Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.

Easy Vegetarian Holiday Pasta Recipes

This vegetarian stuffed shells recipe is a fantastic meal for the holidays – add it to your Thanksgiving or Christmas table and enjoy.  This will be one crowd pleaser recipe everyone will love.  These simple make-ahead dishes are fantastic to prep ahead of time – just assemble the lasagna a few days before, cover and refrigerate, and heat before serving!

For a sauce, I use my absolutely BEST 5 Ingredient Tomato Sauce… its so good I could eat that stuff plain with a spoon.  But it tastes great in these shells, tucked in between noodles and filling.  The tomato sauce gives the shells a nice sweetness and welcome acidity in each bite.

How Do I Make Stuffed Shells without Eggs?

1. Bring a large pot of water to a boil. Add the shell noodles and cook according to package directions.  Drain, and set aside to cool.
2. Preheat the oven to 400 degrees Fahrenheit.
3. In a large bowl, add the ricotta cheese, parsley, spinach, garlic powder, and Italian seasonings.  Use a fork to mash all the ingredients together until the mixture is creamy and fluffy.
4. Grease a large 13×9 baking dish, and begin to layer the ingredients.  Start with a thick layer of tomato sauce on the bottom. Carefully handling the cooled shell pasta (so the shells don’t break), place a large scoop of ricotta filling in each one. Place them in the baking dish in a single layer. Add the remaining tomato sauce around the shells, making sure to pour some over the tops as well.
5. Bake for about 30-35 minutes until sauce is bubbling up on the sides.
6. Remove from oven, and enjoy!

Make Ahead Stuffed Shells

This stuffed shells recipe is a fantastic and simple meal to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one (or a few) of these ahead of time, and and refrigerate it before cooking. 

Having ready cooked meals in the fridge is a great way to enjoy home cooked meals when you don’t have time in the kitchen.   Check out all my make ahead meals for some inspo to help you prep, keep, heat, and heat!

What Do I Serve With These Meatless Stuffed Shells?

Vegan Garlic Knots Recipe (Egg Free, Dairy Free)

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Family Recipe: Refreshing Cucumber Salad

Herb Focaccia Bread Recipe (Egg Free, Dairy Free, Vegan)

Oven Garlic Bread (Vegan, Gluten Free Option)

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Stuffed Shells without Eggs

Kelly Jensen

These stuffed shells without eggs are a cozy pasta dinner that’s great to make ahead! With ricotta, garlic, spinach, and spices this stuffed pasta is great to meal prep.  A fantastic vegetarian holiday recipe, or dairy-free meal for any special occasion!

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Pasta

Cuisine Italian

Servings 8

Calories 345 kcal

Ingredients

  

1x2x3x

• 12 ounces stuffed shell noodles also known as conchiglioni
• 4 cups marinara sauce or other sauce
• 2 tablespoons olive oil
• 2 cups ricotta
• 2 cloves garlic minced
• 1 cup fresh parsley
• 2 cups chopped spinach I used frozen
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1/2 teaspoon Sea Salt

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Instructions

 

• Bring a large pot of water to a boil. Add the shell noodles and cook according to package directions.  Drain, and set aside to cool.
• Preheat the oven to 400 degrees Fahrenheit.
• In a large bowl, add the ricotta cheese, parsley, spinach, garlic powder, and Italian seasonings.  Use a fork to mash all the ingredients together until the mixture is creamy and fluffy.
• Grease a large 13×9 baking dish, and begin to layer the ingredients.  Start with a thick layer of tomato sauce on the bottom. Carefully handling the cooled shell pasta (so the shells don’t break), place a large scoop of ricotta filling in each one. Place them in the baking dish in a single layer. Add the remaining tomato sauce around the shells, making sure to pour some over the tops as well.
• Bake for about 30-35 minutes until sauce is bubbling up on the sides.
• Remove from oven, and enjoy! (see notes below for a make-ahead version)

Notes

Make These Stuffed Shells Ahead!

To make ahead, follow steps 2-4 below, but do not bake. Wrap the 13×9 dish with the shells with plastic wrap, and refrigerate for up to two days. An hour before serving, follow steps 5 and 6, and enjoy!

Nutrition

Calories: 345kcalCarbohydrates: 44gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 875mgPotassium: 764mgFiber: 5gSugar: 7gVitamin A: 6020IUVitamin C: 21mgCalcium: 225mgIron: 4mg

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