Dairy-Free Stuffed Shells with Ricotta
Jumbo shells stuffed with creamy dairy-free ricotta and spinach, baked in marinara and topped with melty plant-based mozzarella.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes and Dairy-Free Pasta Recipes
Published
These stuffed shells were one of the dishes I missed most after cutting dairy. Jumbo pasta shells piped full of ricotta and spinach, baked in marinara, and covered in melty plant-based mozzarella. It looks like a project. It isn't.
The filling is built on dairy-free ricotta made from cashews and tofu, which is what makes this work at all. It scoops and holds instead of turning watery in the oven, which is the problem with a lot of dairy-free ricotta swaps. If you end up loving this filling, I use the same base for dairy-free manicotti and baked ziti.
This recipe uses: Creamy Dairy-Free Ricotta (Cashew & Tofu)
Ingredients
Pasta
- 26 piecesJumbo pasta shells
Filling
- 1 tbspOlive oil
- 2 clovesGarlic cloves, minced
- 3 cupsFresh spinach, chopped
- 2 cupsDairy-free ricotta
- 1 largeEgg
- ¾ tspSalt
- ¼ tspBlack pepper
Assembly
- 3 cupsMarinara sauce
- 1½ cupsDairy-free mozzarella shreds
Garnish
- 2 tbspFresh basil, chopped
Instructions
- 1
Preheat the oven to 375°F.
- 2
Bring a large pot of generously salted water to a boil. Cook the jumbo shells until just al dente. Drain and rinse with cool water to stop cooking. Set aside the best 20 intact shells — the extras account for any that tear during boiling.
- 3
Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 4
Add chopped spinach and cook until wilted, about 2–3 minutes. Transfer to a clean kitchen towel or several layers of paper towels and press firmly to remove as much moisture as possible. Let cool slightly.
- 5
In a large bowl, whisk the egg, then add the dairy-free ricotta, cooked spinach mixture, salt, and black pepper. Mix until well combined. For a vegan version, substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes before adding.
- 6
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
- 7
Fill each shell with about 2 tablespoons of the ricotta mixture and arrange them open-side up in the baking dish.
- 8
Pour the remaining marinara sauce over the shells and sprinkle with dairy-free mozzarella.
- 9
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until hot and bubbly.
- 10
Garnish with fresh basil before serving.
How we make it dairy-free
- Ricotta → Swapped for a cashew-tofu dairy-free ricotta. It holds its shape when piped and doesn't break down into liquid as it bakes.
- Mozzarella → Swapped for plant-based mozzarella shreds. It melts over the top and pulls just like the real thing.
Tips & Variations
Shortcut: Use thawed frozen spinach instead of fresh—just squeeze out excess moisture before adding to the filling.
Make ahead: Assemble the dish and refrigerate up to 24 hours before baking.
Extra protein: Add plant-based ground meat or lentils to the filling.
Easy filling trick: Use a piping bag or zip-top bag to quickly fill the shells.
Frequently asked questions
Can I use a different dairy-free ricotta?⌄
Yes, store-bought dairy-free ricotta works fine here. I prefer the cashew-tofu version because it's thicker and stuffs the shells without sliding back out, but if your favorite brand holds together well, use it.
Can I assemble these ahead of time?⌄
Yes. Stuff the shells, lay them in the marinara, and cover the dish without baking. It'll keep in the fridge for a day. Add a few extra minutes to the bake time since it's starting cold.
How do I store and reheat leftovers?⌄
Cover and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. The plant-based mozzarella melts again fine either way.
Is this recipe nut-free?⌄
Not as written, since the ricotta is cashew-based. If you need it nut-free, swap in a store-bought dairy-free ricotta made without nuts and check that your mozzarella shreds are nut-free too.
What should I serve with stuffed shells?⌄
A simple green salad and garlic bread cover it. If you want more vegetables on the table, roasted broccoli or a side of sauteed greens works well alongside the marinara.
Dairy-Free Stuffed Shells with Ricotta · https://nondairydude.com/recipes/dairy-free-stuffed-shells-with-ricotta
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