Have a fancy dinner with minimal work – Vegan Ricotta Stuffed Shells with Creamy Pesto. A baked pasta dish that everyone will love.

Ricotta Stuffed Shells With Creamy Pesto [Vegan]

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Cooking Time



For the Creamy Pesto Sauce:

For the Stuffed Shells:

  • 12 large shells
  • 8-ounces vegan ricotta
  • 1/4 cup frozen spinach, thawed
  • 2 tablespoons pesto
  • Salt and pepper to taste
  • 2 tablespoons vegan parmesan (optional)

For the Pesto:

  • 2 cups fresh basil
  • 1/2 cup unsalted cashews
  • 3 to 4 cloves garlic, peeled
  • 1/4 cup vegan parmesan
  • 1/2 cup olive oil
  • Salt and pepper to taste


For the Pesto:

  1. Add basil, cashews, garlic, parmesan and olive oil to a food processor. Blend until combined.
  2. Scrape down the sides and add salt & pepper. Blend again until it reaches your desired consistency.

For the Shells:

  1. Preheat oven to 375°F.
  2. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  3. While pasta is cooking, combine ricotta, spinach, pesto, salt, pepper and parmesan in a bowl. Stir to combine and set aside.
  4. Make bechamél sauce according to instructions. Add pesto to the sauce and stir to combine. If the sauce is too thick, add water to thin.
  5. Drain pasta and run under cold water until cool enough to handle.
  6. Spread 1/2 cup of creamy pesto sauce on the bottom of an 8-inch by 8-inch baking dish. Fill each shell with a heaping tablespoon of ricotta filling and place in the baking dish.
  7. Pour pesto sauce over the stuffed shells. Place in the oven and bake for 20 minutes, or until sauce is bubbling and filling is warmed through.
  8. Remove from the oven and serve.


A normal package has more than 12 shells and it is recommended that you cook 15-18 in case any break while boiling. You can always eat the remaining noodles with the leftover pesto sauce.

Nutritional Information

Per Serving: Calories: 120 | Carbs: 13g | Fat: 6g | Protein: 5g | Sodium: 68mg | Sugar: 2g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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