Home-Made Stuffed Shells




Cook time: 15 minutes

Prep Time: 15-20 minutes

Serving: 3-4 Hungry People



  • 1 16 oz. Homemade or store bought Marinara sauce

  • 1 Bag/Box of large shell pasta

  • 6 ounces of our Homemade Vegan Ricotta cheese

  • 2 ounces of our Homemade Vegan Parmesan Cheese



  1. 10 quart boiling pot

  2. Large oven-safe pan  

  3. Measuring cups and spoons

  4. Storage Container with Lid

  5. Pastry bag or tablespoon




  1. Preheat the oven to 350 F for 177 C

  2. Boil pasta for 5 mins for white pasta 7-8 mins for whole wheat Note: do not cook pasta all the way through you will be completing the cooking process in the oven

  3. Once pasta is cooked and all ingredients are ready, start to assemble.

  4. Place enough (3-4 Tbsp.) Pasta Sauce on the bottom of the oven safe pan to prevent sticking.

  5. Add the Homemade Ricotta to a pastry bag, or you can use a Tablespoon for scooping into shells.  

  6. Place all the shells open side up, in the pan side by side.

  7. Insert 1-2 Tbsp. worth of Ricotta to each shell.

  8. Once all of the shells are full of ricotta, cover the shells in sauce completely (1-2 Tbsp. per shell).

  9. Top with our Homemade Parmesan cheese.

  10. Put the pan in the oven for 15 minutes.

  11. Take out, let cool for 2-5 minutes and serve with fresh Vegan Parmesan cheese.



  • Store in refrigerator in a sealed container for up to 7 days. For longer storage, place sealed container in the freezer.   


Chef Notes

  1. Different kinds of pasta cook at different variations, so be sure to read the instruction on the back of pasta container. If you like your pasta al dente then be sure to cook it according to your taste.

  2. You’ll most likely have shells and pasta sauce leftover. Store in the fridge to up to 2-3 days.