Dairy Free Stuffed Shells
Stuffed shells are one of those deeply satisfying, crowd-pleasing dinners that can feel off-limits when you're avoiding dairy — but this version proves otherwise. The filling is built around dairy free ricotta blended with nutritional yeast, a wilted garlic-spinach mixture, and just enough seasoning to make every bite rich and savory without a drop of cream or cheese from a cow. Nutritional yeast does a lot of quiet heavy lifting here, adding that subtle, cheesy depth that makes the filling taste indulgent rather than like a compromise. A full jar of marinara keeps things saucy and bold, and a generous layer of shredded dairy free mozzarella melts over the top during the final uncovered bake, giving you those golden, bubbly edges that make this dish look as good as it tastes. The trick of undercooking the shells before they go into the oven means they finish perfectly tender after baking — no mushy pasta, no falling apart when you scoop them out. This recipe makes four generous servings and comes together in one baking dish, so cleanup is minimal and the whole thing can go straight to the table.
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Learn more →Ingredients
4 servings
For the shells
- 20 jumbo pasta shells
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz baby spinach
- 2 cups dairy free ricotta
- 1 large egg
- ¼ cup nutritional yeast
- 1 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the sauce
- 1 jar (24 oz) marinara sauce
For the topping
- 1 cup dairy free mozzarella, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, rinse briefly with cool water to stop cooking, and spread on a clean surface so they don't stick together.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute. Add the baby spinach in batches and cook, tossing with tongs, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
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