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Vegan Stuffed Conchiglione (Pasta Shells)

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“One of my favourites from childhood, veganized! If you can find jumbo shells made from whole wheat even better”
1hr 5mins
16 shells

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a bowl, combine crushed tomatoes, lemon juice, lemon zest, garlic, onion powder, oregano, basil, thyme, paprika, black pepper and sea salt.
  3. Spread half the sauce in the bottom of a 13 x 9-inch casserole dish.
  4. In a bowl, mash the tofu, lemon juice, nutritional yeast, basil, onion powder, oregano, salt, pepper and garlic until the consistency of ricotta or cottage cheese. Fold in the spinach until well combined.
  5. Spoon even amounts of filling (about 1 ½ - 2 tbsp) filling into each pasta shell.
  6. Arrange shells in the casserole dish and pour the remaining tomato sauce over top.
  7. Cover and bake 30 minutes.
  8. Uncover and bake a further 10 minutes.
  9. Let stand 5 minutes before serving.

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