Name: Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-inspired Vegan
Ingredients: 1 block (16 oz) extra firm tofu; 2 Tablespoons nutritional yeast; 1 Tablespoon Italian seasoning; 1 1/2 teaspoons rice vinegar, unseasoned (or apple cider vinegar); 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 2-4 Tablespoons unsweetened non-dairy milk, if needed; 2 Tablespoons olive oil or vegan butter; 3 garlic cloves, minced; 2 Tablespoons corn starch (can substitute all-purpose flour); 1 Tablespoon nutritional yeast; 1/2 teaspoon garlic powder; 1/4 teaspoon salt, or to taste; 1/8 teaspoon black pepper; 1 1/2 cups unsweetened soy milk (can substitute oat milk, preferably extra creamy); 20 Jumbo Pasta Shells (a 12 oz box has 25-30 shells); 1 Tablespoon olive oil, divided; 12-16 oz mushrooms, chopped (shiitake preferred, or portobello/cremini); 1 Tablespoon low sodium soy sauce; 1/2 teaspoon Italian seasoning; 6 to 7 garlic cloves, minced; 1 recipe Tofu Ricotta (above); 1 recipe Vegan Alfredo Sauce (above)

Jump to Recipe· 4.1 from 2 reviews

If you’ve ever craved a comforting, creamy pasta dish that’s entirely plant-based yet bursting with flavor, this Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe is going to become your new best friend. Jumbo pasta shells are generously filled with a rich, tangy tofu ricotta and earthy mushrooms, then baked to perfection in a velvety vegan alfredo sauce. This dish feels indulgent without being heavy, making it perfect for cozy weeknights or impressing friends who thought vegan meals couldn’t deliver on taste. Trust me, once you take a bite, you’ll be hooked!

Ingredients You’ll Need

The image shows a white rectangular baking dish filled with large pasta shells layered closely together. Each shell is stuffed with a white cheese mixture mixed with small bits of brown ingredients, likely mushrooms or herbs. A creamy, pale yellow sauce is poured generously over the stuffed shells, covering most of them with a smooth texture that pools slightly around the edges. The dish sits on a white marbled surface with a red cloth featuring white cross patterns partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients come together beautifully in this vegan stuffed shells dish, each playing an essential role in building layers of flavor and texture. From the silky tofu ricotta to the savory mushrooms and creamy alfredo, every component shines through to create a perfectly balanced meal.

Extra firm tofu (1 block, 16 oz): The creamy base for the ricotta filling, packed with plant protein and a smooth texture.
Nutritional yeast (3 Tablespoons total): Adds a subtle cheesy flavor, elevating both the ricotta and alfredo sauce.
Italian seasoning (1 Tablespoon + 1/2 teaspoon): Brings fragrant herbaceous notes that complement the mushrooms and tofu perfectly.
Rice vinegar (1 1/2 teaspoons): Adds a bright tanginess that balances the richness of the tofu and sauce.
Garlic cloves (9 total, minced): Infuses the dish with its signature bold and aromatic flavor.
Olive oil or vegan butter (3 Tablespoons total): Used to sauté mushrooms and create a luscious alfredo base.
Corn starch (2 Tablespoons): Thickens the vegan alfredo sauce to silky perfection.
Unsweetened soy milk (1 1/2 cups): Provides creaminess for the sauce; oat milk works beautifully too.
Jumbo pasta shells (about 20): Sturdy and perfectly sized to hold plenty of filling without falling apart.
Mushrooms (12-16 oz, chopped): Shiitake, cremini, or portobello add depth and a meaty texture.
Low sodium soy sauce (1 Tablespoon): Enhances the umami notes in the mushroom mixture.
Salt, garlic powder, black pepper: Seasonings to bring all flavors into perfect harmony.
Unsweetened non-dairy milk (2-4 Tablespoons, optional): Helps adjust ricotta consistency as needed.

How to Make Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe

Step 1: Prepare the Tofu Ricotta

Start by pulsing extra firm tofu with nutritional yeast, Italian seasoning, rice vinegar, garlic powder, and salt in a food processor. This creates a thick, spreadable ricotta that’s delightfully creamy with just a hint of tang. If the mixture feels too dry or crumbly, adding a splash of unsweetened non-dairy milk smooths it out perfectly. This homemade ricotta is the heart of your stuffed shells, offering richness without dairy.

Step 2: Whip Up the Vegan Alfredo Sauce

In a small saucepan, heat olive oil or vegan butter and sauté minced garlic until fragrant. Stir in corn starch for thickening, then whisk in nutritional yeast, garlic powder, salt, and pepper. Gradually add the soy milk, whisking constantly until the sauce turns luxuriously creamy and thickened. This quick vegan alfredo is lush and perfectly coats the shells without overpowering the filling.

Step 3: Boil the Jumbo Pasta Shells

Cook the jumbo pasta shells in boiling salted water until al dente, being careful not to overcook so they stay intact during stuffing. Drain and toss gently with a bit of olive oil to keep them from sticking together. The shells become little edible boats ready to cradle all that delicious filling.

Step 4: Sauté Mushrooms and Garlic

In a skillet, heat olive oil and add chopped mushrooms. Let them cook undisturbed for a few minutes, allowing their natural moisture to release and deepen the flavor. Stir them up and continue cooking until almost tender. Then toss in the remaining minced garlic, soy sauce, and Italian seasoning, cooking until the mushrooms are flavorful and any excess moisture has evaporated. This savory mixture adds a perfect meaty bite inside the creamy tofu ricotta.

Step 5: Assemble and Bake the Stuffed Shells

Pour a generous layer of vegan alfredo into the bottom of a 9×13-inch baking dish. Combine the tofu ricotta and sautéed mushrooms, then spoon 2-3 tablespoons of this luscious filling into each shell, arranging them open side up in the dish. Drizzle the remaining alfredo sauce evenly over the top. Bake uncovered at 375°F (190°C) for about 20-25 minutes, then broil briefly for a golden finish. The result is a bubbling, irresistible vegan comfort meal that’s as beautiful as it is delicious.

How to Serve Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe

This image shows a close-up of a white square baking dish filled with a creamy baked pasta dish. The dish has two visible layers: a thick bottom layer of stuffed pasta shells filled with a light beige mixture, and a top layer of melted cheese sauce that is creamy white with golden brown spots from baking. The pasta shells are textured with small ridges and some browned edges, creating a mix of smooth and slightly crispy textures. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped parsley or basil on top for a burst of color and fresh flavor. A light drizzle of extra virgin olive oil or a pinch of red pepper flakes adds an inviting touch. For an extra indulgent twist, vegan parmesan shreds give a lovely cheesy note that enhances the dish’s richness.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to brighten their plates. Garlic bread made with vegan butter is another fantastic side, perfect for soaking up leftover sauce. Roasted vegetables or steamed greens also bring balance and texture, rounding out the meal in a healthy and satisfying way.

Creative Ways to Present

For dinner parties, serve the stuffed shells garnished individually on colorful plates with microgreens or edible flowers to impress guests. Turn leftovers into a casserole layered with sautéed spinach or kale, then baked until golden. You could even serve the filling mixture over zoodles or spiralized veggies for a lower-carb option while preserving all that delicious flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for even tastier next-day meals. Just keep in mind that the texture might soften slightly, but it will remain absolutely delicious.

Freezing

This Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe freezes wonderfully. Place baked shells in a freezer-safe container with a layer of foil or parchment on top to prevent freezer burn. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.

Reheating

Reheat leftovers by covering the dish with foil and baking at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, microwave single servings covered loosely to retain moisture. If reheating from frozen, bake covered for 30-40 minutes or until piping hot, then uncover for a few minutes to refresh the top layer.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While shiitake mushrooms add a fantastic depth of flavor and meatiness, cremini or portobello mushrooms also work beautifully. You can even mix varieties to create a more complex mushroom profile.

Is it possible to make this recipe gluten free?

Definitely. Just swap the jumbo pasta shells for gluten-free pasta shells, which are often available at specialty stores. Double check that your soy sauce and seasonings are gluten free for a safe swap.

Can I make the tofu ricotta ahead of time?

Yes! The tofu ricotta can be made and stored in the fridge for up to 3 days before assembling the dish. It’s a great way to save prep time when planning your meal.

What can I use if I don’t have nutritional yeast?

Nutritional yeast adds a cheesy, savory dimension but if you don’t have it, you can try using a small amount of vegan parmesan or a pinch of miso paste to add umami flavor. The texture might differ slightly but will still taste great.

Can I use marinara sauce instead of alfredo?

Yes! This recipe is delicious with marinara sauce for a lighter, tangier version. Just swap out the alfredo sauce step and enjoy an equally satisfying vegan stuffed shell experience.

Final Thoughts

There’s something truly special about sinking your fork into these Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe—they’re comfort food reinvented in the best way possible. Creamy, flavorful, and loaded with wholesome ingredients, this dish is going to brighten your dinner rotation and prove that vegan cooking can be incredibly satisfying. I highly encourage you to give it a try, share it with friends, and savor every bite of this plant-based pasta joy!