Spoon in a skillet of Dairy-Free Stuffed Shells topped with fresh basil
4.8 from 10 votes

Vegan Stuffed Shells with Roasted Eggplant

Simple stuffed shells with a dairy-free tofu-eggplant-pesto filling. 8 ingredients, vegan, and so delicious.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Category: Entree
Cuisine: Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh.


  • 15 jumbo shells (gluten-free for GF eaters)
  • 1 tsp olive oil
  • 3/4 block firm tofu (slightly patted dry // 3/4 block yields ~1 1/4 cup)
  • 1 1/2 Tbsp vegan basil pesto (shouldn’t contain cheese)
  • 1 pinch sea salt
  • 1/2 cup dairy-free mozzarella cheese shreds (such as Go Veggie or Daiya)*
  • 1/2 large eggplant (cut into 1/4 inch rounds)
  • 1 1/2 cups favorite marinara sauce


  1. FOR THE EGGPLANT: Sprinkle eggplant rounds with sea salt and place in a colander over the sink to let drain. After 10 minutes rinse lightly and then pat dry. Slice into quarters, place on a cookie sheet and toss in olive oil and sea salt. Broil for 5-10 minutes or until slightly browned and softened, tossing once or twice to ensure even roasting. Set aside.
  2. Next, bring a pot of water to a boil and add shells and a pinch of sea salt. Stir once and cook according to package instructions. Also, preheat oven to 375 degrees F (190 C).
  3. While the shells are cooking, add tofu to a food processor and pulse a couple times to break it up. Then add pesto, a healthy pinch of sea salt, dairy-free mozzarella shreds and mix until just combined. Taste a little and see if you need more salt or pesto. Then stir in roasted eggplant.
  4. Once the shells are done, drain and let cool slightly. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8×8 pan (amounts as original recipe is written // adjust if altering batch size), then stuff shells with generous spoonfuls of filling.

  5. Arrange shells split side up in the pan and then top with remaining tomato sauce – they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve immediately. These go great with Caesar salad, steamed broccoli and/or garlic bread.


*If you’re not a fan of dairy-free “cheese,” simply leave it out and sub it with more eggplant or tofu.
*If not vegan, you can add an egg for extra binding while breaking down the tofu in food processor. This is not necessary though.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)