top of page
Vegan Stuffed Shells

Vegan Stuffed Shells


  • 12 oz jumbo vegan pasta shells, cooked
  • ¾ cup Vegan Spinach Pesto
  • 2 head broccoli, chopped small
  • 1 red pepper diced small
  • ½ onion diced small
  • 1-quart pasta sauce (try this No-mato Vegan Pasta Sauce)
  • 1 cup vegan bechamel sauce


Vegan Béchamel Sauce

  • 2 tablespoons Fustini's  Garlic olive oil
  • 1 tablespoon Fustini's Pesto olive oil
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1 cup oat milk (you can use cashew milk, or almond milk as well)


Vegan Spinach Pesto

  • 2 cups packed spinach leaves
  • 2 small garlic cloves
  • 1 teaspoon salt
  • ¾ cup walnuts
  • ¼ cup cashews
  • ¼ to ½ cup Fustini's Pesto olive oil
  • 5-6 leaves fresh basil if available (you can substitute 1 tablespoon dried basil)
  • Instructions

    Step 1. 

    Mix pesto, broccoli, onion and pepper in a small bowl.   Spread half of the pasta sauce on the bottom of a 9x13 baking dish.   Stuff the shells with the broccoli mixture and place in the baking dish, seam side down.  Spread the rest of the pasta sauce on top of the shells.  Cover with foil and bake at 350 degrees for about 30 minutes (until the sauce starts bubbling).  Uncover the pasta and spread the bechamel sauce on top.   Place the pan back in the oven, uncovered and heat under the broiler setting for about 3-5 minutes, or until the sauce starts to get a little brown and bubbly.

    Step 2.  Vegan Béchamel Sauce

    Heat oils and flour on medium heat stirring constantly until the flour becomes slightly golden.  Add nutritional yeast and salt.  Whisk in the milk a little at a time over med-low heat.  The sauce will thicken.  You may have to adjust with more or less milk depending on the consistency.

    Step 3.  Vegan Spinach Pesto

    Put all ingredients into a blender and pulse until desired consistency. You may have to add more olive oil as you are blending.

  • Credit:

bottom of page