Vegan Stuffed Shells with Roasted Eggplant

Simple stuffed shells with a dairy free tofu-eggplant-pesto filling. 6 ingredients vegan and so delicious.

Serves: 4

Time: About 1 hour


15 jumbo shells

3/4 (~1.25 cup) block firm tofu, slightly patted dry

1.5 Tbsp vegan basil pesto (use regular pesto if non-vegan)

sea salt

1/2 cup dairy free Mozzarella cheese shreds, such as (use mozzarella cheese if non-vegan)

2 medium eggplants, cut into 1/4 inch rounds

1.5 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.

  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, 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.

Recipe courtesy of