I have tried numerous versions of stuffed shells; although I have not attempted to recreate any since cutting dairy from my diet. These vegan eggplant stuffed shells are a must try for any pasta lover. They are easy, dairy free, and the perfect comfort food. I got my inspiration from the Minimalist Baker, but I altered the recipe.
The original recipe can be found here: Minimalist Baker.
- 10 jumbo shells
- 1 cup Vegan mozzarella cheese
- 16 ounce Vegan cream cheese
- 1-2 large eggplant(s)- cut into 1/4 inch rounds
- 2 cups marinara sauce (optional)
- Sea salt
- cream cheese
- 1/2 cup mozzarella cheese
- salt/pepper to taste
Step 7- layer the bottom of a 6 x 6 pyrex dish with marinara sauce.
Step 8- stuff each shell with the cheese/eggplant mixture and place in pyrex dish.
Step 9- cover the shells with marinara sauce.
Step 10- bake for 20 minutes.
Step 11- add additional mozzarella cheese, salt, pepper to taste & serve!