Jumbo shells are stuffed with homemade tofu ricotta, meaty cremini mushrooms & tender vegan chick’n, topped with savory marsala cream sauce and vegan mozzarella cheese, then baked until golden brown and bubbly. These Vegan Chick’n Marsala Stuffed Shells taste just like the classic – but even better, because noodles, duh.

switch up your weeknight lasagna routine,  and try these Vegan Chick’n Marsala Stuffed Shells instead

Loaded with flavors inspired from Italy, these stuffed shells are truly impressive. If you’ve ever made a stuffed shells recipe before (my Cheesy Vegan Stuffed Shells are uh-ma-zing), then you know they may seem a bit intimidating to prepare, but they actually come together quite easily and quickly. Not to mention, they’re a real crowd-pleaser! So, whether you’re looking to switch up your weeknight dinner routine, or you need a show-stopping dinner party recipe, these Vegan Chick’n Marsala Stuffed Shells are for you!

Grab a drink and let’s get to cookin’ the best Vegan Chick’n Marsala Stuffed Shells!!!

how to make chick’n marsala stuffed shells

I am a sucker for noods, and these stuffed shells are no exception to that. There’s something about the combination of classic chicken marsala flavors stuffed into a shell, then covered with creamy sauce and ooey-gooey vegan cheese that is damn near perfect, and seriously so comforting. The best part? These Vegan Chick’n Marsala Stuffed Shells come together in just a few short steps. Here’s how:

1. Boil your noods. Make sure to cook them a couple minutes less than package directions, since they’ll be going in the oven.
2. Mix vegan chick’n and mushrooms with tofu ricotta in a large bowl.
3. Prepare the marsala cream sauce
4. While the sauce is simmering, fill the jumbo shells your chick’n-ricotta mixture
5. When your shells are stuffed and the marsala sauce is reduced, add 1/3 of the sauce to the bottom of a baking dish. Place the stuffed shells in an even layer on top of the sauce. Cover with vegan mozzarella cheese, and the rest of the marsala sauce.
6. Bake until golden brown and bubbly!

It’s seriously THAT easy!

make ahead and freezer-friendly

Life has been different lately, and sometimes, I just can’t be bothered in the kitchen. That’s where these make-ahead and freezer-friendly stuffed shells come in. Here’s how to store and reheat my Vegan Chick’n Marsala Stuffed Shells:

• To make ahead and refrigerate: These stuffed shells can be refrigerated for up to 3 days. To make them ahead of time, simply make the stuffed shells according to the directions, but stop before baking it. Cover tightly with saran wrap, or even better, store it in an oven-safe, airtight pyrex. When you’re ready to bake it, cook according to the directions!
• To freeze: To freeze these stuffed shells, prepare them, but stop before baking. Cover tightly with foil, or store in an air-tight, oven safe container. When you’re ready to enjoy, bake them uncovered at 400 degrees for 40-45 minutes. Although I don’t think it’ll last this long, if stored properly, your stuffed shells should keep in the freezer for 2-3 months.

Chick’n Marsala stuffed in jumbo shells or nah?

If you love my cheesy pesto stuffed shells as much as I do, I wanna hear about it! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XOXO!

Vegan Chick'n Marsala Stuffed Shells

Ashley

Jumbo shells are stuffed with homemade tofu ricotta, meaty cremini mushrooms & tender vegan chick'n, topped with savory marsala cream sauce and vegan mozzarella cheese, then baked until golden brown and bubbly. These Vegan Chick'n Marsala Stuffed Shells taste just like the classic - but even better, because noodles.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Italian-inspired

Servings 4 -6

Ingredients

  

1x2x3x

• 10 oz jumbo shells

FILLING:

• 3 TBS olive oil divided
• 10 oz vegan chick'n strips
• 8 oz cremini mushrooms roughly chopped (reserve stems for sauce)
• 1 1/2 tsp salt and pepper divided
• 16 oz extra firm or firm tofu drained of excess liquid
• 1/2 cup vegan parmesan cheese
• 2 tsp Italian seasoning
• 2 tsp garlic powder
• 1 tsp red pepper flakes
• 1/2 tsp fresh ground black pepper

MARSALA CREAM SAUCE:

• 1/4 cup butter
• 1 large shallot diced
• Reserved mushrooms stems roughly chopped
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried thyme
• 6 cloves garlic minced
• 1/4 cup all purpose flour
• 1 cup marsala wine
• 2 cups prepared vegan chick'n or vegetable stock
• 1/4 cup unsweetened soy milk
• 1 1/2 cups vegan mozzarella shreds
• Fresh minced parsley for serving

Instructions

 

• Preheat oven to 400 degrees
• Cook jumbo shells about 2 minutes less than package directions, drain and set aside.

FILLING

• In a large sauce pan on medium heat, add 1 tablespoons of olive oil. When the oil is hot and shimmer, add vegan chick'n strips into the pan and sauté, breaking it up into bite size pieces with the back of a wooden spoon. Cook, stirring often, until the edges are a bit golden and crispy. Add chopped mushrooms (not the stems) and 1/2 teaspoon salt. Saute until most of the liquid cooks out of the mushrooms. About 7-9 minutes. Place chick'n mushroom mixture in a large bowl and set aside.
• Place tofu, parmesan, Italian seasoning, garlic powder, red pepper flakes, pepper, and one teaspoon salt into a food processor. Pulse until smooth. Add mixture to the same bowl as the chick'n and mushrooms. Mix well to combine all the ingredients thoroughly. Set aside.

MARSALA CREAM SAUCE:

• In the same large sauce pan that you used to cook the chick'n and mushrooms in, add vegan butter on medium heat. Once the butter has melted, add shallot and chopped
• stems to the pan. Sprinkle with salt, pepper, and thyme. Cook, stirring often, until the shallots are translucent, 5-7 minutes. Add garlic, and cook another 2 minutes. Sprinkle the flour over the shallot, ad stir to incorporate.
• Reduce heat to medium-low, and slowly add in the marsala wine. Stir to incorporate. Slowly add in prepared broth. Bring to a simmer, and continue to cook until it's reduced by about 1/3, about 20 minutes.
• While the sauce is simmering, start stuffing your shells.
• Using about one tablespoon of the filling, stuff each shell gently. Repeat until all the filling is gone; you may have a few shells left over.
• Spread 1/3 of the Marsala Cream Sauce in the bottom of a 9"x13" baking pan. Place Shells over the sauce in a single, even layer. Sprinkle mozzarella shreds evenly over the shells, then cover with remaining sauce. Place in preheated oven and bake until golden brown and bubbly, about 25-35 minutes. Remove from oven and let cool about 5 minutes. Garnish with parsley and enjoy hot.

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