We’ve all had those evenings where only a big, bubbling dish of pasta will do. When we stumbled across a recipe on Serene Trail for vegan stuffed shells, we were immediately intrigued by their "secret ingredient"—hummus! It sounded so clever that we just had to give it our own spin. This dish is the ultimate crowd-pleaser; it’s hearty, incredibly creamy, and packs in enough veggies that even the pickiest eaters at the table won't mind.

The beauty of this recipe lies in its simplicity. Instead of the traditional (and sometimes finicky) cashew-based ricotta, this version uses a blend of vegan cream cheese and hummus. This combination creates a rich, protein-packed filling with a texture that is surprisingly close to the real deal. We’ve tweaked the original just a bit—adding some nutritional yeast for an extra savory punch and swapping in some kale for a bit more texture—making it uniquely "Four Fine Friends."

Whether you’re hosting a festive holiday dinner or just want a cozy Sunday night meal, these shells are a winner. Plus, they make the best leftovers for lunch the next day. Trust us, once you try the piping bag trick for filling the shells, you’ll never go back to using a spoon!

 Four Fine Friends’ Creamy Hummus & Kale Stuffed Shells

Yields: Approx. 25-30 stuffed shells | Prep time: 20 mins | Bake time: 25 mins

Ingredients

• 1 box (12 oz) Jumbo Pasta Shells (look for a box with minimal breakage!)
• 1 tbsp Olive Oil
• 1/2 Yellow Onion, finely diced
• 4 cloves Garlic, minced (we like it extra garlicky!)
• 1 medium Zucchini, shredded and squeezed dry
• 2-3 cups Fresh Kale, finely chopped (stems removed)
• 5-6 oz Classic Hummus (about half a standard tub)
• 8 oz Vegan Cream Cheese (Kite Hill or Violife work great)
• 1.5 cups Vegan Mozzarella Shreds, divided
• 2 tbsp Nutritional Yeast (our secret for that "cheesy" depth)
• 1/2 tsp Dried Oregano
• 1/4 cup Fresh Basil, chopped
• 1 jar (24 oz) of your favorite Marinara Sauce
• Salt & Pepper to taste

Instructions

1. Prep the Shells: Preheat your oven to 375°F. Boil your jumbo shells in salted water until just al dente (firm to the bite). Pro-tip: Save about a half-cup of that starchy pasta water before draining! Drain and spread them out on a baking sheet so they don't stick together.
2. Sauté the Greens: In a large skillet over medium heat, add the olive oil and sauté the onion until soft (about 3-4 mins). Stir in the garlic, shredded zucchini, and kale. Sauté for another 5 minutes until the kale has wilted and the zucchini is tender.
3. Mix the Filling: In a large bowl, combine your sautéed veggie mixture with the vegan cream cheese, hummus, nutritional yeast, half of the mozzarella shreds (3/4 cup), oregano, and fresh basil. Season with salt and pepper to taste.
4. Prepare the Sauce Base: Pour your marinara sauce into a 9x13 baking dish. Mix in that reserved half-cup of pasta water to thin it slightly—this helps the shells cook perfectly without the sauce getting too thick.
5. Stuff & Bake: Transfer your filling into a piping bag (or a gallon zip-top bag with the corner snipped off). Pipe a generous amount into each shell and nestle them into the sauce, open-side up.
6. The Final Touch: Sprinkle the remaining mozzarella over the top. Cover tightly with foil and bake for 25 minutes. For the last 5 minutes, you can remove the foil if you want the cheese extra bubbly!
7. Serve: Garnish with a little extra fresh basil and serve hot.

Why We Love It:

• No Soaking Required: Unlike cashew ricotta, this filling is ready in minutes.
• Hidden Veggies: The shredded zucchini and kale blend right into the creamy filling.
• Make-Ahead Friendly: You can assemble this a day early and just pop it in the oven when you're ready!