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Vegan Cheesy Stuffed Pasta Shells

5 giant pasta shells stuffed with vegan ricotta and topped with a smooth tomato sauce

Ingredients - filling:

  • 30 pasta shells

  • Extra virgin olive oil

  • ½ kent pumpkin, diced

  • 2 tbsp pine nuts

  • 2 cloves of garlic, minced

  • 1/2 a red onion, fine diced

  • 280g baby spinach

  • 300g medium-firm tofu

  • 1 tbsp nutritional yeast

  • 1 tsp vegan chicken stock powder

  • Pinch iodised salt

  • Pinch fresh cracked black pepper

  • 1 Tbsp vegan feta (optional)

Ingredients – sauce:

· 130g roasted capsicum (from the deli),

· 1 can of chopped tomatoes, and

· 1/2 a jar of pesto

· Sprinkle of vegan parmesan (optional)


  1. Add pasta to boiling water and cook as per package instructions

  2. Meanwhile, heat oil in a saucepan over medium heat and saute onion until translucent. Add carrots, celery, mushrooms, salt and pepper and cook until brown. ⁣

  3. Add wine, stir to coat and cook until wine is evaporated. Toss through garlic, add passata, Worcestershire, lentils, bicarb, stock cube and herbs, stir thoroughly, reduce heat, cover and leave to simmer for 5-10 minutes until flavours infuse. Remove bay leaves and serve over pasta.⁣ ⁣

Cooking Tip:

Bicarb helps to offset acidic flavours.

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