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Stuffed Shell Pasta Bake

Prep time: 10 minutes

Cook time: 30-35 minutes

This recipe makes about 6-8 servings!


250-300g giant shell pasta

For the filling:

  • 6 blocks/200g frozen spinach

  • 1 1/2 tub (225g) Oatly cream cheese - garlic and cucumber

  • 1 tablespoon mixed Italian herbs

  • Salt and pepper

For the marinara sauce:

  • 1 onion, diced

  • 3 cloves garlic, diced

  • Half a zucchini, cut finely

  • Half an eggplant, cut finely

  • 1 pack of ground meat replacement (can skip this or replace with lentils). Got mine from Jumbo’s home brand Lekker!

  • 1 pack passata - 300g

  • 1 tablespoon mixed Italian herbs

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika powder

  • 1 tablespoon cooking oil

  • 200-300ml veggie broth

  • Salt and pepper


  1. Preheat your oven to 180 degrees Celsius

  2. Cook the pasta in salted boiling water till al dente (don’t over cook it cos then it’s hard to handle and gets mushy)

  3. For the filling: thaw(defrost) the spinach in your microwave for 1 minute. Once it’s done toss your vegan cream cheese and your spices in the same bowl and give it a mix.

  4. Moving to the marinara sauce. Dice up all your veggies. Then in a heated pan add some oil then your onion and garlic. Fry for a minute then add your veggies, let fry for 4-5 or till soft, then add your spices.

  5. Add your meat replacement, let fry for a bit then add the passata and the veggie broth. Let simmer for 5 minutes.

  6. Now assemble! Start by putting a generous amount of marinara sauce in the bottom of your baking pan, I put enough that when the shells were in there, they were slightly submerged.

  7. Now start stuffing your shells with the cream cheese filling. I did around half a tablespoon per shell. Line them up in the baking pan.

  8. Add a bit of the extra marinara sauce to the top of the shells to avoid them drying out.

  9. Bake for 20-25 mins. Take it out and serve with some extra vegan cheese (it’s what I did🤤)

  10. Enjoy!

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