Jumbo Vegan Stuffed Shells 

Italian food seems like a universal fan favorite. The combination of the yummy carbs, the zesty tomato sauce and the creamy cheese makes the masses come back for more once that craving hits. When ever you get a hankering for some delicious homemade Italian food, try these stuffed shells they will hit the spot every time.


8ea Jumbo Shells (cooked)

1c Cauliflower

1/2c Ricotta Cheese, Vegan (Kite Hill)

2c Spinach (julienne, divided)

1-1/2c Oyster Mushrooms( shredded/pulled)

1/2T Chicken Bouillon, Vegan

1/2t Oregano, dried

1T Garlic (small chopped)

1/4t Sea Salt

2c Tomatoes, fresh (large dice)

1-1/2c Tomato Basil Sauce

1/4c Mozzarella, Vegan Shreds (violife)

1-1/2T Grape seed Oil (any preferred cooking oil, divided)


-Chef’s Knife

-Cutting Board

-Kitchen Towel

-Mixing Bowl

-Saute Pan/Cast Iron

-Large Pot


-Cooking Spoon/Spatula

-Serving Plate/Bowl

-Tasting Spoon

Add 1T of oil to saute pan on medium high heat followed by garlic and oyster mushrooms. Saute until fresh mushrooms cook down and garlic slightly browns. Add riced cauliflower, bouillon, and oregano. Cook for approximately 2-3 minutes or until cauliflower softens and begins to look vaguely translucent. Taste for seasoning alterations. Turn off heat, add fresh spinach (reserve just a bit for the final garnish) and continue to saute using the residual heat to wilt the spinach. Set aside to cool down to room temperature.

Your jumbo pasta shells should be cooked already and cooled ready for the filling. If they are not, now would be the time to get them ready.

In a mixing bowl combine riced cauliflower mixture with vegan ricotta cheese. Taste for flavor adjustments. (If you desire a more creamy filling go ahead and add the full container of ricotta cheese and what you do not use of the filling you can store in an airtight container or a ziploc freezer bag and freeze for later use.)

With a spoon fill your jumbo pasta shells with your filling. Set aside.

Preheat oven to 350F

In oven safe saute pan or cast iron heat remaining oil on medium high heat. Add fresh tomatoes an cook for approximately 3 minutes or as you see the tomatoes breaking down into a sauce. Add tomato sauce. Turn off. Arrange stuffed shells in the saute pan on top of the tomato sauce. Be sure to add just a bit of sauce on top of each shell.

Sprinkle vegan cheese over top cover and bake in oven for approximate 10 minutes. Remove from oven. Uncover and garnish with remaining fresh julienne spinach.

Plate and serve.

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