These spicy stuffed pasta shells are cozy, saucy, and loaded with good-for-you veggies — plus a creamy, slightly spicy tomato sauce that ties everything together. The gochujang is optional, but if you’re into a little heat (like me), it takes this recipe to the next level.
This dish is perfect for impressing dinner guests or meal-prepping for the week (it reheats like a dream).
You'll only need a handful of ingredients
Jumbo pasta shells: the perfect little pockets to hold that veggie filling.
Your favourite veggies: I used onion, carrot, mushrooms, and kale.
A hearty sauce: tomato, garlic, creamy coconut, and a spoonful of gochujang for spice.
Toppings: vegan mozzarella and fresh parsley for that melty, herby finish.
Prep Time
30 mins
Cook Time
20 mins
Servings
2-3
INGREDIENTS
Filling:
1 tbsp olive oil
⅓ white onion, finely diced
1 medium carrot, peeled and finely diced
4 large cremini mushrooms, diced
A handful of kale, chopped
½ tbsp dried Italian herbs
Salt and black pepper, to taste
Sauce:
1 tbsp vegan butter or olive oil
2 garlic cloves, minced
¾ cup tomato sauce
1 heaping tbsp gochujang (or your favorite chili paste — optional for heat)
3 heaping tbsp coconut cream
½ cup water
Other:
2 servings jumbo pasta shells (about 12–14 shells)
vegan mozzarella, shredded
Fresh parsley, chopped
INSTRUCTIONS
Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions. Drain and set aside to cool slightly.
In a skillet, heat olive oil over medium heat. Add diced onion, carrot, and mushrooms. Sauté until soft, about 5–7 minutes. Season with salt, pepper, and Italian herbs. Stir in the kale and cook until wilted. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in tomato sauce, gochujang, coconut cream, and water. Mix well and let simmer gently for 5–7 minutes, stirring occasionally.
Spread a thin layer of the sauce on the bottom of a baking dish or oven-safe skillet. Carefully stuff each cooked pasta shell with the veggie filling and place it in the pan, open side up. Once all shells are filled and arranged, pour the remaining sauce over the top.
Sprinkle with chopped parsley and vegan mozzarella. Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the cheese is melty and bubbly.
Serve warm, fresh out of the oven, optionally garnished with extra herbs or chili flakes for extra heat.
NOTES/TIPS
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, cover with foil and bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave individual servings until hot.
