It adds that complexity that makes this the perfect homemade stuffed pasta shells casserole.īelow is the baked casserole dish of the stuffed jumbo shells that I photographed when this recipe was first put on the blog 5 years ago. The key to making this dish rich, with a stuffing that has a beautiful range of textures is in the way you prepare it.īriefly cooking the vegetables separate allows for their individual flavors to be released before combining them and adding any liquid. ![]() These beautiful Veggie Stuffed Pasta Shells are filled with onions, meaty mushrooms, and fresh broccoli florets. The delicate pieces will better absorb the flavors of the spaghetti sauce and create a beautiful thick texture that makes this dish so hearty.īelow are three more photos showing the preparation of the casserole. They don't have to be super fine just crumbled a bit. I recommend breaking up or crumbling the sausages in a food processor. I recommend the Italian style with wonderful spicy flavors that work well in a spaghetti sauce filling. The vegetable and grain-based sausages from Field Roast are really really good. I always use Paul Newman's organic Marinara and it comes in the glass jar. Natural, delicious and entirely plant-based and you can use leftovers for other meals too. I have a great recipe that you can make in the crockpot. When I talk about spaghetti sauce, I am referring to a basic roasted tomato sauce seasoned with Italian herbs. That’s it!īelow are the are steps for steaming broccoli, chopping up the sausage and making the sauce. You can open them up and spoon in the filling. ![]() When it comes to stuffing the pasta, large shells are of course easier to handle. They are not that different from the Cannelloni in shape, but they are also very pretty-looking at the dinner table. Manicotti, the wide ridge pasta tubes.Then there is Cannelloni, the large-shaped pasta tubes.Jumbo shells as in these photos are beautiful when served and also very popular with kids.Often the chosen shape of the pasta is a personal preference, so let me give you a couple of options: Jumbo shells are classic but you can stuff other large pasta shells too. This recipe is reminiscent of lasagna where it's pre-cooked pasta and layered with the ingredients before the whole dish goes into the oven for baking.īut here the pasta is stuffed with wonderful ingredients instead of layering. Browning the faux 'sausage' and sauteing the onions and mushrooms. Here is a visual of the first steps for the stuffed jumbo shells. The vegetables - onions, mushrooms, broccoli. ![]() Non-GMO faux sausage with wonderful spicy flavors.These stuffed shells are freezer-friendly too and it really can become handy to have a prepared dish all ready for defrosting on those days that you know you have little time to spend in the kitchen! The little bit of chopping is well worth it! It can also be done right before the baking too. There is a little bit of work ahead of time before you bake the casserole but that can all be done as meal prep a day or two ahead. It's one of those family meals you know everyone will love. This layered baked dish is perfect for weeknight dinners or it is equally impressive when entertaining. I'm always trying to come up with different ways of making Italian-inspired dishes, and luckily a lot of this country’s classic recipes can easily be made Vegan. ![]() In our house we love pasta, and we eat a lot of it! When it comes to comfort food, nothing tops the list like homemade Pasta dishes. A great Italian style comfort food for tonight's dinner! Stuffed with sauce, plant-based ‘sausage’ crumbled into small pieces and little florets of broccoli. Vegan Stuffed Jumbo Shells are flavorful and satisfying.
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