Go Back

Jumbo "Cheese-y" Stuffed Pasta Shells

Prep Time 25 mins
Servings 2

Ingredients
  

  • 15 Large Pasta Shells I used 15 Tinkyáda Brown Rice Grand Shells (15 shells was not the whole box)
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Cups Cremini Mushrooms  Diced
  • 2 Cups Greens (I used frozen Kale) Diced
  • 1 Tbsp Coconut Aminos
  • 1/3 Cup (packed) Sun-Dried Tomatoes (1/3 cup is about 6-8)
  • ~2/3 Container Zengarry Sun-Dried Tomato & Basil Cashew Cheese You can sub with another artisanal vegan cheese if you need to (just don't use somehting like daiya, make sure it's cashew based or make your own)
  • 1/2 tsp Red Pepper Flakes Optional

Instructions
 

  • Pre-heat oven to 350.
  • Fill a pot with hot water for the pasta shells and place covered on the stove until water comes to a boil.
  • When the water is boiling remove the lid and add the pasta shells. Cook according to package instructions.
  • Add sun-dried tomatoes to a bowl with warm/hot water* Ensure that they are fully emerged.
  • Add oil to a pan over med-high heat.
  • Prepare mushrooms and greens and add them to your pre-heated pan. Add coconut aminos. Sautée for about 5 minutes and then turn off the heat. Add about 1/2 of your cheese and mix until well combined.
  • Remove sun-dried tomatoes from the warm/hot water and dice. This step should occur when your pasta is almost ready. Add the diced sun-dried tomatoes to your mushroom, greens & cheese mixture and mix until combined.
  • When your pasta is cooked gentrly rinse with cold water in a strainer.
  • Use a spoon to add your veggie mixture to each shell individually and then top with a tiny scoop of "cheese" and place in your oven safe baking dish.**
  • Bake for 10-15 minutes***
  • Optional: sprinkle with red pepper flakes when it comes out of the oven before serving.

Notes

*Do this step only if you are using DRIED sun-dried tomatoes. If you are using sun-dried tomatoes already in oil then skip the soaking.
**Optional: save 1 Tbsp of "cheese", and melt it with some olive oil to spread on top of the shells when they come out of the oven. This adds some extra flavour and moisture. 
***I would recommend 15 minutes if you want the edges slightly crispy and 10 minutes if you want them cooked enough to hold together, but not too tough on the edges. if you are worried about tough the shells will get in the oven I recommend baking in 5 minute intervals so that you can remove them when they are your desired texture. Baking helps them hold together well and is especially important if you want to have them as an appetizer. 
 
I linked the shells I used to my Amazon store if you want to see the brand for reference. https://www.amazon.ca/ideas/amzn1.account.AGQPDGOIPSHRAWDSSR5YEAYIRUAQ/FF1FE7GN68JQ?ref=exp_idea_aff_vl_healthysprout
 
Here is the link to the cheese if you want to see the label & nutritional info: https://www.zengarry.com/sundried-tomato-basil