Vegan Stuffed Jumbo Shells are on a while plate with a fork on the right.
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5 from 2 votes

Vegan Stuffed Jumbo Shells

Vegan Stuffed Jumbo Shells are flavorful and satisfying and piled on a plate for a great dinner. Stuffed with sauce, plant-based ‘sausage, veggies and more.
Course Main Dish
Cuisine Pasta
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 467kcal
Author Ginny McMeans

Ingredients

  • 8 ounces pasta - jumbo pasta shells package
  • 3 tablespoons coconut oil
  • 1/2 onion - white onion, chopped
  • 24 ounces spaghetti sauce
  • 1/2 cup water
  • 12 ounces plant based sausage Italian Field Roast Sausage, pack of four, not sponsored, I just love this sausage
  • 8 ounces mushrooms
  • 1 cup broccoli - cut into small florets
  • 8 ounces dairy-free mozzarella cheese
  • 1/4 teaspoon pepper

Instructions

  • You will need a 8" x 8" or 8" x 10" casserole dish.
  • Cook the pasta according to package directions and set aside.
  • Put the 'cheese' in a food processor and pulse into smaller pieces (if you have a shredded type). I like to do this do be able to spread the cheese even thinner and get a better melted effect.
  • Heat 1 tablespoon coconut oil in a large skillet.
  • Field Roast Sausage is a large 'sausage'. Put the 'sausages' in the skillet and brown on all sides. Take out of the pan and set aside.
  • Heat another tablespoon oil in the skillet.
  • Add the onion and saute until transparent, about 10 minutes. Set the cooked onion aside.
  • Heat the last tablespoon of oil in the large skillet.
  • Saute the mushrooms until the liquid is released and almost gone. About 15 minutes.
  • Cut the sausage into large chunks and the put in a food processor and pulse until the sausage is processed into very small pieces. It will be delicious in the pasta shells.
  • Steam or boil the broccoli for 5 to 10 minutes.
  • Put the spaghetti sauce, mushrooms, onions, 'sausage' and broccoli back into the skillet. Add the 1/2 cup water and stir.
  • Do not add the pasta or cheese.
  • Cook at medium heat for 10 minutes.
  • Put 1/4 cup of the skillet's sauce in the bottom of the casserole.
  • Add about half of the cheese into the sauce and mix well.
  • Stuff the shells with the sauce mixture and lay in the prepared casserole There will be about 2 layers. Depending on the size of the casserole.
  • Pour the rest of the sauce over all of the shells. Sprinkle the remaining cheese all over the top.
  • Bake at 350 degrees for 20 minutes. Remove and serve.

Notes

IF FREEZING:
Freeze before baking only.
Please follow any of the directions defined in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator at least 6 to 8 hours before baking (or the day before). Make sure ot is completely defrosted. Bake, covered at 350° for 30 minutes and then uncover and bake for 10 minutes.

Nutrition

Serving: 12Ounces | Calories: 467kcal | Carbohydrates: 50g | Protein: 20g | Fat: 19g | Saturated Fat: 9g | Sodium: 1360mg | Potassium: 704mg | Fiber: 7g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 22.9mg | Calcium: 59mg | Iron: 15mg