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Vegan Stuffed Jumbo Shells are on a while plate with a fork on the right.
5 from 3 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


  • 8 ounces pasta - jumbo pasta shells package
  • 3 tablespoons coconut oil
  • ½ onion - white onion, chopped
  • 24 ounces spaghetti sauce
  • ½ 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
  • ¼ teaspoon pepper


  • 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 ½ cup water and stir.
  • Do not add the pasta or cheese.
  • Cook at medium heat for 10 minutes.
  • Put ¼ 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.


Freeze before baking only.
Please follow any of the directions defined in my article How to Prepare Food for the Freezer.
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.


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