Stuffed pasta shells with vegan ricotta, oyster mushrooms and tomato sauce

Ingredients

• 250 gLarge pasta shells (or cannelloni)
• 250 gOyster mushrooms
• 250 gVegan ricotta
• 2Shallots
• 0.25 tspDried thyme
• 0.25Dried rosemary
• 1 tspFresh parsley, finely chopped
• 1 cloveGarlic
• 1 tbspTamari
• To tasteLemon juice
• To tasteFreshly ground black pepper
• To tasteSea salt
• A handfulFresh basil, to finish
• A handfulPine nuts, preferably roasted, to finish
• 2Medium onions
• 3 clovesGarlic
• 800 gPassata
• 2 tbspTomato purée
• 1 tspDried thyme
• 1 tspDried rosemary
• 2 tspDried oregano
• 2 tbspFresh parsley, finely chopped
• 180 mlPlant-based cream (soya, rice or oat)
• 2 tspMaple syrup
• 0.5 tspSea salt
• To tasteFreshly ground black pepper
• To tasteLemon juice
• 1 tbspOlive oil, as stated in the method
• Not specifiedVegetable stock, as stated in the method

Instructions

1. 1

   Prepare the ricotta

   Make the vegan ricotta using the recipe you have chosen.

2. 2

   Cook the pasta

   Cook the shells until just al dente; a little bouillon powder in the cooking water is suggested. Drain and briefly rinse with cold water so they stop cooking and stay firm enough to fill.

3. 3

   Chop the filling

   Finely chop the shallots and garlic. Wipe the oyster mushrooms clean with kitchen paper and chop them.

4. 4

   Fry the mushrooms

   Heat 1 tbsp olive oil in a pan and cook the shallots for a few minutes. Add the garlic, thyme, rosemary, parsley and mushrooms, then fry over a high heat until the mushrooms take on a little colour.

5. 5

   Season the filling

   Stir in the tamari, then take the pan off the heat. Season with freshly ground black pepper, sea salt and lemon juice. Once the mushrooms have cooled, fold them into the ricotta and adjust the seasoning if needed.

6. 6

   Start the sauce

   Peel and chop the onions and garlic. Heat 1 tbsp olive oil in a saucepan over medium heat and cook the onions until soft. Add the garlic and cook briefly.

7. 7

   Simmer the sauce

   Stir in the tomato purée, vegetable stock, maple syrup, thyme, rosemary, oregano and parsley. Add the passata and mix well. Cover and simmer gently for 20 minutes over moderate heat.

8. 8

   Finish the sauce

   Stir in the plant-based cream before serving the sauce. Season to taste with freshly ground black pepper, sea salt and lemon juice.

9. 9

   Heat the oven

   Preheat the oven to 180°C.

10. 10

    Fill and bake

    Spread a thin layer of tomato sauce over the bottom of a large oven dish. Fill the pasta shells with the ricotta and mushroom mixture and arrange them in the dish. Spoon over the remaining sauce and bake for 20–25 minutes.

11. 11

    Garnish and serve

    Divide the pasta shells and sauce between 4 plates, finish with fresh basil and pine nuts, and serve straight away.

What are stuffed pasta shells?

Large pasta shells, often called conchiglioni, are made to hold fillings and sauce. Baked stuffed pasta is an Italian-style comfort dish, with the exact filling varying from kitchen to kitchen.

Here, vegan ricotta gives the filling a creamy base, while oyster mushrooms, herbs and tamari bring savoury depth. A tomato sauce poured over the shells keeps the pasta moist as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1150 calories, 35g protein, 140g carbs, 48g fat.

The pasta and maple syrup supply most of the carbohydrates, while olive oil, plant-based cream, vegan ricotta and pine nuts contribute much of the fat. The ricotta and mushrooms provide some protein, though the amount depends on the ricotta used. Pair a serving with green vegetables or salad for a more balanced plate.

The filling ingredients

Oyster mushrooms: Wiping them clean rather than soaking them helps keep them from taking on excess water. Chop them finely enough to mix evenly with the ricotta.

Ricotta: The recipe calls for 250 g of vegan ricotta. Fold the cooled mushroom mixture through it so the filling stays cohesive rather than becoming loose.

Getting the pasta ready

Al dente shells: Cook them just until firm, as they will soften further in the oven. A brief rinse in cold water halts the cooking and makes the shells easier to handle.

Filling: Let the mushrooms cool before combining them with the ricotta. Use a spoon to fill each shell without pressing so hard that the pasta splits.

Building flavour in the sauce

Soft onions: Cook the chopped onions until tender before adding the garlic; this gives the sauce a mellow base. Keep the heat moderate so the garlic has a chance to cook briefly without browning.

Gentle simmer: Give the passata and seasonings 20 minutes to meld, with the lid on and the pan at a steady, gentle simmer. Stir in the plant-based cream before seasoning the finished sauce.

Baking and doneness

Sauce layer: Coat the base of the baking dish with a thin layer before arranging the filled shells. Add the remaining sauce over the top to help protect the pasta from drying out.

Oven cues: Bake at 180°C for 20–25 minutes. The dish is ready when the sauce is bubbling and the shells are hot through; check one in the centre before serving.

Serving the shells

Basil and pine nuts: Add these at the end for fresh, aromatic notes and a little crunch. Roasted pine nuts are especially fragrant, so keep them aside until just before serving.

On the side: A crisp green salad or steamed green vegetables make a fresh contrast to the rich pasta and tomato sauce. Serve promptly while the shells are hot.

Recipe notes & tips

• Cook a few extra shells in case some split while boiling or filling.
• Keep the pasta just al dente, as it will continue cooking in the oven.
• Wipe the mushrooms clean with kitchen paper instead of soaking them.
• Let the mushroom mixture cool before folding it into the ricotta.
• Taste the sauce after adding the cream, then adjust the salt, pepper and lemon.
• Scatter the basil and pine nuts over the dish just before serving.

Variations

• Use cannelloni: Fill the tubes with the ricotta and mushroom mixture and arrange them in the sauce.
• Change the herbs: Use fresh thyme or oregano in place of the dried herbs, adjusting to taste.
• Add greens: Fold cooked, well-drained spinach into the ricotta filling.
• Choose another cream: Use soya, rice or oat cream according to the recipe's suggestion.
• Add a topping: Sprinkle breadcrumbs over the sauced shells before baking for a crisp top.

Common mistakes to avoid

• Overcooking the shells: Stop at al dente so they remain sturdy enough to fill and bake.
• Filling warm mushrooms: Let them cool first so the ricotta mixture stays thick.
• Rinsing for too long: Briefly rinse the pasta with cold water, then drain it well.
• Using too little sauce: Spread sauce underneath and over the shells so they do not dry out in the oven.
• Browning the garlic: Add it after the onions soften and cook it only briefly.
• Adding toppings too early: Finish with basil and pine nuts just before serving to keep them fresh and fragrant.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish, covered, at 180°C until hot throughout, or microwave individual portions; add a splash of water if the sauce has thickened.

Frequently asked questions