Simple pasta shells

Though I love experimenting with crazy new vegan ideas, sometimes this causes problems for me.

For example, my attempt to make vegan mayo a few days ago turned out very scary. But then I fed it to my dog, and he liked it!

Sometimes my friends aren’t quite willing to try the crazy concoctions I come up with. My boyfriend has been teasing me for awhile now that I put cauliflower in everything… which is only slightly true. 😉 But seriously, I think cauliflower is amazing. (Stay tuned for a new cauliflower recipe soon!)

Anyway, I thought it was about time I made something that was naturally vegan. Making crazy items taste like alfredo or creamy soup is certainly fun, but I think it’s time I get back to the basics. Time to make some dishes that don’t need cream or creamy substitutes to be delicious. Dishes that don’t even need cheese!

I created this recipe because strangely enough, I couldn’t find any stuffed pasta shell recipe that didn’t involve cheese or a cheese wanna-be! Why can’t you stuff pasta shells with other things?? Well, I decided you can!

I present to you, simple veggie stuffed pasta shells. Enjoy!

pasta shells.jpg

Simple pasta shells
1 box large pasta shells
8 oz mushrooms
3 cups spinach
2 small cans of tomato paste
1 medium can of diced tomatoes
1 tbsp italian seasoning
1 tsp minced garlic
1 tsp onion powder

  1. Preheat oven to 375 F.
  2. Bring water to boil in a pot on stove and cook noodles for 8 minutes (al dente). Drain in sink when done.
  3. Meanwhile, pour 2 cans of tomato paste in a large bowl. Slowly add water and whisk until desired consistency.
  4. Add diced tomatoes and all seasonings to tomato paste/water mixture. Stir to combine. Set aside.
  5. Dice spinach and mushrooms. Add mushrooms to a large pan on the stove. Sprinkle some italian seasoning on them. Cook over low until most of the water has gone. Then add chopped spinach to pan and saute just until wilted.
  6. Pour a small amount of the tomato sauce in a 13×9 in pan, just enough to cover the bottom. Take the cooked noodles & stuff them with the spinach/mushroom mixture. Set these in the pan (you will probably need more than one pan).
  7. Once you have stuffed all the noodles, pour a generous heaping of the remaining tomato sauce over the top.
  8. Cook uncovered in the oven for 30 minutes, or just until desired temperature has been reached.