Quick and easy to prepare, these vegan broccoli wild garlic stuffed shells, baked in a flavorful marinara sauce, are the perfect dinner for a weeknight.
The delicious filling is made of a vegan cheese, broccoli and wild garlic mix and you can prepare it in advance if needed.
In this paragraph you’ll find general information about the ingredients I used, their role and possible substitutes. Details about quantities and step-by-step preparation can be found in the recipe card at the end of the article.
- vegetables – broccoli and wild garlic go well together, but feel free to use whatever you wish;
- vegan cream cheese – you can replace it with tofu or vegan ricotta;
- nutritional yeast – to add a cheesy taste to the dish;
- jumbo pasta shells – also known as conchiglioni;
- marinara sauce – you can buy it to make it quicker or you can use my homemade marinara sauce recipe.
You can also add some vegan parmesan on top if you wish.
How to make vegan broccoli wild garlic stuffed pasta shells
It’s quite easy to prepare this stuffed pasta recipe.
Start with cooking the pasta shells according to the package instructions. I boiled the pasta for 2 minutes less than the indicated time since they’ll continue cooking in the oven too. When they’re enough cooked, place them in a sieve and rinse with cold water so the cooking process is interrupted. Let them drain well.
To prepare the stuffing, mince an onion and sauté it in a bit of water or oil. Sauté the onion for about 2-3 minutes, until it turns soft. Next, add broccoli, water and cook over medium heat for 3-4 minutes. I cut the broccoli florets into small pieces so they cook faster.
After broccoli softens a little, place all stuffing ingredients into a food processor and process until you get a thick paste.
Next, prepare the pasta for baking. Spread ¾ of the sauce on the bottom of a ceramic or glass baking dish, then fill each pasta shell with about 2 tsp of stuffing and place them over the sauce. When all shells are stuffed, spread over the remained marinara sauce (and vegan parmesan if used) and bake for 25 minutes at 180°C.
And that’s all!
Can I make the stuffed pasta shells ahead of time?
Of course you can! You can prepare the stuffing 2-3 days before and keep it in the fridge, in an airtight container.
When baked, I wouldn’t recommend storing for more than one day. They’re delicious if served immediately.
Other vegan pasta recipes you might like
- Zucchini tofu balls pasta with garlicky white sauce
- Spinach and garlicky cherry tomato pasta
- Green pea mushroom pasta with creamy white sauce
If you like this broccoli wild garlic stuffed shells recipe, please rate it or leave a comment below; I’d love to know your feedback. And, if you prepare these vegan pasta, you can share a photo and tag Choose Tasty either on Instagram, or on Facebook.
Broccoli Wild Garlic Stuffed Shells | With Marinara Sauce
- 30 jumbo shells
- 1 tbsp salt
- 500 g marinara sauce
- grated vegan parmesan optional
- 150 ml water
- 1 medium onion finely chopped
- 250 g broccoli florets cut into small pieces
- 300 g vegan cream cheese
- 30 g wild garlic
- 2 tbsp nutritional yeast
- 1 tsp salt or to taste
- Fill a large pot with water, bring it to a boil, add salt and cook pasta shells for 2 minutes less than indicated on the package instructions; drain the pasta, run under cold water and let them drain into a siege;
- Place a frying pan over medium heat and sauté onion in 100 ml of water for 2-3 minutes, until it gets soft; add more water if needed and stir from time to time;
- Add broccoli and the remained water and cook for 3-4 minutes; stir from time to time;
- Place all stuffing ingredients into a blender and process until you get a smooth paste;
- Spread ¾ of the marinara sauce on the bottom of a baking tray;
- Preheat the oven at 180°C;
- Fill each pasta shell with about 2 tsp of stuffing and place them into the tray, over the marinara sauce;
- Spread over the remained marinara sauce and grated vegan parmesan (if using);
- Bake the pasta for about 25 minutes at 180°C;
- Remove the pasta from the oven and enjoy!
- Don’t boil the pasta shells for too long; they’ll become too mushy in the oven.
- You can add more marinara sauce if you wish; this is the minimum quantity you can use for this recipe.
- This stuffing should be enough to fill 30 jumbo pasta shells.