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Portobello Jumbo Stuffed Shells

  • Updated: October 02, 2022
  • 55 minutes
  • 6 people
  • 0.0
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A wise person once said, “And this too shall pasta.” Ha! Such a prophetic quote and very true. Whether you’re in need of a “pick me up” meal or you’re as hungry as a bear, these stuffed shells are bangin! Filled with goodness and flavor, they’ll turn your enemies into friends. Tap into those deep Italian food cravings.

Ingredients

  • 24 jumbo pasta shells, about 8 oz (225 g)
  • 3 cups (710 ml) marinara sauce, such as Nana’s Red Sauce
  • 3 portobello mushrooms
  • 16 oz (450 g) vegan ricotta cheese
  • 3 cups (340 g) shredded vegan mozzarella
  • 1/4 cup (25 g) grated vegan Parmesan
  • 1/4 cup (30 g) green peas, thawed if frozen
  • 2 Tbsp Italian herb seasoning
  • 1 Tbsp red pepper flakes
  • 1 tsp fine sea salt
  • 1 tsp black pepper
  • 1/4 cup (35 g) chopped black olives
  • 2 Tbsp chopped fresh basil
  • Cooking spray

Instructions

  1. Time to tap into your Italian food desires…Cook the pasta shells in boiling salted according to the package directions, about 10-12 minutes.
  2. Preheat your oven to 375ºF (190ºC). Coat a 9 x 13-inch (23 x 33-cm) baking pan with cooking spray or oil.
  3. Spread 1 1/2 cups (350 ml) of the marinara sauce in an even layer in the bottom of the pan.
  4. Grind the portobellos in a food processor or blender until very finely chopped but not pureed. Use the pulse button so you don’t end up with mush! Transfer to a mixing bowl and add the vegan ricotta, 1 1/2 cups (170 g) of the vegan mozz, the vegan Parm, the peas, Italian herb seasoning, pepper flakes, salt and pepper. Stir to combine.
  5. Drain the shells, and fill each cooked shell with the porto mixture, arranging the stuffed shells the baking dish as they are filled.
  6. Pour the remaining marinara sauce over the shells, and scatter on the remaining 1 1/2 cups (170 g) vegan mozzarella. Scatter on the chopped olives too. Spray the top of the dish with cooking spray to help the cheese melt. 
  7. Cover with foil or an oven-safe pan lid and bake for 20 minutes. Uncover the pan, turn the heat up to 450ºF (230ºC) and bake until cheese melts and starts to get brown and crispy, another 5 to 10 minutes. 
  8. Let cool down a bit before serving. Then top with the chopped basil and dig in!
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