Baked Tofu Mince Conchiglioni Vegan recipe

Baked Tofu Mince Conchiglioni

Prep 10 mins
Cook 50-55 mins
Serves 4

A comforting crowd-pleaser!
Pasta shells stuffed with Tofu Mince, garlic, tomato, red wine and mixed herbs, not forgetting to top with vegan parmesan for an extra indulgent finish.


2 packs Cauldron Tofu Mince
2 onions, diced
3 garlic cloves, minced
2 tsp mixed herbs
125ml red wine (optional)
1 vegetable stock cube
1 tin of chopped tomatoes
1tbsp of tomato puree
Salt and pepper
500g Conchiglioni pasta
Vegan Parmesan to garnish
Basil leaves to garnish


  1. In a large saucepan, fry the onions, and garlic gently, add the mince and fry for a couple of minutes.
  2. Add the red wine, if doing so, and reduce until almost gone.
  3. Preheat the oven to 180C
  4. Add tomato puree to pan and cook for 30 seconds.
  5. Add the chopped tomatoes, mixed herbs, salt and pepper to the pan.
  6. Cook together for 20-30 minutes.
  7. Pre-cook pasta as instructions reducing simmer time by 2 minutes and then rinsing with cold water.
  8. Remove sauce from heat and allow to cool slightly.
  9. In a large lidded pan or tray, add 1/3 of the sauce to the bottom of the pan or tray with 100 ml water and mix together.
  10. Fill each Conchiglioni shell with a spoonful of the mince mixture. # # Arrange the shells in the pan or tray into a pattern of your choice. If there is any filling left divide it between the shells.
  11. Cover tightly with a lid or tin foil and bake for 15 minutes until the pasta shells are cooked and soft. Add a little water if the pan/tray is getting too dry.
  12. Serve straight from the pan, garnish with vegan parmesan and basil leaves.