Vegan recipe

Vegan Sausage Stuffed Conchiglioni

Prep 15 mins
Cook 45 mins
Serves 4

Rich and flavoursome stuffed vegan pasta shells using flavours from the Mediterranean; sundried tomato pesto, olive oil and pine nuts come together to give this incredibly homely dish. Ready to share!


1 pack of Cauldron Frozen Vegan Mediterranean Sausages, defrosted and roughly chopped
250g conchiglioni vegan pasta shells
2 tbsp sundried tomato pesto
1 tbsp olive oil
2 garlic cloves, crushed
1 onion, finely chopped
80g sundried tomatoes, drained of oil and roughly chopped
30g pine nuts
80g baby spinach, roughly chopped
50g vegan mozzarella, grated
¼ tsp salt
¼ tsp black pepper
100g passata
Fresh basil, to serve


  1. Preheat your oven to 190C/180C/Gas Mark 5.
  2. Cook the conchiglioni pasta shells two minutes under the recommended cooking time according to packet instructions. Drain and toss in the sundried tomato pesto. Set aside.
  3. Put the oil in to a large frying pan and fry the garlic, onion and sundried tomatoes on a low heat for 2 minutes.
  4. Add the Cauldron Frozen Vegan Mediterranean Sausages and pine nuts and cook for a further 8 minutes. Stir through the baby spinach, vegan mozzarella, salt and pepper and cook for a further 2 minutes.
  5. To assemble the pasta, stuff the shells with the sausage mixture and place in to a large skillet or baking dish, filled with the passata.
  6. Repeat until all the shells are filled. Transfer to the oven to bake for 20 minutes.