Appetizing stuffed Big Shell baked pasta

Get the full recipe below ⇩
Fresh Arrabbiata sauce


Vegetables for stuffing

  • 1 cup spinach
  • 1/2 cup mixed bell peppers
  • 1/2 cup onion
  • 1 clove garlic
  • 1-2 tbsp celery

Spices & herbs

  • Himalayan salt, black pepper, oregano, basil & chilly flacks as per taste


  • 2 cups or more Arrabbiata sauce for 8 shell (Get  the detailed recipe of Arrabbiata sauce in the ( PASTA Recipes )
  • 1 cup Cashew cheese (Get the detailed recipe in  vegan alternatives)


  • Dairy-free Parmesan cheese ( get the recipe down 5 posts/ highlights ( pasta recipes)
  • Fresh basil leaves.


  • Finely chop all the veggies.
  • Prepare the Arrbbita sauce & cashew cheese as per the instructions, keep them aside.
  • Preparing the filling
  • Heat the pan, dry roast the garlic & celery for a minute.
  • Add all the veggies, salt & spices to the pan, mix well cook for 3-5 minutes.
  • Let it cool down.
  • Add cashew cheese & mix well.
  • Preparing the shells
  • Boil the water (1 liter or more)  add shell pasta to it.
  • Cook till it looks 'al dente' ( "to the tooth"); it should not be overcooked/ mushy.
  • Stuff the cooked shells with the filling.
  • Preheat the oven at 180 C
  • In a glass baking dish, add the arrabbiata sauce, & drop all the shells carefully.
  • Drizzle the cashew cheese over the shells.
  • Bake for 10-12 minutes or till they look brown.
  • Garnish with parmesan cheese & julienne basil leaves before serving.