Conchiglioni Pasta with Quorn Sausages & Spinach

Name: Conchiglioni Pasta with Quorn Sausages & Spinach
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 6 Quorn Vegetarian Sausages, diced; 200g Conchiglioni pasta; 75g spinach leaves, roughly chopped; 100g light mascarpone; a drizzle of olive oil; 1 red onion, sliced; 3 cloves garlic, crushed; 100g tomato puree; 500g passata; 100ml vegetable stock; 50g mozzarella, torn; Salt and pepper; Basil leaves to garnish

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Conchiglioni pasta stuffed with Quorn Sausages and spinach in a tomato sauce topped with cheese and basil.

This hearty and delicious pasta with the addition of our delicious vegetarian sausages is the perfect crowd-pleasing supper. Bring the pan straight to the table to enjoy a wonderful family meal together. To save time, you can assemble the meal in advance and then finished cooking in the oven the next day to serve a freshly cooked meal.

Italian Food Recipes Pasta Recipes Meat Free Sausage Recipes Vegan and Vegetarian Family Meal Recipes

Serves 4

45 mins

A Little Effort

485 cals
(Per serving)

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

6 Quorn Vegetarian Sausages, diced
200g Conchiglioni pasta
75g spinach leaves, roughly chopped
100g light mascarpone
a drizzle of olive oil
1 red onion, sliced
3 cloves garlic, crushed
100g tomato puree
500g passata
100ml vegetable stock
50g mozzarella, torn
Salt and pepper
Basil leaves to garnish

Method

Pre-heat the oven to 180°C (fan)/ 200°C/400°F/gas mark 6.
Bring a large pan of salted water to the boil. Add the pasta and cook for 10 minutes or until tender. Drain and rinse under cold water to cool.
Mix the diced Quorn Pepper and Herb Sausages, spinach and mascarpone in a bowl. Season with salt and pepper.
Stuff the pasta shells with the sausage filling and set to one side.
In a large oven proof frying pan approximately 28cm in diameter heat a drizzle of olive oil over a medium heat.
Add the sliced onion and sauté for 3 minutes.
Add the garlic and cook for 1 minute.
Add the tomato puree and cook for 1 minute.
Add the passata and stock, bring to the boil, remove from the heat and season to taste.
Arrange the stuffed pasta shells on top of the tomato sauce and bake in a pre-heated oven for 20 minutes.
Scatter over the torn mozzarella and return the pan to the oven for a further 5 minutes.
Garnish with basil leaves and serve.