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stuffed pasta recipe

Stuffed Pasta Bake Recipe

Made with fresh spinach and sweet potato, smokey paprika, giant pasta shells, and tangy chopped tomatoes. This nutritious Stuffed Pasta Bake recipe is ideal to get little ones helping in the kitchen. 
Prep Time 5 mins
Cook Time 45 mins
Course Main Course
Servings 2 people
Calories 615 kcal


  • 250 g Conchiglioni Rigati pasta (these are giant pasta shells)
  • 3 medium sweet potatoes
  • 4 cups spinach
  • 1 tub vegan soft cheese I use the Tesco brand garlic and herb vegan soft cheese. If you're using a plain version its a good idea to add extra herbs and garlic to the sweet potato and cheese filling.
  • 1 tin chopped tomatoes
  • 1 tbsp mixed herbs
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp pepper


  • Pre-heat the oven to 200C | 392F | Gas 6
  • Peel the sweet potatoes and chop them into chunks of around 1.5 inches.
  • Cook the pasta according to package instructions
  • Boil the sweet potatoes until they're cooked through and soft.
  • Mash the sweet potato, and mix in the soft cheese and spinach
  • In a separate bowl mix a tin of chopped tomatoes, mixed herbs, salt, pepper and paprika
  • Pour the tomato mixture into a baking dish
  • Spoon the sweet potato, cheese and spinach mixture into each pasta shell until it is just overflowing and lay in the dish with the open part of the pasta shell facing upwards.
  • Once you have fit as many pasta shells as you can into the oven dish pop it in the oven for 10 minutes.
Keyword Dairy-Free, Plant-Based, Vegan, Vegetarian