Quorn Sausage and Spinach Stuffed Conchiglioni

This is a perfect crowd-pleasing dinner. It’s hearty and delicious, bring the pan straight to the table for a family meal. It can be assembled in advance and then finished in the oven the next day.

Serves 4

45 mins

A Little Effort

2029 kJ
(Per serving)

Made with Quorn Sausages

Low in saturated fat
Good source of dietary fibre
Source of protein


  • 5 Quorn 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 Vegetarian mozzarella, torn
  • Salt and pepper
  • Basil leaves to garnish


  1. Pre-heat the oven to 180°C (fan)/ 200°C/400°F/gas mark 6.
  2. 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.
  3. Mix the diced Quorn Sausages, spinach and mascarpone in a bowl. Season with salt and pepper.
  4. Stuff the pasta shells with the sausage filling and set to one side.
  5. In a large oven proof frying pan approximately 28cm in diameter heat a drizzle of olive oil over a medium heat.
  6. Add the sliced onion and sauté for 3 minutes.
  7. Add the garlic and cook for 1 minute.
  8. Add the tomato puree and cook for 1 minute.
  9. Add the passata and stock, bring to the boil, remove from the heat and season to taste.
  10. Arrange the stuffed pasta shells on top of the tomato sauce and bake in a pre-heated oven for 20 minutes.
  11. Scatter over the torn mozzarella and return the pan to the oven for a further 5 minutes.
  12. Garnish with basil leaves and serve.

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