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vegetable mince stuffed conchiglioni
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5 from 1 vote

Conchiglioni with Vegetable "Mince" in Turmeric and Yellow Pepper Sauce

These conchiglioni pasta shells are stuffed with finely diced veggies (vegetable mince) and oven baked in a fragrant and golden pepper and turmeric yellow sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4 people
Calories: 374kcal
Author: Adriana Z.


  • 20 Conchiglioni
  • 1 dozen Green Beans
  • 2 Spring Onions or 1 small onion
  • 2 Salad Tomatoes or handful of cherry tomatoes
  • 1/2 Courgette large, or 1 small
  • 1 Aubergine small, or 1/2 large
  • 1 Yellow Pepper
  • 1 tbsp Extra Virgin Olive Oil + extra for coating
  • 30 g Vegan Grated Cheese  or Nutritional Yeast, optional

...for the pepper and turmeric sauce...


  • Chop 1 of the yellow peppers and all veggies for the fillings into cubes of roughly the same size (for spring onions and green beans just chop segments of them).
  • Heat the oil in a pan, then add the cubed vegetables except for the tomatoes. Season with salt and pepper and sauté until soft and caramelized. Once cooked add the cubed tomatoes.
  • In the mean time roughly chop the remaining yellow pepper, place it into a blender cup, then add milk, corn flour, turmeric, garlic powder and salt. Blend until smooth.
  • Once the veggies are cooked, transfer into a bowl, top with finely chopped herbs and mix until well distributed.
  • Filter the yellow sauce through a sieve to remove bits of pepper skin, place it in the same pan you cooked the vegetables add the yellow pepper sauce, and heat it on medium-low heat until it thickens (stirring continuously for about 2 to 3 minutes).
  • Cook the pasta a couple of minutes less of the time indicated on the package (mine was supposed to cook for 15 and I drained after 13).
  • Drain the water of the pasta and place it in a bowl with a drizzle of olive oil. Make sure to coat well the pasta with olive oil to prevent it sticking together.
  • Assembling time! On the bottom of your tray arrange a generous amount of yellow sauce.
  • Begin stuffing every conchiglione with 2-3 teaspoons of diced vegetables, then arrange the pasta on the sauce layer in the tray.
  • Use up every conchiglione making sure the filling is facing up, then cover with a generous amount vegan grated cheese.
  • Bake at 180° C (355°F) for 20 minutes and serve hot. If you prefer, you can turn on the grill mode in the last 2-3 minutes to add some extra crunch on the top.


Calories: 374kcal | Carbohydrates: 58g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Potassium: 899mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1273IU | Vitamin B12: 1µg | Vitamin C: 135mg | Calcium: 186mg | Iron: 2mg