Veggie Filled Pasta Shells With A Roasted Red Pepper Harissa Sauce

by Zarina
Veggie Filled Pasta Shells With A Roasted Red Pepper Harissa Sauce

These giant conchiglioni pasta shells were filled with a garlicky mix of broccoli, spinach and two slices of cheese, sitting on a bed of spicy, creamy, roasted red pepper harissa sauce, the smoky, creamy sauce was just a divine accompaniment to the filled pasta shells…. so delish, and a must-try for #MeatFreeMonday!

Veggie Filled Pasta Shells With A Roasted Red Pepper Harissa Sauce

Veggie Filled Pasta Shells With A Roasted Red Pepper Harissa Sauce

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g Large pasta shells (conchiglioni)
  • 200g Broccoli
  • 300g Spinach fresh
  • 2 Eggs
  • 100g Feta cheese
  • 100g Philadelphia cream cheese
  • 1 cup Parmesan cheese grated
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Oregano
  • ½ tsp Pepper
  • 1 tsp Salt
  • 1 tsp Crushed red pepper chilli flakes
  • GARNISH: Grated Parmesan cheese, freshly ground black pepper and chilli flakes
  • 4 Red Peppers, cored and sliced into quarters
  • 3 Plump vine tomatoes quartered
  • 4 cloves garlic crushed
  • ½ cup Parmesan cheese grated
  • 1.5 tbsp Lemon juice
  • 2 tbsp Harissa paste
  • 2 tsp Salt
  • 1 tsp Black pepper
  • Chilli Flakes
  • ½ Cup single cream (I used oat cream)



  1. Preheat grill/broiler 200°C
  2. Place red peppers and tomatoes on a lined oven tray, drizzle with olive oil, season with salt and pepper and grill for 20 minutes, turning every 5 minutes to ensure an even grill, set aside.
  3. In a food processor, blitz the roasted red peppers and tomatoes with garlic, parmesan, lemon juice, harissa paste, salt, black pepper, chilli flakes and cream. 
  4. Change the oven from grill mode to conventional 180C
  5. Cook pasta shells in boiling salted water for just under the packet cooking instruction time, about 90% al dente, drain, refresh with cold water and set aside to cool
  6. In the same (washed) food processor, blitz together the broccoli and spinach until it is all a thick paste, add the eggs, feta, Philadelphia, parmesan, garlic powder, onion powder, oregano, pepper, salt and chilli flakes, blitz again and make sure everything is well combined
  7. Pour 80% of the red pepper sauce into the bottom of your serving dish, fill each pasta shell to the top with the filling and place the shells in the dish on top of the tomato sauce. You may need two layers of the shells depending on the size of your dish
  8. With the remaining 20% of the sauce, fill the gaps between the pasta shells using a teaspoon
  9. Grate a little parmesan over the top of the shells, add a twist of black pepper and a pinch of chilli flakes to the top
  10. Bake in the oven for 20 minutes until bubbling
  11. Serve hot and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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