Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Stuffed Cheesy Pasta Shells

I've had this box of Pasta Shells sitting around for quite sometime waiting to be inspired. I kept telling myself I didn't want to make any ole stuffing for it. I wanted something simple but yummy. Then I was like "Aye! I'm making a batch of Vegan Cheese tonight, why don't I stuff some of those Shells." And I did, and they were delicious and I had a wonderful night simply because of some good pasta lol. You guys know I love sharing my recipes with you all and this one I made with vegan cheese but you can simply sub out the vegan for non vegan and enjoy this recipe all the same. Let's get into the yumminess and I do hope you enjoy.


15-20 med Shell Pasta


1 lb minced Chicken

2 tbsp Green Seasoning

1/2 tsp Black Pepper

1/2 tsp Salt

4 tbsp Olive Oil

1 small-med Zucchini diced

1 cup Mushrooms sliced

1/2 cup Cheese shredded (you can use Vegan or Regular)

1/2 cup Pasta Water

1/2 cup Tomato Paste

1 med Onion diced

4 cloves Garlic crushed then minced

2 tbps chopped Basil

Additional Salt to taste

Cheese Sauce

2 tbsp Vegan Butter or reg Butter

2 tbsp All Purpose Flour

1 1/2 cup Plant Based Milk or reg Milk

1 1/2 cups Pasta Water

1/2 cup Nutritional Yeast (for the Dairy Free Version)

1 tbsp Dried Parsley Flakes

1 tsp Smoked Paprika

1/2 tsp Black Pepper

Pinch Red Pepper Flakes

Salt to taste


1/2 cup Tomato Paste

1 tsp Dried Basil

Parsley Flakes to top before baking


●Place large saucepan with enough water to boil Pasta on medium-high heat and bring to a boil. Generously salt water when it comes to a boil and add pasta, cook as per instructions.

●Reserve pasta water when pasta is finished cooking, drain and set aside.

●To large saucepan on medium-high heat add 2 tbsp oil.

●Add garlic and onions and saute for 15-20 secs until fragrant. Add zucchini, mushrooms and allow to cook for 5-7min the remove from saucepan.

●Place minced chicken in bowl and season with green seasoning, salt and black pepper.

●Add 2 tbps oil to the same saucepan and add minced chicken allowing to cook for 10 minutes then add you zucchini mushroom mixture back to pan and mix well.

●Add cheese and tomato paste and pasta water and mix well. Salt to taste and set aside.

●Preheat oven on broil setting at 375°

●In small saucepan on low heat melt butter, to melted butter add flour and mix well.

●Add milk to saucepan and whisk into flour mixture until fully incorporated.

●Add paprika, black pepper, parsley and chili flakes and mix well, then add your cheese and stir in until melted and sauce begins to thicken.

●Add nutritional yeast if making the dairy free version and then you gradually thin out your sauce with pasta water and remove from heat.

●Generously spread some of your tomato paste at tbe base of your baking dish and sprinkle with dried Basil.

●Stuff all of your pasta shells with filling place into dish and spread cheese sauce generously over stuffed shells, top with remaining tomato paste and using the back of a small spoon mix cheese sauce and tomato paste topping slightly.

●Top with dried parsley flakes and bake on broil setting in oven for 10 mins for dairy free option and 15 mins for regular cheese option or until it is lightly golden.

●Remove from oven and serve immediately.

Thanks for joining me again guys and I hope to see you soon ❤

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