Thursday 8 July 2021

Mozzarella Pesto Stuffed Pasta, With Sausage Ragu

Mozzarella, pesto, sausage and a rich tomato sauce, I mean just saying those words, you know it’s gonna be a damn good day and a tasty dish.

Firmly in the summer months, but a lot of rain here had in London, whilst I am craving nice lighter dishes, a girl needs a little comfort with this rain and chill still lingering!

Guys, I have to say Leanora and I were both impressed with how this dish came out! As you know we’ve been eating a little less meat each week and I am glad to say that this dish may not be vegan but certainly vegetarian friendly.

I have found the tastiest plant based sausages, our current favourites are from Birds Eye, new Green Cuisine range and I used these to make the base of the dish in the form of a ragu. Simmering away for 30-35 minutes on a nice medium low heat, infused with different style tomatoes, onions, garlic and little chilli to give it a little kick, you know it’s gonna be good, plus if you make a little extra is perfect for freezing to use at a later date.

You know the drill guys, we are totally major pasta lovers in this house, so when I spotted in the supermarket these 100% drum wheat jumbo conchiglioni pasta shells I couldn’t resist and just had to have them, and I knew I just had to make something special with them.

Leanora’s taste buds are becoming more vast each day, especially in the cheese department, if this girl is ever quite, guaranteed I know where I’ll find her! Tucked under her desk, iPad in one hand and Parmesan in the other, she can’t get enough of it, we probably go through one a week! Trying to go for something a little less salty I have now introduced her to one of my top 5 cheeses, mozzarella. Once sliced they fit perfectly into the pasta shells, in fairness I was a little bit worried, that after I had cooked my pasta shells al dente, the may be slippery little suckers, but it was no bother at all and easily filled with the mozzarella and pesto, yes I was a little lazy I didn’t make my own, but what can I say when you have a busy household to run, cutting a few corners to help you out and feed the masses quickly it helps! FYI it’s only Leanora and I, plus Milo (cat) to feed haha! But who said we don’t like seconds and extras for the next day for lunch or dinner, also my dad has a tendency to swing by and raid the fridge as his office is only down the road.

But in the words of Leanora, let’s make this deli-ci-o-so dish.


250 grams of jumbo Conchiglioni pasta

4 vegan sausages (any sausages you like)

2 shallots diced

4 minced garlic cloves

1 tin of passata

Handful of baby plum tomatoes

2 table spoons of tomato paste

1 small jar of pesto 

250 grams of mozzarella sliced

6 - 8 basil leaves

Olive oil

Pinch of salt

Pinch of pepper

Pinch of chilli flakes


1. In a large sauce pan on medium heat, add olive oil. Once the oil is hot, add shallots and garlic and cook for 5 minutes.

2. Add sausages and crumble into bite size pieces with the back of a wooden spoon. Cook until the sausages are browned, about 5-8 minutes.

3. Reduce heat to low and add passata, baby tomatoes, tomatoe paste, salt, pepper, chilli flakes, and pepper. Simmer for 15-20 minutes. Taste and adjust seasonings as desired.

4. Pre heat your oven to 180 degrees

5. Cook your pasta for 13-15 minutes until al dente, drain and set aside.

6. Layer your dish, with your ragu and set to one side.

7. Fill your pasta shells with a little pesto and a slice mozzarella and lay in top of your of your ragu, once dish is filled tear up a few pieces of fresh basil and sprinkle over, along with any left over mozzarella you may have. *Fancy being a little extra naughty I recommend sprinkling over some grated parmesan 

8. Place in the oven for 25-35 minutes until lightly browned on top and cheese bubblin


Guys, if you love this cheesy pasta dish, let a girl know, you can tag me over on Instagram or by using the #LondonMumma #LondonMummaEats tag to show me what you guys think or simply keep up to date on what’s new on the blog via Pinterest or  Bloglovin!



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