Recipes // Appetizers // Seitan Bolognese Stuffed Shell Bites

Seitan Bolognese Stuffed Shell Bites


Chef Diane Henderiks


  • 2 tablespoons olive oil
  • 1 sweet onion; finely diced
  • 4 garlic cloves; finely diced
  • 2 celery stalks; finely diced
  • 2 medium carrots; finely diced
  • Kosher salt
  • 1/2 cup white wine
  • 1/4 cup low fat milk
  • 1 28-ounce can San Marzano tomatoes; crushed
  • 1 1/2 cups vegetable stock
  • 9 ounces Taft Foodmasters Sausage Seitan, ground
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Cooked jumbo pasta shells (about 3" long each)


  1. Heat oven to 325 degrees.
  2. Heat oil in large saucepan over high heat.
  3. Add the onion, carrot, celery, garlic, a pinch of salt and sauté until vegetables are softened, about 5 minutes.
  4. Pour in wine and deglaze pan while scraping the bottom. Reduce wine by about one-half. 
  5. Add milk, tomatoes and 1 cup of stock. Bring to a boil, reduce heat and let simmer very slowly, half-covered, for 2 hours stirring occasionally. Add more stock if needed but sauce should be thick with minimal liquid.
  6. Stir in ground seitan and 1/4 cup cheese and simmer, uncovered 10 minutes longer.
  7. Using slotted spoon, fill shells with mixture and line in even layer on baking sheet.
  8. Sprinkle with remaining cheese and bake 10 minutes.

Makes about 20 bites

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