Tofu 'Ricotta' and Spinach Stuffed Pasta Shells
Filled with a creamy blend of tofu 'ricotta' and spinach, then baked to perfection in a rich marinara sauce.
Ingredients
- 20 Large pasta shells
- 250 g Spinach
- 350 g Silken tofu
- 30 g Nutritional yeast
- 1 tbsp Garlic granules
- Salt & pepper
- 500 g Tomato pasta sauce
- 100 g Grated cheese
Instructions
- Boil the pasta shells until nearly cooked, drain and set aside.
- Add the spinach to a microwaveable bowl, add a few tbsp of water and microwave until wilted. Squeeze out the liquid and chop up the spinach.
- Put the silken tofu into a mixing bowl with the spinach, nutritional yeast, garlic granules and salt & pepper. Mix with a fork until combined.
- Pipe or spoon the mix evenly into the pasta shells.
- In a baking dish pour in ¾ of the pasta sauce.
- Put the filled shells filling side up on top of the pasta sauce. Spoon the remaining sauce out evenly on top of each pasta shell.
- Cover the shells with the grated cheese and bake in the oven until the cheese has melted.
- Serve and enjoy!
Notes
- Piping bag- I used a piping bag to pipe my mixture into the shells but if you don’t have a piping bag not to worry- spooning the mixture is also fine!
- Spinach cooking- I recommend to microwave the spinach with a little water until wilted. Leave it to cool completely and squeeze out all of the liquid. Nobody wants a watery pasta!
- Marinara sauce- to make the marinara sauce just sauté half of a diced onion, add 1 clove of diced garlic, 1 tsp Italian herbs, 1 tsp salt and 1 carton of tomato passata. Leave on a low simmer for 15 minutes.