Recipe:
‘Ricotta’ & Spinach Pasta Shells Baked in Tomato Sauce
Posted in Mains
A rich, decadent, moreish dish that gets Nonna’s stamp of approval — so perfectly flavoured she won’t even notice it’s entirely plant-based and packed with protein!
Prep:
30
mins
cook
40
mins
serves
4
Easy Peasy
You will need:
- 25 x jumbo pasta shells
- 1 tablespoon olive oil (or sub water)
- ½ onion, chopped finely
- 2 cloves garlic, crushed
- 2 cups baby spinach
- 400g firm tofu
- ¼ cup nutritional yeast
- ¼ cup vegan cheese or cream cheese (optional)
- 1 teaspoon salt
- Pepper to taste
- 1 tablespoon olive oil (or sub water)
- ½ onion, chopped finely
- 2 cloves garlic, crushed
- 1 x 400g can tomatoes, crushed or chopped
- 1 tablespoon oregano
- 1 tablespoon thyme
- Additional vegan cheese or cream cheese
- Handful of cherry tomatoes
- Herbs e.g. basil, sage
~
Recipe:
Rainbow Nourishments
Directions:
- 1Preheat the oven to 180°C.
- 2Cook the pasta according to its packet instructions, making sure the shells are only al dente.
- 3To prepare the shell filling, heat the oil in a large fry pan over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and spinach and sauté for 2 minutes or until the spinach is wilted.
- 4Add the spinach mixture to a food processor with the tofu, nutritional yeast, vegan cheese (if using), salt and pepper. Process until it turns into a chunky paste. Set aside.
- 5To make the pasta sauce, heat the oil in a large fry pan over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minutes or until fragrant. Add the tomatoes, oregano and thyme. Cook for 1 minute until all the ingredients are combined.
- 6Pour half of the tomato sauce into a large casserole dish.
- 7Carefully fill each pasta shell with the tofu spinach mixture. Place the shells in the casserole dish on the tomato sauce. Cover the pasta shells with the remaining sauce. If desired, crumble some vegan cheese, cherry tomatoes and herbs on top.
- 8Lightly cover the pasta shells and bake for 20-30 minutes or until bubbling. Serve immediately.
Did you enjoy this recipe?
More Easy dinner recipes
Olive Oil Mash with Herby Green Sauce
Mum’s 'Oily Pasta' with Spring Onion & Lemon Zest
Spanish Style White Bean Stew with Potatoes & Spinach
Maple Pumpkin, Spinach & Quinoa Salad
Rainbow Rice Paper Rolls
Rich Butter Bean Stew with Saffron Rice & Toasted Almonds
Baked 'Honey' Sesame Cauliflower
Tempura Battered Eggplant Tacos
Easy Bibimbap with Tofu
Nacho Fiesta Salad
Cornbread with Zucchini & Tomato Salad
Sign up for a week of delicious plant-based recipes
Send me my recipes
