Tofu 'ricotta' and spinach stuffed pasta shells.

This stuffed pasta has a lovely creamy cheesy silken tofu and spinach filling and is perfect paired with the tomato sauce. Cover with as much cheese as you like and bake until perfection! This recipe serves 3 people but I wouldn’t blame you if you ate it all to yourself.

​Ingredients

• 20 large pasta shells

• 250g spinach

• 350g silken tofu

• 30g nutritional yeast

• 1 tbsp garlic granules

• Salt & pepper

• 500g tomato pasta sauce

• 100g Grated cheese

Method

1. Boil the pasta shells until nearly cooked, drain and set aside.

2. 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.

3. Put the silken tofu into a mixing bowl with the spinach, nutritional yeast, garlic granules and salt & pepper. Mix with a fork until combined.

4. Pipe or spoon the mix evenly into the pasta shells.

5. In a baking dish pour in ¾ of the pasta sauce.

6. 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.

7. Cover the shells with the grated cheese and bake in the oven until the cheese has melted.

8. Serve and enjoy!

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Click here to watch the recipe video

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