Vegan Spinach and Ricotta Stuffed Pasta Shells
These Vegan Spinach and Ricotta Stuffed Pasta Shells are a delicious oven baked pasta dish that can be made as a midweek meal or for a special occasion.
Servings: 4 people
Calories: 447.22kcal
Equipment
- 1 knife
- 1 chopping board
- 1 saucepan
- 1 Frying pan
- 1 high speed blender
- 1 oven dish
Ingredients
- 200 g jumbo pasta shells
For the sauce
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 4 sticks celery finely diced
- 2 cloves garlic
- 500 ml passata
For the filling
- 280 g extra firm tofu
- 1 lemon juice only
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoon nutritional yeast
- 0.25 teaspoon nutmeg
- 200 g spinach frozen
For the topping
- 100 g vegan mozzarella
- 1 bunch basil leaves only
Instructions
- Pre-heat your oven to 180C / 350F / gas mark 4.
- Cook the pasta in a pan of boiling water until just tender.
- Drain the cooked pasta and leave the shells to cool on a wire rack to stop them sticking.
- Fry the diced vegetables and garlic in a little olive oil.
- Add the passata and bring to a simmer.
- Thaw the spinach and squeeze out the excess water. Leave in a sieve over a bowl to drain.
- Blend the tofu, lemon juice, garlic, salt, and nutritional yeast until smooth.
- Mix the thawed spinach, nutmeg and blended tofu together.
- Pour half of the sauce into the bottom of your oven dish.
- Fill the shells with the tofu and spinach filling and lay them in the sauce in the oven dish.
- Spoon over the rest of the sauce and top with the vegan mozzarella.
- Bake for 25-30 minutes until browned and bubbling.
- Top with the fresh basil and serve.
Nutrition
Calories: 447.22kcal | Carbohydrates: 69.07g | Protein: 19.34g | Fat: 11.85g | Saturated Fat: 2.76g | Polyunsaturated Fat: 1.68g | Monounsaturated Fat: 2.96g | Sodium: 999.8mg | Potassium: 1401.89mg | Fiber: 9.51g | Sugar: 11.79g | Vitamin A: 8201.79IU | Vitamin C: 47.83mg | Calcium: 167.3mg | Iron: 6.23mg