Spinach, tofu and tomato stuffed pasta shells

    40 min

    Low-fat baked pasta shells stuffed with a mixture of tofu and spinach, covered in your favourite tomato pasta sauce. A vegetarian and vegan dream!

    Yorkshire, England, UK
    2 people made this

    Serves: 2 

    • 175g large pasta shells
    • 250g tofu
    • 2 teaspoons white wine vinegar
    • 2 teaspoons lemon juice
    • 1 tablespoon olive oil
    • salt and pepper to taste
    • 600g spinach
    • 2 teaspoons ground nutmeg
    • salt and pepper to taste
    • olive oil for frying
    • 1 jar tomato pasta sauce, just enough to cover the shells

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the oven to 200c. Cook the pasta shells according to the instructions on the pack. Make the tomato sauce if using home-made.
    2. Finely chop the spinach (use a food processor if you have one) and fry gently with the nutmeg until softened. Add salt and pepper to taste. Crumble the tofu into small pieces in a bowl and mix in the oil, vinegar, lemon juice, salt and pepper. Add to the spinach and fry for a couple of minutes.
    3. Lightly coat the base of an oven-proof dish with olive oil. Place some of the mixture inside each pasta shell and place in a single layer in the dish. Spoon the tomato sauce over the shells, place in the oven and bake for 15 minutes.

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    Reviews in English (1)


    Found it a bit bland. The nutmeg was probably too strong a flavour.  -  07 Apr 2014