Vegan Stuffed Pasta Shells in a tomato sauce
A simple supper dish
Equipment
- 1 Baking Dish I used this 8" dia enamel pie dish
Ingredients
- 1 ½ recipe tomato sauce (freeze the other half). - I use my pizza sauce, here
- 300 g Pasta Shells - large, I use Conchiglioni
- 300 g Cream cheese - vegan
- 200 g Spinach - fresh, rinsed
- 1 tbsp Nutritional yeast
- Lemon - zest
- Salt and pepper to taste
Instructions
- Preheat oven to 180c.
- Make your tomato sauce first.
- Put half of the sauce of the bottom of the baking dish.
- Whilst your sauce is cooking, place the spinach in a large saucepan over medium heat with a tablespoon of water and cook for a couple of minutes or until wilted.
- Drain the spinach and chop it finely.
- Place a pan of water on to boil and cook the pasta shells for 5 minutes or until just starting to soften. Drain.
- In a small bowl, mix together the chopped spinach, cream cheese, nutritional yeast, lemon zest and adjust for seasoning.
- Using a teaspoon, stuff the shells with the cream cheese spinach mixture until you have used up all the mixture.
- Layer them up in the dish and cover with the remaining sauce.
- Sprinkle with a little vegan grated cheese (optional).
- Bake for half an hour.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Stuffed Pasta Shells in a tomato sauce
Amount per Serving
Calories
559
% Daily Value*
Fat
27
g
42
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
76
mg
25
%
Sodium
280
mg
12
%
Potassium
583
mg
17
%
Carbohydrates
63
g
21
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
17
g
34
%
Vitamin A
5696
IU
114
%
Vitamin C
14
mg
17
%
Calcium
138
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.