Vegan Stuffed Pasta Shells in a tomato sauce
A simple supper dish
4
people
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.