Creamy Spinach Stuffed Shells

Difficulty: Easy-Medium
Serves 4

I don’t know how it could be possible, but if you’re still claiming you don’t like tofu, this one’s gotta change your mind! My Creamy Spinach Stuffed Shells are the ultimate comfort meal as the weather starts to cool down (FINALLY).

These shells are stuffed with the easiest creamy filling you can possibly imagine and topped with a simple tomato sauce and yet, you won’t believe how incredibly tasty this dish is. Plus, you can pick everything up at most supermarkets and there are no fancy ingredients, making it a deceptively affordable meal.

Ingredients

Filling

• • 450g firm tofu
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  • Juice of 1 small lemon
  • 1/4 cup soy milk
  • 100g baby spinach leaves, shredded

Tomato Sauce

• • 1 tablespoon olive oil
  • 1 small brown onion, finely diced
  • 3 cloves garlic, crushed
  • 1 400g can diced tomatoes
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon salt

Other Stuff

• • Approximately 25 large pasta shells (I used conchiglioni)
  • 1/3 cup vegan cheesy (the meltiest you’ve got)
  • Spring onion and parsley to serve

Method

1. 1. Preheat your oven to 180°c
   2. While your pasta is cooking, crumble your tofu into a food processor or blender, along with the onion powder, garlic powder, nutritional yeast, salt, pepper, olive oil and lemon juice.
   3. Slowly pour in the soy milk as you blend, the end result should be thick and creamy.
   4. Fold through the shredded baby spinach and set aside.
   5. Add your pasta shells to boiling water and cook until just about ready (they’ll cook the rest of the way in the oven.) Drain and set aside.
   6. If you’re making the sauce, now’s the time! Heat the olive oil in a saucepan before adding the onion and garlic.
   7. After a minute or so, add the diced tomatoes, Worcestershire sauce and salt.
   8. Bring to the boil and then reduce to a simmer for about 10 minutes.
   9. Transfer to a blender and process until smooth.
   10. Pour a thin layer of your sauce into the bottom of the baking dish.
   11. Now the fun part! Stuff your shells to the brim with the filling and lay out in a single layer in a large baking dish.
   12. Pour the remaining sauce on top and sprinkle with vegan cheese.
   13. Bake in the oven for about 20 minutes or until the cheese has melted.
   14. Sprinkle with spring onion and parsley before serving.