Name: Baked Stuffed Pasta Shells with Spinach & Tofu Ricotta
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 20-24 large pasta shells; 400g firm tofu, drained; 2 tbsp nutritional yeast; 2 tbsp lemon juice; 1 small garlic clove, finely grated (or ¼ tsp garlic powder); 1 small onion, finely chopped; 250g fresh spinach, roughly chopped; 690ml tomato passata; 1 tbsp olive oil; ½ tsp dried oregano; Salt and freshly ground black pepper; Fresh basil, to serve; Vegan Parmesan or nutritional yeast, to serve

VMG Recipes