Dairy-free tofu stuffed shells with tomato sauce recipe

64 ratings Rate
  • Serves 4
  • 30 mins to prepare and 30 mins to cook
  • 455 calories / serving
  • Healthy
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Cook the pasta according to pack instructions and drain.

Heat 1 tbsp of the oil in a frying pan, add the onion and 1 clove of garlic and cook for 5 minutes until softened. Stir in the tomatoes and the sugar and cook for another 10 minutes.

Place the spinach in a colander and pour over boiling water to wilt it. Cool a little then squeeze out any excess water. Whiz the tofu in a food processor until almost smooth. Add the spinach, remaining garlic, basil and a grating of nutmeg to the tofu and whizz to mix, season and spoon the mixture unto the pasta shells.

Pour all but 2 large spoonfuls of the tomato sauce into the bottom of an ovenproof dish, arrange the stuffed shells on top, and then top with the remaining sauce and drizzle on the remaining oil. Bake in the oven at 180C/fan 160°C/gas mark for 25 - 30 minutes. 

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  • Ingredients

  • 24 shells Tesco Finest conghiglione rigati
  • 2tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cans chopped tomatoes
  • pinch sugar
  • 260g spinach
  • 395g pack cauldron tofu, drained
  • large handful fresh basil leaves, chopped
  • fresh nutmeg to grate
  • Energy 1925kj 455kcal 23%
  • Fat 11g 16%
  • Saturates 2g 11%
  • Sugars 14g 16%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 72g Protein 13.6g Fibre 8.7g


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