Spinach and Tofu Stuffed Pasta

    45 minutes

    Tofu and spinach is gently sautéed with nutmeg and lemon juice before being stuffed into pasta shells and finished in the oven in a tomato sauce.

    1 person made this

    Serves: 2 

    • 175g large pasta shells, egg free
    • 600g spinach
    • 1 dash olive oil, for frying
    • 2 teaspoons nutmeg
    • 1 pinch salt and pepper, to taste
    • 250g tofu
    • 1 tablespoon olive oil
    • 2 teaspoons white wine vinegar
    • 2 teaspoons lemon juice
    • 1 pinch salt and pepper, to taste
    • 200ml tomato sauce, estimate

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 200 degrees C.
    2. Cook the pasta shells according to the instructions on the pack.
    3. Finely cut the spinach; use a food processor if you have one. Fry it gently with the nutmeg until softened. Add salt and pepper to taste.
    4. In a bowl crumble the tofu into small pieces and mix in the oil, vinegar, lemon juice, salt and pepper. Add to the spinach and fry for a couple of minutes.
    5. Lightly coat the base of an oven-proof dish with olive oil. Place some of the mixture inside each pasta shell and place in a single layer in the dish. Spoon the tomato sauce over the shells then place in the oven and bake for 15 minutes.

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    Reviews in English (1)


    Found it a bit bland. The nutmeg was probably too strong a flavour.  -  07 Apr 2014  (Review from Allrecipes UK & Ireland)