Spinach and Tofu Stuffed Pasta

    (1)
    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

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (1)

    Reviews in English (1)

    by
    0

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

    Write a review

    Click on stars to rate