Spinach and Tofu Stuffed Pasta

Spinach and Tofu Stuffed Pasta


1 person made this

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.


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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