Imagine diving into a plate of stuffed shell pasta, where each bite is a delightful explosion of flavors, all while being completely vegan! Our recipe for "Gefüllte Muschelnudeln mit Spinat" not only showcases the rich and comforting essence of Italian cuisine but also offers a healthy twist that even non-vegans will crave. With creamy tofu and fresh spinach nestled inside tender pasta shells, topped with a luscious tomato sauce, this dish is perfect for impressing guests or simply treating yourself to a delicious meal. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g shell pasta
- 200g spinach
- 150g tofu
- 1 onion
- 2 cloves garlic
- 400g tomato sauce
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping: finely dice the onion, mince the garlic, and roughly chop the spinach.
- Crumble the tofu into small pieces using your hands or a fork, creating a texture similar to ricotta cheese.
- Heat a large skillet over medium heat and sauté the diced onions until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
- Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally to prevent sticking.
- Incorporate the chopped spinach and cook until it wilts completely, about 3-4 minutes.
- Season the tofu-spinach mixture with salt and pepper, then remove from heat and set aside.
- Bring a large pot of salted water to a boil and cook the shell pasta according to package instructions until al dente.
- Drain the pasta and let it cool slightly so it's comfortable to handle.
- Carefully stuff each pasta shell with the tofu-spinach mixture, filling them generously.
- Preheat the oven to 180°C (350°F).
- In a baking dish, spread a thin layer of tomato sauce on the bottom.
- Arrange the stuffed pasta shells in the baking dish, then cover with remaining tomato sauce.
- Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and shells are heated through.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh herbs like basil or parsley if desired, and serve hot.
Tips
- Prep Ahead: To save time, you can prepare the tofu-spinach mixture a day in advance and store it in the fridge. Just assemble and bake when you're ready to eat!
- Experiment with Flavors: Feel free to add herbs like oregano or thyme to the tofu mixture for an extra flavor kick. A pinch of red pepper flakes can also add a nice heat!
- Don’t Overcook the Pasta: Cook the shell pasta just until al dente, as it will continue to cook in the oven. This ensures they hold their shape and don’t become mushy.
- Use a Variety of Sauces: While tomato sauce is classic, consider using a creamy vegan sauce or pesto for a different twist. Just spread it on top before baking.
- Garnish for Presentation: Fresh herbs like basil or parsley not only enhance the flavor but also make the dish visually appealing. A sprinkle of nutritional yeast can add a cheesy flavor without dairy!
- Serve with a Side: Pair your stuffed shells with a light salad or garlic bread for a complete meal that will impress your family and friends.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
