About the Recipe
Ingredients
Filling Ingredients
300g Conchiglie [shell pasta]
350g frozen spinach
350g silken tofu
4-6 garlic cloves, peeled
1 tsp. ground nutmeg
1 tbsp. coconut oil
Freshly ground black pepper
Sauce Ingredients
400g can of tomatoes
100g tomato puree
1 tsp. vegetable bouillon
1 tsp. cayenne pepper
1 tbsp. Herbes De Provence (or a mixture of marjoram, rosemary, thyme, oregano)
400 ml boiling water
Freshly ground black pepper
Preparation
Preheat the oven to 200° C.
Place the spinach in the frying pan and start heating up. (You can first defrost it in the microwave but it works just as well in the frying pan, it just takes slightly longer.) Add pressed garlic, coconut oil, loosely chopped tofu and nutmeg. Fry for about 8-10 min. Grind some black pepper on top.
Using a small spoon start filling in the pasta shells and placing them facing down on the baking tray.
Mix all the sauce ingredients and then pour it over the baking tray (make sure it covers the pasta, if not, add more water).
Bake in the oven for about 25-30 min, or until nice and crispy on top.