Perfect dish for batch-cooking – you can keep the shells in the fridge for a few days and just re-heat them in a pan or in your microwave. Or if you are just really, really hungry!

Ingredients (for 2 baking dishs – 6-8 servings)

• 500g Shell-Pasta
• 250g organic firm tofu
• 1 block greek white vegan cheese (e.g. from Violife)
• 400-500g frozen spinach
• 1 pan of italian tomato sauce
• Dried Oregano
• Salt
• Soy sauce
• Olive-Oil
• 1 small onion
• Vegan cheese / mozzarella

Preparation

• Chop your onion and fry in some oil
• Cook your frozen spinach and add a bit of salt or soy sauce
• In a bowl, crumble the tofu and the white vegan “feta-cheese”
• Add olive oil, oregano and give it a good stir
• Depending on your feta-cheese, it might be already salty, otherwise add some salt
• Blend your cooked spinach and add to the boil and stir well
• Give it a taste and add more spices as you like
• Cook the shells for 5 min in boiling water, then drain with cold water
• Add about 1-2 cm of tomato sauce in your baking dish
• Now stuff the shells with the filling – with a spoon or if you want to be quicker, take a piping bag and put them on the baking dishes
• Once done, you can add some vegan cheese or vegan mozzarella on top, and use up the remaining tomato sauce
• Cover up your baking dish with aluminium foil and bake for 20 mins at 200°
• Remove foil and bake for another 20 mins

Now serve on your plates, add some vegan parmesan and enjoy!