During these colder and darker days, there really is nothing better than a bowl of delicious comfort food!
Comfort food doesn’t have to be unhealthy
This vegan ricotta stuffed pasta shell dish is packed with wonderful ingredients to keep us healthy and is the perfect mid week family dish
Did you know Tomatoes are packed with an antioxidant called lycopene which can help keep free radical levels in balance, protecting your body against disease.
Lycopene has been shown to reduce the risk factors of heart disease, cancer, can contribute to lower cholesterol levels, improve bone health, protect skin from UV damage and reduce the risk of eyesight degeneration.
The highest sources of lycopene are found in sundried tomatoes, tomato purée and cooked tomatoes! Adding in healthy fats also helps to improve lycopene absorption.
Spinach and Ricotta stuffed pasta shells
1 pack firm @tofooco tofu
1 large garlic clove
1 large lemon
1 tbsp extra virgin olive oil
1 large red onion
2 garlic cloves
10 @mr_organic sundried tomatoes
200g Baby Plum Tomatoes
2 tbsp tomato purée
Salt and pepper
Giant Pasta shells
Cool the pasta shells as per the packet instructions and set aside
In a pan gently pan fry the onion until nicely softened making sure to season well and then add the garlic along with the sundried tomatoes and gently cook these.
Stir through the chopped plum tomatoes, tomato purée and approx 1/4 cup water and season accordingly.
Cook the sauce down until it becomes thicker, adding in a little water to stop it from drying out.
In a mixer add the drained tofu along with the garlic clove, juice of the lemon, and plenty of salt along with a 1 tbsp extra virgin olive oil and begin to blend adding in small amounts of water until you get the desired consistency. Add in more salt if needed.
Wilt the spinach in a pan and split the ricotta in half adding the wilted spinach to one half and chopped sundried tomatoes to the other, mixing well.
Pour the tomato sauce into an over proof dish.
Take the cooked pasta and begin the stuff with the ricotta fillings and then place them onto the tomato sauce.
Pop into the oven for approx 15 minutes or until cooked through and golden on the top
Serve immediately with a sprinkling of sautéed sourdough bread crumbs