Spinach & 'Ricotta' Stuffed Pasta Bake by @deliciouslyella

1h

4 servings

🫒

1 tbsp

Olive oil

🧅

1

Onion

🧄

4 cloves

Garlic

🍅

800 g

Cherry tomatoes

🍇

1 tbsp

Balsamic vinegar

🍁

1 tbsp

Maple syrup

🍲

1

Vegetable stock cube

🌿

Basil

🥬

Spinach

🫘

1 packet

Silken tofu

🍋

1

Lemon

🌼

1 tsp

Dijon mustard

🧀

2 tbsp

Nutritional yeast

🌱

8 tbsp

Sunflower seeds

🥜

3 tbsp

Ground flaxseeds

🍝

230 g

Large pasta shells

🌶️

1 pinch

Dried red chilli flakes

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

  1. Preheat

    Preheat the oven to 180°C fan.

  2. Put
    • Olive oil
    • Onion

    To make the tomato sauce, put the olive oil in a large deep casserole dish over medium heat, add the onion and fry for 8 minutes until softened.

  3. Add
    • Garlic

    Add the garlic and fry for 30 seconds until fragrant.

  4. Pour
    • Cherry tomatoes
    • Balsamic vinegar
    • Maple syrup

    Pour in the cherry tomatoes, 150ml of hot water, the balsamic vinegar, maple syrup and stock cube into the casserole dish and stir.

  5. Boil
    • Basil

    Bring to the boil and then stir through the basil and spinach until wilted.

  6. Cook
    • Large pasta shells

    Meanwhile, cook the pasta shells for 7-8 minutes until very al dente.

  7. Drain
    • Large pasta shells

    Drain the pasta shells and run under cold water to cool slightly.

  8. Put
    • Silken tofu
    • Lemon
    • Dijon mustard

    To make the filling, put all of the filling ingredients into a blender and blitz to create a really thick sauce.

  9. Spoon

    Spoon the filling into a piping bag, if you have one.

  10. Pipe
    • Large pasta shells

    Pipe or spoon the filling into the pasta shells and nestle the shells into the tomato sauce in the casserole dish, filled-side facing up.

  11. Drizzle
    • Olive oil
    • Sea salt

    Drizzle over some olive oil and a sprinkle of salt and pepper.

  12. Bake

    Bake for 30-35 minutes until bubbling and crisp on top.

  13. Serve
    • Basil
    • Dried red chilli flakes

    Serve topped with a sprinkling of basil leaves and a pinch of chilli flakes.

Spinach & 'Ricotta' Stuffed Pasta Bake by @deliciouslyella

1h

4 servings

🫒

1 tbsp

Olive oil

🧅

1

Onion

🧄

4 cloves

Garlic

🍅

800 g

Cherry tomatoes

🍇

1 tbsp

Balsamic vinegar

🍁

1 tbsp

Maple syrup

🍲

1

Vegetable stock cube

🌿

Basil

🥬

Spinach

🫘

1 packet

Silken tofu

🍋

1

Lemon

🌼

1 tsp

Dijon mustard

🧀

2 tbsp

Nutritional yeast

🌱

8 tbsp

Sunflower seeds

🥜

3 tbsp

Ground flaxseeds

🍝

230 g

Large pasta shells

🌶️

1 pinch

Dried red chilli flakes

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C fan.

  2. Step 2/13

    To make the tomato sauce, put the olive oil in a large deep casserole dish over medium heat, add the onion and fry for 8 minutes until softened.

    🫒Olive oil
    🧅Onion
    🍳Casserole dish
    🥄Wooden spoon

  3. Step 3/13

    Add the garlic and fry for 30 seconds until fragrant.

    🧄Garlic
    🍳Casserole dish
    🥄Wooden spoon

  4. Step 4/13

    Pour in the cherry tomatoes, 150ml of hot water, the balsamic vinegar, maple syrup and stock cube into the casserole dish and stir.

    🍅Cherry tomatoes
    🍇Balsamic vinegar
    🍁Maple syrup
    🍲Vegetable stock cube
    🍳Casserole dish
    🥄Wooden spoon

  5. Step 5/13

    Bring to the boil and then stir through the basil and spinach until wilted.

    🌿Basil
    🥬Spinach
    🍳Casserole dish
    🥄Wooden spoon

  6. Step 6/13

    Meanwhile, cook the pasta shells for 7-8 minutes until very al dente.

    🍝Large pasta shells
    🧺Colander

  7. Step 7/13

    Drain the pasta shells and run under cold water to cool slightly.

    🍝Large pasta shells
    🧺Colander

  8. Step 8/13

    To make the filling, put all of the filling ingredients into a blender and blitz to create a really thick sauce.

    🫘Silken tofu
    🍋Lemon
    🌼Dijon mustard
    🧀Nutritional yeast
    🧄Garlic
    🥬Spinach
    🌱Sunflower seeds
    🥜Ground flaxseeds

  9. Step 9/13

    Spoon the filling into a piping bag, if you have one.

    🫙Piping bag

  10. Step 10/13

    Pipe or spoon the filling into the pasta shells and nestle the shells into the tomato sauce in the casserole dish, filled-side facing up.

    🍝Large pasta shells
    🫙Piping bag

  11. Step 11/13

    Drizzle over some olive oil and a sprinkle of salt and pepper.

    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper

  12. Step 12/13

    Bake for 30-35 minutes until bubbling and crisp on top.

    🍳Casserole dish

  13. Step 13/13

    Serve topped with a sprinkling of basil leaves and a pinch of chilli flakes.

    🌿Basil
    🌶️Dried red chilli flakes

Composition

Ingredients

Types

Fats & Oils, Vegetables, Condiments, Sweeteners, Herbs, Soy Products, Fruits, Seasonings, Seeds, Grains, Pasta, Spices

Ingredients

Olive oil, Onion, Garlic, Cherry tomatoes, Balsamic vinegar, Maple syrup, Vegetable stock cube, Basil, Spinach, Silken tofu, Lemon, Dijon mustard, Nutritional yeast, Sunflower seeds, Ground flaxseeds, Large pasta shells, Dried red chilli flakes, Sea salt, Black pepper

Notes

Olive oil (for the tomato sauce), Onion (finely chopped), Garlic (grated, for the tomato sauce, small, for the filling), Cherry tomatoes (2 x 400g cans), Basil (small bunch, shredded, for the tomato sauce), Spinach (roughly chopped, for the tomato sauce), Silken tofu (for the filling), Lemon (juiced)

Allergens

Sulphites, Soy, Mustard, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

540 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 62g, Fat: 22g, Fiber: 10g, Sugars: 13g

Nutritional Information

Minerals

Iron: 4.5mg, Calcium: 150mg, Magnesium: 110mg, Potassium: 700mg, Sodium: 780mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 18mg, Vitamin K: 120mcg, Folate: 90mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Casserole dish, Blender, Piping bag, Knife, Chopping board, Colander, Wooden spoon, Measuring spoons

Appliances

Oven, Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weekend Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Gooey, Crispy Edges

Flavors

Garlicky, Savory, Umami, Tangy, Slightly Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container in the fridge,reheat thoroughly before serving), freezer : 2 months (cool completely before freezing,freeze in an airtight, freezer-safe container,thaw in the fridge overnight before reheating)