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Spinach and tofu filled shells

Serves: 4
Prep: 20
Cook: 30

    This easy to make plant based pasta recipe is delicious and will be a crowd pleaser to even the fussiest of eaters. A dairy-free twist on a family favourite.

    Try this and other delicious recipes from our new eBook A Beginner's Guide to Vegetarian Eating. Free to download here!


    • 12 jumbo pasta shells
    • 1 tablespoon oil
    • 1 small brown onion, diced
    • 2 garlic cloves, minced
    • 2 shallots, finely sliced
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 300g baby spinach leaves
    • 300g silken tofu, drained
    • 2 tablespoons nutritional yeast
    • 700g bottle Passata sauce
    • 1/4 cup pine nuts


    1. Bring water to boil in a large pot and add pasta shells. Cook until al dente, drain and cool in cold water.
    2. Heat oil in frypan add onion, garlic and shallots and saute until soft.
    3. Add nutmeg, salt and spinach. Saute until spinach is wilted. Remove from heat.
    4. In food processor, process tofu until smooth.
    5. Combine spinach mixture, tofu and nutritional yeast. Stir until well combined.
    6. Pour enough passata into the base of a pie dish to cover the bottom.
    7. Spoon filling into pasta shells and place shells into dish.
    8. Pour remaining sauce over shells. Sprinkle with pinenuts.
    9. Bake in a moderate oven, 180°C, for 30 minutes. Serve with a green salad.


    • Jumbo pasta shells can be found in some supermarkets and delis
    • Use cannelloni tubes if you can’t find jumbo pasta shells
    • Sprinkle with grated cheese or vegan cheese before placing in oven
    • Passata sauce is uncooked tomato puree that has been strained and removed of seeds and skin.

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