Spinach & Tomato Pasta Bake | Dairy Free Recipes | H&B
Vegetarian comfort food alert! Dive into these baked pasta shells stuffed with creamy spinach & pine nuts, and smothered in a rich tomato sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hollandandbarrett.ie.
Ingredients
- 200g large egg-free pasta shells (Conchiglioni)
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- A pinch of chilli flakes
- 50g pine nuts
- 300g spinach
- 200g tofu
- 4 tbsp extra virgin olive oil
- 1 onion, finely sliced
- 1 garlic clove, crushed
- 400g tinned chopped tomatoes
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