Ingredients
1 Bag of giant pasta shells
1 Jar of Tomato sauce - I used Organico Red pepper and balsamic sauce
1 Jar of pesto - I used Organico Vegan Pesto
Handful of basil
1 Tin of chopped tomatoes (400g)
350g Vegan soft cheese
2 Garlic cloves
2 Medium red onions
2 Tbsp olive oil
Salt and pepper to taste
3 Handfuls of spinach
Method
Heat oven to 180c/fan
Cook the pasta shells until al dente
Mix the pesto, soft cheese and spinach together
Heat the olive oil in saucepan, chop onions and cook until soft.
Add the garlic and cook for another minute
Add the chopped tomatoes and red pepper sauce, season with salt and pepper
Stuff the pasta shells with the cheese and pesto mix
Pour the tomato mix into a baking dish and then arrange the pasta shells on top
Bake for 20-25 minutes, garnish with basil
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