Pasta Shells With Creamy Tofu Spinach Filling

• • 30 pasta shells (equivalent of 200 g pasta)
  • 100 g salted tofu
  • 100 g vegan ricotta
  • 50 g vegan cheddar
  • 100 g spinach
  • Salt & pepper to taste
  • Olive oil for cooking
  • 200 ml tomato sauce
  • 250 ml water
  • Vegan parmesan to top

• • Start by cooking the spinach: in a pan, heat up some olive oil, add the spinach, season with salt & pepper and cook for 3-4 minutes
  • Continue with the filling: in a food processor, add the salted tofu, vegan ricotta, vegan cheddar and the cooked spinach. Mix well until you get a paste
  • On a baking tray, pour the tomato sauce and mix it with the water to set the base for your pasta
  • Fill the pasta shells with the spinach, tofu, cheddar and ricotta mixture and lay them on the sauce
  • Cover the baking tray with aluminium foil and bake for 30 minutes at 200 degrees Celsius
  • When it’s done, sprinkle some vegan parmesan on top for some extra flavour.