Spinach, tofu and tomato stuffed pasta shells

Serves 2

175g large pasta shells

250g tofu
1 tbsp white wine vinegar
1 tbsp lemon juice
2 tsp olive oil
salt and pepper to taste

500g spinach
1 tsp nutmeg
salt and pepper to taste
olive oil for frying

Tomato sauce, either home-made or a ready-made tomato pasta sauce, enough to lightly cover the shells (e.g. 1 x 400g tin tomatoes)

Preheat the oven to 200c. Cook the pasta shells according to the instructions on the pack. Make the tomato sauce if using home-made.

Finely chop the spinach (use a food processor if you have one) and fry gently with the nutmeg until softened. Add salt and pepper to taste. Crumble the tofu into small pieces in a bowl and mix in the oil, vinegar, lemon juice, salt and pepper. Add to the spinach and fry for a couple of minutes.

Lightly coat the base of an oven-proof dish with olive oil. Place some of the mixture inside each pasta shell and place in a single layer in the dish. Spoon the tomato sauce over the shells, place in the oven and bake for 15 minutes.