Stuffed Pasta Shells

Ingredients For The Shells:

• 300g of Conchiglioni Rigati Pasta
• 2 Cups of peas
• 1/2 bag of spinach
• 2 tbsp pesto

Ingredients For The Sauce:

• 2 Handfuls of fresh tomatoes
• 2 Handfuls of fresh basil
• 2 Tbsp tomato puree
• 1 Crushed garlic clove
• 1 Onion
• 1 Tbsp balsamic vinegar
• 1 Can of chopped tomatoes
• Vegan Mozzarella (Bluffalo Nozzarella)
• Salt and Pepper

Method:

1. Begin by turning on the oven for 180 degrees

2. Then start by cooking the pasta shells in some boiling water with a little salt until cooked but don't overcook, as they need to keep there structure

3. Once cooked drain and leave to one side

4. Then in a pan boil some peas and wilt some spinach, once cooked drain them and add 2 heaped tbsp pesto (or more depends on how much pesto you want) into the pan, add salt and pepper and mix through - leave to one side

5. In another pan fry up some onions, garlic and fresh chopped tomatoes, once they have browned add in the tomato puree and balsamic vinegar and stir through. Then add the canned chopped tomatoes with the fresh basil leaves and stir through

6. Take the sauce off the heat and pour into an oven proof dish

7. Then with a tsp gather the pesto mixture and stuff into the cooked pasta shells, placing them onto the tomato based dish

8. Once all the shells have been stuffed you can slice up some vegan cheese or mozzarella and place on the top. Add some pepper and place in the oven for 15 minutes

9. Once cooked topped with some fresh basil leaves and serve