Step-by-step stuffed shells, with recipe

Here are all the parts before I assembled them-

10 shells of Lumacomi pasta in the colander,

250g of Tofu-basil ricotta from Vegan with a vengeance, half in the tupperware tub, and half of it mixed about 2 cups of cooked broccoli in the blue bowl to make the stuffing. I didn't have any fresh basil in the house so used a heaped tsp of dried stuff instead, which works just as well :)

In the pan, an Italian-style tomato sauce, this is a recipe I come up with myself and am quite pleased with, I think it'd work in many pasta dishes, or even a ratatouille with the addition of other veggies, it's made by
- sauteing in 2 tbsp olive oil, a chopped onion, 4 crushed cloves of garlic, 6 sundried tomatoes and one red bell pepper, finely diced
- add a can of chopped tomatoes, about 70g of tomato puree, 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1 tsp black pepper, a pinch of sea salt, and stir, bring to the boil, then simmer for about 15 more minutes.



Here are the shells once stuffed. Don't skimp on the filling, there's enough there so they'll be truly stuffed!































Pour the sauce over the shells in a casserole dish, then cover with the remaining tofu ricotta, and bake at 220 C for about 20-25 mins, or until tofu ricotta is a nice golden colour like in the photo. Serve! This is pretty filling for two people, and could serve about 3 with garlic bread on the side.