Stuffed Shells with Spinach Cauliflower Cream


Stuffed Shells with Spinach Cauliflower

Serves 4


  • 400 g pasta shells ca 60-70 shells
  • ca. 3 tbsp olive oil
  • 1 handful fresh basil leaves


  • 650 g frozen cauliflower florets defrosted
  • 3 handful fresh spinach
  • 1 medium onion chopped
  • 3 cloves of garlic chopped
  • 1 tsp miso paste
  • ca. 1 1/3 cups oat milk
  • 1 tsp salt
  • pinch of pepper
  • 2 1/2 tbsp starch I like to use potato starch
  • 1 tsp dried basil

Tomato Sauce

  • 600 ml sieved tomatoes
  • 200 ml soya cuisine (vegan single cream)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp. paprika
  • salt and pepper to taste
  • 1 medium Onion chopped
  • 3 cloves of garlic minced



Cook pasta shells according to package instructions. Drain and set aside (add some olive oil so the shells won't stick together)


For the filling:

  1. Meanwhile, heat a few tbsp of water in a pan over medium heat

    Add onion and garlic and cook for about 3 minutes

    Add more water if the pan looks dry

    Add miso paste and stir well. Remove pan from heat

    Chop cauliflower florets into small pieces

    Add Cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy

    If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender

    Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well


For the tomato sauce:

  1. Heat a few tbsp. of water in a pan over medium heat

    Add onion and cook for about 2 minutes

    Add garlic and cook for another minute

    Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot



  1. Preheat your oven to 200°C

    Divide tomato sauce into two big baking dishes (or 3 depending on your size - I use 2 that are ca. 30 x 20 cm big)

    Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishes

    Drizzle ca. 1-2 tbsp. olive oil over each baking dish with shells

    Bake in the oven for about 20-25 minutes

    Let everything cool down for ca. 5 minutes before serving, add basil leaves and ENJOY!

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