Recipe - Vegetarian / Vegan Stuffed Pasta Shells
Makes 4 servings
460 g (1 pack) of Ȧrta Bȯna Italian Meal Mix
500 g of giant pasta shells
750 ml (3 cups) tomato sauce (see below)
125 g (1 ¼ cup) grated cheese or vegan cheese
1/2 onion, finely chopped
1 garlic clove, finely chopped
15 ml (1 tbsp.) vegetable oil
1 can of 796 ml chopped Italian tomatoes
8 fresh basil leaves, finely chopped
Salt and pepper
Tip: use the Plant Based Ground Crumble for a version with more protein version, simply add a few vegetables and Italian seasonings.
Put the grill at the center of the oven. Preheat the oven to 180 °C (350 °F).
In a saucepan of salted boiling water, cook the pasta shellsal dente. Drain. Put aside.
Meanwhile, make the sauce: brown the onion and garlic in vegetableoil for 3 minutes. Add the crushed tomatoes, salt and pepper. Once the sauce is ready, add the chiseled basilleaves.
Fill each pasta shell with the mixture to Ȧrta Bȯna Italian Meal Mix.
In a baking dish, put half of the sauce at the bottom, place the stuffed shells on the sauce open side up. Cover with the rest of the sauce. Add the cheese or grated vegan cheese. Cover the dish with an aluminum foil.
Cook in the oven 25 minutes. If desired, remove the foil and continue cooking at broil 3 to 4 minutes.