Conchiglioni stuffed with tofu and spinach

  • Easy
  • 10 minutes
  • 20 minutes
  • Average
Conchiglioni stuffed with creamy tofu, tender spinach, and a fragrant tomato sauce, baked in the oven for a delicious treat.




  • 250g of conchiglioni
  • 200g of tofu
  • 25cl soy cream
  • 1 bag of fresh spinach
  • 1 box of diced tomatoes
  • 1 onion
  • Salt / pepper



    Étape 1

    Heat the pasta as directed on the packet.

    Étape 2

    Preheat the oven to 200 degrees.

    Étape 3

    Chop the onion, brown it in a little oil. Add the spinach. Leave to cook for a few minutes.

    Étape 4

    In a blender put the tofu, add the soy cream then the spinach. Salt and pepper.

    Étape 5

    Pour the diced tomatoes into an ovenproof dish. Stuff the pasta, place it in the dish, pour in some soy cream. Put in the oven for 20min.

    Étape 6

    When you come out of the oven, pour a tomato coulis or soy cream on top.

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