Comforting meal and easy to put together. Soft and warm baked pasta shells stuffed with vegan eggplant bolognese.
Prep Time: 10 mins
Cook Time: 30 mins
1 tablespoon olive oil
2 garlic cloves, minced
1/2 white onion, finely chopped
1 medium eggplant, cubed
3 large tomatoes, diced
1 teaspoon tomato paste
salt and pepper, to taste
1 pack pasta shells
1 tablespoon grated dairy-free cheese
fresh basil leaves, for serving
In a pot heat oil over medium heat and add garlic and onions. Cook for about 5 minutes until onions are golden. Add in eggplant, tomatoes, tomato paste and season to taste. Cover the pot and cook for 20 minutes.
Meanwhile cook pasta shells according to the package directions until al dente. Drain and let cool slightly.
Preheat oven to 180°C and prepare a baking dish. Spread a bit of the eggplant bolognese mixture at the bottom of the dish. Fill each pasta shell with the remaining eggplant mixture and arrange them into a single layer in the prepared baking dish. Poor over any remaining eggplant mixture and sprinkle cheese on top.
Bake for 20 minutes until golden brown. Serve warm garnished with fresh basil leaves. Enjoy!