Shell pasta filled with cauliflower and spinach

Ingredients for 2 servings:

• 300 g cauliflower
• 100 g leaf spinach
• 1 onion(s)
• 2 garlic cloves
• 1 tsp vegetable stock powder
• 50 ml water
• Salt and pepper from the mill
• 14 large shell pasta (conchiglione)
• 400 g tomato sauce
• Oil for frying
• 75 g cheese, grated, e.g. mozzarella

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash and trim the vegetables, and drain well. Divide the cauliflower into small florets. Roughly chop the spinach. Chop the onion and finely chop the garlic. Heat a little oil in a saucepan and sauté the onion while stirring. Briefly sauté the garlic, being careful as it burns easily. Add 50 ml of water, vegetable stock powder, and cauliflower, cover, and simmer until soft. Stir in the spinach and allow to wilt. Puree with a hand blender. Remove the pan from the heat and mix approximately 50 g of grated cheese into the cauliflower mixture, seasoning with salt and pepper. Pour the tomato sauce from the storage container into an ovenproof dish. While the vegetables are cooking, cook the pasta shells al dente according to the package instructions. Do not overcook; they will continue to cook in the tomato sauce. Drain, rinse, and place side by side on a clean kitchen towel. Fill the pasta shells with the cauliflower mixture and place them side by side in the dish. Sprinkle with the remaining cheese. Bake in an oven preheated to 200°C (top/bottom heat) for about 20-30 minutes on the middle rack. Note: I make tomato sauce in large batches and freeze it in portions.