Falafel-stuffed Pasta Shell Bake

Serves 4
Prep time: 15 mins
Cooking time: 40 mins


1 tbsp olive oil
1 large brown onion, finely chopped
1 clove garlic, crushed
400g tin crushed tomatoes
1 tbsp balsamic vinegar
4 sprigs thyme, leaves picked, plus extra to garnish
20 large pasta shells, cooked according to packet instructions and cooled
2 packets Yumi’s Falafel
1 x 200g tub Yumi’s Spinach Dip
Sea salt and freshly cracked pepper
Store-bought béchamel sauce
Grated parmesan


  1. Preheat oven to 180ºC fan.
  2. Heat oil in a large frypan over medium heat.  Saute onion and garlic until soft, then add tomato, balsamic vinegar and thyme, season and cook for 8-10 mins to thicken.  Spread over the base of an ovenproof baking dish.
  3. Crumble up the falafel and mix together with the Spinach Dip.  Stuff into the cooled pasta shells.  Arrange in a single layer on the tomato sauce.  Spoon over béchamel sauce, sprinkle with parmesan and extra thyme and bake for 35-40 mins until golden.
  4. Serve immediately.
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