Falafel-stuffed Pasta Shell Bake
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
- Preheat oven to 180ºC fan.
- 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.
- 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.
- Serve immediately.
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