Stuffed-shells don’t have to be a weekend project. This one-pan, stovetop-only version turns mushroom- and spinach-stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes. Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 tbsp. extra virgin olive oil – plus some for cooking 1 heaped tbsp. tomato paste season to taste 3 cloves of garlic 1/4 cup white onion, roughly chopped Check below.
Instructions:
Step number one. Add your ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour, this is how you know you’re done blending.
Step two, Begin rolling into “meat balls” I like using a tbsp. to measure or even a small ice cream scoop. Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
Step 3, Into a medium sized pot add your oil and heat on low for a 1 minute. Add your onions and cook for 5 minutes or until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stir often to avoid sticking or burning. Taste and ensure it has the flavours you desire.
