Tofu Ricotta Stuffed Shells with Spinach

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, these Tofu Ricotta Stuffed Shells with Spinach are just what you need! This recipe combines the creamy goodness of homemade tofu ricotta with tender pasta shells, all nestled in rich marinara sauce. It’s one of those meals that can effortlessly transition from a busy weeknight dinner to a lovely gathering with friends or family.

What I love most about this dish is how simple yet satisfying it is. Whether you’re cooking for yourself or entertaining guests, it’s sure to impress. Plus, it’s entirely vegan, making it a delightful option for everyone at the table!

Why You’ll Love This Recipe

• Easy to Prepare: The steps are straightforward and quick, making this recipe perfect for any busy evening.
• Family-Friendly: Even the pickiest eaters will enjoy these cheesy stuffed shells without realizing they’re eating plant-based!
• Make-Ahead Convenience: You can assemble the shells ahead of time and pop them in the oven when you’re ready to eat.
• Delicious Flavor: The combination of fresh spinach and homemade tofu ricotta creates a burst of flavor that’s hard to resist.
• Comfort Food at Its Best: Baked pasta always brings warmth and happiness to the table – this dish is no exception!

Ingredients You’ll Need

Gathering your ingredients is part of the fun! For this recipe, you’ll find that everything is simple and wholesome. Here’s what you’ll need:

For the Tofu Ricotta

• 1 16-ounce block extra firm tofu, drained
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice (from 1-2 lemons)
• 1 teaspoon sea salt
• 2 teaspoons granulated sugar
• 3 tablespoons extra virgin olive oil (plus extra for drizzling)
• 1 tablespoon nutritional yeast
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano

For the Stuffed Shells

• 5 ounces baby spinach
• 20 jumbo pasta shells
• 25-ounce jar marinara sauce
• 1/4 cup grated Parmesan cheese (optional)
• Handful parsley or fresh basil (optional for garnish)

Variations

This recipe is super flexible! Feel free to mix things up based on your preferences or what you have on hand. Here are some fun ideas:

• Add More Veggies: Toss in some sautéed mushrooms or zucchini to your tofu ricotta for extra flavor and nutrition.
• Change the Sauce: If you’re feeling adventurous, try using pesto or alfredo instead of marinara for a different twist!
• Spice It Up: Add red pepper flakes or chopped jalapeños if you want a little kick in your stuffed shells.
• Make It Gluten-Free: Substitute gluten-free pasta shells to make this dish suitable for those with gluten sensitivities.

How to Make Tofu Ricotta Stuffed Shells with Spinach

Step 1: Make the Tofu Ricotta

Start by crumbling your tofu into a food processor or blender. Add all remaining ingredients except baby spinach. Pulse several times until everything comes together but remains slightly grainy—just like traditional ricotta! This texture gives your stuffed shells that authentic feel. Set this delicious mixture aside while you prepare the rest.

Step 2: Cook the Spinach and Pasta Shells

Bring a large pot of water to boil. Once boiling, add a couple of pinches of salt along with all your baby spinach. Cook it for about 30-60 seconds until wilted, then remove it and let it drain in a colander. Allow the water to come back to a boil before adding your jumbo pasta shells. Cook them according to package instructions (usually around 9-10 minutes). Drizzle with olive oil afterward so they don’t stick together.

Step 3: Assemble Your Dish

Spoon some marinara sauce into the bottom of a 9×13 baking dish. Spread it out evenly—it creates a lovely base for the stuffed shells! Once your pasta has cooled enough to handle, stuff each shell generously with your tofu ricotta mixture mixed with chopped spinach. Nestle them into that cozy marinara sauce and sprinkle Parmesan cheese on top if you’d like.

Step 4: Bake Until Perfect

Cover your baking dish with foil and bake at 425°F for about 20 minutes until everything is warmed through and bubbly. This step lets all those flavors meld together beautifully! Once out of the oven, consider garnishing with fresh herbs if desired before serving.

Now sit back, relax, and enjoy these delightful Tofu Ricotta Stuffed Shells with Spinach! And don’t forget—leftovers can be stored in the fridge for up to 4-5 days; just reheat as needed!

Pro Tips for Making Tofu Ricotta Stuffed Shells with Spinach

Creating the perfect tofu ricotta stuffed shells is all about technique and a few helpful hints. Follow these tips to elevate your dish!

• Press the Tofu: Before crumbling, press the tofu for 15-20 minutes to remove excess moisture. This helps achieve a creamier texture in your ricotta and prevents watery filling.
• Adjust Seasoning to Taste: Feel free to taste your tofu ricotta mixture before stuffing the shells. You can add more salt, lemon juice, or herbs according to your preference for a personalized flavor profile.
• Don’t Overcook the Shells: Cook the jumbo shells just until al dente, as they will continue cooking in the oven. This keeps them from becoming mushy and falling apart when you stuff them.
• Layer Your Sauce Wisely: Spread marinara sauce on the bottom of your baking dish generously. This not only adds flavor but also prevents the shells from sticking to the dish during baking.
• Experiment with Add-ins: Consider adding sun-dried tomatoes or chopped olives to your ricotta mixture for an extra kick of flavor. These ingredients can enhance complexity and make each bite even more enjoyable.

How to Serve Tofu Ricotta Stuffed Shells with Spinach

Serving these tofu ricotta stuffed shells is all about presentation and pairing with complementary flavors. Here are some ideas to make your dish shine!

Garnishes

• Chopped Fresh Herbs: Sprinkle fresh parsley or basil on top just before serving for a burst of color and freshness.
• Crushed Red Pepper Flakes: Add a pinch for those who enjoy a little heat; it adds a delightful contrast to the creamy filling.

Side Dishes

• Simple Green Salad: A crisp salad with mixed greens, cucumber, and cherry tomatoes dressed lightly with olive oil and lemon complements the richness of the stuffed shells perfectly.
• Garlic Bread: Serve warm garlic bread on the side to soak up that delicious marinara sauce. The crunchiness pairs well with the soft texture of the pasta.
• Roasted Vegetables: Roasted seasonal vegetables like zucchini, bell peppers, or carrots bring additional nutrients and color to your meal while balancing out flavors.
• Steamed Broccoli: A side of bright green steamed broccoli not only adds a pop of color but also provides a healthy crunch that contrasts nicely with the creamy stuffed shells.

Enjoy crafting this delightful dish, and don’t forget to share it with someone special! Happy cooking!

Make Ahead and Storage

These Tofu Ricotta Stuffed Shells with Spinach are perfect for meal prep! You can make them ahead of time, store them, and enjoy them throughout the week.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Place leftovers in an airtight container.
• Store in the refrigerator for up to 4-5 days.

Freezing

• Assemble the stuffed shells but do not bake them.
• Place the unbaked shells in a freezer-safe container or wrap tightly in plastic wrap and foil.
• Freeze for up to 2 months.

Reheating

• Microwave: Place shells on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes until warmed through.
• Oven: Preheat oven to 350°F (175°C), cover with foil, and bake for about 20 minutes until heated through.
• Air Fryer: Preheat air fryer to 350°F (175°C) and heat for about 10 minutes, checking halfway through.

FAQs

Here are some common questions you may have about making Tofu Ricotta Stuffed Shells with Spinach.

Can I use other types of pasta shells?

Absolutely! While jumbo pasta shells are traditional, feel free to use any large pasta shape that can hold the filling well.

How do I make Tofu Ricotta Stuffed Shells with Spinach gluten-free?

To make this recipe gluten-free, simply substitute the pasta with your favorite gluten-free pasta. The filling remains delicious!

What if I don’t have nutritional yeast?

If you don’t have nutritional yeast on hand, you can omit it or substitute it with a bit of grated vegan cheese for a similar cheesy flavor.

Can I add other vegetables to the stuffing?

Yes! Feel free to mix in your favorite veggies like mushrooms, bell peppers, or zucchini into the tofu ricotta mixture for added flavor and nutrition.

How can I customize my Tofu Ricotta Stuffed Shells with Spinach?

This recipe is versatile! Add spices like red pepper flakes for heat or herbs like thyme or rosemary for a different flavor profile.

Final Thoughts

I hope you find joy in making these Tofu Ricotta Stuffed Shells with Spinach! This dish is not only comforting but also packed with nutrients that everyone will love. Whether you’re preparing them for a cozy family dinner or meal prepping for the week ahead, these stuffed shells are sure to please. Enjoy every bite, and remember that cooking is all about sharing love through food!