Tofu Ricotta Stuffed Shells with Spinach
Indulge in the comforting warmth of Tofu Ricotta Stuffed Shells with Spinach, a delightful vegan dish that’s perfect for busy weeknights or gatherings with loved ones. This recipe features jumbo pasta shells filled with a creamy tofu ricotta mixture and fresh spinach, all smothered in rich marinara sauce. It’s an effortless meal that brings joy to the table while being entirely plant-based, ensuring everyone can enjoy it. Whether you’re a seasoned cook or just starting, this dish is simple to prepare and offers a burst of flavor that will leave you craving more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 stuffed shells) 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 16-ounce block extra firm tofu
- 5 ounces baby spinach
- 20 jumbo pasta shells
- 25-ounce jar marinara sauce
- 3 tablespoons nutritional yeast
- Juice of 1–2 lemons
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon lemon zest
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Instructions
- Prepare the Tofu Ricotta: Crumble tofu into a food processor, add lemon zest, juice, nutritional yeast, olive oil, salt, and herbs. Pulse until slightly grainy.
- Cook Spinach and Pasta: Boil water, add spinach for 30 seconds then drain. Cook pasta according to package instructions until al dente.
- Assemble: Spread marinara sauce in a baking dish. Stuff each shell with tofu ricotta and spinach mixture. Place in sauce and cover with cheese if desired.
- Bake: Cover with foil and bake at 425°F for about 20 minutes until heated through.
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 370
- Sugar: 6g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg