Description

These Tofu Ricotta Stuffed Shells with Spinach are a hearty, comforting baked pasta dish featuring creamy homemade tofu ricotta, tender spinach, and rich marinara sauce. They’re packed with plant-based protein and perfect for weeknight dinners or meal prep.

Ingredients

1 (16-ounce) block extra-firm tofu, well-drained

1 teaspoon lemon zest

3 tablespoons fresh lemon juice

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

5 ounces fresh baby spinach

20 jumbo pasta shells

1 (25-ounce) jar marinara sauce

1/4 cup grated Parmesan cheese or vegan Parmesan (optional)

Chopped fresh parsley or basil for garnish (optional)

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Instructions

Preheat the oven to 425°F (220°C).
Crumble the drained tofu into a food processor. Add the lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, dried basil, and dried oregano. Pulse until creamy but still slightly grainy.
Bring a large pot of salted water to a boil. Blanch the spinach for 30 to 60 seconds, then drain, cool slightly, squeeze out excess moisture, chop, and stir into the tofu ricotta mixture.
Cook the jumbo pasta shells according to the package directions until al dente. Drain and drizzle lightly with olive oil to prevent sticking.
Spread a layer of marinara sauce over the bottom of a 9×13-inch baking dish.
Fill each cooked shell with the tofu ricotta and spinach mixture and arrange them in the baking dish.
Sprinkle with grated Parmesan or vegan Parmesan if using.
Cover the dish with foil and bake for 20 minutes until hot and bubbling.
Remove the foil, garnish with chopped fresh parsley or basil, and serve warm.

Notes

Substitute dairy ricotta for tofu if a vegetarian version is preferred.

Frozen spinach may be used if thawed and thoroughly drained.

Add sautéed mushrooms, zucchini, bell peppers, or vegan sausage for extra flavor.

Top with shredded mozzarella or vegan cheese during the last few minutes of baking for a cheesier finish.

Assemble the dish up to 1 day ahead and refrigerate until ready to bake.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Serve with garlic bread, roasted vegetables, or a fresh green salad.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 10 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 5 g
Protein: 21 g
Cholesterol: 5 mg