Tofu Ricotta Stuffed Shells with Spinach

Why Make This Recipe

Tofu Ricotta Stuffed Shells with Spinach are a delicious and satisfying dish that packs a punch of flavors and nutrients. This recipe is perfect for anyone looking for a hearty meal that is both healthy and filling. With its creamy tofu ricotta and vibrant spinach, it’s a fantastic way to enjoy pasta while incorporating plant-based ingredients into your diet. Plus, it’s a great option for vegetarians and anyone who loves comfort food without the meat!

How to Make Tofu Ricotta Stuffed Shells with Spinach

Ingredients:

• 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
• 5 ounces baby spinach
• 20 jumbo pasta shells
• 25-ounce jar marinara sauce
• ¼ cup grated Parmesan cheese
• Handful parsley or fresh basil, optional for garnish

Directions:

1. Start by making the ricotta. Crumble the tofu into a food processor or blender. Add the lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, dried basil, and oregano. Pulse several times to mix, but don’t blend it too much. You want a texture similar to traditional ricotta that is a little grainy. Set this tofu ricotta mixture aside.
2. Bring a large pot of water to a boil and preheat your oven to 425°F (220°C).
3. Once boiling, add a couple of large pinches of salt to the water, then add the baby spinach. Cook the spinach for about 30-60 seconds and quickly remove it with a skimmer, placing it in a colander to drain.
4. Allow the water to come back to a boil and then add the jumbo pasta shells. While the shells are cooking, gently squeeze out any excess moisture from the spinach and chop it roughly. Mix the chopped spinach into the tofu ricotta.
5. Cook the pasta shells for 9-10 minutes or according to the package instructions. Once done, drain the shells and drizzle a little olive oil on them to prevent sticking.
6. In a 9×13 baking dish, spread some marinara sauce evenly across the bottom.
7. When the shells are cool enough to handle, stuff each one with the tofu ricotta and spinach mixture. Nestle the stuffed shells into the marinara sauce. You should be able to fill all 20 shells with the ricotta mixture.
8. Sprinkle grated Parmesan cheese over the top of the shells. Cover the dish with foil and bake it for 20 minutes, or until everything is warm and the marinara is bubbling.
9. Serve hot, with some chopped parsley or basil on top if desired. Leftovers can be stored in the fridge for 4-5 days. Reheat in the microwave, air fryer, or oven.

How to Serve Tofu Ricotta Stuffed Shells with Spinach

These stuffed shells make a wonderful main dish for lunch or dinner. You can serve them with a side salad and some crusty bread for a complete meal. Garnish with fresh parsley or basil for a burst of color and flavor!

How to Store

Tofu Ricotta Stuffed Shells with Spinach

A delicious and satisfying dish featuring stuffed pasta shells filled with creamy tofu ricotta and vibrant spinach, perfect for a healthy meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Tofu Ricotta

• 1 block 16-ounce block extra firm tofu, drained Ensure the tofu is well-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
• 5 ounces baby spinach Cooked briefly.

For the Pasta

• 20 pieces jumbo pasta shells
• 25 ounce jar marinara sauce
• 1/4 cup grated Parmesan cheese Optional for a non-vegan option.
• 1 handful parsley or fresh basil Optional for garnish.

Method

 

Preparation of Ricotta

1. Crumble the tofu into a food processor or blender. Add the lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, dried basil, and oregano. Pulse several times to mix, but don’t blend it too much; you want a texture similar to traditional ricotta that is a little grainy. Set this tofu ricotta mixture aside.
   

Cooking Pasta and Spinach

1. Bring a large pot of water to a boil and preheat your oven to 425°F (220°C).
2. Once boiling, add a couple of large pinches of salt to the water, then add the baby spinach. Cook the spinach for about 30-60 seconds and quickly remove it with a skimmer, placing it in a colander to drain.
   
3. Allow the water to come back to a boil and then add the jumbo pasta shells. Cook the pasta shells for 9-10 minutes or according to package instructions. Once done, drain the shells and drizzle a little olive oil on them to prevent sticking.

Assembly and Baking

1. In a 9x13 baking dish, spread some marinara sauce evenly across the bottom.
2. When the shells are cool enough to handle, stuff each one with the tofu ricotta and spinach mixture. Nestle the stuffed shells into the marinara sauce. You should be able to fill all 20 shells with the ricotta mixture.
   
3. Sprinkle grated Parmesan cheese over the top of the shells. Cover the dish with foil and bake for 20 minutes, or until everything is warm and the marinara is bubbling.

Serving

1. Serve hot, with some chopped parsley or basil on top if desired. Leftovers can be stored in the fridge for 4-5 days. Reheat in the microwave, air fryer, or oven.

Notes

These stuffed shells make a wonderful main dish for lunch or dinner. You can serve them with a side salad and some crusty bread for a complete meal. Garnish with fresh parsley or basil for a burst of color and flavor.

Stuffed Shells with Spinach

To store leftover stuffed shells, let them cool completely before covering them with foil or plastic wrap and placing them in the refrigerator. They should be good for 4-5 days. For longer storage, you can freeze them in a sealed container for up to 3 months.

Tips to Make Tofu Ricotta Stuffed Shells with Spinach

• Ensure the tofu is well-drained to avoid a watery mixture.
• Feel free to add more herbs or spices to the ricotta for additional flavor.
• Experiment with different types of pasta or sauces according to your taste.
• For a gluten-free option, choose gluten-free pasta shells.

Variation

You can customize this recipe by adding other vegetables like mushrooms, zucchini, or bell peppers to the tofu ricotta mixture. You can also substitute the marinara sauce with pesto for a twist.

FAQs

1. Can I use regular ricotta instead of tofu?
   Yes, you can use traditional ricotta if you prefer a non-vegan option.
2. How do I reheat the leftovers?
   You can reheat them in the microwave, air fryer, or oven. Just add a little extra sauce or water to keep them moist.
3. Is this recipe suitable for vegans?
   Yes, this recipe is vegan-friendly if you skip the Parmesan cheese or use a vegan alternative.
4. Can I make this dish ahead of time?
   Absolutely! You can prepare the shells and fill them ahead of time, then bake them just before serving.

With this simple and tasty dish, you’ll have a comforting meal that everyone can enjoy!