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Delicious tofu ricotta stuffed shells with spinach in a baking dish

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
Cook Time 30 minutes
Total Time 50 minutes
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.
    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.
    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.
    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.