Tofu Ricotta Stuffed Shells with Spinach

If you’re looking for a delicious and comforting dish, these Tofu Ricotta Stuffed Shells with Spinach are just what you need! This recipe has become a favorite in my home because it combines the creamy goodness of tofu ricotta with hearty pasta shells and vibrant spinach. It’s not only easy to make but also a great way to impress family and friends during gatherings or simply enjoy a cozy weeknight dinner.

These stuffed shells are versatile enough for any occasion—whether you’re meal prepping for the week or hosting a casual dinner party, they never fail to delight. Plus, the leftovers (if there are any!) taste even better the next day!

Why You’ll Love This Recipe

• Quick and easy preparation: With just a few simple steps, you can have a wholesome meal ready to bake in no time.
• Family-friendly appeal: Even picky eaters will love these cheesy, savory shells packed with flavor.
• Make-ahead convenience: Prepare them ahead of time and simply pop them in the oven when you’re ready to eat.
• Healthy and satisfying: Filled with nutrient-rich ingredients, this dish provides comfort without the guilt.
• Deliciously versatile: You can customize it with different vegetables or sauces to suit your taste.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for this tasty dish! Each component plays an important role in creating that rich flavor and delightful texture. 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 (or vegan alternative)
• Handful parsley or fresh basil, optional for garnish

Variations

One of the best things about Tofu Ricotta Stuffed Shells with Spinach is how flexible they are! Feel free to get creative with the recipe based on what you have on hand or your personal preferences.

• Add more veggies: Toss in some sautéed mushrooms or zucchini for added flavor and nutrition.
• Spice it up: Add red pepper flakes to the ricotta mixture if you like a bit of heat!
• Change up the sauce: Try using pesto instead of marinara for a fresh twist on flavor.
• Make it gluten-free: Use gluten-free pasta shells to make this dish suitable for those avoiding gluten.

How to Make Tofu Ricotta Stuffed Shells with Spinach

Step 1: Make the Tofu Ricotta

Start by crumbling the tofu into a food processor or blender. Then add all your other ingredients—the lemon zest gives it that bright kick while nutritional yeast adds a cheesy flavor. Pulse everything together until it reaches a texture similar to traditional ricotta—slightly grainy but well combined. This step is crucial because it creates that creamy filling we all love!

Step 2: Cook the Spinach and Pasta Shells

Next, bring a large pot of water to boil. Once boiling, add some salt and toss in your baby spinach. Cooking it briefly helps wilt it down nicely. After about 30-60 seconds, remove the spinach and let it drain before chopping it roughly and mixing into your tofu ricotta. Now, bring that water back to boil and add your jumbo pasta shells! Cook them according to package instructions until they’re al dente—this will ensure they hold their shape when stuffed.

Step 3: Assemble Your Dish

Grab a baking dish and spoon some marinara sauce into the bottom—this keeps your shells from sticking while adding flavor. Once your shells are cool enough to handle, gently stuff each one with your delicious tofu ricotta mixture mixed with spinach. Nestle them snugly into that bed of marinara sauce.

Step 4: Bake Your Stuffed Shells

Sprinkle some grated Parmesan cheese over the top (or vegan alternative if preferred) before covering the dish with foil. Pop it into your preheated oven at 425°F (220°C) and let them bake for about 20 minutes until everything is warmed through and bubbling beautifully. When served hot from the oven, these stuffed shells will surely be a hit!

I hope you enjoy making these Tofu Ricotta Stuffed Shells with Spinach as much as I do! They truly embody comfort food at its finest while being nourishing at the same time. Happy cooking!

Pro Tips for Making Tofu Ricotta Stuffed Shells with Spinach

Making tofu ricotta stuffed shells can be a delightful experience, and with a few handy tips, you can elevate your dish to perfection!

• Choose the right tofu: Opt for extra firm tofu as it yields a better texture for your ricotta. This ensures your filling holds together nicely without being too watery.
• Season generously: Don’t be shy when it comes to seasoning! The flavors in the ricotta come from the spices and lemon juice, so taste as you go to achieve the perfect balance.
• Cook pasta shells al dente: Since the shells will continue cooking in the oven, making them slightly undercooked ensures they won’t become mushy. This will give you that perfect bite!
• Customize your filling: Feel free to add other ingredients like sun-dried tomatoes or nutritional yeast for extra flavor. This versatility allows you to tailor the dish to your taste.
• Make ahead of time: Prepare the stuffed shells a day in advance and refrigerate them before baking. This not only saves time but also allows the flavors to meld beautifully!

How to Serve Tofu Ricotta Stuffed Shells with Spinach

When it comes to serving these delicious stuffed shells, presentation is key! A well-plated dish enhances the dining experience. Here are some simple ways to make this meal look as good as it tastes.

Garnishes

• Fresh herbs: Sprinkle chopped parsley or basil over the top just before serving for a pop of color and fresh flavor.
• Red pepper flakes: For those who enjoy a little heat, adding a pinch of red pepper flakes can bring an exciting kick that complements the marinara sauce beautifully.

Side Dishes

• Garlic bread: A warm loaf of crispy garlic bread is a classic pairing that’s perfect for soaking up any leftover marinara sauce.
• Mixed green salad: A light salad with fresh greens, cherry tomatoes, and a lemon vinaigrette complements the richness of the stuffed shells while adding a refreshing crunch.
• Roasted vegetables: Seasonal roasted veggies like zucchini or bell peppers add color and nutrition to your plate, balancing out this hearty meal.
• Steamed broccoli: Bright green steamed broccoli drizzled with olive oil makes for an easy and nutritious side dish that pairs wonderfully with pasta.

Enjoy creating a memorable meal with these tofu ricotta stuffed shells and don’t forget to share your delicious results!

Make Ahead and Storage

These Tofu Ricotta Stuffed Shells with Spinach are perfect for meal prep! With a little planning, you can enjoy this delicious dish throughout the week, saving time on busy nights.

Storing Leftovers

• Allow the stuffed shells to cool completely before storing.
• Place them in an airtight container in the refrigerator.
• Enjoy within 4-5 days for the best flavor and freshness.

Freezing

• For long-term storage, freeze the stuffed shells before baking.
• Arrange the uncooked shells in a single layer on a baking sheet to freeze individually.
• Once frozen, transfer them to a freezer-safe container or bag.
• Use within 2-3 months for optimal taste.

Reheating

• Microwave: Place leftovers in a microwave-safe dish, cover, and heat for 2-3 minutes or until warmed through.
• Oven: Preheat your oven to 350°F (175°C). Cover with foil and bake for about 20 minutes until heated thoroughly.
• Air Fryer: Preheat the air fryer to 350°F (175°C), place shells in a single layer, and heat for about 10 minutes.

FAQs

Here are some common questions about Tofu Ricotta Stuffed Shells with Spinach.

Can I prepare Tofu Ricotta Stuffed Shells with Spinach ahead of time?

Yes! You can assemble the stuffed shells and keep them covered in the fridge for up to a day before baking. This makes it convenient for busy weeknights!

What can I substitute if I don’t have nutritional yeast?

If you don’t have nutritional yeast, try using ground sesame seeds or sunflower seeds. They won’t replicate the cheesy flavor entirely but will add some nuttiness and depth.

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

To make this recipe gluten-free, simply use gluten-free jumbo pasta shells. Ensure that all other ingredients are also certified gluten-free.

Final Thoughts

I hope you find joy in making these Tofu Ricotta Stuffed Shells with Spinach! This recipe is not only comforting but also incredibly versatile as you can adjust it to fit your tastes. Whether it’s for a cozy family dinner or meal prepping for the week ahead, these stuffed shells are sure to impress. Enjoy every bite and happy cooking!