Tofu Ricotta Stuffed Shells with Spinach
Indulge in the cozy comfort of Tofu Ricotta Stuffed Shells with Spinach, a delightful vegan dish that’s perfect for any occasion. This recipe combines creamy tofu ricotta, vibrant spinach, and hearty jumbo pasta shells, making it an ideal choice for weeknight dinners or gatherings with family and friends. The best part? It’s easy to prepare and can be customized to suit your taste. Enjoy this wholesome meal that is both satisfying and nutritious!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (8 stuffed shells per serving) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vegan Italian
Ingredients
Scale
- 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
- 1/4 cup grated Parmesan cheese (or vegan alternative)
- Handful parsley or fresh basil, optional for garnish
Instructions
- Make Tofu Ricotta: Crumble tofu into a food processor. Add lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, basil, and oregano. Pulse until creamy.
- Cook Spinach and Pasta: Boil water; add spinach for 30 seconds then drain. In the same water, cook jumbo pasta shells until al dente.
- Assemble: Spread marinara sauce in a baking dish. Stuff each shell with tofu ricotta mixture combined with spinach and place them in the dish.
- Bake: Top with Parmesan cheese (or alternative), cover with foil, and bake at 425°F (220°C) for 20 minutes.
Nutrition
- Serving Size: 2 stuffed shells (approx. 200g)
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg