Name: Tofu Ricotta Stuffed Shells with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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

Why Make This Recipe

Tofu Ricotta Stuffed Shells with Spinach are a delicious, healthy option for any meal. They are easy to make and packed with flavor. This dish is perfect for vegetarians or anyone looking to add more plant-based meals to their diet. The creamy tofu ricotta pairs perfectly with marinara sauce and comes stuffed in jumbo pasta shells, making it a comforting and satisfying dinner choice.

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:

Make the Ricotta: Crumble the tofu into a food processor or blender. Add the lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, basil, and oregano. Pulse several times until the mixture resembles traditional ricotta, with a slightly grainy texture. Set this aside.
Cook the Spinach: In a large pot, bring water to a boil. Add a pinch of salt and the baby spinach. Cook for 30-60 seconds, then remove the spinach with a skimmer and place it in a colander to drain. Let the water return to a boil.
Cook the Shells: Once boiling, add the jumbo shells to the water. Cook them for 9-10 minutes or according to the package instructions. While the shells are cooking, gently squeeze out any excess moisture from the spinach and chop it roughly. Mix this spinach into the tofu ricotta.
Assemble the Dish: Drain the shells and drizzle with olive oil to prevent sticking. Spoon marinara sauce into the bottom of a 9×13 baking dish. Stuff each shell with the tofu ricotta and spinach mixture, then place them in the sauce. Ensure all 20 shells are filled. Sprinkle Parmesan cheese over the top.
Bake: Cover the dish with foil and bake in a preheated oven at 425°F for 20 minutes until warmed through and bubbling.
Serve: Garnish with chopped parsley or fresh basil if desired. Enjoy!
Store Leftovers: Leftovers can be kept in the fridge in a covered container. They will stay fresh for 4-5 days. You can reheat them in the microwave, air fryer, or oven.

How to Serve Tofu Ricotta Stuffed Shells with Spinach

These stuffed shells are a complete meal on their own but can also be served with a side salad or garlic bread. For extra flavor, drizzle a little more olive oil or sprinkle some fresh herbs on top before serving.

How to Store Tofu Ricotta Stuffed Shells with Spinach

Store any leftovers in an airtight container in the fridge. They will stay good for about 4-5 days. When you’re ready to eat, reheat in the microwave or oven for a quick meal.

Tips to Make Tofu Ricotta Stuffed Shells with Spinach

Texture: Be careful not to blend the tofu mixture too smooth; it should have some texture just like ricotta.
Shell Cooking: Make sure not to overcook the jumbo shells; they should be firm but not hard.
Flavor Boost: Adjust seasonings based on your taste. Add more herbs or spices if you like.

Variation

You can add chopped sun-dried tomatoes or olives to the ricotta mixture for an extra flavor kick. If you’re not a tofu fan, try using cashew cream for a different filling.

FAQs

Can I freeze Tofu Ricotta Stuffed Shells?
Yes, you can freeze the stuffed shells before baking. Just assemble the dish, then cover well and freeze. When ready to serve, thaw overnight in the fridge and bake as directed.

Can I use regular ricotta instead of tofu?
Yes, you can substitute regular ricotta cheese for the tofu for a non-vegan version.

Is this dish gluten-free?
To make it gluten-free, use gluten-free jumbo pasta shells. The rest of the ingredients are naturally gluten-free.