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–+ servings

Tofu Ricotta Stuffed Shells with Spinach

Delicious pasta shells filled with a creamy tofu ricotta and spinach mixture, baked in marinara sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Shells
  • 12 pieces jumbo pasta shells
Tofu Ricotta Filling
  • 14 ounces firm tofu drained and pressed
  • 1 cup fresh spinach chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Marinara Sauce
  • 2 cups marinara sauce store-bought or homemade
Topping
  • 1/4 cup vegan mozzarella cheese shredded

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Make the Tofu Ricotta
  1. In a mixing bowl, crumble the firm tofu with a fork. Add chopped spinach, nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Mix until well combined.
Stuff the Shells
  1. Preheat the oven to 375°F (190°C). Fill each cooked pasta shell with the tofu ricotta mixture and place them in a baking dish.
Add Marinara Sauce
  1. Pour the marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the vegan mozzarella cheese on top.
Bake
  1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve
  1. Remove from the oven and let cool for a few minutes before serving. Enjoy your Tofu Ricotta Stuffed Shells!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 2gFiber: 5gSugar: 4g

Notes

You can add other vegetables like mushrooms or bell peppers to the ricotta filling for extra flavor.

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