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Tofu Ricotta Stuffed Shells with Spinach Recipe

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4.4 from 13 reviews

A delicious and healthy vegan take on stuffed pasta shells filled with a creamy tofu ricotta and fresh spinach, baked in a savory marinara sauce and topped with Parmesan cheese.

Ingredients

Tofu Ricotta

  • 1 16-ounce block extra firm tofu, drained
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 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

Stuffed Shells

  • 5 ounces baby spinach
  • 20 jumbo pasta shells
  • 25-ounce jar marinara sauce
  • 1/4 cup grated Parmesan cheese
  • Handful parsley or fresh basil, optional for garnish

Instructions

  1. Prepare Tofu Ricotta: Crumble the extra firm tofu into a food processor or blender. Add lemon zest, lemon juice, sea salt, granulated sugar, olive oil, nutritional yeast, dried basil, and dried oregano. Pulse several times to combine until the texture resembles traditional ricotta, slightly grainy but not completely smooth. Set aside.
  2. Cook Spinach and Pasta: Bring a large pot of water to a boil and preheat the oven to 425 degrees Fahrenheit. Add a pinch of salt to the boiling water and then add baby spinach. Cook for 30 to 60 seconds until wilted, then remove with a skimmer and drain in a colander. Allow water to return to a boil, then add jumbo pasta shells and cook for 9 to 10 minutes or according to package instructions. Drain and drizzle with olive oil to prevent sticking.
  3. Combine Spinach and Ricotta: Gently squeeze excess moisture from the cooked spinach and roughly chop it. Mix the chopped spinach into the prepared tofu ricotta until well combined.
  4. Stuff Shells: Spoon marinara sauce evenly into the bottom of a 9x13 baking dish. Once shells are cool enough to handle, stuff each shell generously with the tofu ricotta and spinach mixture and arrange them in the baking dish over the sauce.
  5. Top and Bake: Sprinkle grated Parmesan cheese evenly over the stuffed shells. Cover the dish with foil and bake in the preheated oven for 20 minutes until heated through and the marinara sauce is bubbling.
  6. Serve: Remove from the oven and garnish with chopped parsley or fresh basil if desired. Serve warm.
  7. Storage: Store leftovers covered in the refrigerator for 4 to 5 days. Reheat using a microwave, air fryer, or oven as preferred.

Notes

  • Use extra firm tofu to ensure the ricotta has the best texture.
  • Do not overblend the tofu ricotta; the mixture should be grainy like traditional ricotta, not completely smooth.
  • Drizzle cooked pasta shells with olive oil to prevent sticking before stuffing.
  • Cook spinach briefly to retain vibrant color and nutrients.
  • Cover the baking dish with foil while baking to keep the shells moist and warm evenly.
  • Reheat leftovers gently to avoid drying out the shells.
  • For a vegan option, substitute Parmesan with a vegan cheese alternative or nutritional yeast.

Find it online: https://sweetworldtastes.com/tofu-ricotta-stuffed-shells-with-spinach-recipe/