Tofu Ricotta Stuffed Shells with Spinach
Indulge in the comforting delight of Tofu Ricotta Stuffed Shells with Spinach, a savory vegan dish that combines creamy tofu ricotta and fresh spinach nestled in jumbo pasta shells, all smothered in a rich marinara sauce. Perfect for weeknight dinners or special occasions, this recipe is both nourishing and satisfying. With its quick prep time and flavorful filling, you can whip up a wholesome meal that everyone will love! Serve your stuffed shells warm alongside a crisp salad or garlic bread for an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 16 oz extra firm tofu
- 5 oz baby spinach
- 20 jumbo pasta shells
- 25 oz marinara sauce
- 1 tbsp nutritional yeast
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Boil salted water in a large pot.
- Cook spinach for 30–60 seconds until wilted; drain.
- Cook jumbo shells according to package instructions; drain and drizzle with olive oil.
- In a food processor, blend crumbled tofu, lemon juice, zest, nutritional yeast, salt, sugar, and herbs until grainy.
- Mix drained spinach into the tofu ricotta.
- Spread marinara sauce in a baking dish. Stuff each shell with the ricotta mixture and place in the dish. Top with remaining sauce and sprinkle with Parmesan.
- Cover with foil and bake for 20 minutes until warmed through.
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg