Tofu Ricotta Stuffed Shells with Spinach
These Tofu Ricotta Stuffed Shells with Spinach are a comforting vegan pasta dish filled with creamy tofu ricotta, fresh spinach, and baked in rich marinara sauce. This dairy-free twist on a classic stuffed shells recipe delivers the same creamy texture and savory flavor while keeping the meal completely plant-based. Perfect for family dinners, meal prep, or a cozy pasta night, Tofu Ricotta Stuffed Shells with Spinach are hearty, nutritious, and satisfying.
Ingredients
- 20 –24 jumbo pasta shells
- 1 block 14 oz firm tofu
- 2 cups fresh spinach chopped
- Tofu Ricotta Filling
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For Baking
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Optional Toppings
- Fresh basil
- Vegan parmesan
- Red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente, then drain and set aside.
- Drain and pat dry the tofu to remove excess moisture.
- In a food processor combine tofu, nutritional yeast, garlic, lemon juice, oregano, salt, and pepper.
- Blend until the mixture becomes creamy but slightly textured.
- Transfer the tofu ricotta to a bowl and stir in the chopped spinach.
- Spread 1 cup marinara sauce on the bottom of a baking dish.
- Fill each pasta shell with the tofu ricotta mixture and place them in the dish.
- Pour the remaining marinara sauce over the shells.
- Bake for 25–30 minutes until heated through and bubbling around the edges.
- Let the dish rest for 5 minutes before serving.
Notes
- Use firm tofu for the best ricotta-like texture.
- Do not overcook the pasta shells—they should be just al dente to prevent tearing.
- Add lemon juice to brighten the tofu ricotta flavor.
- For extra flavor, sprinkle vegan parmesan or fresh basil on top before serving.