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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 uncooked
Tofu Ricotta Filling
  • 14 oz firm tofu drained and pressed
  • 1 cup fresh spinach chopped
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Marinara Sauce
  • 2 cups store-bought marinara sauce
Topping
  • 1/4 cup vegan mozzarella cheese shredded

Method
 

Prepare the Pasta
  1. 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 and add chopped spinach, nutritional yeast, lemon juice, minced garlic, salt, and black pepper. Mix until well combined.
Stuff the Shells
  1. Preheat the oven to 350°F (175°C). Fill each cooked pasta shell with the tofu ricotta mixture and place them in a baking dish.
Add Sauce and Bake
  1. Pour the marinara sauce over the stuffed shells, then sprinkle with vegan mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted.
Serve
  1. Let cool for a few minutes before serving. Enjoy your Tofu Ricotta Stuffed Shells with Spinach!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gFiber: 5gSugar: 4g

Notes

For a spicier version, add red pepper flakes to the marinara sauce.

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