Tofu Ricotta Stuffed Shells with Spinach

Tofu Ricotta Stuffed Shells with Spinach

Creating meals that bring comfort and joy often leads to discovering delightful twists on traditional recipes. Tofu ricotta stuffed shells with spinach has become a favorite in my kitchen. Tricking your taste buds with this plant-based alternative to classic ricotta highlights how versatile tofu can be when combined with fresh flavors and rich textures.

One of the beautiful aspects of cooking is the ability to share these creations, whether it’s a bustling weeknight dinner or a cozy Sunday gathering. When I set out to make these stuffed shells, I wanted to incorporate ingredients that reflect the warmth and connection of shared meals. Tofu, a staple in plant-based cooking, serves as the protein-packed filling that surprises and delights.

With this dish, the mix of lemon zest and nutritional yeast creates a flavor profile that mimics traditional ricotta. Enjoying tofu ricotta stuffed shells with spinach allows me to celebrate simplicity while still creating something delectable. You might find that this dish becomes a new go-to in your home, bringing smiles to everyone at the table.

Let’s dive into the delicious process of making tofu ricotta stuffed shells filled with vibrant spinach, highlighting flavor and enjoyment in every bite.

Tofu Ricotta Stuffed Shells

Fundamentals

Tofu ricotta serves as the star of this dish, bringing a creamy, yet slightly grainy texture that perfectly mimics traditional ricotta cheese. This unique ingredient transforms the jumbo pasta shells into a comforting meal best shared with friends and family. Mixing tofu with lemon, olive oil, and fresh spices creates a delightful filling that captures the essence of Italian-inspired cuisine while keeping it plant-based.

Understanding how to manipulate flavors is essential when working with tofu, as it can absorb any taste you introduce. Pairing the tofu ricotta with spinach not only adds nutrition but also enhances the dish’s color and earthiness. The addition of seasoning, such as dried basil and oregano, infuses fragrant notes that transport your tastebuds to a sunny Italian terrace.

Preparation/Setup

Preparing tofu ricotta is a straightforward process. First, gather your ingredients and tools. You’ll need a food processor or blender to easily combine the tofu with the flavorings. Start by crumbling the extra firm tofu into the processor. This helps the ingredients blend together seamlessly.

Next, add the lemon zest, lemon juice, sea salt, granulated sugar, extra virgin olive oil, nutritional yeast, dried basil, and oregano to the crumbled tofu. Pulse the mixture until it reaches a texture similar to traditional ricotta. Remember, you want it a bit grainy, preserving the character of ricotta rather than pureeing it completely.

Once you’ve achieved that perfect texture, set aside your tofu ricotta while you prepare the shells and spinach.

Ingredients

• 1 (16-ounce) block of extra firm tofu, drained
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice (from 1-2 lemons)
• 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
• 5 ounces baby spinach
• 20 jumbo pasta shells
• 25-ounce jar marinara sauce
• 1/4 cup grated Parmesan cheese
• Handful of parsley or fresh basil (optional for garnish)

Directions

1. Make the Ricotta: Crumble the tofu into a food processor or blender. Add the lemon zest, lemon juice, sea salt, granulated sugar, olive oil, nutritional yeast, dried basil, and dried oregano. Pulse several times, aiming for a textured consistency similar to ricotta. Set the mixture aside.

2. Prepare Spinach: Boil a large pot of water and add salt along with the baby spinach for just 30-60 seconds. Use a skimmer to remove the spinach and place it in a colander to drain.

3. Cook Pasta Shells: Allow the water to return to a boil before adding the jumbo shells. Cook the shells for 9-10 minutes or according to the package instructions. Drain and drizzle with olive oil to prevent sticking.

4. Combine Filling: Squeeze excess moisture from the cooled spinach, then chop it roughly before mixing it into the prepared tofu ricotta.

5. Assemble Shells: Spoon marinara sauce into the bottom of a 9×13 baking dish. Once the shells cool enough to handle, stuff each with the tofu ricotta and spinach mixture, then nestle them into the marinara sauce. Ensure there’s enough ricotta for all 20 shells.

6. Bake: Sprinkle the grated Parmesan cheese over the top of the stuffed shells. Cover with aluminum foil and bake in a preheated oven at 425°F (220°C) for 20 minutes until warmed through and bubbling.

7. Serve: Garnish with chopped parsley or fresh basil, if desired.

Flavor-Packed Shells

Technique

The key to mastering these tofu ricotta stuffed shells lies in balancing flavors and textures throughout the dish. Genuinely incorporating lemon and nutritional yeast makes a significant difference, elevating the dish beyond typical stuffed shells. The use of baby spinach adds noticeable freshness, while still keeping everything harmoniously flavorful.

Another important technique is cooking the pasta shells to the right level of tenderness. You want them al dente so they maintain their shape while holding the stuffing. This prevents breakage and spills during assembly and cooking, ensuring your presentation remains beautiful.

Tips/Tricks

Utilize a slightly overripe tofu for this recipe; it absorbs flavors effectively while providing a neutral base for your filling. If the tofu isn’t firm enough, consider pressing it to remove extra moisture.

Experimenting with other herbs can give this dish a personal touch. Fresh basil instead of dried basil or adding a splash of your favorite hot sauce to the filling all can give it a unique spin.

Additionally, left-over filling works beautifully in omelets, or layered in baked casseroles, so feel free to get creative.

Perfecting Results

Perfecting Results

To achieve optimal results, mastering the cooking time of both the pasta shells and the baking process is essential. When stuffing the shells, a generous filling of tofu ricotta ensures every bite bursts with flavor.

After baking, allow the dish to cool for a few minutes before serving; this allows the marinara sauce to thicken slightly. Ensuring each serving remains intact on the plate enhances the dining experience.

Troubleshooting/Variations

In case your tofu ricotta doesn’t have the expected consistency, feel free to adjust the olive oil or lemon juice. If it’s too dry, a touch more olive oil and a little lemon juice can do wonders.

For variations, add sautéed mushrooms or roasted red peppers to the filling for a richer taste. If you wish to try different types of pasta, any large, hollow variety will work just as well.

Presentation and Storage

Serving/Presentation

To serve, plate the stuffed shells with a generous spoonful of marinara sauce on the bottom and arrange the shells on top, drizzling extra virgin olive oil for an elegant finish. A sprinkle of additional Parmesan cheese and fresh herbs enhances the visual appeal, ensuring a memorable meal.

Pairings/Storage

These tofu ricotta stuffed shells pair perfectly with a crisp side salad or roasted vegetables. For a heartier dinner, serve with garlic bread.

Leftovers can be covered and stored in the fridge for up to 4-5 days. Reheat gently in the microwave, air fryer, or oven to bring them back to life.

Tofu ricotta stuffed shells with spinach combines creativity, nutrition, and comfort in one fantastic dish. Embrace the flavors and textures this recipe offers, and watch as it becomes a staple at your table. With simple yet effective techniques, this culinary journey promises to leave everyone impressed and satisfied.

Tofu Ricotta Stuffed Shells with Spinach

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• Author: emma
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delightful plant-based stuffed pasta shells filled with tofu ricotta and vibrant spinach, topped with marinara and Parmesan.

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Ingredients

Scale 1x2x3x

• 1 (16-ounce) block of extra firm tofu, drained
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice (from 1–2 lemons)
• 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
• 5 ounces baby spinach
• 20 jumbo pasta shells
• 25-ounce jar marinara sauce
• 1/4 cup grated Parmesan cheese
• Handful of parsley or fresh basil (optional for garnish)

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Instructions

1. Crumble the 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 until it reaches a textured consistency similar to ricotta. Set aside.
2. Boil a large pot of water and add salt. Cook the baby spinach for 30-60 seconds. Drain in a colander.
3. Return the water to a boil and cook the jumbo shells for 9-10 minutes or as per package instructions. Drain and drizzle with olive oil.
4. Squeeze excess moisture from the cooled spinach, chop it, and mix into the prepared tofu ricotta.
5. Spread marinara sauce in the bottom of a 9×13 baking dish. Stuff each shell with the tofu ricotta and spinach mixture and place them in the marinara.
6. Sprinkle grated Parmesan over the top, cover with aluminum foil, and bake in a preheated oven at 425°F (220°C) for 20 minutes until warmed through.
7. Garnish with parsley or fresh basil and serve.

Notes

For best results, use slightly overripe tofu to absorb flavors more effectively. Leftover filling can be used in various dishes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: stuffed shells, tofu ricotta, plant-based, vegetarian, Italian