Description
Delightful plant-based stuffed pasta shells filled with tofu ricotta and vibrant spinach, topped with marinara and Parmesan.
Ingredients
Scale
- 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)
Instructions
- 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.
- Boil a large pot of water and add salt. Cook the baby spinach for 30-60 seconds. Drain in a colander.
- 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.
- Squeeze excess moisture from the cooled spinach, chop it, and mix into the prepared tofu ricotta.
- 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.
- 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.
- 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
