Tofu Ricotta Stuffed Shells with Spinach Recipe
A comforting and healthy twist on classic stuffed shells using protein-rich tofu ricotta blended with fresh spinach, baked in a savory marinara sauce and topped with Parmesan cheese. This vegetarian dish is perfect for a hearty dinner that’s both flavorful and nutritious.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tofu Ricotta:
- 1 16-ounce block 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
Stuffed Shells:
- 5 ounces baby spinach
- 20 jumbo pasta shells
- 25-ounce jar marinara sauce
- 1/4 cup grated Parmesan cheese
- Handful parsley or fresh basil, optional for garnish
Instructions
- Make the Ricotta: Crumble the drained tofu into a food processor or blender. Add lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, dried basil, and dried oregano. Pulse several times to combine the ingredients while keeping a grainy, ricotta-like texture rather than completely smooth. Set aside.
- Cook Spinach and Pasta: Bring a large pot of salted water to boil and preheat oven to 425 degrees Fahrenheit. Add baby spinach to the boiling water and cook for 30-60 seconds. Remove the spinach with a skimmer and drain in a colander. Allow the water to return to a boil, then add jumbo pasta shells. Cook shells for 9-10 minutes or as per package instructions. Drain shells and drizzle with olive oil to prevent sticking.
- Prepare Filling Mixture: Gently squeeze excess water from the cooked spinach and roughly chop it. Mix the spinach into the tofu ricotta to combine evenly.
- Assemble the Dish: Spoon marinara sauce into the bottom of a 9x13 inch baking dish and spread into an even layer. Once shells are cool enough to handle, stuff each shell with tofu ricotta and spinach mixture, then place them in the baking dish nestling into the marinara sauce. Sprinkle grated Parmesan cheese evenly over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes until everything is warmed through and the marinara sauce is bubbling.
- Serve: Garnish with chopped parsley or fresh basil if desired. Serve warm.
- Store Leftovers: Cover leftovers and refrigerate. Consume within 4-5 days. Reheat using microwave, air fryer, or oven as preferred.
Notes
- Use extra firm tofu for the best texture in the ricotta.
- Do not over-blend the tofu ricotta; keep it grainy to mimic traditional ricotta.
- Fresh spinach cooks quickly; avoid overcooking to maintain flavor and nutrients.
- Drizzling cooked pasta shells with olive oil prevents them from sticking together before stuffing.
- Leftover stuffed shells can be reheated in the microwave, air fryer, or oven.
- For a vegan version, substitute Parmesan with a vegan cheese alternative or nutritional yeast.
