If you’re looking for a comforting, plant-based take on a classic Italian favorite, you’re going to love this Tofu Ricotta Stuffed Shells with Spinach Recipe. It’s perfect for those cozy nights when you want something hearty yet fresh, packed with vibrant greens and creamy tofu ricotta that feels indulgent without the dairy. I often make this when I want a dish that’s both satisfying and wholesome, impressing guests and family alike.
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In the Kitchen
This Tofu Ricotta Stuffed Shells with Spinach Recipe brings together the creamy texture of tofu ricotta with tender spinach and perfectly cooked jumbo shells, baked in a rich marinara sauce. It's an approachable recipe that feels fancy but is easy enough for a weeknight meal or special occasion.
- Juicy and Tender Every Time: Cooking the jumbo shells al dente before stuffing ensures they don’t get mushy, holding their shape beautifully in the baking dish.
- Golden, Satisfying Finish: A sprinkle of parmesan on top browns lightly during baking, adding just the right savory crunch and aroma.
- Simple Ingredients, Big Impact: Using extra firm tofu blended with lemon and nutritional yeast creates a ricotta alternative that’s fresh, tangy, and rich in umami.
- Weeknight to Weekend Ready: This recipe scales well and reheats easily, making leftovers a joy rather than a chore.
Ingredients at a Glance
I like to use fresh, simple ingredients that let the flavors shine. Choosing good-quality tofu and fresh spinach makes a noticeable difference in the texture and taste of these stuffed shells.
- Extra Firm Tofu: Make sure it's well-drained to avoid watery ricotta filling.
- Baby Spinach: Fresh leaves are best - they cook quickly and blend seamlessly into the tofu ricotta.
- Jumbo Pasta Shells: Look for sturdy shells that can hold a generous amount of filling without breaking.
- Marinara Sauce: Choose your favorite jar or homemade sauce; it’s the flavorful base of the dish.
- Parmesan Cheese: Freshly grated for the best melt and aroma.
Heads-Up: Exact measurements and detailed instructions are in the printable recipe card at the bottom for easy reference while cooking.
How to Make Tofu Ricotta Stuffed Shells with Spinach Recipe
Step 1 — Blend the Tofu Ricotta
Start by crumbling the drained tofu into a food processor or blender. Add lemon zest and juice, salt, sugar, olive oil, nutritional yeast, basil, and oregano. Pulse just a few times until everything combines but still has a bit of texture—think grainy ricotta, not smooth paste. This step is key to that creamy, tangy filling you’ll love.
Step 2 — Cook Spinach and Pasta Shells
Bring a large pot of salted water to a rolling boil. Drop in the baby spinach and cook it for just 30 to 60 seconds until it turns bright green and soft, then use a skimmer to transfer it to a colander. Once the water returns to boiling, add the jumbo shells and cook for about 9 to 10 minutes until al dente. Drain the shells and drizzle with olive oil to keep them from sticking. Meanwhile, squeeze out as much moisture as possible from the spinach and roughly chop it before folding it into the tofu ricotta mixture.
Step 3 — Stuff and Bake the Shells
Spoon marinara sauce into the bottom of a 9×13 baking dish and spread it out evenly. Once the shells have cooled enough to handle, fill each shell generously with the tofu ricotta and spinach blend. Nestle the stuffed shells in the marinara, sprinkle parmesan over the top, cover with foil, and bake at 425°F for 20 minutes. You’ll know it’s ready when the sauce is bubbling and the cheese has melted into a light golden crust.
Things to Remember
Having made this recipe quite a few times, I find that nailing the moisture balance in the ricotta filling sets you up for success. Too wet and the shells sog out; too dry and the filling feels crumbly. Also, don’t skip the olive oil drizzle on the pasta shells after draining—they won’t stick together, making stuffing much easier.
- Doneness Cue: Shells should be tender but still firm to the bite; overcooked pasta becomes mushy when baked.
- Temperature Trick: Baking at a slightly higher temperature (425°F) ensures the dish heats through quickly and the cheese melts perfectly without drying.
- Make-Ahead Move: Prepare the ricotta filling and stuff shells a day in advance, then bake just before serving for maximum freshness.
- Common Pitfall: Forgetting to squeeze spinach moisture or drain tofu well can make the filling watery—patience here pays off.
Ways to Serve It
Finishing Touches
I like to sprinkle fresh chopped parsley or basil over the baked shells before serving—this brightens the dish and adds a fresh herbal note that complements the creamy tofu ricotta and tomato sauce beautifully. A light drizzle of good olive oil just before plating can also boost the flavor and give it a glossy finish.
Plays Well With
This recipe goes wonderfully with a simple green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. Garlic bread or a crispy baguette on the side is great for scooping up the extra sauce. If you're serving guests, a bold red wine or sparkling water with lemon rounds out the meal nicely.
Simple Plating Upgrades
For a fancier presentation, arrange the shells in a neat row or circle and garnish with edible flowers or microgreens. You can also add little dots of whipped cashew cream or vegan pesto around the edge of the plate for color and flavor contrast. Even just serving in individual ramekins makes it feel special for a dinner party or date night.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover stuffed shells in an airtight container in the fridge. They keep well for up to 4 to 5 days. The shells will soften a bit more as they sit, but the flavors actually deepen, making for a delicious next-day meal.
Freezing Tips
These shells freeze beautifully. Arrange them in a freezer-safe container with a little extra marinara to prevent freezer burn. Thaw overnight in the fridge before reheating to maintain the best texture. While they’re fine straight from frozen to oven, slower thawing helps keep the filling creamy and the pasta tender without drying out.
Reheating Tofu Ricotta Stuffed Shells with Spinach Recipe Without Drying Out
To reheat, cover the shells with foil and warm in the oven at 350°F for about 15-20 minutes until hot throughout. In a pinch, microwave covered with a damp paper towel to hold moisture, checking every minute or so. Air fry at 350°F for about 8 minutes, covered loosely with foil, also works for a crispy finish. Adding a splash of extra marinara before reheating helps keep everything moist.
Frequently Asked Questions
I recommend using extra firm tofu because it holds up better and results in a ricotta texture that isn’t watery. Soft tofu has more moisture and can make the filling too loose for stuffing.
Yes! Briefly cooking the spinach softens it and reduces excess moisture, helping it blend better with the tofu ricotta and preventing watery filling.
The tofu ricotta can be made up to 2 days ahead and stored in an airtight container in the fridge. Just give it a quick stir before filling the shells.
You can substitute with large manicotti tubes—they’re the same concept when it comes to stuffing and baking.
Final Thoughts
This Tofu Ricotta Stuffed Shells with Spinach Recipe quickly became one of my favorites because it feels like a special meal but comes together without stress. You get the best of creamy, tangy filling and tender pasta baked with rich, comforting tomato sauce—all vegan-friendly and packed with nutrition. Whether you’re making it for dinner tonight or prepping ahead for a busy week, it’s sure to be a crowd-pleaser that fills your kitchen with irresistible aromas. I can’t wait for you to try it and make it your own!
PrintFull Printable Recipe
Tofu Ricotta Stuffed Shells with Spinach Recipe
Delicious and creamy Tofu Ricotta Stuffed Shells with fresh spinach, baked in a savory marinara sauce and topped with Parmesan cheese. This vegan-friendly twist on a classic Italian dish uses tofu blended with lemon, herbs, and nutritional yeast to mimic traditional ricotta, making it perfect for a comforting main course.
- Total Time: 50 minutes
- Yield: 4 servings
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
- ½ teaspoon dried oregano
Stuffed Shells
- 5 ounces baby spinach
- 20 jumbo pasta shells
- 25-ounce jar marinara sauce
- ¼ cup grated Parmesan cheese
- Handful parsley or fresh basil, optional for garnish
Instructions
- Prepare the tofu ricotta: Crumble the drained 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 several times to combine into a mixture with a slightly grainy texture similar to traditional ricotta. Set aside.
- Cook the spinach: Bring a large pot of water to a boil. Add a couple of large pinches of salt and the baby spinach. Cook for 30-60 seconds, then remove with a skimmer and place into a colander to drain.
- Cook the pasta shells: Allow the water to return to a boil, then add the jumbo pasta shells. Cook for 9-10 minutes or according to package instructions. Drain and drizzle with a bit of olive oil to prevent sticking.
- Combine filling: While the shells cook, gently squeeze excess moisture from the drained spinach and chop it roughly. Mix the chopped spinach into the tofu ricotta mixture.
- Assemble the shells: Spoon marinara sauce into the bottom of a 9x13 baking dish, spreading an even layer. Stuff each cooked shell with the tofu ricotta and spinach filling and nestle them into the marinara sauce in the dish. Sprinkle grated Parmesan cheese over the shells.
- Bake: Cover the dish with foil and bake in a preheated oven at 425 degrees Fahrenheit for 20 minutes until heated through and the marinara sauce is bubbling.
- Serve: Garnish with chopped parsley or fresh basil if desired. Serve warm.
Notes
- Use extra firm tofu drained well to avoid excess moisture in the ricotta.
- Pulse the tofu mixture instead of blending fully to keep a ricotta-like texture.
- If vegan, omit Parmesan cheese or use a vegan substitute.
- Leftovers can be stored covered in the refrigerator for 4-5 days and reheated in the microwave, oven, or air fryer.
- Make sure to drizzle pasta shells with olive oil after cooking to prevent them from sticking together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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