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
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
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.
