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Tofu Ricotta Stuffed Shells with Spinach

Tofu Ricotta Stuffed Shells with Spinach
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Tofu Ricotta Stuffed Shells with Spinach are a delightful vegan twist on classic comfort food that the whole family will love. These generously stuffed jumbo pasta shells are filled with creamy tofu ricotta, vibrant spinach, and smothered in rich marinara sauce, making for a satisfying and hearty meal. Perfect for both weeknight dinners and special occasions, this dish brings joy to the table as it combines simple ingredients into an extraordinary culinary experience. With a balance of flavors and textures, every bite invites you to savor the moment—this is comfort food at its finest!

Ingredients

Scale
  • 16 ounces extra firm tofu
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 2 teaspoons granulated sugar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon nutritional yeast
  • 5 ounces baby spinach
  • 20 jumbo pasta shells
  • 25-ounce jar marinara sauce
  • ¼ cup grated vegan Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a food processor, crumble drained tofu and blend with lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, dried basil, oregano, and cooked spinach until combined but still textured.
  3. Cook jumbo pasta shells according to package instructions until al dente; drain and set aside.
  4. Spoon half of the marinara sauce into a baking dish. Fill each pasta shell with the tofu ricotta mixture and place in the dish atop the sauce.
  5. Pour remaining marinara sauce over the stuffed shells and sprinkle with vegan Parmesan cheese if using.
  6. Cover with foil and bake for 20 minutes; uncover and bake for an additional 5-10 minutes until bubbly.

Nutrition

Find it online: https://kitchenmealplan.com/tofu-ricotta-stuffed-shells-with-spinach/