Description
Delicious stuffed pasta shells filled with a creamy tofu ricotta and spinach mixture, baked in marinara sauce.
Ingredients
Scale
- 1 (16-ounce) block extra firm tofu, drained
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 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
- 1 (25-ounce) jar marinara sauce
- 1/4 cup grated Parmesan cheese
- A 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, sugar, olive oil, nutritional yeast, dried basil, and oregano. Pulse several times until combined.
- Bring a large pot of water to a boil and preheat your oven to 425°F (220°C). Add a couple of large pinches of salt along with the baby spinach and cook for 30-60 seconds. Remove spinach and place in a colander to drain. Cook the jumbo shells according to package instructions (generally about 9-10 minutes).
- Once the spinach has cooled, squeeze out excess moisture and chop it roughly, mixing it into the tofu ricotta.
- Drain the cooked shells and drizzle them with olive oil. Spoon marinara sauce into the bottom of a baking dish. Once the shells cool enough to handle, stuff each shell generously with the tofu ricotta and spinach mixture and place in the marinara.
- Sprinkle grated Parmesan cheese over the top. Cover the dish with foil and bake for 20 minutes, or until warmed through and bubbling.
- Remove the foil and serve with chopped parsley or basil. Enjoy your dish!
Notes
Ensure your tofu is well-drained to avoid excess moisture. Leftover shells can be kept in the fridge for 4-5 days. Reheat as desired.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: stuffed shells, tofu ricotta, vegan pasta, comfort food, Italian dishes
