Tofu Ricotta Stuffed Shells with Spinach

Do you ever crave a dish that feels like a warm kitchen hug — the kind you remember from a lazy Sunday dinner or a childhood visit to grandma? I do, and that’s what inspired these Tofu Ricotta Stuffed Shells with Spinach. If you’re new to plant-based cooking, the idea of making a tofu ricotta might feel like a tiny challenge, but I promise it’s forgiving and easier than it looks. I often pair this kind of cozy pasta night with a simple side like my simple spaghetti with garlic and olive oil when I want something extra comforting.

A Quick Look at This Tofu Ricotta Stuffed Shells with Spinach Recipe

This recipe centers on two main ingredients: extra-firm tofu (for a creamy, dairy-free ricotta) and baby spinach (for color, flavor, and a boost of nutrients). It’s a comforting, protein-rich meal that’s surprisingly light and family-friendly. Great for home cooks and beginners because the steps are straightforward — crumble, blend, stuff, bake — and you can prep most of it ahead. Keep reading: there are helpful tips and easy swaps that make this a go-to weeknight or weekend project.

Ingredients You’ll Need for Tofu Ricotta Stuffed Shells with Spinach

Essentials

• 1 (16-ounce) block extra-firm tofu, drained — this is the base for the tofu ricotta; extra-firm gives the best texture
• 1 teaspoon lemon zest — brightens the ricotta
• 3 tablespoons lemon juice — adds tang and helps mimic dairy ricotta tanginess
• 1 teaspoon fine sea salt — balance and seasoning
• 2 teaspoons granulated sugar — rounds the acidity (can use maple syrup for a different sweet note)
• 3 tablespoons extra virgin olive oil, plus extra for drizzling — for richness and a silky mouthfeel
• 1 tablespoon nutritional yeast — brings savory, cheesy flavor
• 1 teaspoon dried basil — for classic Italian flavor
• 1/2 teaspoon dried oregano — earthy, warm note
• 5 ounces baby spinach — wilted and squeezed dry, folded into the ricotta
• 20 jumbo pasta shells — cooked al dente to hold the filling
• 25-ounce jar marinara sauce — use your favorite; plain or herbed both work well
• 1/4 cup grated vegan Parmesan cheese — for topping and a finished savory hit
• Handful of fresh parsley or fresh basil, finely chopped — for garnish and a fresh pop

Optional add-ons

These let you customize the shells to your taste or pantry:

• 1/4 cup finely chopped roasted red pepper or sun-dried tomatoes — for sweetness and depth
• 1/4 cup finely chopped artichoke hearts — adds briny richness
• 1/4 cup toasted pine nuts or chopped walnuts — for crunch and nuttiness
• 1/2 teaspoon smoked paprika or red pepper flakes — if you like a smoky or spicy touch
• 1/2 cup plant-based ricotta or shredded vegan mozzarella for topping — for extra creaminess or melty finish
• 1 tablespoon ground flaxseed or hemp seeds — boosts nutrition and gives a little body
• 1/3 cup cooked lentils — for extra protein and a heartier filling

Substitutions and shortcuts

• Tofu: If you can’t find extra-firm tofu, press regular firm tofu between several layers of paper towel or a clean kitchen towel with a heavy skillet for 20–30 minutes. Silken tofu will be too soft.
• Spinach: Swap baby spinach for frozen chopped spinach (about 6–8 ounces) — thaw, squeeze out all liquid, and measure after draining.
• Marinara: Homemade marinara is lovely, but a quality jarred sauce is a huge time-saver. If you have an herbed sauce, it pairs perfectly.
• Vegan cheeses: If vegan Parmesan is unavailable, use finely ground cashews mixed with a pinch of salt and nutritional yeast for a similar effect.
• Pasta shells: If jumbo shells are out of stock, use smaller shells and reduce stuffing size, or use manicotti tubes as an alternative.
• Make-ahead shortcut: Prepare the tofu ricotta and cooked shells a day ahead. Stuff and refrigerate; bake when ready.

How to Make Tofu Ricotta Stuffed Shells with Spinach Step-by-Step

I’ll walk you through each step with notes for a beginner. Take your time — this recipe is relaxed and forgiving.

Step 1 — Make the tofu ricotta

1. Drain your extra-firm tofu well. I like to press it briefly between paper towels to remove surface moisture.
2. Crumble the drained tofu into a food processor or high-speed blender — chunks are fine.
3. Add 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon fine sea salt, 2 teaspoons granulated sugar, 3 tablespoons extra virgin olive oil, 1 tablespoon nutritional yeast, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano.
4. Pulse in short bursts. Aim for a slightly grainy, ricotta-like texture — not totally smooth. Stop and scrape down the sides as needed. You want little bits that resemble fresh ricotta.
5. Taste and adjust: add a pinch more salt or a little more lemon if you want brighter flavor. If it tastes flat, a touch more nutritional yeast can help.
6. Transfer the tofu ricotta to a bowl and refrigerate while you prepare spinach and shells. Chilling helps the flavors meld.

Tip: If you don’t have a food processor, you can mash the tofu with a fork in a large bowl and stir in the seasonings. It’ll be chunkier but still delicious.

Step 2 — Blanch and prepare the spinach

1. Bring a pot of salted water to a gentle boil. Add the 5 ounces of baby spinach and stir briefly — it will wilt in 20–40 seconds.
2. Use a slotted spoon or a mesh strainer to lift the spinach out and plunge it into a bowl of ice water (an ice bath) to stop cooking and preserve the bright green. This step is optional but gives nicer color.
3. Drain the spinach and squeeze out as much moisture as you can with your hands or by pressing in a fine sieve. Excess water will make the filling watery.
4. Finely chop the spinach and fold it into the chilled tofu ricotta. Taste again and add a little more salt or olive oil if needed.

Tip: If you use frozen spinach, make sure it’s thoroughly thawed and squeezed dry before mixing into the ricotta.

Step 3 — Cook the pasta shells

1. Bring a large pot of salted water to a boil and cook the 20 jumbo shells according to the package directions until al dente. They should be slightly firm — they will finish cooking in the oven.
2. Drain the shells and toss them with a drizzle of olive oil so they don’t stick together. Lay them out on a tray in a single layer while you prep the baking dish.

Tip: If you’re nervous about overcooking, remove one shell a minute early and test the center — it should offer slight resistance when bitten.

Step 4 — Assemble the shells

1. Preheat the oven to 425°F (220°C). Lightly oil a 9×13-inch baking dish or similar.
2. Spoon a thin layer (about 1/2 to 3/4 cup) of marinara sauce into the bottom of the dish to keep shells from sticking and to create a saucy base.
3. Using a small spoon, gently stuff each cooked shell with roughly 1–2 tablespoons of the tofu ricotta and spinach mixture. Don’t overfill; you want the shells to keep their shape.
4. Arrange the stuffed shells seam-side up in the baking dish, snug but not packed so tightly that the sauce can’t circulate.
5. Pour the remaining marinara sauce over the shells, trying to cover them evenly. Sprinkle 1/4 cup grated vegan Parmesan cheese across the top and drizzle a little olive oil over everything for a glossy finish.

Optional: If you like a melty top, scatter 1/2 cup shredded vegan mozzarella or dollop plant-based ricotta over the shells before baking.

Step 5 — Bake until bubbly and golden

1. Cover the baking dish tightly with foil (to keep moisture in) and bake for about 20 minutes at 425°F (220°C) until heated through and bubbling.
2. Remove the foil and switch the oven to broil (high). Broil for 1–2 minutes, watching carefully, until the top gains a light golden color. This step is quick — stay nearby so it doesn’t burn.

Tip: If your oven broils unevenly, keep the dish on a lower rack and broil for a slightly longer time, checking every 30–45 seconds.

Step 6 — Rest and garnish

1. Let the shells rest for about 5 minutes after removing from the oven. This helps the sauce settle and makes serving easier.
2. Sprinkle a handful of fresh parsley or basil over the top for brightness and color. Serve warm.

Make-ahead note: You can assemble the shells up to 24 hours in advance. Keep covered in the refrigerator and bake from chilled, adding a few extra minutes to the baking time.

Common Mistakes to Avoid

Even simple recipes have a few common pitfalls. A little awareness goes a long way — I’ve learned these the hard way and now avoid them every time.

Mistake 1: Not squeezing the spinach well enough

If you don’t remove most of the water from blanched or thawed spinach, the ricotta filling becomes watery and the shells can get soggy. After cooking or thawing spinach, use a clean towel, several paper towels, or a fine-mesh sieve and press until almost dry.

Mistake 2: Overcooking the pasta

Overcooked shells will fall apart when stuffed or become mushy after baking. Cook shells just to al dente, stop a minute early if you’re unsure, and rinse briefly with cool water (or toss with oil) so they don’t stick together while you stuff them.

Mistake 3: Making the tofu ricotta too smooth

If you pulse the tofu ricotta until totally smooth, it loses the pleasant curd-like texture that mimics dairy ricotta. Pulse in short bursts and aim for a slightly grainy texture so each bite has a little body.

Serving Suggestions for Tofu Ricotta Stuffed Shells with Spinach

This dish is a cozy centerpiece and pairs beautifully with simple, comforting sides. Here are a few of my favorite serving ideas.

Light green salad with lemon vinaigrette

A crisp salad of mixed greens, thinly sliced cucumber, and a lemon-olive oil vinaigrette cuts through the richness and keeps the meal feeling fresh. The lemon echoes the citrus in the tofu ricotta.

Rustic bread and garlic oil

Warm slices of crusty bread brushed with garlic-infused olive oil are perfect for sopping up extra marinara. If you want something heartier, toast thick slices of sourdough under the broiler for a minute.

A protein or veggie side

If you want to add variety, roast a tray of seasonal vegetables — carrots, Brussels sprouts, or squash — tossed with olive oil, salt, and a pinch of smoked paprika. For a non-vegetarian pairing, a simple baked chicken breast or seared fish works well.

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Conclusion

I love how these Tofu Ricotta Stuffed Shells with Spinach manage to feel indulgent and homey while still being simple and adaptable — it really is easier than it looks. You can tweak the filling with sun-dried tomatoes, toasted nuts, or cooked lentils to suit your family or pantry, and the leftovers (if there are any) reheat beautifully. If you want more inspiration or another version to compare notes, check out this Vegan Stuffed Shells (with Tofu Ricotta and Spinach) for a slightly different take. I hope you make this on a cozy night soon — then tell me how it went or what you added to make it your own.

FAQs About Tofu Ricotta Stuffed Shells with Spinach