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Baked tofu ricotta stuffed shells with spinach and marinara sauce

Tofu Ricotta Stuffed Shells with Spinach

A comforting, protein-rich dish featuring jumbo pasta shells stuffed with a vegan tofu ricotta and spinach mixture, topped with marinara sauce and vegan cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Essentials
  • 16 ounces 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 pieces jumbo pasta shells, cooked al dente To hold the filling.
  • 25 ounces 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.
  • 1 handful fresh parsley or fresh basil, finely chopped For garnish and a fresh pop.
Optional add-ons
  • 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.

Method
 

Make the tofu ricotta
  1. Drain your extra-firm tofu well. Press it briefly between paper towels to remove surface moisture.
  2. Crumble the drained tofu into a food processor or high-speed blender.
  3. Add lemon zest, lemon juice, fine sea salt, granulated sugar, olive oil, nutritional yeast, dried basil, and dried oregano.
  4. Pulse in short bursts until a slightly grainy, ricotta-like texture is achieved.
  5. Taste and adjust seasoning as needed.
  6. Transfer to a bowl and refrigerate.
Blanch and prepare the spinach
  1. Bring salted water to a boil, add spinach, and stir briefly until wilted.
  2. Transfer spinach to an ice bath to stop cooking, then drain and squeeze out moisture.
  3. Finely chop spinach and fold it into the chilled tofu ricotta.
Cook the pasta shells
  1. Bring salted water to a boil and cook the jumbo shells until al dente.
  2. Drain and toss with olive oil, laying them out on a tray.
Assemble the shells
  1. Preheat the oven to 425°F (220°C). Lightly oil a baking dish.
  2. Spoon a thin layer of marinara sauce into the bottom of the dish.
  3. Stuff each cooked shell with the tofu ricotta mixture.
  4. Arrange stuffed shells in the baking dish, cover with remaining marinara, sprinkle with vegan cheese, and drizzle with olive oil.
Bake until bubbly and golden
  1. Cover with foil and bake for about 20 minutes.
  2. Remove the foil, switch to broil, and cook for 1–2 minutes until top is golden.
Rest and garnish
  1. Let shells rest for 5 minutes after baking.
  2. Sprinkle with fresh herbs and serve warm.

Notes

Make-ahead: Prepare the tofu ricotta and shells a day ahead. Assemble and refrigerate before baking.