Description
Indulge in the comforting flavors of Tofu Ricotta Stuffed Shells with Spinach, a delightful vegan dish that’s perfect for any occasion. This savory recipe features jumbo pasta shells filled with creamy homemade tofu ricotta and fresh spinach, all baked in a rich marinara sauce. Ideal for family dinners or meal prep, these stuffed shells are not only packed with nutrients but also bursting with flavor. With simple ingredients and straightforward steps, you can create a cozy meal that pleases both vegans and non-vegans alike.
Ingredients
Scale
- 1 block extra firm tofu
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 5 ounces baby spinach
- 20 jumbo pasta shells
- 25-ounce jar marinara sauce
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a food processor, blend crumbled tofu with lemon zest, lemon juice, salt, sugar, olive oil, nutritional yeast, basil, and oregano until slightly grainy.
- Boil water in a large pot. Add spinach and cook until wilted. Drain and mix with the tofu ricotta.
- Cook jumbo shells according to package instructions until al dente. Drain and drizzle with olive oil.
- Spread some marinara sauce in a baking dish, stuff each shell with the tofu-spinach mixture, place them in the dish, top with remaining sauce and Parmesan.
- Cover and bake for 20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg