Spinach Ricotta and Tofu Optional Stuffed Shells Oamc
Indulge in the comfort of Italian-inspired cuisine with these Spinach Ricotta and Tofu Optional Stuffed Shells—a versatile and freezer-friendly (OAMC) recipe that's perfect for meal prepping or a family dinner. Jumbo pasta shells are generously filled with a creamy mixture of ricotta cheese, nutrient-packed spinach, Parmesan, and optional tofu for added protein. This dish is elevated with a hint of garlic, Italian seasoning, and a topping of gooey mozzarella cheese, then baked to perfection in a luscious marinara sauce. Whether you're savoring it fresh out of the oven or reheating from frozen, these stuffed shells are an irresistible blend of hearty, cheesy goodness. Perfect for vegetarians, with a tweakable protein boost, this recipe is sure to be a favorite at your table!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 25 pieces jumbo pasta shells
- 2 cups ricotta cheese
- 10 oz frozen spinach, thawed and well-drained
- 8 oz firm tofu, optional (crumbled)
- 0.5 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
In a large mixing bowl, combine ricotta cheese, drained spinach, crumbled tofu (if using), Parmesan cheese, 1 cup of shredded mozzarella, egg, sautéed garlic, Italian seasoning, salt, and black pepper. Mix thoroughly until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a spoon, carefully fill each cooked pasta shell with the ricotta-spinach mixture. Arrange the filled shells in the baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes before serving.
To freeze for OAMC, cool the stuffed shells completely, wrap the entire baking dish with plastic wrap and aluminum foil, and freeze. To bake from frozen, remove plastic wrap, cover with foil, and bake at 375°F (190°C) for 60-70 minutes, or until heated through.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 857 mg | 66% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
