Terrific Tofu Stuffed Shells
Experience a delightful twist on classic comfort food with these Terrific Tofu Stuffed Shells! This vegan-friendly dish combines jumbo pasta shells filled with a creamy tofu and spinach "ricotta" mixture, perfectly seasoned with nutritional yeast, garlic powder, and a splash of lemon juice for a tangy zest. Smothered in marinara sauce and baked to perfection, this hearty yet wholesome meal is perfect for weeknight dinners or special occasions. It's quick to prepare, taking just under an hour from start to finish, and is packed with plant-based protein and flavor. Garnish with fresh basil for an extra pop of freshness, and serve warm for a satisfying meal that will please vegans and non-vegans alike. Ideal for those seeking healthy vegan pasta recipes, this dish is sure to become a family favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 20 pieces jumbo pasta shells
- 14 ounces extra-firm tofu
- 2 cups baby spinach
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsweetened plant-based milk (e.g., almond, soy, oat)
- 3 cups marinara sauce
- 2 tablespoons fresh basil (optional, for garnish)
- 1 teaspoon olive oil (optional, to grease baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain, rinse with cool water, and set aside.
As the shells cook, prepare the tofu ricotta. Drain the tofu and press it to remove excess liquid. In a large mixing bowl, crumble the tofu into fine pieces.
Add nutritional yeast, lemon juice, garlic powder, onion powder, salt, pepper, and plant-based milk to the crumbled tofu. Mix well, using a fork or your hands until the texture resembles ricotta cheese.
Chop the baby spinach finely and fold it into the tofu mixture until evenly incorporated.
Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish.
Using a spoon, stuff each cooked shell with approximately 2 tablespoons of the tofu mixture. Arrange the stuffed shells in the baking dish in a single layer.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring they are evenly covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes to slightly crisp the edges.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 245 mg | 5% | |
*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.
