Tofu Stuffed Pasta Shells
Indulge in the comfort of Italian-inspired cuisine with these Tofu Stuffed Pasta Shells—a plant-based twist on a classic favorite! Featuring tender jumbo pasta shells overflowing with a savory tofu and spinach filling, this recipe is both hearty and wholesome. Nutritional yeast and Italian seasoning add a rich, cheesy flavor to the dairy-free stuffing, while a generous layer of marinara sauce ties it all together. Ready in under an hour, this vegan-friendly dish is perfect for weeknight dinners or special occasions. Optional vegan mozzarella cheese adds a melty, golden top for added indulgence. Serve these tofu stuffed shells with a crisp green salad or garlic bread for a crave-worthy meal that's sure to impress!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 14 oz Firm tofu
- 2 cups Spinach
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 cup Vegan mozzarella cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
While the pasta cooks, prepare the tofu filling. Drain and press the tofu to remove excess moisture, then crumble it into a large bowl.
Finely chop the spinach and add it to the bowl with the tofu. Mix in the nutritional yeast, lemon juice, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir until the filling is well combined.
Preheat the oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Using a spoon, fill each cooled pasta shell with the tofu mixture. Arrange the filled shells in the baking dish, open side up.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring they are evenly coated.
If using vegan mozzarella cheese, sprinkle it over the top of the shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese (if added) is melted.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your plant-based tofu stuffed pasta shells!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.5 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1078 mg | 83% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 624 mg | 13% | |
*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.
