SPINACH AND TOFU RICOTTA SHELLS

SPINACH AND TOFU RICOTTA SHELLS

Spinach and Tofu Ricotta Shells offer a delightful vegan take on a classic Italian comfort dish. Jumbo pasta shells are filled with creamy tofu-based ricotta made from firm tofu, lemon juice, nutritional yeast and fresh spinach. Baked in rich marinara sauce, these stuffed shells are both hearty and wholesome, providing protein, fibre and robust flavour in each bite. This recipe is ideal for a satisfying dinner that feels indulgent but is made from entirely plant-based, nutrient-dense ingredients. Easy to prepare, especially when pasta shells are pre-cooked, it’s also great for meal prep or casual entertaining. The tofu ricotta mimics the traditional texture and savouriness of dairy-based cheese, enhanced by the subtle acidity of the lemon and the umami boost from nutritional yeast. Garnish with fresh herbs or vegan parmesan for a restaurant-quality dish you can enjoy at home.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Italian

PREPARATION/TECHNIQUES

Boil, Bake

OCCASION/HOLIDAY

Valentine’s Day, Casual Dinner, Easter, Family Reunion

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, High Fibre, Healthy, Low Fat, Quick & Easy

DISH TYPE

Pasta

INGREDIENTS

• 3 jumbo pasta shells, cooked

• ¼ cup firm tofu, crumbled

• 2 tbsp fresh spinach, finely chopped

• ½ tsp lemon juice

• 1 tsp nutritional yeast

• ½ cup marinara sauce

• Salt and black pepper to taste

• Optional garnish: fresh basil or vegan parmesan

FULL NUTRITIONAL INFORMATION

• Calories: 363.8 kcal

• Fat: 8.6 g

• Saturated Fat: 1.2 g

• Carbohydrate: 51.9 g

• Sugar: 8.3 g

• Sodium: 617.4 mg

• Fiber: 7.2 g

• Protein: 22.4 g

• Cholesterol: 2.6 mg

• Calcium: 496.1 mg

• Iron: 4 mg

• Potassium: 740.7 mg

PREPARATION

These steps are followed for the preparation of Spinach and Tofu Ricotta Shells:

• Preheat Oven: Set oven to 180°C (350°F).

• Make The Ricotta: In a bowl, mix crumbled tofu, chopped spinach, lemon juice, nutritional yeast, salt and pepper. Mash with a fork until well combined and slightly creamy.

• Stuff The Shells: Fill each cooked jumbo shell with the tofu-spinach ricotta mixture.

• Assemble: Spread a layer of marinara sauce at the bottom of a small baking dish. Place stuffed shells on top. Spoon the remaining marinara over the shells.

• Bake: Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5–7 minutes until bubbling.

• Serve: Garnish with fresh basil or vegan parmesan if desired.

PREP TIME

10 minutes

COOKING TIME

20 minutes

TIPS

Here are some helpful tips for Spinach and Tofu Ricotta Shells:

• Use Extra-Firm Tofu: Press excess moisture out for a better ricotta texture.

• Chop spinach Finely: This helps distribute it evenly and avoids stringy bites.

• Double The Filling: Prepare extra tofu ricotta for other dishes like lasagne or wraps.

• Pasta Shell Tips: cook shells al dente to prevent them from falling apart when stuffing.

VARIATIONS

• Add Mushrooms: Sautéed mushrooms blend well with the ricotta for added umami.

• Creamy Sauce Twist: Stir 1 tbsp of plant-based yoghurt into the ricotta for a creamier texture.

• Extra Greens: Substitute kale or Swiss chard for spinach.

• Gluten-Free Option: Use gluten-free pasta shells to suit dietary needs.

PREPPING AND STORAGE

• Fridge Storage: Store leftovers in an airtight container for up to 3 days.

• Reheating: Reheat in the oven or microwave until heated through, adding a splash of marinara if needed.

• Freezing: Freeze unbaked, stuffed shells in a baking dish wrapped tightly in foil for up to 1 month. Bake from frozen, adding 10 extra minutes.

• Make-Ahead Tip: Prepare tofu filling and cook the pasta ahead. Assemble and bake when ready to eat.