SPINACH AND TOFU RICOTTA SHELLS WITH MARINARA
Spinach And Tofu Ricotta Shells With Marinara 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. These stuffed shells are both hearty and wholesome, providing protein, fibre and strong flavour in each bite, which is baked in rich marinara sauce. This Spinach And Tofu Ricotta Shells With Marinara is ideal for a satisfying dinner that feels indulgent but is made from entirely plant-based and nutrient-dense ingredients. Easy to prepare, especially when pasta shells are pre-cooked, which is also great for meal preparation 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, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, High Fibre, Healthy, Low Fat, Quick & Easy
DISH TYPE
Pasta
INGREDIENTS
- 45 to 50 grams | 1.59 to 1.76 ounces | 3 jumbo pasta shells, cooked
- 40 grams | 1.41 ounces | ¼ cup firm tofu, crumbled
- 10 grams | 0.35 ounces | 2 tablespoons spinach, chopped
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon lemon juice
- 3 grams | 0.11 ounces | 1 teaspoon nutritional yeast
- 125 milliliters | 4.23 fluid ounces | ½ cup marinara sauce
- 1.5 grams | 0.05 ounces | ¼ teaspoon salt
- 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 194 kilocalories
- Protein: 10.3 grams
- Carbohydrate: 29.7 grams
- Sugar: 8.6 grams
- Fibre: 3.9 grams
- Fat: 4.6 grams
- Saturated Fat: 0.72 grams
- Sodium: 389 milligrams
- Potassium: 693 milligrams
- Calcium: 153 milligrams
- Iron: 3.14 milligrams
PREPARATION
These steps are followed for the preparation of Spinach And Tofu Ricotta Shells With Marinara:
- Preheat Oven: Set oven to 180 degrees Celsius.
- 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 to 7 minutes until bubbling.
- Serve: Garnish with fresh basil or vegan parmesan if desired.
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Spinach And Tofu Ricotta Shells With Marinara:
- 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 tablespoon 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
- Refrigerator 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 the tofu filling and cook the pasta ahead. Assemble and bake when ready to eat.
