Comforting and packed with flavor, these tofu ricotta stuffed shells with spinach are a great vegan meal option for both weekends and weeknights. This vegan pasta recipe pairs homemade tofu ricotta with jumbo pasta shells, spinach, and store-bought marinara sauce. Once baked, these vegan stuffed shells can be enjoyed alone or paired with a simple side salad. If you’re lucky enough to have leftovers, they can easily be reheated in the microwave, air fryer, or oven.
This winter has been a cold one which means I’ve been craving comfort foods like these tofu ricotta stuffed shells like crazy. Since this pasta bake is made with a homemade tofu ricotta, it’s entirely vegan AND packed with plant-based protein! It does take a little longer to make than most of the vegan and vegetarian meals I post, but all of the steps are really easy to do. The most complicated step is probably waiting for it to bake for 20 minutes! Save this one for a weekend or weeknight when you’ve got a little extra time. It’s well worth the effort and makes 4-6 servings depending on if you’re serving it alone or with a side salad. I hope you enjoy this one! If you make it, feel free to comment and give it a rating or tag me on Instagram.
Notes on Ingredients and Substitutions
- Extra Firm Tofu — you’ll need a 16-ounce block. I like to use the super firm tofu from Trader Joe’s. If you don’t need this recipe to be vegan, feel free to use 16 ounces of regular ricotta and stir in the lemon zest, dried oregano, and dried basil.
- Lemon — you’ll use both the zest and juice from a lemon to flavor the vegan ricotta.
- Olive Oil — adds moisture to the ricotta and helps carry flavor. You’ll also use a bit to drizzle on the cooked shells to keep them from sticking together.
- Nutritional Yeast — gives the tofu a savory and cheesy flavor.
- Dried Basil and Oregano — flavors the ricotta and pairs well with the marinara. Feel free to sub Italian seasoning instead or omit if you don’t have dried herbs on hand.
- Sea Salt — seasons and balances flavors.
- Sugar — just a touch helps balance any bitterness from the tofu while making the vegan ricotta taste similar to dairy ricotta.
- Jumbo Pasta Shells — there’s not really a sub for these except for manicotti. Look for jumbo shells on the pasta aisle with the other dried pastas.
- Baby Spinach — you’ll use an entire 5-ounce container for this recipe. You can also use an equal amount of baby kale or the leaves from 1 large bunch of Swiss chard.
- Marinara Sauce — store-bought marinara speeds up the prep process. I used an entire 25-ounce jar. Depending on what brand you use, the size will vary slightly but you’ll still need the whole jar.
- Parmesan — I like sprinkling a little grated parm on top before baking. You can use regular or vegan parmesan here depending on your preference. Or, you can omit it.
- Fresh Parsley or Basil — though entirely optional, I love adding a sprinkle of chopped fresh parsley or basil to the top of the shells after they’re baked. It’s adds a bright herbal flavor and a touch of color.
How to Make the Tofu Ricotta
Making your own tofu ricotta is as simple as gathering the ingredients, plopping them in a food processor or blender, then pulsing several times. That’s it! If you’ve made my tofu ricotta before, you’ll notice for this recipe I’ve added some dried basil and dried oregano to the mix. They pair really well with the marinara sauce and give a little more depth of flavor. To make the tofu ricotta, pat your super or extra firm tofu dry (no need to press!), then crumble it into the food processor (or blender). Add the remaining ingredients and pulse (don’t blend!) until you have a cohesive mixture that has a grainy texture just like regular ricotta.
Putting Together the Ricotta Stuffed Shells
To streamline things and not dirty all of the dishes in your kitchen, you’ll bring a large pot of water to boil for both the spinach and the shells. Once it comes to a boil, add a few large pinches of salt, followed by all of the spinach. Let it cook for just 30-60 seconds, then remove it with a skimmer and place it in a colander. Once it’s cool enough to handle, squeeze out most of the moisture then give it a chop. Mix the chopped spinach into the tofu ricotta.
Add the jumbo shells to the same pot of boiling water. Make sure to check the cooking directions on the package as most will have a recommending “pre-bake cooking time”. This allows you to cook the shells partially since they will cook further in the oven. For my package, the ideal time was 9-10 minutes. Drain the pasta, then drizzle with a little olive oil and give it a quick toss. This will keep the shells from sticking together.
All that’s left is assembly! Pour the marinara into the bottom of your 9×13 baking dish and spread it out into an even layer. Place a cooked shell in your palm with the opening facing up, then use a small spoon to fill the shell with the spinach and tofu ricotta mixture. Nestle each stuffed shell on top of the marinara. I prefer to sprinkle some grated parmesan on top before baking (both regular and vegan versions work great!). Cover the dish with foil before baking to keep everything nice and moist. Before serving, you can sprinkle with fresh herbs to add a little color and flavor.
Time Saving Tip — use store-bought regular or vegan ricotta instead of making the tofu ricotta along with thawed frozen chopped spinach instead of raw baby spinach. You’ll need 16 ounces of ricotta and 4-5 ounces of thawed frozen spinach. Make sure to thaw and drain the spinach before using and squeeze out most of the moisture. If it’s not chopped. give it a rough chop.
Saving and Reheating Leftover Stuffed Shells
Once your vegan stuffed shells are baked, you can either leave leftovers in the baking dish and cover them with the same foil used during baking or you can portion them into containers. They are best when enjoyed within 4-5 days. Leftovers can be reheated in the microwave, air fryer, or oven. To reheat leftovers in the microwave, place the shells and marinara in a microwave safe dish and reheat in 30-second intervals until warmed through. If you prefer to use the air fryer, place the shells and sauce in a small oven safe dish and cover it with foil. Preheat the air fryer to 350, then bake for 10-15 minutes until warmed through. For the oven method, place leftovers in an oven safe dish, cover the dish with foil, then place in a preheated 350 degree oven for 20 minutes.
Other Vegan Pasta Recipes to Enjoy
These vegan stuffed shells are definitely a new favorite in my kitchen! They’re so good but definitely a little bit of a time investment to make. If you’re looking for some simpler vegan pasta recipes, here are some delicious options:
- Pistachio Mint Pesto Pasta — this vegan pasta meal pairs pistachios, mint, and parsley together for a delightfully spring version of pesto. Plus, it’s ready in just under 30 minutes!
- Lemon Butter Spaghetti with Snap Peas and Pistachios — this easy vegan pasta recipe comes together quickly with just 8 ingredients. Pistachios lend a nutty and crunchy element while vegan feta adds a salty tang.
- Kale Pesto Orzo — quick-cooking orzo keeps the cook time for this vegan pasta meal right at 30 minutes. Plus, the mushroom, white beans, and sundried tomatoes make it super cozy and delicious!
Tofu Ricotta Stuffed Shells with Spinach
- Total Time: 52 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Comforting and packed with flavor, these tofu ricotta stuffed shells with spinach are a great vegan meal option for both weekends and weeknights. This vegan pasta recipe pairs homemade tofu ricotta with jumbo pasta shells, spinach, and store-bought marinara sauce. Once baked, these vegan stuffed shells can be enjoyed alone or paired with a simple side salad.
Ingredients
for the tofu ricotta:
- 1 16–ounce block extra firm tofu, drained
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice, from 1-2 lemons
- 1 teaspoon sea salt
- 2 teaspoons granulated sugar
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 tablesoon nutritional yeast
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
for the stuffed shells:
- 5 ounces baby spinach
- 20 jumbo pasta shells
- 25-ounce jar marinara sauce
- 1/4 cup grated Parmesan cheese
- Handful parsley or fresh basil, optional for garnish
Instructions
Make the ricotta first. Crumble the tofu into a food processor or blender. Add all of the remaining ingredients. Pulse several times (don’t hit blend!) to bring everything together. You want a texture like traditional ricotta (a bit grainy) rather than a completely smooth one. Set the tofu ricotta aside.
Bring a large pot of water to boil and preheat the oven to 425. Once the water is boiling, add a couple of large pinches of salt along with all of the baby spinach. Cook the spinach for 30-60 seconds, then remove it with a skimmer and place it in a colander to drain. Allow the water to return to a boil then add the jumbo shells. While the shells cook, gently squeeze excess moisture from the spinach then give it a rough chop. Mix it into the tofu ricotta. Cook the shells for 9-10 minutes (or the indicated pre-bake time on the package). Drain the shells then drizzle them with a bit of olive oil to keep them from sticking together.
Spoon the marinara sauce into the bottom of a 9×13 baking dish. Spread it around into a roughly even layer. Once the shells have cooled enough to be handled, stuff each with some of the tofu ricotta and spinach mixture then nestle into the marinara sauce. You should have enough ricotta for all 20 shells. Sprinkle parmesan over the top of the shells. Cover with foil and bake for 20 minutes until everything is warmed through and the marinara is bubbling. Serve with a sprinkle of chopped parsley or basil if desired.
Leftovers can be covered and kept in the fridge. Enjoy within 4-5 days. Re-heat in the microwave, air fryer, or oven. Instructions for each method can be found in the post.
Notes
- Tofu size varies depending on the brand. Aim for one that is 14-16 ounces to ensure you have enough ricotta to fill all of the shells.
- You should use most if not all of the tofu ricotta and spinach mixture. Leftovers can be enjoyed on toast!
- Jumbo shells might vary in size by brand. Before boiling, lay them out in your baking dish to get an idea of how many will fit. I used Barilla brand jumbo shells and 20 was the perfect amount.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: main
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