Tofu Ricotta Stuffed Pasta Shells
In short: Jumbo pasta shells stuffed with lemony tofu ricotta and spinach, then baked in tomato sauce under a crisp crumb topping. Vegan comfort for a crowd. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Stuffed shells are a baked-pasta classic in many home kitchens, and this vegan version holds up well. Crumbled firm tofu is mixed with lemon, garlic, olive oil and nutritional yeast until it tastes close to a mild fresh cheese, then folded with wilted spinach. The filled shells sit in tomato sauce under a toasted breadcrumb topping. You can assemble the dish a day ahead and bake it when guests arrive.
Instructions
- Heat the oven to 190°C (375°F). Cook the shells in well-salted boiling water for 2 minutes less than the packet says, then drain, rinse under cold water and spread them on a tray so they do not stick.
- Wilt the spinach in a dry pan or a covered bowl in the microwave for 1 to 2 minutes. Cool, squeeze out the water and chop finely.
- Crumble the tofu into a large bowl and mash it with a fork until it looks like ricotta. Stir in the spinach, nutritional yeast, lemon juice, olive oil, garlic, basil, salt, nutmeg and pepper.
- Mix the passata with the oregano and 1/2 teaspoon of salt. Spread half of it over the bottom of a 23 x 33 cm (9 x 13 inch) baking dish.
- Fill each shell with about 2 tablespoons of the tofu mixture and nestle it open side up in the sauce. Spoon the remaining sauce over and between the shells.
- Stir the breadcrumbs with 1 tablespoon of oil and 1 tablespoon of nutritional yeast and scatter over the top. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake 10 to 12 minutes more, until the sauce bubbles and the crumbs are golden. Rest for 5 minutes before serving.
Tips
- Squeeze the spinach really dry. Excess water leaks into the filling and makes the shells soggy as they bake.
- Cook an extra 4 or 5 shells, because some always split. Any broken ones can be chopped into the sauce.
Questions and answers
Can I assemble stuffed shells ahead of time?
Yes. Fill the shells, cover the dish tightly and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time because the dish goes in cold.
Can I freeze stuffed pasta shells?
Freeze them assembled but unbaked, wrapped well, for up to 2 months. Thaw overnight in the fridge and bake as directed, or bake from frozen for about 1 hour covered.
How is tofu ricotta different from real ricotta?
It is milder and a little firmer, with a lemony, savory flavor from the yeast and juice. It browns less on top, which is why the crumb topping is useful.
How long does it take to make Tofu Ricotta Stuffed Pasta Shells?
About 1 h 15 min in total: 35 min of preparation and 40 min of cooking.
How many calories are in Tofu Ricotta Stuffed Pasta Shells?
About 340 kcal per serving, with 16 g of protein, 42 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 42 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
