Spinach and Tofu Stuffed Shells Recipe
Comfort food just got a vegan glow-up! These stuffed shells bring all the creamy, cheesy goodness—without the dairy drama. Tofu takes the place of ricotta, blending perfectly with garlicky spinach and rich marinara sauce. Each bite feels like a warm hug from an Italian grandma who secretly supports your plant-based lifestyle. Whether you’re meal prepping, feeding a crowd, or just avoiding another sad salad, this dish delivers. Easy to make, packed with flavor, and totally satisfying—because we deserve pasta that works as hard as we do. Grab your baking dish and let’s make magic!
Spinach and Tofu Stuffed Shells Recipe
Delicious, cheesy (without the cheese) stuffed shells packed with tofu, spinach, and bold Italian flavors. Comfort food, but make it vegan.
Ingredients
- 12 jumbo pasta shells
- 1 block 14 oz firm tofu, crumbled
- 2 cups fresh spinach chopped
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup nutritional yeast
- ½ cup dairy-free ricotta optional
- 2 cups marinara sauce
- ¼ cup fresh basil chopped
- ¼ tsp red pepper flakes optional
Instructions
- Cook pasta shells in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté garlic for 1 minute.
- Add spinach and cook until wilted, about 2 minutes.
- In a mixing bowl, combine crumbled tofu, sautéed spinach, nutritional yeast, Italian seasoning, salt, and black pepper.
- Stir in dairy-free ricotta for extra creaminess (optional).
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each shell with the tofu-spinach mixture and arrange in the dish.
- Pour the remaining marinara sauce over the shells.
- Sprinkle with red pepper flakes and fresh basil.
- Bake at 375°F (190°C) for 25 minutes until bubbly and slightly crispy.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 22%
- Vitamin A: 30%
- Folate: 18%
- Magnesium: 12%
Tips for the Best Stuffed Shells
- Don’t overcook the pasta—it should be firm enough to hold the filling.
- Press tofu before crumbling for the best texture.
- Add extra marinara for a saucier dish.
