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.