Description
A delicious vegan pasta dish with stuffed shells filled with a creamy tofu ricotta and spinach mixture, topped with marinara sauce.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 14 oz firm tofu, drained and pressed
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tbsp nutritional yeast
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions, then drain and set aside.
- In a bowl, crumble tofu and mix with spinach, garlic, nutritional yeast, lemon juice, salt, and pepper.
- Stuff each shell with the tofu-spinach mixture.
- Spread half the marinara sauce in a baking dish.
- Arrange stuffed shells in the dish and top with remaining sauce.
- Drizzle with olive oil and bake for 20-25 minutes.
- Serve warm.
Notes
- Use fresh spinach for best texture.
- Press tofu well to remove excess water.
- Add chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg