Description
A comforting and nutritious vegan dish featuring creamy tofu ricotta and jumbo pasta shells, topped with a basil-infused marinara sauce.
Ingredients
Scale
- 1 (16-ounce) block extra firm tofu, drained
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 2 teaspoons granulated sugar
- 3 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 5 ounces baby spinach
- 20 jumbo pasta shells
- 1 (25-ounce) jar marinara sauce
- 1/4 cup grated Parmesan cheese
- Handful of parsley or fresh basil for garnish (optional)
Instructions
- Make the Ricotta: Crumble the drained tofu into a food processor. Add lemon zest, lemon juice, sea salt, sugar, olive oil, nutritional yeast, dried basil, and oregano. Pulse several times until you achieve a grainy texture akin to traditional ricotta. Set it aside.
- Cook the Spinach: In a large pot, bring water to boil and salt it generously. Add all the baby spinach and cook for 30-60 seconds until wilted. Use a skimmer to transfer it to a colander. Allow it to drain, then squeeze out excessive moisture and chop roughly. Mix the spinach into the tofu ricotta.
- Cook the Jumbo Shells: Bring the pot of water back to a boil. Add the jumbo pasta shells and cook according to package directions (generally for about 9-10 minutes). Drain and toss with a bit of olive oil to prevent sticking.
- Assemble and Bake: Spoon a layer of marinara sauce into a 9×13 baking dish. Carefully stuff each shell with the tofu ricotta mixture and place it in the sauce. Once all shells are filled, sprinkle Parmesan over the top. Cover with foil and bake for 20 minutes until everything is heated through and bubbling.
- Garnish and Serve: Once baked, serve hot with a sprinkle of fresh parsley or basil if desired.
Notes
For best results, store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or for a crispy top, use an air fryer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg