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  • Writer's pictureJolanta Nowobilski

Dairy-Free Stuffed Shells with Tofu Ricotta and Spinach

Updated: Apr 10, 2021

Spinach Tofu Ricotta Filling:

- 10 oz. frozen chopped spinach

- 16 oz. firm tofu

- 2 cloves of garlic

- 1 T nutritional yeast

- 1 t salt (or to taste)

- 2 t dried oregano

- 1/4 t ground nutmeg, optional

- 1/2 lemon, juiced and zested

- 2 T olive oil

  1. Microwave the spinach to package instructions.

  2. Blend all the other ingredients in a food processor.

  3. Once cooked, drain the spinach and mix it into the tofu mixture with a spatula.

Spinach and Tofu Ricotta Stuffed Shells

- 20-24 jumbo pasta shells (or 8 oz.; you will need 20 intact shells to make this recipe)

- 1 recipe of Spinach Tofu Ricotta Filling

- 24 oz. of your favorite tomato sauce (I used one with oregano)

  1. Boil pasta to package instructions

  2. Spread a thin layer of tomato sauce at the bottom of a 9" x 13" baking dish.

  3. Once ready, drain the pasta shells and start stuffing them with the spinach tofu ricotta filling and lay them on top of the sauce in the baking dish. Cover pasta shells with sauce once all have been laid in the baking dish.

  4. Cover with foil and bake for 30-40 minutes at 350F. Serve with fried bread crumbs.

Fried Breadcrumbs, optional

- 2 T oil

- 1/2 c plain bread crumbs

- 2 t garlic powder

- 1 t parsley

- 1 t chili flakes, optional

  1. Add the oil to a small sauce pan on medium heat. Add all other ingredients to pan, mixing through and making sure everything is coated in the oil.

  2. Once golden brown, take off heat and serve on dish.


Recipe Notes

No, this tofu ricotta will not fool regular ricotta consumers. However, it is a delicious creamy base that no one would guess it's tofu... even the recipe developer!

The fried breadcrumbs are very optional, but they take this dish from weeknight to something extra special. It's like having garlic bread and pasta all in the same bite! Other delicious toppings could be fresh herbs, dairy-free cheese shreds, or drizzles of pesto.

For these stuffed shells, I made my own sauce from this recipe. I highly recommend it for not only this recipe, but for wherever you need a tomato sauce.

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