Incredibly Tasty Tofu and Spinach Stuffed Shells

Why You’ll Love This Recipe

This recipe delivers all the comfort of traditional stuffed shells—without dairy or meat. The tofu mimics ricotta’s creamy texture while absorbing all the delicious Italian flavors. Spinach adds color and nutrition, and the baked shells are hearty and filling. It’s freezer-friendly, great for leftovers, and sure to impress both vegans and non-vegans alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells
• Extra-firm tofu, pressed and crumbled
• Fresh or frozen spinach, chopped
• Garlic, minced
• Nutritional yeast
• Lemon juice
• Olive oil
• Italian seasoning or dried basil and oregano
• Salt and pepper
• Marinara or tomato sauce
• Fresh basil or parsley (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo shells according to package directions until al dente. Drain and set aside to cool slightly.
3. Heat olive oil in a pan and sauté garlic for 1–2 minutes. Add chopped spinach and cook until wilted (or thaw and drain if using frozen).
4. In a large bowl, mix crumbled tofu, sautéed spinach, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper until creamy and well combined.
5. Spread a layer of marinara sauce on the bottom of a baking dish.
6. Fill each shell with the tofu-spinach mixture and place in the dish, open side up.
7. Pour the remaining marinara sauce over the top of the stuffed shells.
8. Cover with foil and bake for 25–30 minutes, then uncover and bake an additional 10 minutes until hot and bubbly.
9. Garnish with fresh herbs and serve warm.

Servings and timing

This recipe makes about 4 servings (12–16 stuffed shells).
Preparation time: 20 minutes
Cooking time: 35–40 minutes
Total time: 55–60 minutes

Variations

• Add sautéed mushrooms or zucchini to the filling.
• Stir in vegan mozzarella or parmesan for extra richness.
• Use kale or chard instead of spinach.
• Spice it up with red pepper flakes in the filling or sauce.
• Make it gluten-free with gluten-free pasta shells.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) covered with foil until heated through, or microwave individual portions.
To freeze, assemble the shells in a freezer-safe dish before baking. Freeze up to 2 months. Thaw overnight in the fridge and bake as directed.

FAQs

Can I make this recipe ahead of time?

Yes, assemble the stuffed shells a day in advance and refrigerate until ready to bake.

Is tofu a good substitute for ricotta?

Absolutely—crumbled tofu mixed with seasonings and lemon juice makes a great dairy-free ricotta alternative.

Can I use store-bought marinara?

Yes, your favorite jarred or homemade marinara sauce works perfectly.

Do I need to press the tofu?

Yes, pressing removes excess moisture and helps achieve a better texture for the filling.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding it to the filling.

Is this recipe vegan?

Yes, it’s fully vegan and dairy-free as written.

Can I add cheese on top?

Yes, use your favorite shredded vegan cheese if you’d like a cheesy topping.

What side dishes go well with this?

Garlic bread, side salad, or steamed veggies pair beautifully with stuffed shells.

How do I keep the shells from tearing?

Cook them just until al dente and handle gently when filling.

Can I double the recipe?

Yes, it scales well—just use a larger baking dish or two.

Conclusion

Incredibly tasty tofu and spinach stuffed shells are a plant-based comfort food favorite that’s easy to make and packed with flavor. Creamy tofu filling, vibrant spinach, and rich marinara sauce come together in a hearty, satisfying meal that everyone will love. Whether you’re feeding a crowd or meal prepping for the week, this dish is a delicious and wholesome win.

Incredibly Tasty Tofu and Spinach Stuffed Shells

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Tofu and spinach stuffed shells are a delicious plant-based take on a classic Italian dish. Jumbo pasta shells are filled with a creamy tofu-spinach mixture, topped with marinara sauce, and baked until bubbly and satisfying.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Yield: 4 servings (12–16 stuffed shells)
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 20–24 jumbo pasta shells
• 1 block (14 oz) extra-firm tofu, pressed and crumbled
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained), chopped
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
• Salt and pepper, to taste
• 3 cups marinara or tomato sauce
• Fresh basil or parsley, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook jumbo shells according to package directions until al dente. Drain and set aside to cool.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes. Add spinach and cook until wilted (or thawed and drained if using frozen).
4. In a large bowl, mix crumbled tofu, cooked spinach, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper until well combined.
5. Spread 1 cup of marinara sauce on the bottom of a baking dish.
6. Fill each shell with the tofu-spinach mixture and arrange them in the dish open side up.
7. Pour remaining marinara sauce over the stuffed shells.
8. Cover with foil and bake for 25–30 minutes. Uncover and bake an additional 10 minutes until bubbly and heated through.
9. Garnish with fresh basil or parsley and serve warm.

Notes

• Be sure to press the tofu well to remove moisture for the best texture.
• Frozen spinach is a great time-saving alternative—just squeeze out excess liquid.
• Add sautéed mushrooms or zucchini to the filling for variation.
• Use vegan cheese on top if you’d like a cheesy crust.
• Great for freezing—assemble and freeze before baking for a ready-to-go meal.

Nutrition

• Serving Size: 1/4 of recipe (approx. 4–5 shells)
• Calories: 360
• Sugar: 6g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 0mg