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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.

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)

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

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